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'Tis The Season To Eat Berries

Photo by Lynn Kessel

When buying strawberries, make sure they have a natural shine, bright-red color and fresh-looking green caps.

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The Tampa Tribune

Published: December 19, 2007

Updated: 12/20/2007 02:47 pm

With less than a week of holiday baking and shopping left, many of us are thinking about how to create a festive dessert for our family gatherings.

I can't think of a better way to end a festive meal than with something scrumptious made with strawberries.

The good news, strawberry lovers, is that Goodson Farms just opened for the season, and people are flocking to the produce market on County Road 672 in Balm. I picked up half a flat of the large, luscious gems last week and couldn't resist sneaking a few of them in the car on the way home.

We're so fortunate to have several strawberry farms in the South Shore area just a few miles away from our own back yards.

When buying strawberries, make sure they have a natural shine, bright-red color and fresh-looking green caps. They should be fully ripened, since they don't ripen further after harvesting.

Did you know the strawberry is a member of the rose family? I didn't. It's the only fruit with seeds on the outside rather than the inside. And get this: On average, there are 200 seeds in every strawberry.

I like strawberry desserts that are simple and not too sweet. Here's an elegant recipe for balsamic-mint marinated strawberries. I know, at first glance, it seems like an odd combination. But I was intrigued and pleasantly surprised by this seductively beautiful dessert.

Held together by the tartness of the berries, it has a lovely sweetness from the balsamic vinegar sauce spiked with a refreshing hint of mint.

The strawberry mixture can be prepared up to two hours ahead of time and easily assembled in a few minutes, which eliminates any last-minute, nerve-wracking preparation. The strawberries will not hold for any length of time, though.

Using a high-quality balsamic is a must. It should be syrupy, not watery. All balsamic vinegar is slightly sweet. Aged for at least 10 years, the authentic versions can be expensive, but a small quantity goes a long way, as in this recipe.

Honestly, I could have eaten just the marinated strawberries, but it was wonderful served over vanilla ice cream or pound cake. I think it might also be tasty inside sweet crepes.

If you're not fond of mint, I've seen a similar recipe that omits the mint and calls for freshly ground black pepper as topping. The bite of the pepper is supposed to really bring out the flavor of the strawberries and vinegar.

I like a little more vinegar drizzled on my strawberries before serving, but do this to your own taste.

BALSAMIC-MINT MARINATED STRAWBERRIES

2 tablespoons aged balsamic vinegar

2 tablespoons sugar

2 tablespoons finely shredded fresh mint

2 pints fresh strawberries

Combine mint, sugar and vinegar. Hull the strawberries and cut them into quarters, lengthwise. Place in a bowl and toss with the vinegar mixture. Cover with plastic wrap and let sit at room temperature at least 15 minutes or up to 2 hours. Toss again before serving. Spoon the mixture over vanilla ice cream, top with fresh whipped cream and garnish with mint leaves. Makes 6 servings.

Lynn Kessel can be reached at lkessel@mac.com or P.O. Box 286, Ruskin FL 33575-0286. Readers are encouraged to send their recipes, comments and suggestions.

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