Strawberries offer a punch of sweet flavor

Strawberry season is here, providing people with a taste of summer.

And strawberries — the first fruit of the summer — are a healthy snack, packed with folic acid, potassium and fiber. Fat-free and low in calories, just eight medium-sized strawberries contain 160% of the recommended daily allowance of Vitamin C.

They’re also a versatile fruit, delicious on their own but also a delightful ingredient in all types of savory and sweet foods, from appetizers to entrees, and from drinks to desserts.

Fresh strawberries are a welcome addition to a summer fruit salad. Or you can dress fresh berries with a mixture of 1 cup honey and 1/4 cup lime juice, then sprinkle them with toasted coconut.

For a simple but delicious dessert,  dip berries in melted chocolate. Or try dipping berries in balsamic vinegar and then powdered sugar.

To quench your thirst, you can go with a traditional shake or malt or just throw a few strawberries in a blender with lemonade and ice to create a frosty drink.

Or flavor water — still or sparkling — with an infusion of strawberries, mint and whatever other berries or herbs you prefer. It’s a lot more tasty than plain water, and hydration is important in summer.

Strawberries are widely available in the supermarket, but there are a few local pick-your-own operations that give families a first-hand experience in growing berries. When picking your own, it’s recommended that you select firm berries that are evenly shaped and medium to large in size. The coloring should be even and bright red.

Following are strawberry recipes from brit.co.

brit.co

Strawberry Mango Salsa

3/4 cup diced strawberries
3/4 cup diced mango
1 jalapeño, seeded and minced
2 tablespoons diced red onion
2 tablespoons chopped fresh cilantro leaves
2 teaspoons honey, or more to taste
Juice of 1 lime

    In a large bowl, combine strawberries, mango, jalapeño, onion, cilantro, honey and lime juice.
    Serve immediately.

Strawberry Balsamic Chicken

4 boneless, skinless chicken breasts
1 cup balsamic vinegar
Salt
Pepper
1 pint fresh strawberries, hulled and roughly chopped
4 ounces fresh mozzarella ball or shredded mozzarella, roughly chopped
1/4 cup chopped fresh basil

    Combine chicken breasts and 1/2 cup balsamic in a zipper-lock bag. Refrigerate for five minutes to five hours.
    When ready to cook, place chicken in a baking dish and pour the remaining vinegar on top. Season chicken generously with salt and pepper. Bake in a 400-degree oven for 30 minutes, until chicken is cooked through and no longer pink inside.
    Bring the remaining vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer about 10 minutes, until reduced by half. Remove and set aside.
    In a small bowl, stir together strawberries, mozzarella and basil to make a caprese topping.
    When chicken is ready, transfer to serving dishes. Top with the strawberry caprese topping, then drizzle with the reduced balsamic vinegar.
    Makes four servings.
    You can also add the strawberry caprese mixture to the chicken in the oven during the last five minutes of baking. The cheese will thoroughly melt and the strawberries will be warm.

Cannoli Strawberries

8 ounces ricotta cheese
1 pound fresh strawberries
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon grated lemon zest
Chopped pistachios or mini chocolate chips, for garnish, optional

    Place ricotta in a cheesecloth-lined fine mesh strainer set over a large bowl. Refrigerate for one hour.
    Using a small melon baller or spoon, hollow the insides of strawberries.
    Stir together strained ricotta, sugar, vanilla and lemon zest. Using a pastry bag or small spoon, fill strawberries with ricotta mixture. Sprinkle with pistachios or chocolate chips, if desired. Serve immediately or refrigerate as long as one hour.
    Makes six servings.

Strawberries and Cream Pancakes

For pancakes:
2 cups biscuit mix
2 large eggs
1 cup milk
2 tablespoons light brown sugar
1 cup strawberries, diced
For glaze:
4 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
4 tablespoons milk

    Place biscuit mix, eggs, milk and brown sugar into a large mixing bowl and stir to combine. Add strawberries and fold into batter.
    Cook pancakes on a skillet over low heat.
    Place glaze ingredients in a small mixing bowl and stir until smooth and creamy. Add milk or powdered sugar as needed to get desired consistency. Drizzle over pancakes.
    Makes four servings.

Grilled Blackberry, Strawberry, Basil and Brie Pizza Crisp With Honey Balsamic Glaze

1/2 pound pizza dough
1/4 cup olive oil
16 leaves basil, chopped
8 to 12 ounces brie, sliced
1-1/2 cups strawberries, chopped
3/4 cup blackberries
1/2 teaspoon pepper
For balsamic honey glaze:
1/2 cup balsamic vinegar
3 tablespoons honey

    Prepare dough one to two hours ahead of time. While it rises, combine balsamic vinegar and honey in a small saucepan and simmer until reduced by half. This should take about 10 to 15 minutes. Remove from the heat and set aside.
    Place blackberries in a bowl and add about half of the basil. Lightly mash the berries with a fork.
    Invert a baking sheet and generously dust with flour. Divide the pizza dough in half and roll each half as thin as you can, making sure not to rip the dough. Cut the dough into 12 to 16 squares or circles. Brush both sides of the pizza rounds with olive oil and place on the baking sheet.
    Preheat a grill to high. Carefully place half of the pizza rounds on a hot grill and grill for no more than two minutes. Remove the rounds using tongs and repeat with the remaining dough rounds. When all the pizzas are grilled, turn the heat to medium.
    Top the grilled side of each round with slices of brie, leaving a 1/2-inch border around the edges. Top with lightly mashed blackberries and chopped strawberries. Carefully return pizzas to the grill and grill three to five minutes, until the brie has melted and the pizzas are crisp. Top with the remaining basil and drizzle with honey balsamic glaze.
    You may also make your pizza crisps in the oven. Bake the dough for a few minutes first and then top with the toppings.

Strawberry, Lime, Cucumber and Mint Infused Water

1 cup sliced strawberries
1 cup sliced cucumbers
2 limes, sliced
1/4 cup fresh mint leaves
Ice cubes
Water

    In a half-gallon jar or a two-quart pitcher, layer strawberries, cucumbers, lime slices and mint leaves with the ice cubes. Fill jar with water. Let chill at least 10 minutes, then serve.
    Makes two quarts.

Strawberry Cheesecake Mousse

For crust:
3/4 cup graham cracker crumbs
2 tablespoons butter, melted
1 teaspoon sugar
For mousse:
1/2 cup heavy whipping cream
1/3 cup plus 2 tablespoons powdered sugar
8 ounces cream cheese
1 cup fresh strawberries, pureed to about 1/2 cup
1/2 teaspoon vanilla
Fresh strawberries for garnish

    Mix graham cracker crumbs with butter and sugar, then press into a small baking dish. Bake in a 350-degree oven for eight to 10 minutes, until light golden. Remove and let cool.
    Whip cream in a large bowl or the bowl of a stand mixer until stiff peaks form. Beat in two tablespoons powdered sugar and set aside.
    In a separate bowl, beat together cream cheese and 1/3 cup powdered sugar until smooth, then add vanilla. Mix in the strawberry puree until evenly distributed. Gently fold in whipped cream.
    Crumble the graham cracker crust into the bottom of serving cups or dishes. Top with strawberry mousse and garnish with fresh strawberries. Refrigerate at least 15 minutes, until ready to serve.

Strawberry Pretzel Tart

For crust:
2 cups crushed pretzels
3/4 cup melted butter
1/4 cup sugar
For cream cheese filling:
8 ounces softened cream cheese
3/4 cup sugar
1 teaspoon vanilla
1-1/2 cups whipped cream or whipped topping
For strawberry topping:
1/2 cup sugar
1/2 cup water
1 tablespoon cornstarch
1-1/2 tablespoons strawberry gelatin mix
1 pint fresh strawberries

    Combine crust ingredients and press firmly into a 10-inch tart pan. Bake in a 350-degree oven for 10 minutes, then cool completely.
    Beat cream cheese and sugar until smooth. Add vanilla. Fold in whipped cream and spread filling into cooled crust.
    To make topping, combine sugar, water and cornstarch and bring to a full, rolling boil on the stove. Boil two minutes, whisking constantly. Remove from heat.
    Add gelatin and whisk until combined. Allow to cool slightly.
    Arrange berries on top of the cream cheese layer, then drizzle the gelatin mixture over the berries, trying to cover each berry. Refrigerate at least a few hours, until gelatin layer is firm.

Strawberry BBQ Chicken Spinach and Quinoa Salad With Bacon, Avocado and Goat Cheese

1 cup quinoa, well rinsed
1-1/2 cups water
2 cups baby spinach
1 cup cooked chicken, shredded or diced
1 cup strawberries
1 cup avocado
1/4 cup goat cheese, crumbled
4 strips bacon, cooked and crumbled
1/4 cup roasted strawberry barbecue sauce
2 green onions
Cilantro

    Bring the water and quinoa to a boil, reduce the heat and simmer, covered, about 15 minutes, until the quinoa is tender and has absorbed the water. Remove from heat and let sit for five minutes, covered.
    Slice the strawberries, dice the avocado and slice the green onions. Mix everything and serve.
    Makes four servings.