Spring fruit can serve to strengthen the body in the fight against spring fatigue, and smoothies prepared from spring fruit are an ideal dose of vitamins, but also a nutritious snack.
The fruits that ripen in the spring are strawberries, cherries, blueberries, avocados, melons, nectarines.
The queen of spring fruit is the strawberry which is the first spring fruit on many tables. Although they are most often consumed raw, they can be used in making jams, juices, ice cream, cakes …
In addition, the queen of spring fruit is rich in water which accounts for 90% of the total weight of the fruit. Strawberries contain large amounts of vitamin C, carbohydrates and fiber, and due to the low number of calories, they are also useful in the diet.
Here are some of my favorite recipes:
Strawberry smoothie recipe
All you need is:
A little ice
Simply throw them all into a good blender and whirr away!
1/2 cup plus 1 tablespoon sugar, divided
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 cups fresh strawberries (about 1-1/4 pounds), sliced
Pastry for double-crust pie
2 tablespoons 2% milk
Preheat the oven to 425 °. In a large bowl, mix 1/2 cup sugar, flour and cinnamon; add strawberries and toss on coat.
On a lightly floured surface, roll out half of the dough into a 1/8 inch thick circle; switch to 9-in. the plate asks. Trim the bark even with the rim. Add the filling.
Roll out the remaining dough into a circle 1/8 inch thick. Put over the filling. Trim, close the edge of the flute. Cut slits at the top. Brush with milk; sprinkle with remaining sugar.
Bake until the crust gets a golden brown color.
Remove the foil. Refrigerate 1 hour before serving.