By Arleen M. Kaptur
Fresh ruby red strawberries give your taste buds a treat. The
juice is sweet and tantalizing. Even the aroma of fresh berries
excites the palate and prepares the way for a great adventure in
Try some of these recipes as you partake of a fruit that is
luscious, beautiful in color, and heavenly in any menu plan.
BASKET OF FRUIT
2 cups fresh, hulled strawberries
2 cups blueberries
3 kiwi fruit
1 tbs. lime juice
1/4 cup lemon juice, freshly squeezed please
1/2 cup orange juice
1 cup sugar
Prepare the sauce: Beat the egg. Place in pan with the lime
juice, lemon juice, orange juice, and sugar. Bring to a boil over
medium-high heat and stir gently for 1 minute. Set aside to cool.
Remove the rind from the cantaloupe, and cut into bite-size
pieces. Do the same with the pineapple, kiwi fruit, banana (dip
in a little lemon juice to avoid discoloration), and oranges.
Wash the strawberries before they are hulled. Wash the
blueberries in cold water. Place in a clear bowl so your guests
can admire the colors. Pour the sauce over the fruit but do not
stir. Allow to stand for 2-1/2 hours before serving. Stir very
gently just before serving.
LAYERED STRAWBERRY DESSERT
2 cups fresh strawberries, washed, hulled and sliced
1 cups sugar
1/4 cup cornstarch
2 1/2tbs. strawberry "jello" powder
1 cup cold water
1 3/4 cups cold milk
1 pkg. instant vanilla pudding
5 cups cubed angel food cake
2 1/2 cups whipped heavy cream
In a pan, combine the "jello" powder, sugar and cornstarch.
Slowly add the water and stir until smooth. Bring to a boil,
cook, stirring constantly, until syrup has thickened. Remove from
the heat. Stir in the strawberry slices and set aside. In a
mixer, combine the cold milk and the pudding mix. Beat on low for
2 1/2 minutes, until thickened. Set aside.
In a clear glass bowl (to allow the colors to show) place half of
the angel food cubes. Also pour one-half of the pudding over the
cubes, then one-half of the strawberry mixture, topped with one-
half of the whipped heavy cream. Repeat the process. Garnish with
slivers of chocolate. Your guests will feel the luxury with every
FRUITY SUMMER DESSERT
1 pkg. white cake mix
1/2 cup strawberry preserves (not jelly or jam)
12 strawberries, washed, hulled, and sliced
1-2 fresh peaches, sliced thinly
1 cup peach preserves
1/2 cup whipped topping
Preheat oven to 350. Grease and flour a 13x9x2" pan. Prepare
white cake mix per package instructions and bake.
Split cake in half horizontally. Place bottom cake layer on
serving plate. Spread this layer with strawberry preserves. Place
top layer of cake over strawberry preserves. Score the top of the
cake with knife to mark 24 servings. Alternate fresh strawberries
with peach slices on alternate blocks (quilt design).
Heat the peach preserves and strain. Brush the fruit with the
warmed glaze. Garnish with whipped topping and curled chocolate
STRAWBERRY BAVARIAN CREME ELEGANTE
1-1/2 cups fresh strawberries, washed, hulled and sliced
2 envelopes unflavored gelatin
1/2 cup sugar
1-1/4 cups semi-sweet chocolate chips
2-1/4 cups cold milk, divided
1 tsp. vanilla extract
1 cup cold heavy whipping cream strawberry creme
Using a 6-cup ring milk, lightly oil. Drain the strawberry
slices, but keep the liquid. Add water to the strawberry juice to
equal 3/4 cup. Sprinkle gelatin over the liquid and let stand for
3 mins. Refrigerate the drained berries.
In pan, combine the sugar, chocolate chips, and 1/2 cups milk.
Cook gently over low heat, stirring constantly until mixture is
very smooth and hot. Add the gelatin mixture, stirring
constantly, until gelatin is completely dissolved and the entire
mixture is integrated. Remove from heat, add remaining milk and
vanilla. Pour into bowl. Refrigerate for 1 hr. Check to see if
mixture mounds when dropped from spoon.
If not, continue keeping in refrigerator and repeat checking.
Using a mixer, beat the heavy creme until stiff; fold into the
chocolate mixture. Pour into the prepared mold and refrigerate 3
hrs. Unmold and garnish with strawberry creme.
1/2 pint cold heavy whipping cream
1 tsp. vanilla extract
2-3 drops red
Mash refrigerated strawberries. Using mixer, beat whipping cream
and vanilla until stiff. Fold in mashed strawberries and red food
coloring. Use enough coloring to give a pretty pink hue to the
1 cup sugar
(For pancakes or ice cream)
1 cup water
2 cups mashed fresh strawberries, that have been washed, hulled
In a pan, bring sugar and water to a boil. Slowly add the mashed
strawberries, return to a boil. Reduce heat, simmer, uncovered,
stirring constantly, for 8-10 mins. Syrup can be refrigerated.
Arleen M. Kaptur - author of books and articles on living a
simple/rustic lifestyle http://www.arleenssite.com for a free