On the street, ruffled trench-coats and fluttery dresses imitate hues painted by Mother Nature... daffodil, wisteria and poppy. As much as I love the crispness of autumn air after a blistering summer, nothing compares to the suspenseful signs of spring.
Growing up in Florida, I waited impatiently for strawberry season each year. Fresh, juicy berries begin populating the produce shelves in early March. In my humble opinion, nothing compares to the sweetness of a Florida strawberry.
Here is a simple dish to help you celebrate!I have seen several variations of the same recipe. Some used mango and pineapple, some called for nectarines, peaches or blueberries. You can use what ever fruit you like and what's in the house. As we move through spring and into summer, choose fruit grown close to home and buy in season, changing your fruit salsa to fit. Get out of the house and visit a Farmers' market.
If you are working your way back into last year's swimsuit, you could use low sugar jam and a pinch or two of stevia instead of sugar.
2 kiwi, diced 2 T. granulated sugar
2 apples, cored and diced 3 T. fruit preserves, any flavor
1 package fresh raspberries 10- 10” flour tortillas
1 package fresh blackberries cooking spray
1 pound strawberries, sliced 2 c. cinnamon sugar (*see recipe below)
Combine all fruit in a large bowl. Mix jam and sugars in a small bowl. Gently stir into fruit. (If you stir too hard, it will all turn purple from the berry juices.) Set aside.
Place tortillas on baking sheet. Spray one side with cooking spray. Sprinkle with cinnamon-sugar. Prick lightly with fork. Bake in 300 degree oven until brown. Turn over and repeat. Break into pieces. Serve with fruit salsa.
*Basic recipe for cinnamon sugar: 6 parts sugar to 1 part cinnamon.