Fruit Guide
Fruit brings sweetness, fibre, fluid and a wide range of flavours. Fresh, frozen and tinned options can all make everyday meals more varied.
Spring
Rhubarb's sharp flavour works well when gently cooked with orange, apple or warming spice. As early berries arrive, use them fresh with oats and yoghurt or fold them into simple compotes.
Store berries unwashed and rinse just before eating. Remove any damaged pieces promptly to help the rest keep longer.
Summer
Summer offers quick fruit with little preparation. Peaches and nectarines suit breakfast bowls, tomatoes and herbs in savoury salads, while cherries make an easy picnic addition.
Ripen stone fruit at room temperature, then chill once fragrant and gently yielding.
Autumn
Orchard fruit is sturdy, versatile and excellent with savoury flavours. Add pear to grain salads, roast apples alongside root vegetables or stew plums for breakfast.
Keep apples cool and separate from delicate produce because they release natural ripening gases.
Winter
Oranges, clementines and grapefruit bring brightness to darker months. Their zest can lift dressings, grain dishes and baked fruit.
Frozen berries remain a useful winter option. Warm them into porridge or simmer briefly into a spoonable sauce.
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