This is a great way to make the most of fresh strawberries, even if they are not as ripe as they could be. The pomegranate molasses (available at Middle Eastern groceries such as Yekta Supermarket in Rockville) adds an unusual burst of sweetness and tang. The pepper flakes bring the heat.
These berries are nice served with Greek-style yogurt.
- 2/3 cup strawberries, hulled and cut vertically in half
- 1 tablespoon pomegranate molasses
- 1 to 2 pinches crushed red pepper flakes
Gently combine the berries, pomegranate molasses and crushed red pepper flakes to taste in a medium bowl. Eat immediately, or, for stronger flavor, cover and refrigerate for up to 1 day.
From Silver Spring food writer April Fulton.
Tested by Bonnie S. Benwick.
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