Thursday, May 20, 2010

Strawberry Picking

I absolutely LOVE strawberries...they are by far my favorite fruit! I've wanted to go strawberry picking for years and I finally went a few weeks ago while we were in Beaufort and I had a blast picking them...Gracie liked it for about 10 minutes. We took home 5 lbs of strawberries and some cute pictures!

I hope to try this recipe very soon.

Strawberry Fruit Roll-Ups

4 lbs of strawberries, cleaned, stemmed and chopped
2 cups of unsweetened applesauce
Juice of 1⁄2 lemon
1⁄2 to 3⁄4 cup of sugar {optional but recommended}

  • Blend fruit ingredients in blender until smooth.
  • Add to a heavy saucepan and add sugar if needed or desired, bring to a boil while stirring constantly.
  • Reduce heat and skim foam from top with a spoon.
  • Simmer over low/medium heat for 30 to 45 minutes, stirring frequently; continue simmering/stirring until mixture has properly reduced to the consistency of thick applesauce {running a rubber spatula across the bottom of the pan the mixture should stay separated/pan should still be visible once you reach the other side}.
  • Pour mixture onto a parchment or heat‐safe plastic wrapped cookie sheet, spread evenly and bake at 145 for 8 to 10 hours {mine has always taken closer to 10 hours}.
  • Cut into strips and roll up... or roll up and cut into strips!

And here's the recipe for my favorite Summer Salad (from

Strawberry Spinach Salad

2 tablespoons sesame seeds (I like to use less)
1 tablespoon poppy seeds
1/2 cup white sugar (I like more, shocker!)
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion (optional)
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered
Goat cheese crumbles, walnuts or pecans, and mandarin oranges
  • In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion.
  • Cover, and chill for one hour.
  • In a large bowl, combine the spinach, strawberries and almonds.
  • Pour dressing over salad, and toss.
  • Refrigerate 10 to 15 minutes before serving
  • Top with goat cheese crumbles, walnuts or pecans and mandarin oranges

1 comment:

Katie said...

We are heading to Beaufort for the long Memorial Weekend...I think this may be one of the things we plan on doing. Too fun!!!