In Season | May
Each month, the fresh produce experts at Fresh Direct hand‑pick the very best seasonal ingredients for the month ahead.
With summer just around the corner, we’re beginning to see a greater abundance of British produce coming through. Our seasonal selection helps you celebrate the colours, flavours, and freshness of the new season—bringing a true taste of summer to your menus.
Isle of Wight Mixed Baby Plum & Cherry Tomatoes
Available from April to October
An exciting new addition to our increasingly popular Isle of Wight tomato range, we know these little gems will be loved by chefs for their exceptional sweetness and flavour. Grown on the Isle of Wight, they benefit from a unique microclimate where warm sunshine reflects off the surrounding sea, and long daylight hours provide ideal growing conditions.
Flavour & texture
- Super‑sweet tomatoes delivering outstanding flavour
- Firm, vibrant skins with a juicy, succulent interior
Chef’s tip: These tomatoes add depth and sweetness to a wide range of dishes, from fish to pasta. That said, our chefs favour simplicity—served on their own or used to elevate a premium salad.
Did you know?: Cherry tomatoes are descendants of wild tomatoes and are believed to have been first cultivated in the 1400s across Mexico and South America. In China, cherry tomatoes are sometimes served as a sweet dessert, coated in chocolate—now there’s an idea!
To preserve flavour, tomatoes should be stored at room temperature. If refrigeration is unavoidable, allow them to return fully to room temperature before serving.
Nutrition: Tomatoes contain lycopene, a powerful antioxidant, and are a source of vitamin C.
Jersey Royals
Available from May to July
A firm favourite with chefs, Jersey Royals have a short and highly anticipated season. Grown exclusively on the island of Jersey, they thrive in its distinctive climate and are traditionally fertilised with seaweed, which contributes to their characteristic flavour.
Flavour & texture
- Renowned for a subtly earthy, sweet, and nutty flavour
- Firm, creamy, waxy flesh that holds its shape well
- Thin, delicate skin designed to be eaten, not peeled
Chef’s tip: Try our seasonal recipe combining three outstanding British ingredients: sautéed Jersey Royals and British asparagus finished with wild garlic butter—a dish customers will love and one that really celebrates true seasonality and heralds the start of summer.
Did you know?: Jersey Royals weren’t carefully bred but discovered by chance in the 19th century, when a farmer planted a kidney‑shaped potato with multiple “eyes,” resulting in a unique crop.
They can only be grown in Jersey and are protected by a Protected Designation of Origin (PDO). Outside of the island, the UK is the only place where Jersey Royals are sold, making them a truly British phenomenon.
Nutrition: Jersey Royals are a source of potassium.
Radishes
Available year round, but especially good at this time of year as a sign that summer is approaching
Flavour & texture
- Distinctively crisp and crunchy
- Sharp, peppery flavour
- When raw, they are pungent and zesty; cooking or pickling mellows them, making them more tender, earthy, and even slightly sweet
Chef’s tip: Roasting radishes reduces their sharpness, softening flavours some find overpowering. This brings out a gentle sweetness while retaining a distinctive character. They also pickle brilliantly, adding crunch and punch to everything from salads and smoked fish to ploughman’s.
Did you know?: First cultivated in China, radishes spread throughout the Northern Hemisphere and into Europe in the 1500s. They grow remarkably quickly—often ready to harvest within three to five weeks. This speed inspired their scientific name Raphanus, derived from Greek, meaning “quickly appearing.”
Nutrition: Radishes are a source of vitamin C and folic acid
Spring Onions
UK season runs from May to October
The arrival of British spring onions is a clear sign that summer is close. These versatile kitchen staples add freshness and flavour to a wide variety of dishes.
Flavour & texture
- As immature onions, spring onions have a milder, sweeter flavour than fully grown onions
- Lower sulphur content provides a fresh, subtle sharpness
- Crunchy and succulent, particularly in the bulb
Chef’s tip: Slice spring onions on a steep diagonal to increase surface area—ideal for better sauce absorption and a more delicate mouthfeel. Or try charred for a subtle, smoky flavour.
Did you know?: Spring onions have been cultivated in Asia for centuries, valued for their mild flavour and early harvest. In some cultures, they were traditionally used to treat colds and improve eyesight.
Nutrition: Source of calcium and vitamin C.
Baby Watercress
British all year round
As the British season begins, watercress is a fantastic ingredient to return to—versatile enough for everything from salads to garnishes and cooking.
Flavour & texture
- Baby watercress has tiny leaves and short, tender stems, unlike mature watercress which has larger, tougher stalks and means you get 100% yield, no de-stalking
- Milder and slightly sweeter than mature watercress, with less bitterness
- Retains the classic peppery, spicy flavour of watercress, with subtle floral notes
Chef tip: Create an elegant salad by pairing baby watercress with citrus (such as orange segments), avocado, or creamy cheeses. A simple vinaigrette allows its flavour to shine.
Did you know?: The Romans called watercress nasturtium, meaning “twisted nose,” a reference to its peppery kick. It has been used medicinally for centuries—around 400 BC, Hippocrates reportedly built his first hospital near a stream to ensure a ready supply of watercress for patients.
Baby and mature watercress come from the same plant; baby watercress is simply harvested earlier for tenderness and milder flavour.
Nutrition: High in vitamin C, high in vitamin A, and a source of calcium.
