Take advantage of in-season fresh fruit with these easy, delicious strawberry recipes.
As summer starts, take advantage of in-season produce like fresh strawberries, which are typically on sale begining in May. Enjoy them alone or in one of our low-cost recipes.
When shopping for strawberries, look for plump, shiny red berries free of mold and green or yellow patches. Avoid oversize berries—the smaller the fruit, the sweeter. To maintain freshness, keep strawberries in their original container, tigtly covered, for up to two days. Don't rinse or remove the hull (the white core) until you're ready to eat the berries.
To remove the hull, pull off the stem, then insert the tip of a small, sharp knife into one side of the top without going
all the way through. Carefully cut around the hull, trimming away as little fruit as possible. Gently lift out the hull and
Bonus tip: If you want to savor your strawberries longer, lay them in a single layer on a baking sheet and freeze. Once frozen, transfer to a freezer bag and store for up to a year.
Cost per serving: 69¢
To dress up a fruit salad, arrange fruit on skewers and serve this sweet yogurt dipping sauce on the side. As a time-saver, you can prepare the dip up to two days in advance and cut the fruit the day before, as long as you cover it and refridgerate.
See recipe: Fruit Kababs with Honey-Yogurt Dipping Sauce
For a tangy alternative to soda, quench your thirst on a warm spring afternoon with this refreshing strawberry beverage. Or
serve it at a book club gathering or weekend get-together to liven up the party.
See recipe: Strawberry-Lemon Fizz
Cost per serving: $1.81
Save money by using walnuts instead of pecans—they're less expensive, but just as good in salads. Be sure to toast them first, as you would pecans. If you have walnut oil in your pantry, add it to the dressing.
See recipe: Spinach Salad with Strawberries and Pecans
Cost per serving: $1.49
Make your meal complete with this decadent twist on strawberry shortcake. And enjoy this sweet treat in moderation with portion control built into the individual serving size.
See recipe: Strawberry-Rhubarb Shortcakes