The next time you walk into a grocery store or visit your local farmers market, take a look around and hopefully you'll not only see but also smell the delicious aroma coming from a strawberry stand. For some strange reason — probably because I love them so — strawberries push me out of my cooking comfort zone by inspiring me to make such things like jams, pies, and even homemade ice cream.
Fortunately, berries are in season right now, making them widely available across the country. Strawberries also provide a multitude of health benefits, so you can eat 'em till your heart's content. What else is in season? Rhubarb, cherries, navel oranges, and watermelon. To put all of these tasty fruits to good use this Spring, here's a fruit salad recipe that surely won't disappoint!
Here's the full recipe.
Serves 4 people, 205 calories per serving 1/2 cup water And when blueberries, raspberries, and blackberries come into season come late May and early June, you can toss some of them in too!
1/4 cup agave syrup
1 lime cut in half
16 oz. cut up strawberries (a one pint box)
3 cups thinly sliced rhubarb
1/2 large watermelon cut into cubes
2 navel oranges, sectioned
1 cup cherries
Serves 4 people, 205 calories per serving
1/2 cup water
And when blueberries, raspberries, and blackberries come into season come late May and early June, you can toss some of them in too!