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I do believe it’s time for some yummy strawberry recipes. Whether you pick your own or buy them in the produce department, this red, red fruit of summer adds flavor and color from salads to desserts. Fresh berries usually peak in May and June, but with the crazy spring we’ve had, they are noticeably late this year. My small patch of berries had flowers in the middle of May but the berries were slow to appear and slower to ripen.

For the younger homemaker I have some info that you might not know about this wonderful palate-pleasing fruit. A pint of strawberries isn’t the same, anyway you slice it. Some equivalents you may want to clip and hang onto.

1 pint = about 3-1/4 cups whole berries

1 pint = about 2-1/2 cups sliced

1 pint = about 1-2/3 cups pureed berries

They are an excellent source of Vitamin C and contain just 60 calories per cup. It’s about enough to make you run to the store, or berry patch.

We’re going to put them into recipes starting right now.

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I made this berry dessert a couple of weeks ago and got lots of raves for its looks as well as its taste. Use it for the 4th of July and add some blueberries with the strawberries. It’s very easy to make but make it early in the day as it is a bit putzy––but worth it.

BERRIES IN MERINGUE

4 egg whites at room temperature (fry up yolks and feed to squirrels or whatever)

1/2 t. cream of tartar

1 c. sugar

In large glass or stainless steel bowl, beat egg whites with cream of tartar until frothy. Add sugar, 2 T. at a time, beating continuously on high speed until sugar is dissolved and stiff glossy peaks form, about 8-10 minutes. DO NOT UNDER BEAT!

To make sure sugar is completely dissolved, rub a little bit between your forefinger and thumb. For a successful meringue the sugar must be all dissolved.

Line cookie sheet with brown paper or parchment paper. Spoon meringue onto paper and shape into a 9-inch circle, building up edges about 2-inches, being sure to leave about 3/4-inch on bottom.

Bake at 275 degrees for 1-1/4 hours. Turn oven off, letting meringue cool in oven with door closed (no peeking) for two more hours.

Place on rack (on paper) until cool. It will come off easily. Place onto serving plate and fill with:

1 lb. washed, stemmed and drained strawberries (don’t wash them until you’re ready to put them in the shell. I pat them with paper towel as well.)

NOTE: A rectangle shaped plastic container should equal 1 lb., says the produce department.

Arrange berries (I cut the big ones in half.) in the meringue.

Whip half pint of whipping cream or use whipped topping to put several dollops on top of berries.

NOTE: I folded a little, probably about 1/2 c. strawberry glaze into berries before putting them into the shell.

Top each dollop with a berry, as pictured, if you wish.

Makes 8-10 beautiful servings. Also, you can sprinkle some blueberries over berries for a patriotic effect––like the 4th of July. Also, don’t make meringue if it’s humid as it will get tough.

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This is a really easy dip that can be used as a “self-serve” dessert or as an appetizer.

FRUIT DIP

1-8 oz. package lite or regular cream cheese, softened

1-7 oz. jar marshmallow creme

Combine ingredients in medium bowl, mix until well combined. Refrigerate until serving time. Makes about 2 cups.

NOTE: To soften cream cheese, put in micro on medium (50%) for 1-1/2 minutes, until just softened. DO NOT MELT! Other fruit may be used as well––pineapple chunks, apple slices, etc.

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This easy, easy salad or dessert takes just 10 minutes to prepare.

STRAWBERRIES AND ORANGES WITH HONEY

1 lb. (rectangle shaped) basket strawberries, rinsed, hulled and halved or quartered

1 seedless orange (skin and pith sliced away) and cut across into pinwheels and cut into sixths

2-3 T. honey or more, to taste

In large bowl, combine berries and oranges. Drizzle with honey. Serve at room temperature. Makes 5-6 servings.

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Angel food cake and strawberries seem to go naturally together. Try this low-calorie dessert, good for dieters as well as those who aren’t.

LOW-CALORIE

STRAWBERRY ANGEL

FOOD DESSERT

1 c. boiling water

1-3 oz. package sugar-free strawberry gelatin

1/2 c. cold water

1 pint strawberries, cleaned and rinsed (save out 3 stemmed berries for garnish)

1-8 oz. container whipped topping

1 prepared angel food cake

In medium bowl, combine boiling water and jello; mix thoroughly, add cold water. Refrigerate one hour or until thick but not set.

Slice berries and add to gelatin, with half of topping. Refrigerate 15 minutes until thick, but not set.

Slice cake horizontally in half. Spread gelatin mixture over bottom slice. Top with other half of cake. Frost with remaining whipped topping. Serves 10-12.

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In need of a light lunch? This salad has just 130 calories in each serving.

PAMPERED AMBROSIA

1-1/2 c. orange sections

1-1/2 c. grapefruit sections

10 medium strawberries, halved (rinse and hull, of course)

3 T. flaked coconut

2 T. honey

Combine all ingredients in bowl; mix gently. Serve in sherbet or sauce dishes, along with a muffin or slice of fruit bread.

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Thought for the day: Real discipline is when you can pick strawberries without eating any.

CORRECTION: Vidalia Onion Dip recipe should read after “use foil etc.” When ready to serve, drain onions well. Combine mayo and celery salt. Fold into onions. Makes about 2 cups.

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