Every spring here in Southern California I find myself weirdly eyeing the stands at the farmer’s market for that first glimpse of bright red flesh. The first week I see them I start counting the days/weeks and making plans. I don’t buy the first strawberries that come to light – I just don’t think they are quite ready. I wait two weeks and then start tasting. I taste a strawberry from every farmer waiting to savor that bright tart juicy sweetness. The day I find it I start scooping them up a tray at a time. 90% of the country’s strawberry production is grown in California so it’s great to be right next to the source!
When strawberries are at their peak, it’s hard to do anything with them other than eat them in their whole form, red nectar running down your chin and making that “mmmm” noise under your breath. However I do need to venture away from time to time and explore all the versatility the gorgeous strawberry has to offer. Since I didn’t want to take away from the loveliness I kept it simple which means you won’t have to work hard for this deliciousness.
The unpretentious combination of melon with the strawberries adds an additional layer of juiciness without overpowering the delicate strawberries and the mint brightens up the whole shebang. Perfect as a summer side dish to all your grilling meats, it also fares well atop a tad of mascarpone cheese or greek yogurt for a de-light-ful dessert.
Minted Strawberry Melon Salad
Servings: 6 • Size: 1 cup
Calories: 50 • Fat: 0g • Carbs: 15g • Fiber: 3g • Protein: 2g
Sugars: 7g • Sodium: 4g • Cholesterol: 0mg
- 4 cups whole strawberries (about 2 dozen)
- 4 cups cubed cantaloupe (about ½ cantaloupe)
- 1 ½ Tablespoons chopped mint
Slice the tops off the strawberries and cut them in quarters. Combine the strawberries, melon and mint together in a bowl and toss gently with a large spoon. Serve immediately.