Eating locally means eating what’s fresh and in season – at the time! There are many great reasons for doing so, from supporting local growers & farmers, to eating food at its absolute freshest and therefore nutritional peak, as well as looking forward to fruit and vegetables a la mother nature… when it’s their time.
Even though as a kid getting out of school for the summer meant going directly to the strawberry patch to pick berries, they’re still a fave fruit (unlike some of my siblings…) and I look forward to their arrival. Early summer. Every year.
Of all the desserts I’ve ever made using strawberries, including recipes like strawberry biscuit shortcake or strawberry rhubarb galette and strawberry rhubarb oat crumble bars this astonishingly simple recipe for Balsamic Strawberries is my absolute favourite. Scrumptious on its own, there are so many ways you can use it – it’s something I always have on hand when local berries arrive every summer!
It looks like a lot of sugar, but, along with the balsamic vinegar, it’ll make a lot of the sweet/savoury juices. That’s a good thing!
Once mixed, you’ll need at least half an hour resting time for those lovely juices to form.
How spectacular is that! Adding another dimension to the taste of strawberries, that natural jus/sauce is full of umami flavour, and makes spectacular desserts.
You could also serve them in strawberry biscuit shortcake pictured below…
Or… to top Lemon Crème Pots…
For breakfast or brunch, try them on your favourite waffles or pancakes!
Yummy enough on their own, try them over your favourite gelato for dessert, or with yogurt for breakfast or anytime snack during the day. Balsamic Strawberries are delicious, versatile and something I look forward to every summer~
Do you have a fave strawberry recipe you use every summer…?
This is a great thing to do with strawberries, and is equally delicious served over gelato or waffles, in strawberry shortcake or with yogurt.
- 2 cups sliced fresh local strawberries
- 1/4 cup white sugar
- 2 tablespoons balsamic vinegar
Stem and slice or quarter the strawberries, adding them to a medium-sized bowl.
Sprinkle on the sugar and vinegar, stir gently and leave to sit/macerate for at least 30 minutes.
The juices will flow from the berries, mingle with the balsamic and make a most unique & delicious sauce.
Spoon over gelato or yogurt, use in strawberry shortcake or to top waffles.
*make lots, they’ll keep for a of couple days in the fridge, if they last that long!
**a sprinkle of freshly ground black pepper over the berries adds even more punchy flavour, and is surprisingly delicious.