Plateau and Great Basin · A modern condiment featuring documented berries and seeds
Food history and kitchen connections
The NPS Craters of the Moon food history names strawberries, pine nuts, and sunflower seeds in its discussion of Shoshone-Bannock foods. This relish is a new use of purchased ingredients, not a named traditional condiment. The historical reference is specific enough to be useful without claiming the whole recipe as ancestral.
Cut the strawberries small so they can sit on a spoon with the seeds instead of sliding off as large pieces. A brief rest with vinegar draws out a little juice, creating a light dressing without cooking the fruit. The seeds enter at the last moment for texture. Because cultivated strawberries differ greatly in sweetness, taste before adding optional syrup. The relish should be fresh and lightly tart, with the seed flavor still distinct. Serve a modest amount beside a simple main course so the condiment does not overwhelm it.
Modern adaptation: Original modern uncooked relish using cultivated strawberries, commercially shelled seeds, vinegar, and optional syrup. It is not presented as an ancient Shoshone-Bannock recipe or a preservation method.
Cook it today
Yield: 6 condiment portions · Prep 15 min · Cook 5 min (approximate)
Ingredients
- 1 1/2 cups cultivated strawberries, washed, hulled, and finely diced
- 1/4 cup unsalted sunflower kernels
- 2 tablespoons commercially shelled pine nuts, optional
- 1 tablespoon cider vinegar
- 1 teaspoon sunflower oil
- 1/8 teaspoon fine salt
- 1 teaspoon maple syrup, optional
- 1 tablespoon finely sliced scallion greens
Method
- Toast sunflower kernels in a dry skillet over medium-low heat for 3 to 4 minutes, stirring. If using pine nuts, add them for the last 1 to 2 minutes only. Transfer seeds and nuts to a plate to cool.
- Put diced strawberries in a bowl with vinegar, oil, and salt. Stir gently and let stand 5 minutes. Taste a spoonful and add syrup only if the berries are very tart.
- Fold in scallion greens and the cooled seeds just before serving. Reserve a few seeds for the top if desired. Do not add warm seeds, which can soften the fruit and change its texture.
- Transfer to a small serving bowl with a clean spoon. If preparing in advance, refrigerate the strawberry mixture and seed mixture separately, then combine only the amount needed for the meal.
Substitutions
Use diced ripe plums for another modern fruit version. Omit optional pine nuts for a simpler seed-only relish; check seed packaging for any allergen cross-contact.
Serving
Spoon over plain baked fish or serve beside cooked beans. It is also good on a small corn cake as a contemporary appetizer.
Storage
Refrigerate within 2 hours and use within 2 days. Seeds soften after mixing. This fresh relish is not shelf-stable and must not be treated as jam.
Sources and evidence notes
- Shoshone-Bannock History: Craters of the Moon: Public NPS account of seasonal Shoshone-Bannock food resources; ingredients only.
- Native Life and Food: National Museum of the American Indian: Explains diversity and continuing Indigenous food systems.
These original modern recipes are inspired by documented ingredients and food traditions. They are not recovered ancient recipes or claims of tribal endorsement. Sources support the historical context; quantities, combinations, substitutions and appliance methods are modern.