June Season’s Feastings – Summer Fruit
The summer months are just amazing for fruit, and, on a long, hot day, what could be more appealing than a juicy slice of watermelon? Hmm, maybe some strawberries and cream?
Britain’s climate may not always make us happy, but it certainly does one thing right – soft fruits. We have easy access to some of the most delicious berries, and other fruit, all thanks to our glorious British weather!
June’s fruit abundance includes: apricots, blackcurrants, gooseberries, nectarines, strawberries and the first raspberries, redcurrants, cherries and watermelons of the year. It is also perhaps your last chance for seasonal rhubarb. In July, figs begin to emerge to join the fun, along with the first blackberries and peaches.
Berries aren’t just good for the mood – they’re also packed with health benefits. For instance, they all contain water soluble “super” nutrients, bioflavonoids. Cherries meanwhile have mild anti-inflammatory and even pain-killing properties.
Selection and Storage
Look for plump, colourful berries. Avoid containers with juice stains, which may be a sign that the berries are crushed and possibly mouldy. Store fresh berries in the fridge, in a covered container. Eat within 1-3 days of purchase and always give fruit a gentle wash before you use it.
Choose apricots and nectarines that have no green or wrinkled patches and yield slightly when gently squeezed.
Best of all, grow or pick your own. A garden full of edible delights is one of life’s simple joys, and those without a place to grow can capture the feeling by spending a day at a pick-your-own farm.
Did you know?
It’s no secret that Scottish raspberries are highly regarded, but did you know that towards the end of the 1950s, Covent Garden received raspberries from Scotland, which had travelled there on their very own steam train known as the Raspberry Special.
For a seasonal feast
Simply enjoy your favourite selection in a summer fruit salad decorated with pomegranate seeds and edible seasonal flowers such as pansies or nasturtiums.
Alternatively a classic summer pudding is a great way to use up aging bread and a lovely end to a midsummer barbecue.