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Nature's Path Blog

Spring Fruits and What To Do with Them

Fruit is the quintessential sign of the coming summer months in North America. Unlike other countries around the world with more temperate climates and easier access to certain fruits year round, those of us in the northern climes have to wait through the long winter months to get seasonal produce.

"But when it does arrive, we are ever more passionate about using those spring fruits to the maximum"

 

But when it does arrive, we are ever more passionate about using those spring fruits to the maximum. Throughout the summer you can find road side stalls selling farm fresh berries, baskets of peaches and wonderfully delicious local goods. Luckily, our seasons bring the common but also more unusual local berries and stonefruits, which can be fun to experiment with in the kitchen. It all comes down to understanding what they are and what the best way to cook with them is.

 

1. Apricot

Apricot

Apricots are one of the more underrated stone fruits and are a refreshing substitute to a peach or nectarine when the season hits. We often overlook the fresh variety for the dried, but there are an array of flavours and ingredients that pair perfectly with this golden fruit. 

  • Always look for deep golden-hued apricots when picking them out
  • When ripe, the large kernel inside should fall out easily

Recipe Ideas: 

  • Grilled with lashings of maple syrup, and serve as a side for dinner or with ice cream for dessert
  • Try baking apricot into a frangipani tart with slivers of toasted almonds

 

2. Gooseberries

Gooseberries

One of the more intimidating seasonal fruits, gooseberries are the fair skinned cousin to the blackcurrant. Spherical and pale, these small berries are tart in the early season when they're best for cooking into jams or jellies.  As the summer goes on, the berries become sweeter allowing you to consume them raw.

Recipe Ideas: 

  • Try cooking them with sugar and water until soft, then once cooled folding through whipped greek yoghurt for a lighter take on the "gooseberry fool".

 

3. Rhubarb

Rhubarb

Botanically considered a vegetable, but commonly associated as a fruit, rhubarb’s thick, pink fleshy stalks are one of the most delicious, colourful and versatile ingredients. Too tart and indigestible to be eaten raw, rhubarb can be poached, roasted, baked or stewed.

Recipe Ideas: 

  • Rhubarb often needs sweetness to be added either from sugar, honey or even maple syrup and pairs well with citrus flavours.
  • Try this Strawberry Rhubarb Overnight Oat recipe

 

4. Boysenberry

Boysenberry

Boysenberry is a fruit with complicated origins. It’s actually a cross between a blackberry, dewberry, loganberry and European raspberry. Packed with intense flavour and vitamin C, boysenberry makes for a surprisingly delicious substitute to your standard berry dessert. 

  • With a reddish hue, this sweet and tart berry lends itself well to jams, pies and cobblers. 
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Written by Dara Sutin

Dara Sutin is a classically trained Cordon Bleu Chef, Food Stylist and Recipe Writer who splits her time between London, United Kingdom and her hometown of Toronto, Canada. A passionate baker, she went on to hone her skills working as a Pastry Chef at Ottolenghi in London before shifting directions to pursue her career as a Food Stylist and Food Writer. Dara’s passion for food has allowed her to gain invaluable experience in restaurant consulting, recipe development, and also as a personal chef for private clients. With a strong desire to share her knowledge and passion for food, she continues to explore a variety of opportunities across all areas of the food industry. Some clients include Jamie Oliver Ltd, Waitrose Kitchen, Women’s Health, Fresh Restaurants, Conde Nast and Penguin Publishing. She lives, cooks, and writes in West London, United Kingdom.

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