Fruit Salad with Strawberries and Cream

Recipe courtesy of the California Strawberry Commission

strawberry fruit salad with sour cream

Contributor: California Strawberry Commission

Recipe courtesy of the California Strawberry Commission


To make strawberry dressing: In the container of an electric blender puree enough of the strawberries (about 1/2 cup) to make 1/4 cup puree; reserve remaining strawberries. In bowl stir puree, mint and honey into sour cream to blend. To assemble salads, line individual salad plates with lettuce. Arrange reserved strawberries with other fruits on lettuce. Top with strawberry dressing. Makes 4 servings.


1-pint basket fresh California strawberries, stemmed and halved, divided
1 tsp. finely chopped fresh mint or 1/2 teaspoon dried mint
1/2 tsp. honey
1/2 cup light sour cream
Lettuce leaves
2 cups fresh fruits in season (blueberries, sliced peaches, kiwifruit or raspberries)

The California Strawberry Commission was enacted by enabling legislation and a referendum of farmers and handlers in 1993. The Commission succeeds the California Strawberry Advisory Board established in 1955. State marketing orders and commissions are formed by legislation which authorizes self-taxation by farmers. This self-assessment funds Commission activities and projects.

Strawberry Commission activities fall into five major areas: food safety, production and nutrition research, trade relations, public relations and public policy.

Activities are developed, approved and implemented under the authority of the Commission’s committees, with final approval provided by the Commissioners. This committee structure ensures that the activities of the Commission are thoroughly considered and enacted in the best interest of the industry. The Commission also has public members to ensure that programs advance the greater interest of the community.

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