I used these strawberries inside my vegan gluten-free crepes for the latest International Vegetarian Festival we held at the Yoga Center recently.
These are super easy to make… I like to use frozen strawberries or berries of any kind because they tend to be consistently sweet whereas sometimes fresh strawberries can sometimes be very tart.
You can use this as a method to sweeten any frozen or fresh fruits to use in any dessert form. It can also be used as a way to preserve very ripe fruit for future use.
4 cups frozen strawberries, chopped
1 cup turbinado sugar
- Place chopped strawberries in a large bowl and add sugar. Mix together so the sugar covers most of the strawberry pieces.
- Mix them once in a while to ensure sugar is well dissolved in the juices created by the thawing, fruit juices and sugar. Let the fruits macerate for about 2 hours at room temperature to allow the fruit to thaw completely and for the sugar to infuse into the fruit.
Use immediately after the fruit is macerated or store in an airtight container in the fridge. Use inside crepes, to top ice cream, to top a slice of pound cake or to flavor your favorite morning smoothie.
I am so tired of listening to the bad rap people are giving fruits… Fruits are nature’s fast food. They are full of phytonutrients necessary for our bodies to function properly.
Fruits are the best way to start your day… the best breakfast in my opinion. And a great snack… Let’s give back the good rep to fruits.
I already showed you my favorite way to peel and eat a mango… it’s actually one of, if not the MOST popular post on our blog!!
But, have you ever peeled a mango to find out it was still under ripe? What do you do with it? Do you throw it away? Do you eat it still unripe?
Just cover it in plastic wrap and leave on your kitchen counter to ripen, just as if it had the skin on still. The outside will get dark, it will not look all that pretty, but in a matter of a few days, you’ll be able to peel the outside again and the pulp will be ripe and delicious as if you never peeled it in the first place.
Wish I had some pics to share… but I wanted to share this tip today after having for breakfast a fresh and perfectly ripe mango that I originally tried to enjoy for the first time last week. It was DE-LI-CIOUS!
I’ve seen them called Caribbean cherries… we just simply call them acerolas. And they’re in season.
They’re tart and sweet and they make the best juice and fruit compotes.
Have you ever had acerolas? What do you like to enjoy them?