This past week alone I was able to pick my own blueberries, cherries, raspberries, gooseberries and currents many in a variety of colors or types. There’s a sense of accomplishment in filling that picking bucket. I often enjoy the picking so much though, that I get home and think: ‘Now what do I do with all these berries?’
The obvious choice is sharing with friends and family so that is easily done. I also wash and freeze some for the winter for a splash of color or the taste of summer on a cold cold day. It’s nice, too, to have frozen fruit on hand for smoothies.
Here are some additional ideas and recipes to use up those fresh berries that you picked or bought from the farmer’s market or store. Please share your ideas if you have others that didn’t make this list.
• Fresh berries with ice cream, whipped cream or yogurt
• Fresh berries with granola, cold cereal or oatmeal
• Make your own jam
• Berry sauce to use as a topping for desserts, pancakes, French toast of crepes
• Berry muffins
• Berry parfait with layers of yogurt, gluten-free granola and berries
• Fruit crisp (made with any fruit on hand)
• Popsicles or smoothies
• Summer salads
• Berry-infused water or lemonade
• Muddled berry wine spritzer or cocktail
Muddled Berry Wine Spritzer (serves 4)
• 1 bottle of Pinot Grigio (750 mL), chilled
• 1 cup fresh strawberries, halved
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 2 cups ice
• 1 cup sparkling beverage*
• *for more sweetness use Sprite, for less sweetness use plain seltzer
1. Place strawberries, blueberries and raspberries in a saucepan on the stove and simmer on low for 10 minutes, or until the berries release their juices. Remove from heat and let cool completely.
2. You will have to shake up each beverage separately. Add 1⁄4 of the berry mixture and muddle. Add 1⁄4 of the wine and 1⁄2 cup of ice.
3. Shake up the mixture, then pour into glasses. Repeat with remaining three drinks.
4. Top each wine cooler with sparkling beverage and stir to combine.
5. Garnish with fresh thyme and strawberries.
Credit: Alexa Lampasona for the Food & More blog
Raspberry Cherry Crisp
• 3 cups fresh raspberries and sliced cherries, pitted
• 1 tablespoon (heaping) cornstarch
• 1/3 cups sugar
• 1 teaspoon vanilla extract
• 1 cup gluten-free flour blend
• 1/4 cup brown sugar
• 1/3 cup oats
• 1/4 cup chopped nuts (optional)
• 3/4 sticks butter, cut into small pieces
• Whipped cream, ice cream or yogurt for topping, optional
1. Preheat oven to 350F.
2. In a medium bowl, combine raspberries, corn starch, sugar, and vanilla. Stir and set aside.
3. In a separate bowl combine flour, brown sugar, oats, nuts, and butter pieces. Cut together with a fork (or pulse in food processor) until mixture resembles coarse crumbs.
4. Add berry mixture to a small baking dish or pie pan. Sprinkle topping mixture all over the top. Bake for 25 to 30 minutes, or until topping is golden brown.
5. Allow to sit for ten minutes before serving. Scoop out with a spoon and top with whipped cream, ice cream or yogurt.