So Fresh, This Dish is Almost Flirty!

I love taking advantage of purchasing fresh fruit when it is on sale. Anyone knows that a strawberry’s life is fairly short compared to apples and citrus. Buying a several crates of berries is only a value if you plan to use them!

Sometimes we put them in the freezer for smoothies. But having a few great recipes that give these berries the spotlight can really make the meal memorable.

Strawberry and Orange Salad with Citrus Syrup & Fresh Mint

Ingredients:

• 1 pound strawberries, hulled and halved (or quartered if very large)
• 3 oranges
• 1 tablespoon fresh lemon juice, plus more to taste
• 2-1/2 tablespoons light brown sugar, packed
• 1 tablespoon finely chopped fresh mint, plus a sprig for garnish

Instructions:

1. Place the strawberries into a serving bowl.
2. Cut a slice off the top and bottom of each orange so they sit flat on a cutting board.
3. Using a sharp knife, work your way around the orange to remove all the skin and pith. Cupping the orange in one hand and working over the serving bowl, carefully cut the segments out from between the membranes. (Be sure to cut only until you reach the middle of the fruit!) Over a separate small bowl, firmly squeeze the remaining membranes to release all the orange juice.
4. Add the lemon juice and brown sugar to the freshly squeezed orange juice and stir until the sugar is dissolved.
5. Pour over the strawberries and orange segments and gently toss to combine.
6. Sprinkle with fresh mint.
7. Taste and add more lemon juice to taste.
8. Refrigerate for at least 30 minutes or up to six hours.
9. Garnish with a sprig of fresh mint and serve in shallow bowls with spoons.

Quick Tip: This is perfect for an outside pool dessert. Make sure to serve in clear plastic disposable cups if you are poolside, at a park, or picnicking at the beach. Clean up is a breeze.

Photo and recipe courtesy of Jenn at Once Upon a Chef.