Strawberry and Raspberry

Pick it!

• Handle gently since they easily bruise.
• Avoid moldy or wrinkled berries.
• Look for dry, firm, well shaped, and deep red or golden raspberries.
• Strawberries should be shiny and bright red.

Try it!

• Eat fresh within a week or freeze on a lined pan and place into containers after frozen.
• Wash, drain, and dry just before eating.
• Eat fresh in fruit salad or pie or in fruit smoothies.
• Add to a salad or pie or in fruit smoothies.
• Add to a salad dressing or in a salad.
• Mash into a sauce to use on pancakes or French toast.

Ingredients

• 4 frozen bananas
• ¾-1 pound strawberries

Directions

1. Remove banana peels, break bananas into chunks and freeze overnight.
2. While preparing strawberries, let bananas sit out to warm slightly.
3. Wash, hull, and slice or chop.
4. Place frozen bananas into a food processor or blender. Blend until bananas create a texture similar to ice cream. If desired, some strawberries may be blended in as well.
5. Remove bananas from the food processor and fold in strawberries.
6. Serve immediately. Leftovers may be frozen, but will become solid, so re-blend for best texture.