Anyone who knows me, knows how obsessed with strawberries I am. Every year, as soon as they come into season, it wouldn’t surprise most people to see me with a punnet a day.
To me, strawberries are the ultimate super-fruit; a handful of strawberries provides twice the amount of your daily intake of vitamin C. In fact – they have more vitamin C than an orange! Strawberries are also a fantastic source of dietary fibre, folate, niacin (vitamin B) and potassium. Not enough people know about their incredible nutritional benefits and it’s time to shed some light!
I personally think that the humble strawberry should be included in everyone’s weekly shopping as a pantry staple. Healthy, fresh and easy to snack on, strawberries are convenient and Kiwi! Us New Zealanders have been eating fresh strawberries for years and they’re more than just a treat.
Strawberries start coming into season from late October and are available throughout the summer. Take advantage of their short season and low cost; strawberries deserve way more love! Strawberries are summer’s favourite fruit. Why else would summer make them heart-shaped?
I’ve made this 2 ingredient Strawberry N’Ice Cream with Chocolate Shell to showcase my favourite fruit – and to me, it’s the perfect way to cool down on a hot day or even an after school snack for the kids. It can be dressed up or down – but there’s no ifs or buts about it: Strawberries are the star and everyone loves them!
You’ll need:
N’ice Cream
1 punnet of fresh NZ Strawberries
4 extra small bananas
Chocolate Shell
4 tsp coconut oil, melted
2-3 tsp pure maple syrup
2 heaped tsp cacao powder
Begin by cutting the green tops off of the strawberries and discarding. Dice the strawberries up into even pieces and place into a container. Peel the bananas and chop into similar sized pieces and combine with the strawberries. Mix together then seal and place into the freezer overnight, or for at least 4 hours.
Remove strawberry and banana mix from the freezer and set on the counter for a few minutes whilst you prepare the chocolate shell. Mix together your melted coconut oil, maple syrup and cacao powder. Set aside.
Place your strawberries and banana into a food processor and blend together until smooth and no lumps are left. Distribute between bowls immediately and pour across your chocolate mixture. Wait a few moments for it to set up, and serve!
Simple as that. What’s your favourite way to use strawberries?
This blog post was sponsored by NZ Strawberries, however all thoughts and opinions are my own.
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