The story below is from our May/June 2025 issue. For more stories like it, Subscribe Today. Thank you!
Photos Courtesy of Ashley Cuoco.
These recipes are bursting with fresh summer berry flavors.
Summer is bursting with berries! The standards – strawberries, blueberries, blackberries – and the unexpected – did you know that pineapples are berries? They are considered a type of berry, classified as a multiple fruit, which means they are made up of many berries that have fused together. Watermelon, cucumbers, tomatoes and cantaloupes are also botanically classified as berries. Let’s make the most of the berry days of summer with these fun recipes.
Fruta Picada with Tajín (Photo above)
Yield: 6 servings
- 1 ripe mango, peeled, pitted and cubed
- 2 ripe champagne mangoes, pitted and cubed
- 1 small jicama, peeled and chopped
- 1 cup pineapple, chopped
- 1 cup papaya (honeydew melon may be substituted)
- 1 cup watermelon, seeded and chopped
- 1 teaspoon Tajín
- 2 tablespoons fresh lime juice
In a bowl, combine the mangoes, jicama, pineapple, papaya (or honeydew) and watermelon and toss gently to mix. Sprinkle with the Tajín and drizzle with lime juice. Toss to coat evenly.
Cover and refrigerate for at least one hour or up to one day before serving.
3 Chile Grilled Pork Kabobs
These kabobs are reminiscent of tacos al pastor, but so much easier to prepare.
Yield: 4 servings
Note: pork needs to marinate overnight in the refrigerator.
- 1 23-ounce Peppercorn Seasoned Pork Loin Filet
- 1 jar Casa Martinez 3 Chiles Salsa
- 1 red bell pepper, cored and cut into 1-inch cubes
- 1 small onion, peeled and cut into 1-inch cubes
- 32 1-inch chunks fresh pineapple
- Zatarain’s Cilantro Lime Rice
- 10-inch bamboo skewers
Place pork loin on a cutting board. Cut the pork loin in half vertically. Cut each half into 4 horizontal pieces, removing any visible fat. Cut the horizontal pieces into 1 inch cubes (4 cubes per horizontal piece – 32 cubes total). Place pork cubes in a container with cover. Pour 1 cup Casa Martinez 3 Chiles Salsa over the pork cubes. Stir to cover the pork cubes with salsa. Cover and refrigerate overnight.
Soak 10-inch bamboo skewers in water for 10 minutes. Thread cubes of pork, red pepper cubes, onion and pineapple alternately on skewers. Place on a plate and drizzle ½ cup 3 Chiles Salsa evenly over the skewers.
Lightly spray grill with vegetable oil spray. Heat grill to medium heat. Place skewers on grill and cook 10 minutes on one side. Flip skewers and cook 5 minutes on the other side. (Grill temperatures vary, adjust your grill temperature as needed. Pork should be lightly charred for maximum flavor. You may want to grill in batches. Do not overcrowd the grill so you can maintain cooking temperature.)
Serve warm with 3 Chiles Salsa on the side and Zatarain’s Cilantro Lime Rice.
Note: A grill pan may be used to cook kabobs on the stovetop. Use smaller 4 inch skewers to enable them to fit on the grill pan.
Crème Celeste
A lovely creamy dessert topped with fresh berries. I think of it as cheesecake meets crème brûlée.
Super easy to make and you can make ahead of time (needs to set up in the refrigerator for 4 hours before serving).
Yield: 4 ramekins
- 1 cup heavy cream
- ½ cup sugar
- 1½ teaspoons unflavored gelatin
- 3 tablespoons cold water
- 1 cup sour cream
- ½ teaspoon vanilla extract
- ½ cup finely chopped fresh strawberries
- ¼ cup chopped fresh raspberries
- 2 tablespoons Chambord (optional)
- 1 tablespoon sugar
- Lemon zest
- 4 whole strawberries, 8 whole raspberries and 4 mint sprigs for garnish
In a saucepan, heat the cream and sugar together, whisking to dissolve the sugar. Meanwhile, place the water in a small bowl and sprinkle the gelatin over the water. The gelatin will expand and begin to congeal in the water.
Whisk the gelatin into the hot cream and sugar mixture.
Whisk in the sour cream and vanilla. Pour the crème celeste evenly into the ramekins. Cover and place in refrigerator for at least 4 hours.
Place the strawberries, raspberries, Chambord and sugar in a small bowl. Stir. Cover and refrigerate until ready for service.
When ready to serve, place ramekins on dessert plates. Top the crème celeste with the Chambord berries. Sprinkle lightly with lemon zest. Place a strawberry, 2 raspberries and a mint sprig next to each ramekin on the dessert plate.
Lillet Blanc Spritz With Chambord Raspberries
Lillet is a French aperitif made from Bordeaux wine and fruit liqueurs. So refreshing, it adds a touch of fruity sweetness to your summer cocktails.
Yield: 1 cocktail
- 12 fresh raspberries
- 1/3 cup Chambord
- 2 ounces Lillet Blanc
- 2 ounces chilled Prosecco
- 1 ounce seltzer water
- Crushed ice
- Lemon peel twist for garnish
Make frozen Chambord raspberries: place raspberries in a small freezer container. Pour Chambord over raspberries and gently stir. Cover container and freeze for one hour or up to one week.
Make cocktail spritz: Place Lillet Blanc, Prosecco and seltzer water in a wine glass. Add crushed ice and stir gently. Drop 3 Chambord raspberries into the wine glass. Garnish with lemon peel twist.
Notes:
Champagne mangoes are available at The Fresh Market and Earth Fare, in season.
Tajín is a chile-salt-lime seasoning made in Mexico and can be found in many of our local grocery stores.
The story above is from our May/June 2025 issue. For more stories like it, Subscribe Today. Thank you!
