Published: May 06, 2008 05:26 pm         

TASTE THE BEST: Strawberries are my favorite part of spring

I love this time of year. The April showers are giving way to beautiful spring days, with birds singing and flowers blooming.

This is also the best time to find fresh strawberries. I love strawberries. They make a great snack, all by themselves. It's nature's candy — a satisfying, sweet treat that is good for you, to boot.

One cup of sliced strawberries is only 50 calories. That's a lot of bang for your calorie budget. On top of that, strawberries provide 160 percent of your recommended daily allowance of Vitamin C, and are packed with flavonoids, and antioxidents.

If that's not enough, strawberries are readily available from local growers. May is strawberry time in Tennessee. A short drive to Dayton will take you to the 58th annual Dayton Strawberry Festival. While the festival includes hayrides, ice cream, exhibits and food vendors, strawberries are the star of this popular festival. According to the Web site, www.tnstrawberryfestival.com, events are planned through May 24. The main part of the festival, though, will be May 16-17, with a carnival, fine arts show, live entertainment and fireworks. For more information about the festival, you can call (423) 775-0361.

You will also find fresh strawberries at area produce stands, farmers markets and supermarkets. There are even farms available where you can pick your own selection of the wonderful fruit.

Whether you prefer to pick your own, or let someone else expend the labor to collect the delicious fruit, there is no end to the wonderful toppings, desserts and foods you can adorn your table with this spring.

If you are picking your own strawberries, here are a few helpful hints:

•The best time to pick strawberries is in the morning when the fruit is cool.

•Be gentle when picking strawberries. Don't pull on them. Twist or snap the strawberry off about 1/4 inch up the stem from the berry.

•Look for bright red, well-shaped fruit that has a shiny luster, free of hard seedy tips. once picked, a berry will not continue to ripen.

•Wear plenty of sunscreen and a hat to avoid a sunburn.

To make sure your berries last as long as possible, store the berries unwashed in a single layer on a baking sheet and refrigerate. Just prior to using, rinse under a spary of cool water. Do not cap until after washing.



Fresh Strawberry Ice Cream

You will need:

2-1/2 cups half-and-half

4 egg yolks

1/2 cup plus 2 tablespoons sugar

1/4 teaspoon pure vanilla extract

1 pint fresh strawberries, hulled and quartered

Pour half-and-half into a heavy saucepan and bring to a boil. Remove from heat. In a bowl, beat egg yolks and half cup of sugar until pale and smooth. Stir one-quarter of hot half-and-half into egg mixture, stirring well. Then pour yolk mixture into warm saucepan. Cook over low heat, stirring constantly, until thick enough to coat a spoon, about 3 minutes. Stir in vanilla. Cool to room temperature and cover with plastic. Refrigerate at least 4 hours.

An hour before making the ice cream, in a bowl, combine berries with 2 tablespoons of sugar and let sit for one hour. Then mash berries with a fork until they are bite-sized. Stir into chilled custard mixture and pour into ice cream maker. Follow manufacturer’s directions. Freeze at least 2 hours before serving. Yield: 6 servings.

Source: Pick Tennessee Products



Tropical Strawberry Salsa

You will need:

1 cup pineapple, finely diced

1/2 cup mango, finely diced

1 cup strawberries, hulled and finely diced

1 tablespoon crystallized ginger, minced

2 tablespoons lemon juice

2 teaspoons brown sugar

Combine all ingredients in a bowl and mix well. Allow flavors to meld at least 8 hours before serving. Serve sprinkled over slices of French Toast, as a topping for ice cream or sorbet, or as a color punch and richness cutter on top of a chocolate terrine. Serves 8.

Source: Pick Tennessee Products



Fruit Granita

You will need:

1 pint frozen strawberries, blackberries or raspberries, thawed

1 cup sugar

2 cups Tennessee Riesling wine

1 teaspoon fresh lemon juice

1 package puff pastry dough

Pinch ground nutmeg

Mint sprigs, for garnish

Place berries in blender with sugar, purée, and place in a medium-size metal bowl. Add wine, lemon juice, and nutmeg and mix well. Place bowl in the freezer until mixture is about half frozen, 4 to 6 hours, depending on your freezer.

Use an electric mixer to work air into the granita or simply scrape the granita with a large metal spoon. Repeat after 2 hours, then return to the freezer and allow it to freeze solid, about 4 hours longer. Mix or scrape again before serving. Serve in cold wine goblets or dessert cups garnished with a sprig of fresh mint. Yield: 4 servings.

Source: Pick Tennessee Products



Fresh Strawberry Cream Cheese Spread

You will need:

1 cup chopped, strawberries

1 tablespoon sugar

1 (8-ounce) package cream cheese, softened

2 tablespoons heavy cream

1 teaspoon pure vanilla extract

Combine berries and sugar in a small bowl and let sit for 5 minutes. With electric mixer, whip cream cheese, cream and extract until light and fluffy. Add sweetened berries and gently mix to just combined. Serve on toasted bagels. Serves 6.

Source: Pick Tennessee Products



Caramelized Strawberry Meringue

You will need:

1 cup sugar

1/4 cup water

3 pints strawberries, halved

2 tablespoons Stonehaus Winery's "Orange Squeeze"

2 tablespoons butter

4 egg whites

1 cup brown sugar

Combine sugar and water in a large pan over high heat and cook, without stirring until sugar starts to brown, about ten minutes. Swirl the pan to even the brown color. Add strawberries and Orange Squeeze and cook just until berries are tender, about five minutes. Add butter and stir until melted. Let cool and transfer to ovenproof dish.

Preheat oven to 425 degrees. Beat egg whites until very foamy. Slowly add brown sugar one tablespoon at a time. Continue whipping until whites are very shiny and hold a stiff peak, about five minutes. Spread meringue over cooked strawberries and bake until golden brown, about ten to twelve minutes. Serve by scooping berries into bowls and serving warm. Yield: six servings.

Source: Pick Tennessee Products