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How Sweet it is
Florida strawberry season is back
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| by Chef Justin Timineri Florida's Culinary Ambassador |
As the cold winter months start to take their toll on much of the nation, Florida farmers are turning up the heat. December through February is the time when Florida strawberries dominate the U.S. market. Their bright red color and sweet taste will be on display in grocery stores, packed in tidy clamshell containers, or found at local farmers’ markets. This is the time of year when Florida agriculture plays its biggest and most visible role in the fresh produce market. With favorable winter weather, Florida has much to offer in the way of fresh produce.
One must know what to look for when shopping for the freshest berries. Strawberries are among the tenderest and most perishable of fruits, so the besttasting ones will probably be those that have traveled the fewest miles to your table. The biggest berries aren’t necessarily the most flavorful ones, but color is important. Look for strawberries that are deep red. Don’t choose a berry with white or green spots in hopes it will ripen on your windowsill; strawberries stop ripening as soon as they are picked.
Low in calories and free of sodium and fat, strawberries are packed with potassium, fiber, folic acid and powerful, disease-fighting antioxidants. Ounce for ounce, they’ve got more vitamin C than oranges. So don’t wait for a special occasion to add Florida strawberries to your shopping list. This winter, take advantage of the abundance of fresh berries by including them in everything from desserts, breakfast treats, and snacks to savory dishes. Slice them over cereal, dip them in chocolate, mix them into salsas, toss them into salads, or try this recipe with your favorite Florida seafood.
STRAWBERRY-AVOCADO SALSA WITH PAN-GRILLED FLORIDA FISH
1 Florida jalapeño pepper, finely chopped
1 ripe Florida avocado, diced
2 cups Florida strawberries, finely chopped
¼ cup Florida red onion, finely chopped
2 tablespoons Florida cilantro, finely chopped
1 teaspoon fresh Florida lime juice
¼ teaspoon sugar
Sea salt, to taste
4 6-ounce Florida fish fillets (fresh in season)
1 tablespoon olive oil
1 ½ tablespoons fresh Florida lime zest
Salt and pepper, to taste
Stir jalapeño, avocado, strawberries, onion, cilantro, lime juice, sugar and sea salt together in a bowl. Cover and set aside. Salsa may be made several hours ahead and chilled. When making ahead, add the sugar, salt and avocado when ready to serve. Preheat stovetop grill pan over high heat. Pat fish fillets dry then brush both sides with the oil; sprinkle with the lime zest, salt and pepper. Lay fillets on grill pan skin side down and cook 4-5 minutes on each side, turning once, until cooked through. Transfer fillets skin side up to individual serving plates. Carefully remove skin; top with avocado strawberry salsa.
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