As the world spins madly on, those of us in the northern hemisphere are experiencing summer. And what an experience it is for some, record temperatures hot and cold, fires, drought and record rain. From a strictly food perspective, all this crazy weather means that some crops thrive in one place but fail in others. Some crops reach their peak early and some late.
We’ve decided to do a little round-up of our summer fruit recipes, so when you hit the farmers markets and road side stands this week, you will be prepared for whatever the hard-working growers in your area have up for offer.
We usually think of berries as dessert, or a nice side with breakfast, but break out of that box and add some berries to your main course.
I love a fresh scone and tea, and raspberries add the perfect punch of flavour. You could also substitute the raspberries with whatever berries are available near you. Blueberries, make lovely scones, and plain scones make a lovely base for Strawberry Short Cake!
Cherries are a weakness of mine, and while cherry pie is usually the first thing that comes to mind, Cherry Clafoutis is such a simple but elegant dessert it deserves a place on your table.
Rhubarb, while technically a vegetable, is eaten as a fruit and is always on my summer must have list.
For some of our lucky readers, mangos may be in season in your area. If it is hot enough where you live to ripen mangos, you deserve this ice-cream.
And lets not forget the humble tomato. Often overlooked as a fruit, it’s a work-horse in the kitchen. Although they are readily available all year in the grocery store, a winter tomato will never come close to the flavour of fresh sun-ripened tomatoes in peak season.
When all else fails, enjoy that fruit all on its own. Summer is too short to waste.