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

Ingredients:

• 16 ounce package of fresh strawberries, hulled and sliced
• 1 cup sliced cucumber
• 4-5 basil leaves
• Sparkling water

Directions:

• 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

Ingredients:

• 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

Directions

1. Combine blueberries, jicama, melon, mint, lime zest and juice in a medium bowl.
2. Stir gently to combine.
3. Let stand 15 minutes for flavors to blend, or refrigerate until ready to serve.
4. Serve salad in martini or margarita glasses, and sprinkle lightly with salt (if desired).

Skewered Shrimp and Blackberries with Sesame Ginger Marinade

Ingredients:

• 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

Directions:

1. Preheat a gas grill or broiler to high heat.
2. Thread blackberries, mango and shrimp alternately on wooden skewers.
3. Combine soy sauce, vinegar, sugar, oil, ginger and garlic to make a thin glaze.
4. Brush onto prepared skewers, coating all sides.
5. Grill or broil skewers 3 minutes per side, carefully sliding spatula under berries when turning.
6. Serve warm or room temperature.

Grilled Halibut with Strawberry-Mango Salsa

Ingredients:

• 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

Directions

1. 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.
2. 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.

Resource:  www.driscolls.com