In Season | June
Each month, the fresh produce experts at Fresh Direct hand‑pick the very best seasonal ingredients for the month ahead.
Summer’s almost here, bringing with it a vibrant range of British produce. Whatever the summer weather brings with it, you can be sure they’ll be some tasty produce that makes your menu shine!
Strawberries
British Season runs from May to September
British strawberries are a delicious addition to menus throughout the summer. You don’t have to wait for Wimbledon to enjoy these tasty treats as our flavoursome berries are already available. This year, they will come from Lower Reule in Stafford and Clockhouse Farm in Kent.
Flavour & texture
- Intense, superior flavour
- Warm days and cool nights boost natural sweetness
- Rich, jammy undertones
Chef’s tip: British strawberries are perfect on their own, but their natural sweetness makes them ideal for desserts. Our chefs have also been experimenting with chilled soups, including a standout strawberry and lemongrass soup with coconut sorbet, as well as balsamic pickled strawberries, ideal for enhancing summer salads.
Did you know?: British strawberries taste sweeter because our warm days and cooler nights increase sugar levels. And despite the name, they’re not technically berries — true berries have seeds on the inside. Strawberries are “aggregate fruits” … berry strange indeed.
Nutrition: High in vitamin C and folate, an 80g serving of strawberries counts as 1 of your 5.
Frisée
British Season runs from May to October
Introduced last year and now a customer favourite, our Lancashire‑grown frisée, also known as curly endive, brings structure, freshness and a welcome alternative to rocket. Grown in ideal soil conditions, it adds lift and texture to any salad.
Flavour & texture
- Pale green leaves are narrow and curly
- Attractive frizzy appearance
- A clean, slightly bitter edge
Chef’s tip: Frisée’s bold, bitter‑peppery character loves acidity and stands up well to warm, robust dressings thanks to its hardy leaves.
Did you know?: Frisée is part of the vast Asteraceae family, which includes more than 32,000 species. Used for centuries in both salads and traditional medicine, cultivated frisée is the mildest of the chicories — tender, crunchy and ideal as a seasonal green.
Isle of Wight Beef Tomatoes
British Season April to October
These titans of the tomato world are prized for their flavour, consistency and impressive size, which is ideal for foodservice. Grown in the Isle of Wight’s unique microclimate, they deliver outstanding quality all season long.
Flavour & texture
- Meaty texture, and classic, robust tomato flavour.
- Lower acidity and a high flesh‑to‑seed ratio, perfect for slicing
- Rich, savoury depth with gentle sweetness
Chef’s tip: The high quality flavours of Isle of Wight tomatoes are excellent in salads and burgers, but their natural sweetness also works beautifully when halved and roasted with some good quality olive or rapeseed oil, balsamic vinegar, oregano and garlic. A great side to a quality steak. And remember to always serve tomatoes in salads at room temperature, as the flavour is suppressed if they come straight from the fridge.
Did you know?: The name ‘beef tomato’ refers to the meaty texture, not the taste. They’re among the largest commercially grown tomato varieties. The Isle of Wight’s long daylight hours and reflected coastal light help produce some of the best tomatoes we’ve tasted.
Nutrition: Beef tomatoes contain lycopene which is an antioxidant and a source of vitamin C
Peaches
The season runs from late May to early September
Grown on sun‑soaked farms in Spain and Italy, peaches remain a firm favourite with customers. Succulent, aromatic and bursting with flavour, they’re a true summer‑only treat, so make the most of them while the season lasts.
Flavour & texture
- Sweet and juicy
- Subtle floral notes with a creamy undertone
- Extremely tender and succulent when fully ripe
Chef’s tip: Peaches are surprisingly versatile. They’re delicious raw, but also shine in cobblers, tarts, salads and salsas. They are also delicious chargrilled and served with prosciutto crudo and rocket salad.
Did you know?: Peaches have been cultivated in China for thousands of years, with evidence of domestication dating back to around 6000 BC in Zhejiang Province. Alexander the Great introduced them to Europe after conquering Persia, and they finally reached the UK in the 17th century.
Nutrition: High in vitamin C, one whole peach counts as 1 of your 5 a day.
Purple Sprouting Broccoli
British Season June to October
A chefs’ favourite, purple sprouting broccoli (or PSB as it’s lovingly called) is great for summer menus, as it is light, versatile and visually striking. And coming from the UK means it even fresher.
Flavour & texture
- Sweeter and nuttier than traditional broccoli
- Tender florets with a soft, creamy character
- Entire shoot is edible, offering varied textures
Chef’s tip: Given it can be cooked in so many ways, it is a versatile veg that can be used across the menu, but simply massaging with olive oil, seasoning and roasting or chargrilling delivers a standout result. To retain the purple colour, it is best steamed as opposed to boiled.
Did you know?: While broccoli has ancient origins dating back to the 6th century BC, PSB is a relative newcomer, gaining popularity in the late 19th century. Like many brassicas, it thrives in British growing conditions.
Nutrition: A source of calcium and vitamin B6, and high in folate and vitamin C, an 80g serving of PSB counts as 1 of your 5 a day.
Courgettes
British season mid-June to September
British courgettes arrive in mid‑June for a short but abundant season. Fast‑growing and full of freshness, they’re a brilliant summer staple.
Flavour & texture
- Mild, delicate, slightly sweet flavour
- Firm and crisp when raw
- Tender and succulent when cooked
Chef’s tip: With around 95% water content, courgettes readily absorb surrounding flavours. Make the most of them raw in salads, roasted or sauteed with fresh herbs or tempura battered and fried with a spicy dip.
Did you know?: UK courgettes are planted in early spring and hand‑harvested multiple times as the plants continue producing. In peak summer heat, they can grow from flower to full size in just a few days, making them one of the freshest crops of the season.
Nutrition: An 80g serving of courgettes counts as 1 of your 5 a day
