As the weather warms up, seasonal produce comes into its own. There’s nothing quite like the taste of fresh, ripe fruit and vegetables that have been grown locally and harvested at their peak. Seasonal eating is not just better for the environment, it results in more delicious and nutritious meals. Here are 12 recipes making the most of spring and summer produce.
The sweetness of strawberries is perfectly balanced in a light and creamy strawberry soup. Simply blend fresh strawberries with yogurt or coconut milk and a little honey. Chill before serving with a swirl of cream or yogurt and a sprinkling of chopped pistachios.
New potatoes have a delicate, waxy texture that’s ideal in salads. Boil them whole with mint, then slice and toss in a lemony vinaigrette with spring onions, radishes, and fresh herbs such as chives, tarragon, and parsley.
Asparagus comes into season in spring and the tender spears are delicious quickly blanched or grilled and served with a garlic and herb butter or hollandaise sauce. Or make an asparagus frittata with eggs, Parmesan, cream and chives for a brunch treat.
Rhubarb adds a tart pop of flavor to desserts but also pairs well in savory dishes. Roast rhubarb with honey and serve with yogurt for breakfast, or add to a salsa to serve with fish or duck.
Peas are at their sweetest eaten straight from the pod, but also work well in risotto, pasta, and Asian-inspired dishes. Make a pea, mint and feta salad or a vibrant green pea curry with coconut milk and spices.
Cherries are one of the highlights of summer. Make the most of their short season by serving them with yogurt or ice cream, in a clafoutis or pie, or in a salad with watercress, goat’s cheese and walnuts.
Tomatoes are arguably the taste of summer. A simple caprese salad with mozzarella, basil and olive oil lets their flavor shine through. They also make great salsas, chutneys, pasta sauces and are perfect on pizza or in frittatas.
Berries of all kinds come into season in summer. Blueberries, raspberries and blackberries are delicious in muffins and pies but also work well in salads, sorbets and chilled summer puddings.
Stone fruit like peaches, nectarines and apricots are sweet and juicy in summer. Grilled or roasted and served with ice cream or Greek yogurt, or in a crumble or crisp, they’re hard to beat.
Make the most of seasonal produce this summer by letting it take center stage in your cooking. Keep things light and bright, enhance natural flavors rather than mask them, and your summer recipes will be bursting with freshness in every bite.