Category: Foodie Fodder, Recipography

What if George had pulled up a strawberry plant instead of chopping down a cherry tree? What if the Johnny who cast the apple seeds would have stayed home and cracked corn? Then there’s this one: If watermelon had never made it to North America, strawberries might well have become the fruit most associated with the 4th of July.

Granted, that’s a LOT of ifs, but the fact remains that strawberries are one of the most popular fruits on 4th of July picnic tables.

And they’re a favorite for good reason! They’re sweet, bite-sized morsels of fruity deliciousness that are just as at home in salads as they are in desserts.

Studies have shown that approximately two out of three American households consume fresh strawberries, totaling approximately 1 billion pounds per year. That’s an average of 12 pounds of delicious, fresh strawberries per person.

In fact, a recent survey by Driscoll’s berries revealed that nearly 60 percent of those surveyed think that strawberry shortcake should be the official dessert of summer.

For me? I like strawberries best as a snack, especially when paired with a couple of great dips.

And I suppose if you’ve been following my blogs and new recipes over the years, this should come as no surprise. Here are some of my favorite strawberry dip recipes that you can find on our website:

And, of course, you know what’s coming. Or at least you THINK you do. Another strawberry dip recipe, right?

Well, not actually.

I think one of the BEST fresh strawberry-eating experiences you can have balances a number of tastes and texture sensations. Sweet, sour, tangy, a hint of vanilla, molasses, and finally, a citrusy salt.

It may be one of THE best fruit dip experiences you’ll ever have, and this combination just doesn’t work nearly as well with ANY other fruit. One possible exception is kiwi, which you could also display on your fruit platter.

This dip isn’t as much a dip as it is a process.

And the process is what makes the final taste an experience.

Much like the Mexican tradition of a bite of lime, lick of salt and shot of tequila, the sum of the parts of this strawberry garnishment is greater than the whole.

The recipe? Well, as I’ve been saying, it’s a process. It’s a more make-as-you-go thing, but here is what you need for about one quart of fresh strawberries, which you can leave whole (with the leaves on) in a large bowl for each person to select.

You’ll also need three additional ingredients, all in small, separate bowls or dishes.

  • 2 cups Vanilla Yogurt
  • 1/2 cup Granulated Brown Sugar
  • 1/4 cup Falksalt Lemon Cyprus Salt

The process is simple. Select your berry, dip it in the vanilla yogurt, and then dip or sprinkle your yogurt-dipped berry with some brown sugar and a small amount of lemon salt.

Take a BIG bite and enjoy. The combination of flavors and textures bounce all over your mouth until you enjoy that first swallow.

To best enjoy these dips, be sure to also read Joe’s Strawberry Tips!

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