Summer berry recipes are great for enjoying the summer season with friends. Brian recommends trying individual summer berry pudding pots to share out after a BBQ. This is easy and quick to do, you can use whatever berries you have and as you will be heating them up, it won’t matter if they are slightly overripe.
Why not please all the family with a healthy summer berry ice-lolly. Again, these are simple to make and you can involve the family while making them. Adding in whole pieces of fruit into the blended mix will taste even better.
- In general you can use any berries while cooking. I find that a mixture of blackcurrants, gooseberries, raspberries and perhaps redcurrants are good for any indulgent sweetness in a dessert.
- When cooking berries, always skim off the foam quickly, once removed from the heat. This is especially useful when storing for refrigeration or being made into jam or jelly.
- It may sound obvious but for the best flavour you should pick whatever berry is in peak season. Picking your own berries means you are making use of their flavour as quickly as possible. Organic and local produce is best for quality.
- Do not be put off by berries that seem unripe. The best berries to pick should be plump, dry, firm, well-shaped and evenly coloured. Do not take home soft or sticky fruit as these will no longer be enjoyable to eat.
- When checking pre packed fruit, make sure there is no dampness or discolouration of the packaging as this may indicate over ripeness.
- To make the most of what you take home, divide your fruit up, using the overripe fruit for immediate consumption or for making condiments.
- The best way to store the unripe and ripe fruit is to wash and dry it, wrap it in a paper towel, place in an airtight container and put in the fridge. Most berries will last approximately two to four days stored this way, with blueberries lasting perhaps a day or two longer.
