- 1 1/2 pints strawberries
- 1 tablespoon pine nuts
- 2 tablespoons orange juice
- 1 tablespoon chopped crystallized ginger
- 2 teaspoons sugar
- Hull and quarter strawberries. Coarsely chop the pine nuts and toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Let cool slightly and toss with the strawberries, orange juice, ginger and sugar. Let stand 10 minutes.