The harvest is in, and there are some wonderful choices of fruits that are in season right now. Whether on a picnic or lounging out by the pool, in-season fruits are fantastic snacks.
Apricots are awesome fruits when you want something a little different. When choosing apricots, the best ones are the ones that feel heavy for their size, and they should smell very “apricotty.” Apricots are delicious chopped into a salsa recipe or sliced fresh over ice cream.
Cherry season is short, so grab up those sweet cherries now. Look for plump, shiny cherries with no brown or soft spots. Be careful as cherries damage easily, but there is no better topping for a hot fudge sundae.
Lemons are excellent in Spring, and Meyer lemons are particular tasty at this time of year. They are sweeter and juicier than most lemons, making them perfect for lemonade or for inclusion in homemade salad dressings.
Strawberries signify the end of winter, and the start of the warmer months with all of their fun outdoor activities. When selecting strawberries, opt for those that are deep red in color without any white around the stem. The richer and more intoxicating the scent, the better the strawberry.
Try this scrumptious Strawberry Ricotta Muffin recipe. Total preparation time is about one and a half hours, but worth every minute.
Strawberry Ricotta Muffins
Ingredients:
Watch next week for Veggies in Season this Spring and a fabulous grilled artichoke recipe.
Apricots are awesome fruits when you want something a little different. When choosing apricots, the best ones are the ones that feel heavy for their size, and they should smell very “apricotty.” Apricots are delicious chopped into a salsa recipe or sliced fresh over ice cream.
Cherry season is short, so grab up those sweet cherries now. Look for plump, shiny cherries with no brown or soft spots. Be careful as cherries damage easily, but there is no better topping for a hot fudge sundae.
Lemons are excellent in Spring, and Meyer lemons are particular tasty at this time of year. They are sweeter and juicier than most lemons, making them perfect for lemonade or for inclusion in homemade salad dressings.
Strawberries signify the end of winter, and the start of the warmer months with all of their fun outdoor activities. When selecting strawberries, opt for those that are deep red in color without any white around the stem. The richer and more intoxicating the scent, the better the strawberry.
Try this scrumptious Strawberry Ricotta Muffin recipe. Total preparation time is about one and a half hours, but worth every minute.
Strawberry Ricotta Muffins
Ingredients:
- 2 cups medium strawberries
- 3/4 cup ricotta
- 2 large eggs
- 1/2 tsp. vanilla extract
- 10 Tbsp. butter melted and cooled, divided
- 2/3 cup sugar
- 1 tsp. lime zest
- 2 cups flour
- 2 tsp.baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- Preheat oven to 350 degrees. Gently wash, hull, and cut strawberries into quarters. Place berries on a cooling rack over a sheet pan. Bake until strawberries are partially dried, about 45 minutes. Let cool.
- Increase oven to 400 degrees. Brush a 12-mold muffin tin with 2 Tbsp. melted butter. Set aside.
- In a bowl, whisk together ricotta, eggs, and vanilla. Stir in remaining butter.
- In a large bowl, use your fingertips to rub together sugar and lime zest until sugar is moist. Mix in flour, baking powder, salt, and baking soda. Use a spatula to gently but quickly fold ricotta mixture into dry ingredients. Don’t overwork it. The batter will be thick and heavy. Stir in strawberries and spoon batter evenly into muffin tins. Bake until tops of muffins are golden and springy to the touch, about 20-25 minutes.
Watch next week for Veggies in Season this Spring and a fabulous grilled artichoke recipe.
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