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Spring is a berry, berry good time
berry and mango
A strawberry and mango topping goes well with many dishes, and is good just by itself. - photo by Stock photo

Berry season is my favorite time of year. Even though most berries can be found in groceries all year, they are riper, sweeter and much cheaper during spring, making it the perfect time to increase your consumption of fresh fruit, especially strawberries.
Strawberries are a fat-free, sodium-free, cholesterol-free and low-calorie super food. Just one serving — about eight berries — is packed with antioxidants, fiber, manganese, potassium and more vitamin C than a single orange. Strawberries also are heart-healthy, helping to increase HDL (good) cholesterol, lower blood pressure and even guard against cancer, according to
Here is a simple and different recipe for a versatile fruit topping that can be used on top of cake, brownies, ice cream, waffles or pancakes. It’s also a great treat all by itself.
This recipe can be boiled in a saucepan over medium-high heat until it thickens. The preserves can be used on toast or biscuits. However, eating the topping fresh — without cooking it — provides the most nutritional benefits because cooking the berries boils out some of the nutrients.

• 1 pound ripe strawberries, capped and sliced
• 1 large mango, diced
• 2 tablespoons raw local honey
• pinch of salt (optional)

Combine ingredients in a plastic storage container and seal lid. Shake to combine the ingredients and let them sit at room temperature for 30 minutes.  
Shake the container throughly again and refrigerate until needed. The fruit will soften and juices will seep out.

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