The weather’s getting warmer and the summer fruits are on their way. Cherries and mangoes are both in season throughout June. Although both work well with other foods, we like them best when washed and eaten raw.
Find out what else is in season in via our Pinterest board.
Fruit and Veg
Peas and sugar snaps
Fish and Seafood
Meat and Game
New Season lamb
Fresh cherries are one of the best things about summer, they are much loved for their succulent flavour and good looks. Depending on which of the hundreds of varieties you choose, the juicy flesh can be sweet or sour.
Top tip: It’s always a good idea to try before you buy to make sure you get the flavour you prefer. Look for cherries that are plump, shiny and have their stalks attached.
Perfect match: Whilst sweet cherries taste good on their own, the more acidic ones work great in pies, crumbles, cheesecakes and tarts.
Also known as Princess Anne’s Lace, the white flowers from elderberry trees are a delicate ingredient often used in drinks and sorbets.
Top tip: Make sure you wash the flowers before use to rid them of any dirt or bugs.
Native to South and Southeast Asia, the mango is a juicy stoned fruit that’s certain to add a tropical twist to your food. With rich flavour and succulent texture this fruit is magical.
Top tip: To test a mango for ripeness press the ends firmly, if they yield slightly to the pressure they are ready to eat. If not, they can be left to ripen in a sunny spot.
Perfect match: Mangoes match perfectly with seafood, from scallops to cod, prawns to lobster. It’s rich flavour compliments light seafood. Other wise peel them and eat raw!
Recipe: Chocolate and mango pudding.
Peas and sugar snaps
Peas are a type of legume that grow in long pods which are best eaten just-picked or from frozen. Often frozen peas can have a more heightened flavour than fresh as they have developed their flavour during freezing.
Top tip: Boil for 2-3 minutes in water with a pinch of sugar to bring out the sweetness, but not salt as they’ll toughen up.
Perfect match: Once cooked stir through mint and butter and season to taste.
Thought of as ‘The King of Crustaceans’, lobster is a delicacy with sweet, white, firm meat. Generally speaking the colder the water in which the lobster was fished, the better the flavour.
Top tip: For ease, ready split, cleaned and cooked lobster is the most practical. But if you are looking for lobster to cook yourself try get one with a brightly coloured shell and a slightly curled tail.
Perfect match: Garlic butter and chips, they way it’s served in The Living Space throughout summer.