Cut the strawberries in halves.
Grind the pistachios into small pieces.
Slice the bread into thin slices and toast for 2 minutes on both sides.
Spread some peanut butter, then add strawberries, pomegranate arils, and sprinkle some pistachios.
BERRY AND CITRUS SMOOTHIE
Raspberry jam
ricotta and blueberry kuchen
Pineapple sponge cake
Strawberry-mint Burgundy wine
ALFAJORES
DRUNKEN SCALLOPS WITH ROUGH BINDWEED FRUIT
BLUEBERRY RICE PAPER DUMPLINGS
Chocolate and strawberry fudge
VEGAN SPONGE CAKE WITH ORANGE AND PHYSALIS FROSTING
