The heat, humidity and high cooling bills are a few things I do not like about summer.
The abundance of sweet fresh fruit is one of the delights!
Last week's plans included joining friends for an evening of discussion and nibbling.
I was all set to take a plate of strawberries, cantaloupe and blackberries, dressed up with a sweet dip on the side.
Unfortunately, our local skies and weather had something else in mind.
The storm warnings and wailing sirens had me heading toward the closet for shelter, instead.
We survived the storms just fine, and I enjoyed all the lovely fruit myself!
The dip is a variation on a strawberry dessert that I often served for brunch.
I discovered it is just as delicious with other types of fresh fruit. For ease in serving, fruit kabobs can be made using small skewers, or small picks can be used for dipping pieces of fruit.
For me and my leftover fruit, a bowl and spoon was just fine!
I did sprinkle a little brown sugar on the fruit pictured, but that step can be skipped when the fruit is being skewered and dipped.
Rose Hill Strawberries
8 oz sour cream
1/4 cup maple syrup
3 pints whole strawberries, washed and hulled
2-1/2 tablespoons firmly packed brown sugar
Combine sour cream and maple syrup, cover, and refrigerate at least 1 hour.
Arrange strawberries in 8 dessert bowls. Sprinkle brown sugar evenly over strawberries and chill.
Pour sour cream mixture over strawberries and serve.
~From Junior League of Jackson, Mississippi's cookbook, "Come On In!" ~
Hope your summer is off to a sweet start!