Strawberries, blueberries, blackberries, raspberries - now is the time to take your pick from the farmers market! Berries in the months of June and July are at their juiciest and full of sweetness that you won’t find in any other time of the year.
If you’ve decided to grab a few of the season’s market jewels, try adding them to smoothies, salads, or your breakfast cereal to give them a power boost of vitamins and minerals. Blueberries for example are a superfood loaded with nutrients, are low in fat and high in antioxidants that do many good things for your health. Just one serving can make up 25% of your daily recommended vitamin C intake!
If you have gone overboard with your berry expedition at the market, you might want to store them away to use later. It’s a great idea to know how to freeze them properly when they are at their peak. This way you can lock in their delicious flavour, and have them on hand for scrumptious desserts all throughout the year. Note that frozen berries work just as well as fresh in baking recipes, but they release more juices as they cook. Make sure to adjust appropriately for the liquid ingredients in any recipe when substituting frozen for fresh.
So go grab your tub of berries, and check out our recipes below that make the most out of these succulent fruits.
TOP RECIPES FOR STRAWBERRIES, BLUEBERRIES, BLACKBERRIES AND RASPBERRIES
1. STRAWBERRY LEMONADE WITH BASIL
2. STRAWBERRY GRANITA WITH VANILLA CREAM
3. STRAWBERRY LASAGNA WITH MERINGUE
4. BLUEBERRY AND BLACKBERRY TART
5. BLUEBERRY AND CHERRY JAM
6. BLUEBERRY ICE CREAM
7. BASIL LEMONADE WITH BLACKBERRY ICE CUBES
8. RASPBERRY BUTTERMILK SHAKE
9. CITRUS FRUIT AND BERRY PUNCH
Looking for something a touch more 'gourmet'? Check out five Michelin Chefs, Yannick Alléno, Magnus Nilsson, April Bloomfield, David Chang and Heston Blumenthal make delicious and beautiful dishes using strawberries in these videos. Try them out now below!
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.