the ocean and strawberries.

Yes, it's time once again to enjoy the sweet flavour of delicious Bermuda strawberries.

Strawberry season is in full swing and farmers all over the Island are busy harvesting the juicy fruit known for its distinctive red colour.

Here are some recipes that will help you enjoy the delectable taste of local strawberries.

*** ORANGE AND STRAWBERRY COMPOTE 4 Bermuda navel oranges 1 pint fresh strawberries 2 tablespoons sugar 4 tablespoons orange flavoured liquor PEEL and peg oranges. Remove membranes. Slice strawberries. In a glass bowl place orange sections and strawberries. Sprinkle with sugar and orange flavoured liquor.

Recipe from the Bermuda Cookbook.

*** THE ISLES OF JUNE FRUIT SALAD 1 large cantaloupe melon 3 large bananas Juice of 1 lime 2 tangerines or canned mandarin oranges 1 small pawpaw 2 mangoes (optional) 11 ounces castor sugar 1 tablespoon white rum 12 ounces strawberries, hulled 8 garden cherries, halved and stoned (optional) FOR THE DRESSING 5 tablespoons strained orange juice 1 tablespoon strained lime juice 2 ounces castor sugar 2 egg yolks 1 pint (U.S. 2 cup) single cream SLASH the melon down the section lines, but do not cut through to the base.

Carefully open it out like a flower and scoop out a little of the flesh and the seeds. Drain off the juice and reserve it. Refrigerate the melon without allowing it to become too cold as this destroys the flavour.

Peel and slice the bananas and dip in lime juice to preserve the colour. Peel tangerines, if used, removing all the white pith. Cut into segments and remove pips. Cut pawpaw in half, remove seeds and dice flesh. If using mangoes, peel, remove stones and slice. Strain the melon juice, mix with the sugar, add the rum and blend well. Set aside a few strawberries for decorating, add the prepared fruit together with part, or all, the scooped-out melon to the sweetened juice and chill.

FOR THE DRESSING Put the orange and lime juice in the top of a double boiler. Add the sugar and cook for about 3 minutes until the sugar dissolves, stirring all the time until very hot. Remove from the heat and allow the juice to cool slightly then add the egg yolks, one at a time and beating continuously. Replace the mixture over the bottom saucepan and cook over boiling pan, until the sauce is thick and creamy.

Allow to cool and when cold, beat in the cream and chill. Just before serving, fill the melon with some of the fruit salad and put the remainder round the base. Pour over enough juice to moisten but do not make it too wet. Decorate in between the melon slices with reserved strawberries. Serve the dressing separately or spoon over the fruit round the base.

Recipe from Tropical Band Cooking.

*** SUGARLESS STRAWBERRY MOUSSE 3 cups strawberries 6-8 tablespoons of white corn syrup Pinch of salt 1 cup heavy cream, whipped Delicious strawberry recipes CRUSH strawberries -- add corn syrup and salt. Fold in whipped cream and freeze. Yields about 2 pints.

Recipe from The Continental Society of Bermuda Cookbook.

*** MARINATED STRAWBERRIES 450 grammes/1 pound ripe strawberries, hulled Juice of 1 large orange Juice of 1 lime, plus lime slices 1 level tablespoon fructose 1 level teaspoon arrowroot, blended with 2 teaspoons cold water Mint leaves, to garnish HALVE all but 4 of the strawberries. Put the strawberry halves and whole strawberries in a shallow bowl.

Mix the citrus juices and fructose with 75 millilitres/3 fluid ounces water.

Pour over the strawberries and leave in the fridge to marinate for about 30 minutes, turning the strawberries once.

Drain the marinade into a small saucepan, add the arrowroot mixture and stir over a medium heat until the mixture bubbles and thickens.

Arrange the strawberry halves in 4 serving dishes and pour the sauce over.

Garnish each with a whole strawberry and some mint leaves.

Recipe from Slim & Healthy Vegetarian.

*** STRAWBERRY SPRITZER 8 Servings 3 cups strawberries or 1 package (16 ounces) frozen unsweetened strawberries, partially thawed 1 cup orange-flavoured liqueur or orange juice 1 bottle (750 millilitres) dry white wine, chilled 1 bottle (1 litre) mineral water or sparkling water, chilled PLACE strawberries and liqueur in blender. Cover and blend on high speed about 30 seconds or until smooth.

Pour about 3 tablespoons strawberry mixture over ice in each of 8 tall glasses. Stir about 1 cup wine and 1 cup mineral water into each glass.

Garnish side of glass with whole strawberries if desired.

*** LEMON MERINGUE CAKE WITH STRAWBERRIES 2 cups sliced strawberries 1 cup sugar 11 cups all-purpose flour 1 cup sugar 1 cup margarine or spread, softened 1 cup skim milk 11 teaspoons baking powder 11 teaspoons grated lemon peel 1 teaspoon vanilla 1 teaspoon salt 2 egg whites or 1 cup fat-free cholesterol-free egg product 2 egg whites 1 cup sugar MIX strawberries and 1 cup sugar. Cover and refrigerate until serving time.

Heat oven to 350 degree. Spray square pan, 9x9x2 inches, with non stick cooking spray. Beat flour, 1 cup sugar, the margarine, milk, baking powder, lemon peel, vanilla, salt and 2 egg whites in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 25 to 30 minutes or until toothpick inserted in centre comes out clean.

Increase oven temperature to 400 degrees. Beat 2 egg whites in medium bowl until foamy. Beat in 1 cup sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Spread over cake. Bake 8 to 10 minutes or until meringue is light brown. Cool completely. Top each serving with strawberries.

Recipe from Betty Crocker's New Low-Fat, Low-Cholesterol Cookbook.