Vinegar and sugar bring out the juicy in fruit – with just enough sea salt and fresh basil to make this dessert sing! Strawberries, bananas, coconut and celery in a sweet and sour apricot glaze. Garnished with fresh cilantro!

Makes 4-1/2 cups

1/4 c. apricot preserves

1/4 c. light brown sugar

1/4 c. white Balsamic vinegar

1/2 t. sea salt

1 lb. fresh strawberries, hulled and sliced

2 stalks celery, thinly sliced on the diagonal

6-8 fresh basil leaves, coarsely chopped

1/3 c. sweetened flaked coconut

4 sm. bananas, sliced

cilantro sprigs for garnish

In small bowl combine apricot preserves, brown sugar, vinegar and salt. Stir well to thoroughly incorporate all ingredients.

In large tossing bowl combine strawberries, celery, basil, coconut and bananas. Toss to evenly distribute. Pour sauce over all and toss to evenly coat.

Transfer to serving bowl and liberally garnish with fresh cilantro sprigs.

Notes:  If desired, top with nut crumbles. Cashews, pecans, almonds or mixed nuts minus peanuts will work.

Orange marmalade in place of the apricot preserves also works.


© 2017 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. CHANGING a few words doesn’t alter the DNA of the work. LIKE a mother knows her children no matter the alterations in appearance, I know my gift when I see it on someone else, even when portions are replaced with a poacher’s words. IF you receive the goods, you are as much a poacher of talent, words and images as the poacher who stole them – no matter the purpose. I am not free and you are making me less free by stealing my intellectual material and putting other peoples names to it. CHANGING A FEW WORDS PROVES YOU KNOW YOU'RE LIABLE. STEALING another person's intellectual material isn't flattery; it's stealing. ~ Sharon Lee Davies-Tight

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