Recipe Index

June 30, 2023 by Tanya 2 Comments

Homemade Dehydrated Limes

These homemade dehydrated limes are the perfect preserved citrus to have on hand. Make them at home in your dehydrator, air fryer, or oven.

dehydrated limes in glass container with other limes around

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Imagine adding citrus flavor to your favorite dishes and drinks without the hassle of slicing and juicing fresh limes. Dehydrated limes are the answer!

They add a unique taste to your culinary creations, offer a long shelf life, and are easy to store. The process of dehydrating limes is straightforward. You only need to slice, spread on a dehydrator, and dehydrate until dry.

Once you dehydrate limes, you can use them for many things. I like to add dehydrated limes to cocktails or add them to water for refreshing lime water.

Once you start dehydrating your fruit, you'll want to dehydrate everything. Check out these dehydrated strawberries if you love dried fruit.

Ingredients

Fresh limes - washed and dried.

Tools Needed

cutting board
mandolin or sharp knife - I love this handheld mandolin.
Dehydrator - This smaller dehydrator is my favorite right now.

How to Dehydrate Limes

Cutting the Limes

To achieve the perfect thickness and consistency when slicing limes for dehydration, use a sharp knife or mandoline. When using a mandoline, wear a protective cutting glove to prevent accidents. To make slicing easier, cut the end of the lime to give yourself a flat surface before placing it on the mandoline or slicing with a knife.

Even slicing is essential for uniform drying, so take your time and ensure each slice is approximately ⅛-1/4 inch thick. Properly sliced limes will result in evenly dried lime slices, ready for various creative uses.

How to Dehydrate Limes in a Dehydrator

Using a dehydrator is my favorite method for dehydrating limes, as it provides optimal control over temperature and drying times. To use a dehydrator for lime dehydration, first place evenly sliced limes on the dehydrator trays, ensuring they are not touching each other. Set the dehydrator to a temperature of 125°F / 40°C, highly recommended for dehydrating limes.

Drying times can range from 8-12 hours, depending on the thickness of the lime slices and the dehydrator’s efficiency.

Once the lime slices are thoroughly dried, remove them from the dehydrator and let them cool before storing them in an airtight container.

Other Methods for Dehydrating Limes

Air Fryer

Many air fryers have dehydrator functions. To dehydrate limes in the air fryer, set the temperature to 125 degrees Fahrenheit. Dehydrate for 6-10 hours until the limes are dried.

Oven

To use an oven for lime dehydration, preheat it to a low temperature of 175 degrees Fahrenheit. Place evenly sliced limes on parchment paper-lined baking trays, ensuring they are not touching each other.

Dry the lime slices for about 2-4 hours, flipping them every 30 minutes to ensure even drying. Keep an eye on the lime slices as they dry, as oven temperatures may vary.

When you place lime slices on the fully dried tray, remove them from the oven and let them cool before storing them in an airtight container.

The best Limes to use

Late winter and early spring are the best times to purchase fresh limes, ensuring you get the most flavorful and juicy citrus for dehydration.

When selecting limes for dehydration, it’s essential to look for ones free of blemishes and with a uniform green color. The skin should be smooth and glossy, indicating freshness. Remember, fresh limes are essential for achieving the best results in your dehydrated lime adventure.

I also like my dehydrated limes to have some juice in them. Give them a slight squeeze to ensure they are ripe and filled with wonderful lime juice. Even though it'll be dehydrated, these limes have the best flavor.

How to store

Using airtight containers, such as glass jars or plastic containers with tight-fitting lids, is the best for storing dehydrated limes. They help keep the limes dry and prevent moisture from entering the container.

To further ensure moisture control, add a food-safe silicone pack to the storage container to absorb any accumulated moisture.

Properly stored dehydrated limes can last up to a year, providing a long-lasting source of citrus flavor for your culinary creations.

How to use Dehydrated Limes

Dehydrated limes offer a world of exciting possibilities for culinary and beverage applications.

Add a burst of citrus flavor to sweet and savory dishes
Enhance cocktails, mocktails, and teas. I like to pop one in my water bottle in the mornings.
Turn the limes into ground lime powder by running it through a blender. Add it to soups and stews, providing a tangy flavor.
Try using dehydrated lime slices as a garnish.

glass of water with ice with dried lime on top and dried limes in background

How to rehydrate dried limes

To rehydrate them, add them to water and allow them to soak for a couple of hours. I tend to use dried limes without rehydrating them first.

Dehydrating Limes Turning Brown

Dehydrated limes will sometimes turn brown after storage. This is normal and does not affect the flavor of the limes.

Also, if limes are dehydrated at a higher temperature, they will turn brown during the dehydrated phase. It's best to keep the temperature at 125 degrees Fahrenheit / 40°C or below when dehydrating.

Mold Prevention

Store your dehydrated limes in an airtight container in a cool, dry place with plenty of air circulation to avoid mold growth.

Frequently Asked Questions

What are dehydrated limes good for?

Everything! They're great for storing limes for long term use. Use them to flavor water, cocktails, or mocktails. You can also use them for garnish. You can also try using the dehydrated zest in dry rubs and seasonings for grilling or whatever else you cook up.

How long do dehydrated limes last?

Dehydrated limes can last up to a year and a half as long as they are properly stored. Store them in an airtight container, in a cool, dry place.

Do dehydrated limes go bad?

Yes, dehydrated limes can go bad eventually if not stored properly. For optimal freshness, they should be kept in an airtight container in a cool, dry place for up to a year.

What is the ideal thickness for slicing limes for dehydration?

For ideal dehydration results when slicing limes, a thickness of ⅛- ¼ inch is recommended! That’s just enough to give your dehydrated limes that perfect flavor and crunch.

Print Recipe

5 from 1 vote

Homemade Dehydrated Limes

These homemade dehydrated limes are the perfect preserved citrus to have on hand. Make them at home in your dehydrator, air fryer, or oven.

Prep Time10

Cook Time8

Total Time8 10

Course: Dried Fruit

Cuisine: American

Keyword: dehydrated lime, dehydrated limes

Servings:

Calories: 3kcal

Author: Tanya

Equipment

1 Dehydrator
1 Mandolin

Ingredients

6 Fresh limes washed, dried, and cut into ⅛-¼ inch even slices

Instructions

Dehydrator Method

Place evenly sliced limes on the dehydrator trays, ensuring they are not touching each other. Set the dehydrator to a temperature of 125°F / 40°C.
Dry for 8-12 hours, depending on the thickness of the lime slices and the dehydrator’s efficiency.
Once the lime slices are thoroughly dried, remove them from the dehydrator and let them cool before storing them in an airtight container.

Air Fryer Method

Place evenly sliced limes in the air fryer basket, ensuring they are not touching each other. set the temperature to 125 degrees Fahrenheit. Dehydrate for 6-10 hours until the limes are dried.

Oven Method

Preheat oven to a low temperature of 175 degrees Fahrenheit. Place evenly sliced limes on parchment paper-lined baking trays, ensuring they are not touching each other.
Dry the lime slices for about 2-4 hours, flipping them every 30 minutes to ensure even drying. Keep an eye on the lime slices as they dry, as oven temperatures may vary.
When you place lime slices on the thoroughly dried tray, remove them from the oven and let them cool before storing them in an airtight container.

Notes

Dehydrated limes can be stored properly for 12-18 months. Store them in an airtight container, in a cool, dry place.

Nutrition

June 29, 2023 by Tanya Leave a Comment

Watermelon Juice

This Watermelon Juice recipe is super simple and results in the most delicious fruity drink. I combine fresh watermelon juice with freshly squeezed lime juice to produce a refreshing drink that is pure sunshine in a glass.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

In this recipe I show you how to make watermelon juice with a blender in a matter of minutes. Blitz it up, strain through a sieve into a pitcher, then leave in the refrigerator to chill for a couple of hours. It really is that simple.

I love a glass of this fresh tasting juice for breakfast, and often serve a pitcher of it at family brunch get together's. However, it is also the ideal non-alcoholic drink to cool you down on a hot summers day.

This delicious fresh juice also makes a great cocktail mixer, try it with sparkling champagne or prosecco in my Watermelon Mimosa.

If you love fresh juices, try some of my favorite recipes: my Tamarind Juice, Beet Carrot Apple Juice, Cucumber Ginger Juice, or my Jamaican Style Carrot Juice.

Ingredients

Here's what you will need to make this fresh squeezed juice:

Watermelon - use seedless watermelon as you don't want to have to pick out the large seeds.
Lime - I use freshly squeezed lime juice as it has the best flavor.

A glass bowl filled with diced watermelon.

How to make Watermelon Juice

Place the watermelon cubes and lime juice into a blender.

A blender jug filled with diced watermelon.

Blend the watermelon on medium speed for 15-20 seconds until you have a smooth, juice-like consistency.

A blender jug filled with blended watermelon.

Strain the juice through a fine mesh strainer into a pitcher, discarding any pulp.

Watermelon juice being poured through a fine sieve into a glass jug.

Refrigerate and serve cold.

A glass jug filled with watermelon juice with wedges of fresh watermelon and slices of lime set alongside.

Expert Tips

These tips will help you make the best watermelon juice you've ever tried.

Ripe watermelons tend to be very sweet. If your watermelon is not sweet enough, add 1-2 tablespoons of Simple Syrup to the juice.
Allow the juice to chill in the refrigerator for at least 2 hours before serving.
For the best flavor, always served cold, straight from the refrigerator.

Flavor variations

Swap the lime juice for freshly squeezed lemon or orange.
One of my favorite watermelon juice combinations is to add some fresh mint leaves.
Mix the fresh juice with sparkling water for a touch of fizz.
Or, for an alcoholic twist, swap sparking water for champagne or prosecco (or any other sparkling white wine).
You can use this same process to juice other fruits, try melon, cucumber or mango.

A glass filled with watermelon juice with a jug of watermelon juice, wedges of fresh watermelon and slices of lime set alongside.

FAQs

How do you store watermelon juice after juicing?

Once juiced, store in a covered pitcher in the refrigerator for up to 4 days. You might need to stir the juice before serving if it has sat in the refrigerator for a day or two.

Can you freeze fresh watermelon juice?

Yes, absolutely. Pour the juice into an airtight container, making sure you leave some space at the top to allow the juice to expand when frozen. To enjoy it at its best, use the juice within 2 months of freezing.

Is homemade watermelon juice healthy?

Yes! Fresh watermelon is rich in amino acids and contains high levels of the powerful antixoidant lycopene; and lime is rich in antioxidants and contains high levels of vitamin C. This fresh squeezed juice contains no artificial coloring's or preservatives.

Can you put watermelon through a juicer?

Yes you can, in fact if you have a juicer it is much easier as the pulp and seeds will end up in the pulp container so there will be no need to sieve it.

If you have tried this fresh juice recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 1 vote

Watermelon Juice

Watermelon Juice is super simple and results in the most delicious fruity drink. Combine fresh watermelon juice with freshly squeezed lime juice to produce a refreshing drink that is pure sunshine in a glass.

Prep Time10

Total Time10

Course: Drinks

Cuisine: American, Southern

Keyword: best watermelon juice, fresh watermelon juice, homemade watermelon juice, watermelon and lime juice, watermelon juice

Servings:

Calories: 92kcal

Author: Tanya

Ingredients

12 cup seedless watermelon cubes
2 tablespoon fresh lime juice

Instructions

Place the watermelon cubes and lime juice into a blender.
Blend the watermelon on medium speed for 15-20 seconds until you have a smooth juice-like consistency.
Strain the watermelon juice through a fine mesh strainer into a pitcher, discarding any pulp.
Refrigerate and serve cold.

Notes

Ripe watermelons tend to be very sweet. If your watermelon is not sweet enough, add 1-2 tablespoons of Simple Syrup to the juice.

Nutrition

June 28, 2023 by Tanya Leave a Comment

Fajita Vegetables

If you are looking for a great-tasting vegetable side that can be prepared in minutes, then try my Easy Fajita Vegetables. Sliced red onion and a variety of different colored bell peppers are stir-fried quickly in fajitas seasoning for a healthy vegetable side dish that is packed full of flavor.

A large serving dish filled with fajitas vegetables, with bowls of steamed white rice and black beans set alongside.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Healthy fajita veggies are the perfect mid-week side when you are pushed for time but want to put something tasty and nutritious on the table. Hands-on preparation is minimal; the whole dish can be prepared, cooked, and on the table in around 20 minutes.

I make vegetable fajitas with peppers and onions and season them with my homemade Fajitas Seasoning. Making your own seasoning blends is super simple, but you can use your favorite store-bought blend if you prefer.

My family loves Mexican dishes, they are always packed full of flavor, and it's empty plates all around when I serve them. If you enjoy Mexican-inspired food, try my Air Fryer Steak Fajitas, Juicy Ground Turkey Tacos, Air Fryer Mexican Street Corn, or my Crispy Pork Carnitas.

Ingredients

Here's what you will need to make the best fajita vegetables:

Olive oil - I use regular olive oil as extra virgin olive oil has too low a burn temperature.
Red onion - has a great mild flavor; you could also use a regular onion or shallots.
Bell peppers - I used red and green bell pepper, but you can use any color.
Fajita seasoning - I use my seasoning blend, which is simple to make, but you can use a store-bought blend if you choose.

Sliced red onion and red and green bell peppers on a wooden chopping board, with pots of fajita seasoning and olive oil set alongside.

How to make fajita vegetables

Heat the oil in a large skillet or frying pan over medium-high heat.

Add the sliced onion and bell peppers to the pan. Cook them undisturbed for 3-4 minutes, then stir fry them for 4 minutes or until they soften and get slightly charred.

Sliced red onion and red and green bell peppers in a large frying pan.

Sprinkle the fajita seasoning evenly over the vegetables in the pan. Toss well to coat them with the seasoning.

Sliced red onion and red and green bell peppers coated in fajitas seasoning, cooking in a large frying pan.

Continue cooking for 5-10 minutes until the vegetables are cooked to your desired softness. The longer you cook, the softer they will be.

Cooked red onion and red and green bell peppers in a large frying pan.

Remove the pan from heat and transfer the fajita vegetables to a serving dish.

A large serving dish filled with fajitas vegetables, with a red and green bell peppers, and bowls of steamed white rice and black beans set alongside.

Expert Tips

These tips will help you make the best fajita vegetables you've ever tried.

I only prepare the vegetables just before I cook them; that way they remain crispy and juicy and don't dry out.
Get the pan nice and hot before you start cooking the vegetables.
The trick is to cook the vegetables long enough so that they get a nice char around the edges but not so long as they become soggy.

Flavor variations

Feel free to mix the vegetables or the spices to suit your tastes!

Bell peppers and onions are traditional, but mushrooms, zucchini, or even carrot could work well too.
If you like your food extra spicy, add some freshly sliced red chili peppers, some red pepper flakes, or a dash of your favorite hot sauce.
Add a touch of smoky spice flavor with some chipotle paste.
For a burst of fresh herb flavor, garnish with some chopped cilantro.

How to serve fajita vegetables

Serve the flavorful fajita vegetables as a side dish alongside my Slow Cooker Black Beans and some steamed white rice. They work with a variety of Mexican-inspired dishes; try them in fajitas or tacos or as a burrito filling.

They are also perfect to serve with all of your favorite weeknight meals like my Air Fryer Chicken Breast or my Turkey Burgers.

How to store

To refrigerate: Fajita vegetables are best served hot, straight from the pan. However, leftovers can be stored in an airtight container in the refrigerator for 2-3 days. When ready to enjoy, place in a hot frying pan to warm through, not overcooking the vegetables.

FAQs

Do you marinate pepper and onions for fajitas?

No, there is no need to marinate the vegetables; the flavor comes from the freshness of the vegetables combined with the fajitas seasoning.

Are fajita veggies healthy?

Yes, this healthy vegetable side dish is low in fat and sugar. The onions and peppers are high in fiber, vitamins, and minerals, and a serving of this vegetable dish will go towards your all-important 5-a-day.

How to make fajita peppers and onions in the oven?

For speed, I cook my fajita vegetables in a frying pan. However, if you have the oven on, you can also cook fajita vegetables in the oven.

Toss the onions and peppers in olive oil and fajita seasoning, then place onto a nonstick baking sheet. Place the sheet into a hot oven at 425F/220C and roast the vegetables for 20 minutes.

If you have tried this fajita vegetable recipe, or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 2 votes

Fajita Vegetables

Easy Fajita Vegetables can be prepared and cooked in minutes. Sliced red onion and a variety of different colored bell peppers are cooked quickly in fajitas seasoning, for a healthy vegetable side dish that is packed full of flavor.

Prep Time10

Cook Time12

Total Time22

Course: Side Dish

Cuisine: Mexican

Keyword: classic fajita vegetables, fajita vegetables, fajita veggies, homemade fajita seasoning

Servings:

Calories: 91kcal

Author: Tanya

Ingredients

2 Tablespoons olive oil
1 large red onion thinly sliced
2 bell peppers (any color) thinly sliced
2 teaspoons fajita seasoning

Instructions

Heat the oil in a large skillet or frying pan over medium-high heat.
Add the sliced onion and bell peppers to the pan. Cook them undisturbed for 3-4 minutes, then stir fry them for 4 minutes or until they soften and get slightly charred.
Sprinkle the fajita seasoning evenly over the vegetables in the pan. Toss well to coat them with the seasoning.
Continue cooking for 5-10 minutes until the vegetables are cooked to your desired softness. The longer you cook, the softer they will be.
Remove the pan from heat and transfer the fajita vegetables to a serving dish.
Serve the flavorful fajita vegetables as a side dish, in fajitas or tacos, or as a burrito filling.

Notes

Feel free to mix up the vegetables or the spices to suit your tastes! Bell peppers and onions are traditional, but mushrooms, zucchini, or even carrot could work well too.

Nutrition

June 28, 2023 by Tanya Leave a Comment

Homemade Fajita Seasoning

Whip up homemade fajita seasoning in 5 minutes; it's easy to make and even more delicious than a store-bought mix. Use right away, or mix up a big batch. Great for fajitas or any meat or vegetables you want to add this delicious flavor to.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

This fajita seasoning mix tastes wonderful on any chicken, steak, or seafood you prepare it with. You can even use this mixture as a dry rub on a whole chicken! If fajitas are what you're craving give my Air Fryer Steak Fajitas a try. You won't be disappointed!

Want a flavorful but lighter meal? Season Easy Oven-Baked Fish with these bold flavors.

Ingredients and Tools Needed

Chili Powder
Cornstarch
Ground Cumin
Garlic Powder
Paprika
Granulated Sugar
Oregano
Cayenne Pepper
Salt

Tools you'll need for this recipe

Small bowl for mixing
An airtight container for storage

How To Make My Homemade Fajita Seasoning

Mix and store in an airtight container

fajita seasoning mixed together in a small bowl

How To Use Fajita Seasoning

Use this fajita seasoning in place of store-bought packets. To make fajitas, add 2 Tablespoons of this seasoning and ½ cup of water. This will give the perfect flavor when making homemade fajitas in a skillet.

Using homemade fajita seasoning as a dry rub will also impart a delicious flavor to other baked dishes. If you're preparing a Mexican chili or soup, add some fajita seasoning for another layer of flavor.

If making vegetables, use about 1-2 teaspoons. I love to use this seasoning when making quick fajita vegetables.

How Long Does It Keep?

Depending on the freshness of your herbs and spices, this blend will keep well for 3 to 6 months. Storing your freshly made fajita seasoning in an airtight container and in a cupboard, out of direct sunlight, will help to maintain its freshness.

Avoid storing fajita seasoning in the fridge, it can dull the flavors.

Why Make Your Own Spice Mix?

Firstly, you will likely have all of the spices in your pantry, so instead of going out and buying a fajita seasoning packet, you can make your own at home. Most seasoning packets contain preservatives and additives, so it's a healthier option as well.

What's the difference between taco seasoning and fajita seasoning?

Taco seasoning and fajita seasoning are similar in the fact that they typically contain the same ingredients. The ratio of these ingredients, however, is what sets them apart. Taco seasoning generally will contain more chili powder, whereas fajita seasoning contains more cumin. Now, how much you add of each is purely preference. Taco seasoning will have a typical "spice" taste, and Fajita seasoning, because of the increased amount of cumin, has a "smokey" taste.

Notes

Use this fajita seasoning in place of store-bought packets.
To make fajitas, add 2 Tablespoons of this seasoning and ½ cup of water. This will give the perfect flavor when making homemade fajitas in a skillet.
Make sure that your ingredients aren’t stale. Rub a little of each between your fingers, if they release an aroma they are good to use.
I prefer to make smaller batches of spice blends, that way, they always taste fresh.
A funnel makes it easy to pour spices into a jar.
Double, triple, or quadruple the recipe if you like. Change the serving size in the recipe card below to modify the ingredients.

Looking for more homemade seasoning recipes? Try these out:

If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 1 vote

Homemade Fajita Seasoning

Whip up homemade fajita seasoning in 5 minutes, it's easy to make and even more delicious than a store-bought mix. Use right away, or mix up a big batch, great for fajitas or any meat or vegetables you want to add this delicious flavor to.

Prep Time5

Total Time5

Course: Seasoning

Cuisine: American

Keyword: homemade fajita seasoning

Servings:

Calories: 137kcal

Author: Tanya

Ingredients

2 tablespoons Chili Powder
1 tablespoon Cornstarch
2 teaspoons Ground Cumin
2 teaspoons Garlic Powder
1 teaspoon Paprika
1 teaspoon Granulated Sugar
½ teaspoon Oregano
½ teaspoon Cayenne Pepper
½ teaspoon Salt or to taste

Instructions

Mix and store in an airtight container

Notes

Use this fajita seasoning in place of store-bought packets.
To make fajitas, add 2 Tablespoons of this seasoning and ½ cup of water. This will give the perfect flavor when making homemade fajitas in a skillet.

Nutrition

June 24, 2023 by Tanya Leave a Comment

Espresso Martini

The espresso martini is a dessert for any coffee lover, and the perfect after dinner drink. Our classic espresso martini is rich with flavor and smooth with its velvety top. This post is meant for an audience 21 and over.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

When I can have a cocktail and coffee at the same time, you bet I'll be enjoying this party! Whether you're using machine-brewed espresso, instant espresso, or even freshly made espresso in your French press you'll still be able to enjoy an espresso martini too!

Espresso martinis can truly be enjoyed any time of the year. Our delicious Bourbon Martini, Hennessy Sidecar, and last but not least this warm Irish Coffee can as well.

Espresso Martini Ingredients

Vodka - Use your favorite unflavored vodka. You could opt for a coffee flavor vodka if you want the extra strong coffee flavor, or are missing other key ingredients.
Freshly brewed espresso - Not everyone has access to fresh espresso coffee. You can use instant espresso, instant coffee, or a cold brew concentrate.
Coffee liqueur - Like Kahlua or other coffee liquor.
Simple syrup - Optional for sweetness. Simple syrup can be store-bought or homemade with an easy recipe of 1:1 sugar and water for sweet sugar syrup.
Coffee beans - A few coffee beans for garnish.

Tools needed for this recipe

Cocktail Shaker
Martini Glass

How To Make An Espresso Martini

Brew a fresh shot of espresso and let it cool

Add the vodka, cooled espresso, coffee liqueur, and simple syrup to the cocktail shaker and fill the shaker with ice.

Shaking the ingredients in a cocktail shaker.

Shake vigorously for about 10-15 seconds. This ensures all the ingredients are well mixed and the cocktail has a little foam.

Pouring the cocktail into the martini glass.

Strain the mixture into a martini glass. Garnish the espresso martini with 3 coffee beans. Serve immediately.

How to serve an espresso martini

For the best experience with an espresso martini, you'll want to serve it in a chilled glass and enjoy it immediately.

Serve your freshly made coffee cocktail with a side of other dessert items like chocolate-covered coffee beans, chocolate biscotti, or even a small scoop of French vanilla ice cream.

Espresso Martini Variations

Chocolate: Swirl chocolate syrup around the inside of your glass or just on the rim. You can also, along with the coffee beans, add some shaved chocolate to the top.

Spiced: Add a dash of cinnamon or nutmeg to the cocktail shaker or just lightly dust some on top of your finished cocktail.

Vanilla: Use a vanilla vodka, or a dash of vanilla syrup or extract to the cocktail shaker before shaking.

No Cocktail Shaker, No Problem

You can still whip up a delicious cocktail without a shaker. Here are a couple of options if you find yourself without one:

Mason Jar with a lid tightly sealed
Blender
Any container with a secure enough lid to endure shaking for 20-30 seconds without falling off.

Strain using a fine mesh strainer, or sifter.

FAQ's

Why the three coffee beans for garnish?

The three coffee beans represent health, happiness, and wealth.

Why do you shake an espresso martini?

To acquire that silky foam on top, first, you'll want to shake the cocktail ingredients with ice for 20-30 seconds. Secondly, double straining your cocktail either through the shaker cup or a Hawthorne shaker, then again with a fine mesh strainer will introduce more air and greatly reduce the amount of ice that comes through leaving your cocktail silky smooth with a nice layer of foam on top.

Expert Tips

If you don't have an espresso machine, you can use instant espresso.
For the best experience, chill the martini glass ahead of time.

Looking for more cocktail recipes? Try these out:

If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 1 vote

Espresso Martini

Prep Time5

Total Time5

Course: Drinks

Cuisine: American

Keyword: espresso martini

Servings: Drink

Calories: 269kcal

Author: Tanya

Ingredients

2 ounces Vodka
1 ounce Freshly brewed espresso *see note
1 ounce Coffee liqueur such as Kahlua
.5 ounces Simple syrup optional, to taste
Ice
3 Coffee beans garnish

Instructions

Brew a fresh shot of espresso and let it cool
Add the vodka, cooled espresso, coffee liqueur, and simple syrup to the cocktail shaker and fill the shaker with ice.
Shake vigorously for about 10-15 seconds. This ensures all the ingredients are well mixed and the cocktail has a little foam.
Strain the mixture into a martini glass. Garnish the espresso martini with 3 coffee beans. Serve immediately.

Notes

If you don't have an espresso machine, you can use instant espresso.
For the best experience, chill the martini glass ahead of time.
The three coffee beans represent health, happiness, and wealth.

Nutrition

June 23, 2023 by Tanya Leave a Comment

Steamed Lobster Tails

My family love lobster and in this recipe post I show you how easy it is to cook steamed lobster tails. I butterfly the tails then steam them with some fresh lemon, before serving them with some melted butter and a wedge of lemon for an extra burst of zesty citrus. Cooked this simply, this is a dish you will return to again and again.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Lobster can be a tricky shellfish to cook, particularly if you cook it whole. Which is why I like to cook lobster tails. I always start by butterflying the tail, so that the whole tail cooks evenly. Steaming the lobster tails also helps as this is a gentler cooking method and keeps the lobster meat tender and sweet.

Not only does lobster tail taste delicious, it is good for you too. Lobster tail is a lean protein, contains vitamins and minerals and is rich in omega-3 fatty acids.

If you enjoy eating shellfish, then try some of my favorite seafood recipes: Air Fried Lobster Tail, Air Fryer Crab Cakes, Air Fryer Crab Legs, Air Fryer Lemon Garlic Shrimp, Jamaican Jerk Shrimp, Seafood Boil, or my Crispy Air Fryer Fried Shrimp.

Ingredients

Here's what you will need to make the best steamed lobster tails:

Lobster - I use whole fresh lobster tails.
Lemon - Fresh lemon, sliced.
Water

Steamed lobster tail recipe ingredients.

How to steam lobster tails

Fill a pot with 1 inch of water so that it is below the steamer basket. Bring the water to a boil.

Once the water is boiling, line the steamer basket with the slices of lemon and place the butterflied lobster tails in the steamer basket on top of the lemon slices, making sure they are not overcrowded.

A steamer filled with raw lobster tails on top of fresh slices of lemon.

Place the steamer basket on top of the pot with boiling water, cover, and steam the lobster tails for 6-8 minutes, or until the shells turn bright red and the meat becomes opaque.

Four cooked lobster tails sitting in a steamer on top of slices of lemon.

Remove the lobster tails from the steamer using tongs. Be careful as they will be hot. Allow them to cool for a few minutes before serving.

Serve the lobster tails as they are or with some melted butter and a slice of lemon.

How to butterfly a lobster tail

The butterflying of lobsters is very easy and it makes the lobster meat easier to eat. It also looks pretty on a plate. The only tools you need are sharp kitchen shears and your hands.

To butterfly a lobster tail, use the kitchen shears and cut down the middle of the top shell towards the fins of the tail, taking care not to cut the tail itself. Gently pull the shell apart. Using your fingers, gently separate the meat from the shell, lifting it through the slit to rest on top. Try to keep the end of the tail attached to the shell.

collage of how to butterfly a lobster tail, with hand cutting and the shell and moving the lobster meat above the shell

If your lobster tail needs to be deveined, devein it at this time.

Expert Tips

These tips will help you make the best steamed lobster tails you've ever tried.

If you don't have a steamer pot, you can fit a steamer basket into a large pot, it will work just the same.
Bring the water to the boil, before you add the lobster tails to the steamer basket. This will stop them from overcooking.
If you want to check the internal temperature of the lobster once it’s cooked, a probe thermometer is the easiest way to do this.

Two white serving plates topped with two steamed lobster tails, served with melted butter, a wedge of lemon and garnished with fresh parsley.

Flavor variations

Fresh lobster tails will give you the best flavor, but you can use frozen lobster tails. If using frozen tails, defrost them in the refrigerator first before butterflying and cooking.
Add a little extra flavor and serve the lobster with my Garlic Herb Butter.
For a dairy free option, swap the melted butter for a little olive oil warmed with lemon zest and some minced garlic.
Enjoy a seafood feast, and provided you don't overcrowd the steamer pan, you could also add fresh shrimps, scallops and clams. Just ensure you adjust the cooking times for smaller pieces of seafood.

What to serve with steamed lobster tails

I don't want anything to overpower the flavor of the lobster meat, so I serve it with some melted butter and a wedge of fresh lemon for squeezing over. This dish can be served as an appetizer or doubled up as dinner main dish, which I would serve with a light and refreshing side salad like my Southern Cucumber Salad.

You can also steam the lobster tails and add them to Lobster Mac & Cheese.

How to store

To refrigerate: Steamed lobster tails can be enjoyed hot or cold. Once cooked and cooled, place any leftover lobster tails in an airtight container in the refrigerator up to 3 days. If heating up, do so gently so that the lobster warms through but does not overcook.

To freeze: It is perfectly safe to freeze cooked lobster. Once cooked and cooled, wrap the whole tail, including the shell, in freezer proof clingfilm and a layer of kitchen foil, and store for up to 3 months. Freezing the lobster tail in the shell will stop the meat from drying out.

FAQs

Is it better to boil or steam lobster tails?

If I was cooking a whole lobster I would boil it. However, when it comes to cooking lobster tails I prefer to steam them, as steaming is a gentler cooking method resulting in tender lobster meat. Also, with steaming, you keep all the flavor in the lobster as none of it escapes into the cooking water.

Do you cut the lobster tail before you steam it?

Yes, you can either butterfly the lobster tail as I have done in this recipe (see instructions above), or you can split the tail in half length-wise. A lobster tail is thick, so cutting the lobster tail ensures an even cook, whereas if you left it whole, it would be tough around the outside and just cooked in the center.

How long to steam a lobster tail?

The length of time to steam lobster tails depends on their size. As a general guide:

Small (4-ounce) lobster tails need about 6-8 minutes.
Medium (6-ounce) lobster tails need about 8-10 minutes.
Large (8-ounce) lobster tails need about 10-12 minutes.
Extra-large (12-ounce) lobster tails need about 15-20 minutes.

How to tell if lobster is cooked?

Lobster tails should be cooked until the shell turns bright red and the meat becomes opaque, generally reaching an internal temperature of approximately 140-145°F (60-63°C) when measured at the thickest part of the tail.

Looking for more steamed recipes? Try my steamed cheeseburgers recipe.

If you have tried this Steamed Lobster Tails recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 1 vote

Steamed Lobster Tails

This recipe show you how easy it is to cook steamed lobster tails. First butterfly the tails then steam them with some fresh lemon, before serving them with some melted butter and a wedge of lemon for an extra burst of zesty citrus.

Prep Time10

Cook Time6

Total Time16

Course: Appetizer, Main Course

Cuisine: American

Keyword: how to steam lobster tails, steamed lobster tails

Servings:

Calories: 57kcal

Author: Tanya

Ingredients

4 lobster tails 4-oz each, rinsed and butterflied
1 lemon sliced
water

Instructions

Fill a pot with 1 inch of water so that it is below the steamer basket. Bring the water to a boil.
Once the water is boiling, line the steamer basket with the slices of lemon and place the butterflied lobster tails in the steamer basket on top of the lemon slices, making sure they are not overcrowded. Place the steamer basket on top of the pot with boiling water, cover, and steam the lobster tails for 6-8 minutes, or until the shells turn bright red and the meat becomes opaque.
Remove the lobster tails from the steamer using tongs. Be careful as they will be hot. Allow them to cool for a few minutes before serving.
Serve the lobster tails as they are or with some melted butter and a slice of lemon.

Notes

To butterfly a lobster tail, use kitchen shears and cut down the middle of the top shell towards the fins of the tail, taking care not to cut the tail itself. Gently pull the shell apart. Using your fingers, gently separate the meat from the shell, lifting it through the slit to rest on top. Try to keep the end of the tail attached to the shell.
The length of time to steam lobster tails depends on their size. As a general guide:
- Small (4-ounce) lobster tails need about 6-8 minutes.
- Medium (6-ounce) lobster tails need about 8-10 minutes.
- Large (8-ounce) lobster tails need about 10-12 minutes.
- Extra-large (12-ounce) lobster tails need about 15-20 minutes.
Lobster tails should be cooked until the shell turns bright red and the meat becomes opaque, generally reaching an internal temperature of approximately 140-145°F (60-63°C) when measured at the thickest part of the tail.

Nutrition

June 22, 2023 by Tanya Leave a Comment

Jerk Fish

I enjoy cooking my Jamaican Jerk Fish when the sun is shining, and I have the grill on outdoors. One of the best fish to jerk is snapper, as it is a large, meaty fish that takes on the flavor and grills well on the BBQ. I marinate whole fish in my homemade Jamaican jerk marinade for at least four hours for maximum flavor.

A black serving platter topped with 3 whole snapper fish in a Jamaican jerk marinade garnished with Scotch Bonnet peppers, wedges of lime and sprigs of thyme.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

My best Jamaican jerk fish recipe uses my homemade Jamaican jerk marinade, which has the perfect balance of sweet, sour, salty, and spicy flavors. I use a combination of Scotch bonnet peppers, onions, thyme, garlic, and ginger, then add seasoning and other flavorings like vinegar, brown allspice berries, and ground spices to the mix.

I like to make my own marinades; that way, I can make them to suit my own palette. Feel free to adapt the flavors to suit your taste. For example, I like a spicy jerk marinade, so use 4 Scotch bonnet peppers, but if you prefer yours milder, cut back on the peppers.

Once the marinade is made and the fish has been washed, I coat the fish in the marinade and set it aside to marinate for at least 4 hours, but longer if time allows. Then I cook it over white-hot charcoal to add that smoky flavor.

If you love the fiery hot, spicy flavor of jerk marinade, then try some of my favorite jerk recipes, my jerk salmon, Jamaican jerk seasoning, Jerk bbq sauce, Jerk shrimp, Jamaican jerk chicken, Jamaican jerk chicken soup, or this tender jerk pork in the air fryer.

For other recipes where I cook whole fish, try my Air fryer whole fish, Oven-roasted whole fish, or my steamed fish.

Ingredients

Here's what you will need to make the best jerk fish:

Fish - I use whole white fish, which are gutted and scaled.
Lime - I used lime in the water for rinsing the fish.
Jerk marinade - I use my own Jamaican jerk marinade.

How to make Jamaican jerk fish

Start by soaking your fish in cold water and rubbing the fish with lime or vinegar. Rinse and pat the fish dry using a paper towel. Cut 3 slits into each side of the fish.

A silver bowl filled with six snapper fish soaking in cold water and lime.

A plastic box with two whole snapper fish, gutted, scaled and with 3 slits cut into each side.

In a large dish, evenly coat the whole fish with the Jamaican jerk marinade. Be sure to get the marinade inside the fish as well. Cover the dish and let the fish marinate in the fridge for at least 4 hours, or overnight for the best flavor.

Preheat your grill to medium heat. If you're using a charcoal grill, allow the coals to burn until they're covered with white ash.

Two whole snapper fish cooking on a charcoal grill.

Place the marinated fish on the grill. Cook each side for 7-8 minutes, or until the fish is opaque and flakes easily with a fork. The skin should be slightly charred.

Once done, carefully remove the fish from the grill. Let them rest for a couple of minutes before serving.

Other methods for cooking Jamaican jerk fish

You can also cook this jerk fish in our oven or air fryer:

Oven: Place the fish on a sheet pan and place it in a preheated oven of 425 degrees Fahrenheit. Roast the fish for 25-27 minutes.

Air Fryer: Place each fish in an air fryer basket and air fryer on 400 degrees Fahrenheit for 14-16 minutes. Cook the whole fish in batches, and do not overlap.

Expert Tips

These tips will help you make the best Jamaican jerk fish you've ever tried.

Marinate the fish for at least 4 hours or overnight if time allows. The longer the marinate, the better the flavor.
I recommend scoring the fish by cutting diagonal lines in the skin before you season it. This ensures you get maximum flavor into the fish.
Only grill the fish once the charcoal is white, any earlier and you will burn the fish.
If you want to check the internal temperature of the fish once it’s cooked, a probe thermometer is the easiest way to do this.

Flavor variations

This recipe typically uses whole snapper, but would also work with sea bass, tilapia, bream, or trout.
I used lime to soak the fish, but you could also add vinegar or lemon to the water.
I've used my own Jamaican jerk marinade, but you can buy a store-bought marinade if you don't want to make your own. My favorite store-bought marinade is Walker's Wood. You could also add some dry seasoning, like this fish seasoning, to the fish before adding the marinade. Or simply season it as is.
Add some sprigs of fresh thyme to the cavity of the fish when you are cooking it.
For extra citrus, add slices of fresh lime to the cavity of the fish while it is being cooked.

What to serve with jerk fish

I love to serve whole jerk fish with wedges of fresh lime, and a few vegetable sides like my Jamaican coleslaw and Jamaican cabbage. Also served is my Jamaican festival, a delicious fried sweet dough, which is the perfect side dish with my favorite Jamaican recipes. If I'm grilling outdoors, I would like to have a glass of Jamaican rum punch in my hand, pure sunshine in cocktail form.

How to pick whole fresh fish from the market

Don’t be intimidated about buying whole fish from the market. Here are my tips for buying fresh whole fish.

Look for clear eyes: The eyes of the fish should be clear, bright, and bulging, indicating that the fish is fresh.
Check for firm flesh: The flesh of the fish should be firm to the touch and should spring back when pressed.
Smell the fish: Fresh fish should have a mild smell, not a strong or unpleasant odor. If it smells overly fishy, it may not be fresh.
Look for bright and shiny skin: The skin of the fish should be bright and shiny, indicating that it was recently caught and is fresh.

How to store

Make ahead: The fish is marinated in the Jerk marinade for at least 4 hours before grilling, but can be prepared the night before and left to marinate overnight.

To refrigerate: I recommend that you enjoy your fish served warm straight from the grill when it is at its best, as I find fish overcooks really easily when reheated. However, if you do have leftovers, they can be stored in an airtight container in the refrigerator for 1-2 days. When ready to enjoy, place in a hot oven to warm through, taking care not to overcook the fish and dry it out.

To freeze: I don't recommend freezing this whole grilled snapper; it's a dish best served straight from the grill.

FAQs

Why soak fish in vinegar before cooking?

Soaking fish in vinegar water, or lime juice as I've done here, helps to season the fish and you will end up with tender, sweeter tasting fish. The acid also helps to firm up the fish, which helps it to hold its shape when cooking.

What fish is best for grilling?

I prefer to grill large whole fish like snapper, sea bass, tilapia, bream, salmon or trout. These fish are thicker and cook better on the grill than thin filets of fish. If cooking thin filets of fish on the grill, I would recommend wrapping them in foil, rather than placing directly onto the grill.

How long will it take to cook a whole snapper?

The length of time will depend a lot on the size and thickness of the fish. Snapper fish should be cooked to an internal temperature of 145°F (63°C) when measured at the thickest part, ensuring it's opaque and flakes easily with a fork for safe consumption.

Is jerk marinade really spicy?

Yes, this is a spicy sauce, but as with all marinades, you can adapt the flavors to suit your palette. I use 4 Scotch bonnet peppers, as I like my food spicy. However, cut back on the peppers if you prefer a milder sauce.

If you have tried this Jerk Fish recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 1 vote

Jerk Fish

Jamaican Jerk Fish is great to cook when you have the grill on. One of the best fish to jerk is snapper, as it is a large, meaty fish that takes on flavor and grills well on the BBQ.

Prep Time15

Cook Time14

Marinating Time4

Total Time4 29

Course: Main Course

Cuisine: Caribbean, Jamaican

Keyword: best jamaican jerk fish recipe, Jamaican jerk fish, Jamaican jerk marinade, jerk fish

Servings:

Calories: 903kcal

Author: Tanya

Ingredients

6 whole white fish gutted and scaled
lime , lemon or vinegar for rinsing fish
¾ cup Jamaican jerk seasoning

Instructions

Start by soaking your fish in cold water and rubbing the fish with lime or vinegar. Rinse and pat the fish dry using a paper towel. Cut three slits into each side of the fish.
In a large dish, evenly coat the whole fish with the Jamaican jerk marinade. Be sure to get the marinade inside the fish as well. Cover the dish and let the fish marinate in the fridge for at least 4 hours, or overnight for the best flavor.
Preheat your grill to medium heat. If you're using a charcoal grill, allow the coals to burn until they're covered with white ash.
Place the marinated fish on the grill. Cook each side for 7-8 minutes, or until the fish is opaque and flakes easily with a fork. The skin should be slightly charred.
Once done, carefully remove the fish from the grill. Let them rest for a couple of minutes before serving.

Notes

Fish should be cooked to an internal temperature of 145°F (63°C) when measured at the thickest part, ensuring it's opaque and flakes easily with a fork for safe consumption.

You can also cook this jerk fish in our oven or air fryer.

Oven: Place the fish on a sheet pan and place in a preheated oven of 425 degrees Fahrenheit. Roast the fish for 25-27 minutes.
Air Fryer: Place each fish in an air fryer basket and air fryer on 400 degrees Fahrenheit for 14-16 minutes. Cook the whole fish in batches, and do not overlap.

Nutrition

June 21, 2023 by Tanya 2 Comments

Dehydrated Strawberries

Dehydrated strawberries make the best snack. They can be enjoyed in many ways - from eating them in their dehydrated state to creating recipes like strawberry powder.

This post contains affiliate links, please read my full disclaimer here.

I've been obsessed with my dehydrator for years, and I am excited to share how I like using mine. I love dehydrating all kinds of fruits, vegetables, and herbs. But one of my all-time favorites is dehydrated strawberries.

Dehydrated strawberries are a versatile pantry staple and a great way to preserve fresh strawberries. Add them to oatmeal, yogurt, trail mix, or granola. You can also eat them as strawberry chips. Dehydrating strawberries offers multiple advantages, including extended shelf life and flavor preservation - perfect for long-term storage and usage!

Ingredients

Strawberries - fresh, ripe strawberries work best for dehydrating.

Tools Needed for Dehydrating:

Dehydrator - One with temperature and time controls is ideal.
Oven (although not my preferred choice)
Air Fryer (most modern air fryers feature dehydrating capabilities)
Cutting board and a sharp knife - for prepping the berries.
A strawberry huller - to remove the stem from the strawberries.

How to Prepare Strawberries for Dehydrating

Begin by washing and drying the strawberries before hulling them and cutting them into uniform-sized pieces measuring ¼"- ⅜ " thick. Doing this ensures even drying throughout the drying process.

How to Dehydrate Strawberries in a Dehydrator

Spread strawberry slices on dehydrator trays. Adjust the temperature to 135 degrees Fahrenheit and set the timer for 8-12 hours.

Your strawberries will be ready to dehydrate once they feel leathery and pliable when touched, not wet or sticky. Keep dehydrating until you get the texture you want. Let them cool, then store them in an airtight container.

fresh sliced strawberries on dehydrator rack

dehydrated strawberries on dehydrator rack

How to Dehydrate Strawberries in an Oven

For oven-dehydrated strawberries, line a baking sheet with parchment paper and heat the oven to its lowest temperature, which is usually between 175 degrees-200 degrees Fahrenheit. Spread strawberry slices out in an even layer on this sheet before placing them in the oven.

Bake the slices for 4-6 hours, checking them every hour until desired texture has been reached. They should be leathery yet pliable, not wet or sticky. Allow to cool before storing in an airtight container.

This method takes the longest. I prefer the results of dehydrated strawberries from the dehydrator. They had a better texture and retained a bright red color. Oven-dried strawberries were slightly brown.

dehydrated strawberries on parchment paper after dehydrating in oven

close up photo of dehydrated strawberries on parchment paper

How to Dehydrate Strawberries in an Air Fryer

For air fried strawberries, put the strawberry slices evenly in the basket to dehydrate strawberries in an air fryer. Set the air fryer to 135 degrees Fahrenheit and fry for 4-6 hours on the lowest setting, checking every 30 minutes. Allow to cool before storing in an airtight container.

strawberries after dehydrating in air fryer basket

How to Store Dehydrated Strawberries

When it comes to storing dehydrated strawberries, choosing the appropriate container is key in maintaining their freshness and flavor. Popular methods for packaging dehydrated strawberries are Mason jars or vacuum sealing.

Mason Jars: Fill each Mason jar with dehydrated strawberries, leaving some space at the top for air circulation. Seal tightly to create an airtight environment.

Vacuum Sealing: Evenly distribute the dried strawberries among several vacuum seal bags, then use a vacuum sealing machine to extract any air and seal the bag securely.

When stored properly in an airtight container in a cool, dark location, dehydrated strawberries can last for up to one year, sometimes longer, as long as any signs of spoilage or moisture buildup are regularly checked for.

Selecting the Ideal Strawberries

When choosing strawberries for dehydrating purposes, aim for ones that are sweet, firm, ripe, and firm - although smaller berries tend to dehydrate faster than larger ones. Avoid any strawberries which have softened over time or appear moldy.

Use organic strawberries if possible. When dehydrating frozen ones, allow them to defrost fully before beginning.

How to use Dehydrated Strawberries

My dehydrated strawberries make an ideal snack without added sugars or artificial ingredients. I enjoy snacking on my dehydrated strawberries regularly as they retain their natural sweetness while providing essential vitamins, minerals, and fiber for healthful living.

Use them in your favorite recipes without adding additional liquid, such as baked goods or oatmeal, without needing additional moisture.

Dehydrated strawberries can easily be transformed into strawberry powder. To do this, dehydrate them until crisp before placing them into a blender or food processor and processing until a fine powder forms.

The strawberry powder makes an exquisite beverage when added to milk or water—store the strawberry powder in an airtight jar.

How Can I Stop Berries From Turning Brown When Dehydrating

While dehydrating in an air fryer or dehydrator won't lead to the browning of strawberries, dehydrating in an oven might. By treating with lemon juice treatment before dehydrating in the oven, browning can be reduced significantly and the color preserved.

Mix equal parts lemon juice and water in a small bowl, then dip sliced strawberries in it, being sure to cover each piece completely. Shake off excess liquid before placing your strawberries onto a clean, dry surface such as a tray for further drying.

Conditioning Dehydrated Strawberries

After dehydrating strawberries, it's essential to condition them for long-term storage. Conditioning refers to evenly dispersing any residual moisture within the dehydrated food product - this will prevent mold growth as well as condensation from occurring inside storage containers.

Shake your container daily for one week to ensure the strawberries remain pliable and don't stick together. If condensation forms inside your container, return it back to the dehydrator for additional drying time.

Conditioning may not be necessary if your intent is short-term storage. I usually eat these within a week. They are that just that good!

Rehydration Process

To rehydrate dried strawberries, simply soak them in warm water until they reach the desired texture. Drain any excess liquid, pat the strawberries dry with paper toweling, and use them in recipes or as snacks!

Rehydrated strawberries make an excellent alternative to fresh fruit when adding flavorful touches to dishes such as oatmeal, muffins, and scones.

Frequently Asked Questions

What are the taste and texture characteristics of dehydrated strawberries?

Dehydrated strawberries offer a concentrated sweet taste with textures ranging from soft and pliable to crisp depending on drying method and duration; as these strawberries become crispier as time progresses.

Are whole strawberries suitable for dehydration?

Full strawberries do not lend themselves well to dehydration as their size and shape make it hard for moisture to escape easily, thus unevenly dissipating in the drying process. Slicing your strawberries into small, evenly-sized pieces facilitates more efficient and quicker dehydration.

What is the best temperature for dehydrating strawberries?

The best temperature for dehydrating strawberries is between 130-140 degrees Fahrenheit. However, if you have a dehydrator that only dehydrates at a temperature of 165 degrees, your strawberries will be fine. Just not that they will be finished dehydrating in less time.

I hope you enjoy these Dehydrated Strawberries as much as we do. If you have tried dehydrated strawberries, we'd love to know your thoughts. Please feel free to leave us a comment below and tell us what you think.

Print Recipe

5 from 1 vote

Dehydrated Strawberries

Dehydrated strawberries make the best snack. They can be enjoyed in many ways - from eating them in their dehydrated state to creating recipes like strawberry powder.

Prep Time15

Cook Time8

Total Time8 15

Course: Snack

Cuisine: American

Keyword: dehydrated strawberries

Servings:

Calories: 36kcal

Author: Tanya

Equipment

1 Dehydrator

Ingredients

1 lb strawberries

Instructions

Remove the stem and white part of the strawberries and cut them into uniform-sized pieces measuring ¼"- ⅜ " thick.

Dehydrator Instructions

Spread strawberry slices on dehydrator trays. Adjust the temperature to 135 degrees Fahrenheit and set the timer for 8-12 hours. Dehydrate until desired texture is reached. Let them cool, then store them in an airtight container.

Oven Instructions

For oven-dehydrated strawberries, line a baking sheet with parchment paper and heat the oven to its lowest temperature, about 175 degrees-200 degrees Fahrenheit. Spread strawberry slices in an even layer on this sheet before placing them in the oven.
Bake the slices for 4-6 hours, checking them every hour until desired texture has been reached. Let them cool, then store them in an airtight container.

Air Fryer Instructions

For air-fried strawberries, put the strawberry slices evenly in the basket to dehydrate strawberries in an air fryer. Set the air fryer to 135 degrees Fahrenheit and fry for 4-6 hours on the lowest setting, checking every 30 minutes. Allow to cool before storing in an airtight container.

Notes

Your strawberries will be ready to dehydrate once they feel leathery and pliable when touched, not wet or sticky. Keep dehydrating until you get the texture you want.
Use fresh, ripe strawberries. Overripe or moldy strawberries should not be used. Properly dehydrated strawberries can be stored for up to 1 year with proper storage.

Nutrition

June 20, 2023 by Tanya 2 Comments

Quick Pickled Strawberries

A delightful tangy twist to the classic summertime fruit - pickled strawberries. Bursting with vibrant flavors, these tangy-sweet gems are a must-try for those seeking a unique experience. Dive into the world of pickled strawberries and discover how this unexpected combination will soon be one of your favorites.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

How beautiful would these strawberries look on toasted bread with cream cheese or goat cheese? Whether you're planning an elegant dinner party, a cozy brunch gathering, or simply seeking a unique twist for your everyday meals, pickled strawberries are a perfect choice.

The pickling process preserves the freshness of the berries while infusing them with a delightful tang. Their versatility allows them to shine in a wide array of dishes, from savory to sweet.

Pickling is fun and delicious! Try my refrigerator pickles, these tangy pickled red onions, or these tasty pickled asparagus.

A mason jar full of fresh pickled strawberries.

Pickled Strawberry Ingredients

Water
Balsamic vinegar - For this recipe I've used dark balsamic vinegar. Check below for other vinegar options, like white balsamic vinegar.
Granulated sugar - Regular white granulated sugar is best for this recipe.
Kosher salt - Salt is great for balancing flavors.
Fresh strawberries rinsed - Fresh berries should be hulled, rinsed, and sliced in half. Make sure that you're using firm strawberries and not any that have already started to go soft.
Basil leaves - Fresh basil leaves are a great flavor addition, try not to skip it.

Tools needed for this recipe

Small saucepan
Mason Jar

How To Make Pickled Strawberries

In a medium saucepan, combine water, balsamic vinegar, sugar, and kosher salt.

Bring the mixture to a boil over medium heat, stirring until the sugar completely dissolves.

Pickling ingredients added to a saucepan.

Remove the saucepan from the heat and let the mixture cool completely, for about 1 hour.

Once the mixture is cool, prepare the pickled strawberries by placing strawberries and basil leaves in a 24-ounce jar, leaving about ½ inch of space at the top.

Pour the cooled vinegar mixture over the strawberries, ensuring the liquid covers all the strawberries. Seal the jar with a lid and let it chill in the refrigerator for at least 2 hours. Chill overnight for the best flavor.

How to store pickled strawberries

Store your pickled strawberries in a sealed airtight jar in the refrigerator for up to 1 week.

Because strawberries have a soft and spongy texture, they're shelf life isn't as long as other pickled fruits or vegetables. Make sure to store them properly so they'll stay fresher, longer.

Dark or White Balsamic Vinegar?

For this specific recipe we're using dark balsamic vinegar, however, either dark or white balsamic vinegar can be used depending on the flavor profile you prefer. The dark vinegar will bring a stronger, more robust taste, while the white vinegar will give a milder, fruitier flavor.

This is your perfect chance to experiment with both to see which you prefer!

Try champagne vinegar or rice vinegar for other flavor profiles.

How to serve pickled strawberries

Pickled strawberries are a wonderful addition to a sweet or savory charcuterie board, salad, or to top a dessert. Add them along with these dehydrated strawberries for the best spread.

Garnishes - Pickled strawberries can make a great garnish for cocktails.

Sandwiches or wraps - Add a sweet and tart touch to a wrap for lunch.

FAQ's

What are the best fruits to pickle?

Some lovely fruits that take really well to pickling are watermelon rinds, pineapple, grapes, and cherries. It's worth it to try and pickle whatever you can to find the ones you love.

Expert Tips

Enjoy these tangy and sweet pickled strawberries as an accompaniment to a cheese platter, salad, or dessert. Or just eat them alone as a snack.
These pickled strawberries will last in your fridge for up to 1 week.

Looking for more pickled recipes? Try these out:

If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 1 vote

Quick Pickled Strawberries

Prep Time10

Total Time2 10

Course: Side Dish

Cuisine: American

Keyword: pickled strawberries

Servings: Pound

Calories: 643kcal

Author: Tanya

Ingredients

1 cup Water
½ cup Balsamic vinegar
½ cup Granulated sugar
2 teaspoons Kosher salt
1 lb Fresh strawberries rinsed, hulled, and cut in half
4 Basil leaves

Instructions

In a medium saucepan, combine water, balsamic vinegar, sugar, and kosher salt.
Bring the mixture to a boil over medium heat, stirring until the sugar completely dissolves.
Remove the saucepan from the heat and let the mixture cool completely, for about 1 hour.
Once the mixture is cool, prepare the pickled strawberries by placing strawberries and basil leaves in a 24-ounce jar, leaving about ½ inch of space at the top.
Pour the cooled vinegar mixture over the strawberries, ensuring the liquid covers all the strawberries. Seal the jar with a lid and let it chill in the refrigerator for at least 2 hours. Chill overnight for the best flavor.

Notes

Enjoy these tangy and sweet pickled strawberries as an accompaniment to a cheese platter, salad, or dessert. Or just eat them alone as a snack.
These pickled strawberries will last in your fridge for up to 1 week.

Nutrition

June 19, 2023 by Tanya Leave a Comment

Watermelon Mimosa

Sweet juicy watermelon and crisp bubbly give you this beautiful red watermelon mimosa. Perfect for a summer brunch or sipping by the pool. Enjoy this lovely twist on a mimosa for your next gathering. This post is meant for an audience 21 and over.

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The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Fresh fruit cocktails are some of the most refreshing drinks you could enjoy on a hot summer day. Take advantage of those perfectly ripe watermelons, and impress your guests with a few watermelon mimosas.

Watermelon in the summer is a favorite in our house. It's a great snack, awesome for parties, and if you're lucky you'll get one that's so perfectly sweet. Try prepackaged watermelon if it isn't yet in season where you're located.

If you love bright and refreshing cocktails like this one, you'll also like my Jamaican Rum Punch Recipe or this tart Homemade Cranberry Lemonade.

Ingredients

Champagne or Prosecco - Both have a slightly different flavor profile, I would choose your favorite of the two. Your favorite sparkling wine is also a great option.
Watermelon juice - Check below for how to make your own watermelon juice.
Watermelon slice for garnish - You can also make a garnish blend of watermelon slices and fresh mint sprigs.

Tools needed for this recipe

2 Champagne Flutes
Blender for making watermelon juice
Strainer for straining watermelon juice

Homemade Watermelon Juice

To make fresh watermelon juice, blend 1 cup of watermelon chunks until juiced, about 20 seconds.

Strain the mixture to remove the pulp. Let it chill in the refrigerator.

How To Make A Watermelon Mimosa

In a champagne flute, add 4 ounces of chilled Champagne or Prosecco.

Slowly add 1.5 ounces of watermelon juice to the champagne flute.

Garnish with a small watermelon slice on the rim of the glass.

Repeat these steps with the other champagne flute.

Watermelon Mimosa Recipe Variations

Strawberry - Add fresh sliced or diced strawberries to your watermelon mimosas for another layer of flavor.

Fresh Mint - A delicious herbal note would be a great and colorful addition to watermelon mimosas.

Cucumber - Blend fresh cucumber with the cubed watermelon for an extra layer of freshness.

Blueberry - Blueberries will add a nice burst of sweetness and a great color contrast to watermelon mimosas.

Delicious Snacks To Serve With A Watermelon Mimosa

Don't serve your mimosas on an empty stomach, try some of our delicious snacks and appetizers!

Air Fryer Appetizers - Here’s a list of Air Fryer Appetizers you can serve at your next gathering or you can have these to enjoy for yourself.

Salads - Delicious refreshing salads like our Southern Cucumber Salad, this Shrimp and Bacon Spinach Salad, or this fresh Corn Salad Recipe.

Expert Tips

Follow these tips for the tastiest watermelon mimosas!

If you're serving this cocktail at a party, keep the ingredients chilled and separate to ensure each mimosa is as fresh as it can be.
Keep the watermelon wedge garnish fairly small so the glass doesn't tip over.
To make fresh watermelon juice, blend 1 cup of watermelon chunks until juiced, about 20 seconds. Strain the mixture to remove the pulp. Let it chill in the refrigerator.
Feel free to use store-bought watermelon juice in this recipe if you prefer.
To ensure the champagne doesn't bubble over, slowly pour the watermelon juice before serving.

To make fresh watermelon juice, blend 1 cup of watermelon chunks until juiced, about 20 seconds. Strain the mixture to remove the pulp. Let it chill in the refrigerator.
Feel free to use store bought watermelon juice in this recipe if you prefer.
To ensure that the champagne doesn't bubble over, slowly pour in the watermelon juice before serving.

Looking for more cocktail recipes? Try these out:

If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 2 votes

Watermelon Mimosa

Sweet juicy watermelon and crisp bubbly give you this beautiful red watermelon mimosa. Perfect for a summer brunch or sipping by the pool. Enjoy this lovely twist on a mimosa for your next gathering.

Prep Time5

Total Time5

Course: Drinks

Cuisine: American

Keyword: watermelon mimosa

Servings: drinks

Calories: 743kcal

Author: Tanya

Equipment

2 Champagne flutes

Ingredients

8 ounces Champagne or Prosecco chilled
3 ounces Watermelon juice freshly made and strained (see note)
1 small Watermelon slice for garnish

Instructions

In a champagne flute, add 4 ounces of chilled Champagne or Prosecco.
Slowly add 1.5 ounces of watermelon juice to the champagne flute.
Garnish with a small watermelon slice on the rim of the glass.
Repeat these steps with the other champagne flute.

Notes

To make fresh watermelon juice, blend 1 cup of unseeded watermelon chunks until juiced, about 20 seconds. Strain the mixture to remove the pulp. Let it chill in the refrigerator.
Feel free to use store bought watermelon juice in this recipe if you prefer.
To ensure that the champagne doesn't bubble over, slowly pour in the watermelon juice before serving.

Nutrition