The first of Georgia strawberries are rolling into the stores. Here are some fast facts about our favorite luscious red berry – the most popular in the world. AND some easy and delicious recipes that I am sharing with fun host Christine Pullera on Atlanta and Company this morning!
- Even though we call them one – strawberries are technically not a fruit! What we eat holds the fruits, the tiny seeds on the outside of each berry.
- There are more than 600 varieties of strawberries – wild and cultivated.
- Georgia strawberries are harvested in April, May, and June.
- Good source of vitamin C, folate, potassium and fiber
Strawberry Balsamic Salsa
2 Cups Strawberries chopped
Zest of 1 Large Orange
3 TB Orange Juice
1⁄2 Cup Chopped Parsley
1 TB Balsamic Vinegar
2 TB Olive Oil
Black Pepper and Sea Salt to Taste 2 TB Minced Red Onions
To make the salsa, whisk together the strawberries, orange juice, parsley, vinegar and olive oil. Taste for salt and pepper.
Strawberry Ricotta and Pecan Parfaits
1 Pint Strawberries, chopped finely
1 Cup Ricotta Cheese
1 TB Powdered Sugar
1/2 Tsp Vanilla Extract
½ Cup Toasted Chopped Pecans
Fresh Mint for Garnish
Layer the chopped strawberries in a small jar or parfait glass. Stir the cheese, sugar and vanilla together in a small bowl, and then layer on top of the strawberries. Sprinkle on the almonds pecans and garnish with mint.
- 1 LB Very Ripe Fresh Strawberries, hulled and in slices
- ¾ Cup Honey
- 1½ Cups Water
Add the strawberries, honey and water into a saucepan and allow to simmer for 20 minutes. Skim off any foam as it cooks.
Strain the syrup and do not mash down the strawberries Allow to cool. Store in the fridge. Add to green tea, sparkling water or sparkling wine.