Add these delicious berry recipes to your cookbook and try a new recipe tonight. These simple yet nutritious recipes offer a variety of colors and textures that are perfect for a summer’s night meal or snack and pack a punch with their vitamins and antioxidant power!
Strawberry Cucumber Basil Water
- 16 ounce package of fresh strawberries, hulled and sliced
- 1 cup sliced cucumber
- 4-5 basil leaves
- Sparkling water
- Add strawberries, cucumber and basil to a pitcher. Top with sparkling water and stir well. Cover and refrigerate for at least 2 hours. Take out the basil before serving.
Blueberry Jicama Fruit Salad
- 6 ounces blueberries
- 1 cup jicama cubes (1/4-inch)
- 1 cups seedless red watermelon cubes (1/4-inch)
- 1 cups seedless yellow watermelon cubes (1/4-inch)
- 3 tablespoons chopped fresh mint
- Grated zest and juice of 1 lime
- Combine blueberries, jicama, melon, mint, lime zest and juice in a medium bowl.
- Stir gently to combine.
- Let stand 15 minutes for flavors to blend, or refrigerate until ready to serve.
- Serve salad in martini or margarita glasses, and sprinkle lightly with salt (if desired).
Skewered Shrimp and Blackberries with Sesame Ginger Marinade
- 6 ounces (about 1 1/3 cups) blackberries
- 1 mango, peeled, cut in 1/4-inch thick wedges
- 12 ounces uncooked shrimp, peeled and deveined (about 26 count size)
- 12wooden skewers
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon packed brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, crushed with press or minced
- Preheat a gas grill or broiler to high heat.
- Thread blackberries, mango and shrimp alternately on wooden skewers.
- Combine soy sauce, vinegar, sugar, oil, ginger and garlic to make a thin glaze.
- Brush onto prepared skewers, coating all sides.
- Grill or broil skewers 3 minutes per side, carefully sliding spatula under berries when turning.
- Serve warm or room temperature.
Grilled Halibut with Strawberry-Mango Salsa
- 16 ounces strawberries
- 1 ripe mango, peeled, pitted and cut into 1/2-inch chunks
- 1 ripe avocado, pitted and cut into 1/2-inch chunks
- 1 jalapeño, seeded and minced
- 2 tablespoons lime juice
- 1 tablespoon minced fresh cilantro
- ½ teaspoon coarse sea salt, divided
- 4 skin-on halibut fillets (4 to 6 ounces each)
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon ground black pepper
- 1 lime, cut into 4 wedges
- Hull strawberries and cut into 3/4-inch cubes. Place in a large bowl. Add mango, avocado, jalapeño, lime juice, cilantro and 1/4 teaspoon salt. Stir gently to combine. Set aside.
- Preheat grill to medium-high. Brush halibut fillets with oil and season with remaining 1/4 teaspoon salt and pepper. Grill fillets, skin side up and covered, 4 to 5 minutes, turn over gently and continue to cook 3 to 5 minutes or until fish is opaque throughout. Serve with squeeze of fresh lime juice and salsa.