3 Seasonal Summer Fruit Recipes

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'Tis the season for fruity, delicious summer recipes! The Pacific Northwest is home to a plentiful summer harvest thanks to the cool and wet winters, so let's put those crops to good use! Here's 3 ways to use those seasonal fruits in your upcoming recipes:

Strawberry Salsa


  • 1 1/2 cups fresh strawberries, finely diced
  • 1/2 cup red onion, finely diced
  • 1 jalapeño pepper, seeds removed and finely minced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced
  • Salt and freshly ground black pepper to taste


  1. In a mixing bowl, combine the diced strawberries, red onion, jalapeño pepper, and chopped cilantro.

  2. Squeeze the juice of one lime over the strawberry mixture and season with a pinch of salt and a dash of freshly ground black pepper. Adjust the seasoning to your taste preferences.

  3. Cover the bowl with plastic wrap and refrigerate the strawberry salsa for at least 30 minutes to allow the flavors to meld together.

  4. Once chilled, the strawberry salsa is ready to be served. You can enjoy it with tortilla chips as a unique appetizer, or use it as a flavorful topping for grilled chicken, fish, or shrimp. It also complements well with tacos or grilled vegetable dishes.

Apricot Marinade


  • 4-5 fresh apricots, pitted and chopped
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons soy sauce (or tamari for a gluten-free option)
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon ground black pepper
  • Pinch of salt (optional, to taste)


  1. In a blender or food processor, combine the chopped fresh apricots, olive oil, honey, soy sauce, minced garlic, grated ginger, black pepper, and salt (if using). Blend until you achieve a smooth consistency.

  2. Taste the marinade and adjust the sweetness or saltiness by adding more honey or salt, according to your preference.

  3. Place your choice of meat, poultry, tofu, or vegetables in a shallow dish or a resealable plastic bag.

  4. Pour the fresh apricot marinade over the food, making sure it is thoroughly coated. If using a plastic bag, seal it and gently massage the marinade into the ingredients. Cover the dish and refrigerate for at least 2 hours (ideally overnight) to allow the flavors to infuse into the food.

  5. When ready to cook, remove the marinated food from the marinade, and you can reserve some of the marinade for basting or glazing during cooking.

  6. Cook the marinated food according to your preferred method, such as grilling, roasting, or pan-searing.

Marionberry Salad Dressing

  • 1/2 cup fresh Marionberries (washed & dried)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste


  1. In a blender or food processor, combine the Marionberries, balsamic vinegar, honey, and Dijon mustard. Blend until the ingredients are well combined and the Marionberries are fully pureed.

  2. With the blender or food processor running, gradually drizzle the extra-virgin olive oil into the mixture. Continue blending until the dressing is smooth and emulsified.

  3. Taste the dressing and season with salt and freshly ground black pepper to your liking. Adjust the sweetness or tartness by adding more honey or balsamic vinegar, if desired.

  4. Drizzle the Marionberry Salad Dressing over your favorite variety of salad ingredients, including nuts, cheeses, and fresh fruits. Enjoy the burst of berry flavor in every bite!

  5. Store the Dressing: Transfer the Marionberry Salad Dressing to a jar or airtight container. Store it in the refrigerator for up to a week.