I was a little worried they wouldn’t live up to my expectations, but I was happily wrong. They’re bright, sweet, and the color runs through the inside. Since my usual strawberry recipes seemed out of season right now, I decided to try a salsa, using some other seasonal produce. Let me tell you, it didn’t last long after I made it!
I forgot to include my Asian pear when I took the photo above. These are from my own yard, and we ended up with a ton of them this year.
This recipe hits the lime pretty hard, but I like it that way. You may want to start with half and try it before adding the whole amount. You could also throw in some chopped onions. I actually planned to use a kohlrabi instead of cucumber, but even though they’re in season I couldn’t find one. Next time.
We actually ate this with some also-Oregon tortilla chips and called it dessert, but I think it would be delicious over spinach in a salad or on a fish taco. Or with a spoon. I don’t even care, I’m just so happy that September Oregon strawberries are a thing!
Autumn Strawberry Salsa
1 pint strawberries, chopped
1 Asian pear (or preferred variety), chopped
1 /2 - 1 jalapeno pepper, seeds removed and diced
1 cucumber, peeled, seeds scraped out, and chopped
2 tablespoons chopped cilantro
the juice from one lime
Toss the chopped pears with the lime juice. Add the other ingredients and mix well. Sprinkle with salt to taste. Refrigerate for at least one hour to allow the flavors to blend.