The very best way to save these wonderful fruits, is to put them on a cookie sheet and freeze.  I eat them as a frozen snack when I want a sweet, but can’t afford the calories. I just did up a box of “Oh so Yummy California Berries”, tonight I’m using  them frozen to make drinks! “Look Ma, no Ice!”

CHOCOLATE DIPPED STRAWBERRIES:
Pick out 12 large ones, with the stems attached. Melt 3 oz. (85 g.) of Belgian or Bakers semi-sweet chocolate, 1 tbsp. (15 mL.) of butter and 1 tsp. (5 mL.) of Cognac, brandy or orange liqueur in a double boiler over hot water, or in a microwave oven. Dip the strawberries halfway into the chocolate and set them on a plate covered with a sheet of wax paper. Refrigerate them just long enough for the chocolate to set (about 10 minutes). Eat them the day you make them.

The Yellow Strawberry

1 oz light rum Or Tequila OR No booze at all!
1/2 oz creme de bananes, or a fresh bananna
4 oz strawberries
1 oz sweet and sour mix, or fresh lime juice
1 slice banana& strawberry to garnish

Virgin or Nasty…..This drink is so good………………Make a pitcher as just one is impossible

Strawberry Salsa

3 cups strawberries, chopped
1 mango, chopped
1 medium avocado, chopped
1 small cucumber, cut into chunks
1/2 cup cilantro, chopped
1 tablespoon lemon juice
A Terrine of Summer Fruits
Serves 8
15 fl oz (425 ml) sparkling rosé wine OR Concord Sparkling White Grape Juice
2 oz (50 g) caster sugar
2 x 0.4 oz (11 g) sachets gelatine powder
1 tablespoon fresh lime juice
For the fruit:
12 oz (350 g) small strawberries
8 oz (225 g) raspberries
12 oz (350 g) blackcurrants, redcurrants and blueberries – 4 oz (110 g) of each

You will also need two 2 lb (900 g) loaf tins, 7½ x 4¾ inches x 3½ inches deep (19 x 12 cm x 9 cm deep), preferably non-stick but anyway with a good surface.First prepare the fruit: remove the stalks and halve the strawberries if they are any large. Then mix the fruits together in a large bowl, being very gentle so as to avoid bruising them.

In a small saucepan heat half the rosé wine till it begins to simmer, then whisk the sugar and gelatine into it. Make sure that everything has dissolved completely before adding the remaining wine and the lime juice. Then pour the liquid into a jug and allow it to cool. While that’s happening, lay the mixed fruit in one of the loaf tins – and it’s worth arranging the bottom layer with the smallest, prettiest-shaped fruit as this will be on top when the terrine is turned out.

Next, pour all but 5 fl oz (150 ml) of the liquid over the fruit. Now lay a sheet of clingfilm over the tin, place the other tin directly on top, then put two unopened tins of tomatoes or something similar to act as weights into the top tin and put the whole lot into the fridge for about 1 hour, or until it has set. Then warm up the remaining 5 fl oz (150 ml) wine mixture and pour it over the surface of the terrine. Re-cover with clingfilm and return to the fridge overnight to set firm.

When you are ready to serve, turn out the terrine by dipping the tin very briefly in hot water and inverting it on to a plate. Use a very sharp knife (also dipped first into hot water) to cut it into slices. Serve with chilled pouring cream, crème fraîche or Vanila Yogart

Last but not least, the ;

Homemade Strawberry Margarita

• 1 Can of Lime Concentrate, or squeeze out some Organic Limes!!! WOW !
• Blend up those frozen berries, or use fresh
• Add a splash of Triple Sec
• Te-kill-ya, Silver or gold
• Some crushed ice, garnish with a lime slice

Watch out for these berries, in a glass they pack a punch. But oh so delightful, a few of these and you’ll be making Music!

Enjoy, Chow for now

Note to self; Get a new Blender