Berried Treasure


Somehow, it just isn’t spring until we eat our fill of ripe, red, sinfully delicious strawberries.

Throughout the season, folks can either pick their own berries or grab a pint (or two, or six) and go.

One of my favorite ways to enjoy strawberries is in a salsa, which is great with chips, atop seafood (try it on crab cakes!), on chicken breasts grilled out on the barbecue or atop small, pre-baked pizza crusts.

Strawberry Salsa
1 pint fresh strawberries
1 medium avocado
1 medium mango
1 lime
2 plum tomatoes
1 jalapeño
2 garlic cloves
1 tablespoon extra virgin olive oil
Coarse sea salt, to taste


Cap, hull and dice one pint of fresh strawberries. Pit and dice one medium avocado. Pit and dice one medium mango.

Add to a medium bowl and toss with the juice of one freshly-squeezed lime.

Add the two seeded and chopped plum tomatoes, one seeded and minced jalapeño, two cloves of minced garlic, 1 tablespoon extra virgin olive oil and a sprinkling of coarse sea salt.

Toss to mix and coat, cover and refrigerate for two hours before serving. 

By Patrick Evans-Hylton


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