Here it is late May and fresh strawberries abound at the local grocery stores. As the weather builds towards summer warmth, they're the perfect little treat as is. Still there are times when you want to do something special with them. Here is a simple recipe that makes for a tasty treat and a relatively healthy dessert.
(Photo courtesty of the USDA Agricultural Research Service)
INGREDIENTS
2 quarts fresh strawberries, hulled
1 cup packed light brown sugar
¼ teaspoon salt
½ cup balsamic vinegar
DIRECTIONS
About 1 to 2 hours before serving time, toss the strawberries in a large mixing bowl with the brown sugar, salt, and balsamic vinegar. Refrigerate for 30 minutes and toss again. Refrigerate for another 30 minutes and toss again. Drain and serve cold in a clear glass bowl.
Tip: In order to produce quality food you have to use quality ingredients. When it comes to balsamic vinegar, you get what you pay for. Balsamic vinegar is aged in wooden casks. The longer the vinegar has been aged, the more expensive it is likely to be. A cheap condiment grade balsamic vinegar is fine for making salad dressings but for a recipe like this you probably want an old vinegar that has been aged for at least 12 years.
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