When markets and farm stands are brimming with ripe berries, savor them in these summery dishes
Written bySunsetJuly 20, 2006
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Photo by Annabelle Breakey; food styling by Karen Shinto
1 of44Photo by Annabelle Breakey; food styling by Karen Shinto
What's so great about berries?
They all pack a slew of benefits that will have you leaping high buildings in a single bound. (Well, almost.)
They're full of vitamin C, fiber, and phytochemicals (health-enhancing plant compounds), which together may help prevent cancer, cardiovascular disease, inflammatory conditions, and even age-related mental decline.
Each one's exact nutritional makeup is slightly different, so our advice is, Why choose? Click ahead to see how to enjoy them all!
Raspberry, Cucumber, and Mint Smash
This refreshing drink has all the makings of a signature party cocktail. It can be adjusted to taste (using light rum instead of the gin will tilt it toward a mojito). And the pitcher-size format means more time with guests rather than shaking drinks.
Use any size of mini-tart pan you like for these sweet little tarts. If you have leftover dough, you can always roll it out, sprinkle with cinnamon sugar, cut into shapes, and bake into that childhood comfort, piecrust cookies.
This vanilla mousse, with ribbons of tart-sweet boysenberry sauce, has a delicate, cloudlike texture. If you’re substituting raspberries and blackberries, start with more berries for the sauce, as they’re not as juicy as boysenberries.
We couldn't believe how simple it was to make these frozen treats. You can strain out the seeds if you like, but we love the texture they lend to the popsicles. Feel free to use boysenberries, pitted cherries, or other favorites instead of the combination of fruits here.
If you think tiramisu has to be made hours ahead, try this fresh, summery version, which comes together in no time. For a non-alcoholic variation, use lemonade concentrate in place of the limoncello. And swap in madeleines for the ladyfingers if you like.
Guy Fieri loves to make this treat on a camping adventure. Any berry or berry combination works in this cake, which has a dry, crumbly topping that combines with the berry juices for a rich, sweet treat. Pack the frozen berries in a cooler and make this on the first night of camping, before they thaw completely.