Nothing says summer like strawberries. A vintage regional dish honors this ruby red fruit with a simple sundae topping called Pacific Red Pineapple Sauce. While California is known for producing and growing the most strawberries in the country, the Pacific Northwest also produces a significant amount. Unfortunately, the majority of strawberries harvested in the Pacific Northwest are sold to manufacturers for use in yogurts and ice cream.

The New York World’s Fair Cookbook: The American Kitchen features regional dishes that highlight specialty ingredients. The recipe calls for Oregon strawberries. Unlike California strawberries, which are developed to withstand long shipping distances, the PNW strawberry is sweeter, with a softer outer peel and a brighter red interior. Even if we can’t get our hands on any Pacific Northwest strawberries, we can still make this delicious sauce.

Chunks of strawberries are mashed with the sugar and then transferred to a saucepan with the remaining ingredients. The only significant changes to the recipe are a decrease in sugar and the addition of lemon juice.

After thirty minutes of simmering, you can either serve it immediately or refrigerate it. The warm version is ideal for pancakes or French toast, while the cold version makes an excellent ice cream topping. Make it for the summer or as a gift during the holidays. It’s a jar of warm weather sunlight that may be kept and enjoyed throughout the year!