Driscoll's Remind's You, May is National Strawberry Month

The sun is shining, the flowers are blossoming and berries are a plenty. Celebrate the arrival of pleasant weather in good health - with a fist-full of Driscoll’s deliciously ripe Strawberries!

Loaded with nutritional vitamins and antioxidants, Driscoll’s Strawberries are one of the most health-conscious berries around. Just a one-cup serving of the red berry provides 93% of your daily supply of Vitamin C, 16% of your daily supply of Fiber and 20% of your daily supply of Folic Acid! Not to mention the added benefits of Iron, Calcium and a bounty of antioxidants. How sweet is that?

This May, pay homage to the irresistible Strawberry and pump up your immune system by adding Driscoll’s to your diet. Enjoyable “a la carte” or paired with yogurt, salad, cereal, ice cream, etc. – Driscoll’s Strawberries are the ideal springtime sweet treat.

STRAWBERRY AVOCADO SALSA
Yields 3 ½ cups

1 8-ounce can pineapple chunks or tidbits
1 small avocado, pitted and diced
1 1-pound package Driscoll’s Strawberries, ¾” cubed
½ to1 whole jalapeno pepper, seeded and minced
1 tablespoon balsamic vinegar
½ teaspoon onion salt

Drain and reserve 2 tablespoons pineapple juice*.

In glass or pottery bowl, combine pineapple, reserved juice, avocado, strawberries, jalapenos, balsamic vinegar and onion salt.

Let stand 5 to 10 minutes for flavors to blend.

Serve with chips, or over grilled halibut or chicken breasts.

OR instead of pineapple, peel and chop 1 medium mango and add to remaining ingredients with 1/3 cup orange juice and 2 tablespoons lemon juice.


*For a simple marinade for chicken breasts combine remaining juice from pineapple, 2 tablespoons soy sauce, and ½ teaspoon sesame oil. Pour marinade over 2 large (or 4 small) halibut steaks/fillets or chicken breasts. Marinate 20-30 minutes; drain. Grill or bake until meat is done.