A Most Refreshing Summer Fruit Salad

Fresh berries are one of my favorite things about the summer.  I am also fortunate enough to live in a gorgeous part of Southern California, Ventura County to be more specific, which is the perfect mix of coastal and agricultural country.  And it just so happens that some of the agriculture we grow here are strawberries.  As I may have mentioned before, my hometown Camarillo, has the best strawberries hands down.

Growing around the world’s best strawberries was a pretty sweet life, pun intended.  When March rolled around I could practically taste the strawberries ripening.  For weeks my family would start stalking our favorite strawberry stand to see if they were open yet.  Then finally that glorious day would arrive, the day the strawberry stand on the corner of Las Posas Road would crack open their window and fly their flag signaling all of Camarillo that the strawberries were finally back!  My family would flock over to the stand, even though we knew the first berries of the season were usually not that great.  But as the season progressed the berries would just get redder and sweeter until they finally peaked in July.

I’ve tasted this natural sweet treat in many different recipes.  Everything from the classic strawberry shortcake to the topping on a savory salad.  Naked strawberries are still by far my favorite, I’m not a big fan of when they’re all cluttered with creams and sugars, but this recipe seems to enhance the strawberry and blueberry flavors without interfering with them.  It’s deliciously simple, perfect for taking to that summer barbeque or picnic.  I guarantee you’ll go home with an empty bowl and tons of compliments.