Taste of the Season:  Strawberries

by MARCELINA BLEA

Immortalized by The Beatles’ “Strawberry Fields Forever,” the juicy, tasty sensations that are strawberries continue to lure in fruit fanatics. Known for their pleasant fragrance, the Latin word for strawberry, “fragaria,” refers to the refreshing aroma. Strawberries are recognizable by their deep tones of red with seeds on the outside, and their green, tiny, leafy crown, showing where the berry was broken away from the plant.

Strawberries come in different sizes and shapes, most noticeably the heart-shaped strawberry, and the fleshy flavors are used in sweet dishes of all kinds—jams, jellies, salad toppings, smoothies, ice cream, and shortcake. Strawberries are so versatile, in fact, that the California Strawberry Commission recently released an iPhone application featuring recipes from strawberry enthusiasts.

The Garden Strawberry is the most common variety, with its ease to produce and cultivate in bulk, versus the wild crop variations. The latter are more popular among home gardeners. California ranks as the top producer of strawberries in the United States, rivaled by Florida, as the plant flourishes best in sunlight. San Joaquin County cultivates 182 acres, and is among the top 5 producing regions in California. Packed with essential vitamins, fiber, and potassium, strawberries are also healthy and nutritious. www.calstrawberry.com

Strawberry-Ginger Refresher

1 cup frozen whole unsweetened California strawberries
1 can (8 oz.) unsweetened pineapple chunks, with juice
1/2 cup soy milk
1 Tbsp. honey
1/2 tsp. grated ginger

In a blender, combine all ingredients and purée until smooth. Makes 1 (16 oz.) serving.

Soufflé Omelet with Balsamic Strawberries

1½ cups (about 8 oz.) fresh California strawberries, stemmed and quartered
1 Tbsp. chopped fresh mint
1 Tbsp. aged balsamic vinegar
2 tsp. granulated sugar, divided
2 large eggs, separated
¼ tsp. vanilla
2 tsp. butter
Confectioners’ sugar, as needed

In bowl, combine strawberries, mint, vinegar, and 1½ teaspoons of the granulated sugar; set aside. In small bowl, whisk egg yolks with vanilla and remaining ½ teaspoon granulated sugar for 1 minute or until slightly thickened. In bowl of electric mixer, beat egg whites until they form soft peaks. With rubber spatula, fold yolks into whites until no streaks remain. In 10-inch nonstick skillet over medium heat, melt butter. (To make 2 individual omelets, use 6-inch nonstick skillet.) When butter is sizzling, add egg mixture, spreading it into an even layer with spatula. Cover pan; reduce heat to low. Cook omelet 3 to 4 minutes or until golden brown on bottom and barely set on top. Spoon strawberries down center of omelet; with spatula, fold omelet in half over filling. Slide omelet onto plate; dust with confectioners’ sugar. Makes 2 servings.

Strawberry Chicken and Fennel Salad

Vinaigrette
1 cup olive oil
1 cup walnut oil
2½ Tbsp. balsamic vinegar
1 Tbsp. roasted garlic purée
1 tsp. salt
1 tsp. pepper

Salad
1 lb. grilled chicken breast strips
3 cups (about 1 lb.) fresh California strawberries, stemmed and sliced
3 cups thinly sliced fennel bulb
3 cups shredded radicchio
 ¾ cup shredded basil 
 1½ cups toasted walnut halves

To make vinaigrette: In blender or food processor, purée oils, vinegar, garlic purée, salt, and pepper until emulsified. To make salad: In large bowl, toss chicken, strawberries, fennel, radicchio, basil, and walnuts with vinaigrette. Serve salad on 6 plates, dividing it equally. Makes 6 servings.