Chef Nathan Gould of Water Street Restaurant at the Harbor View Hotel in Edgartown says his fluke crudo is a very refreshing appetizer for a Vineyard summer evening. “Enjoy with a vinho verde or any easy-drinking citrus-forward wine,” he adds.

The sorbet should be made in advance. The remaining components can be assembled just before serving.

This recipe was originally published with the article, Berries of the Heart.

What could be more comforting (and spring-y!) than a jumble of crunched up meringues, whipped cream, and strawberries?