The Ezine For Every Strawberry Lover!

March 24th, 2012

Issue #71

Hello <>,

You must believe that I don't exist anymore, as it's been almost 10 months since the last newsletter.

Shame on me!
Anyhow, now the best strawberry time is approaching fast. Just last week I spotted the first (imported) strawberries of the year in the supermarket and couldn't resist the temptation.

But what a disappointment! Imported strawberries just don't taste like the local ones. After being picked in a half-ripe state and shipped across the world, there's not so much of their delicious flavor left.

Yes, they look the same, but the advice: whenever possible buy local strawberries, or even better: grow your own!

We also enjoy visiting a u-pick strawberry farm nearby. It's a real family happening with lots of fun and my little son loves running up and down the field, jumping from one line of plants to the next one (off course, he doesn't pick any strawberries :-) )

Enough rambling for today, here's a great strawberry fruit salad recipe.

Strawberry Salad with Ricotta Cream

This salad contains strawberries, but also other fruits and berries. You can substitute them and add what's in season where you live.

Remember, fresh local produce tastes a thousand times better :-)


  • 1/3 cup (100ml)whole milk ricotta cheese
  • 1/2 cup (125ml) whipping cream
  • 2 cups (500g) fresh strawberries
  • 3 tablespoons powdered sugar
  • ground cinnamon
  • 1 1/2 cups (375g) fresh raspberries
  • 1 tablespoon sugar
  • 1 tablespoon fresh lemon juice
  • 2 kiwi
  • 3 tablespoons toasted and sliced almonds


Hull strawberries and cut into quarters. Peel kiwi and cut into 1/2 inch pieces.

Stir the ricotta and 2 tablespoons of cream in a medium bowl.

With an electric mixer, beat the remaining cream, powdered sugar, and cinnamon in a large bowl until semi-firm.

Carefully spoon the ricotta into the whipped cream. Place in the fridge for at least 30 minutes to stiffen. This will make the filling more creamy.

Toss the strawberries, raspberries, sugar, and lemon juice in a medium bowl to combine. Leave for at least 15 minutes, stirring every couple of minutes. Finally add the kiwi.

Spoon the fruit mixture into 4 dessert bowls. Spoon the cream filling on top of strawberry fruit mixture.

Sprinkle with almonds and serve immediately. Enjoy!

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Kitchen Tips

How to make perfect whipped cream:

- keep ingredients and utensils cold. If possible, store everything in the freezer for a few minutes before you start.

- add sugar only when the cream starts to thicken.

- use the low speed of your hand mixer or electric mixer to have better control of the process.

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