In Season | September
Each month, the fresh produce experts at Fresh Direct bring you the best of the season.
As we come towards the end the summer, we’ve picked some of our favourite produce to help you finish the season with a flourish as we begin the transition to new seasons at home and abroad.
British Blackberries
British until mid‑October
Grown in Britain and carefully hand‑picked at peak ripeness, our blackberries are crafted for one thing above all else, exceptional flavour and sweetness. We’re working with the world’s leading berry company, Driscoll’s, which naturally breeds and selects varieties for outstanding sweetness, texture, aroma and eating quality.
Flavour & texture
- Sweet, juicy and bursting with flavour
- Plump, succulent texture with deep colour and a glossy finish
- Carefully crafted varieties selected for exceptional eating quality
Did you know?
Blackberries contain naturally occurring anthocyanins, the plant compounds responsible for their deep purple‑black colour, along with polyphenols that contribute to their distinctive flavour profile. As members of the rose family, blackberry bushes grow sharp thorns similar to rose stems.
Chef’s tip
British blackberries pair beautifully with apples, pears and warming spices such as cinnamon and star anise. They also complement savoury ingredients including duck, venison and beetroot, where their rich sweetness and subtle tartness bring balance and depth. Try a good old fashioned ‘retro’ blackberry trifle with blackberry custard, cream, viola flowers and langue‑de‑chat biscuits.
Nutrition
A source of vitamin E and folate, an 80g serving of blackberries counts as one of your five a day.
Large Pears
Sourced from Netherlands and Belgium in September
We’re just entering the European pear season, making it the perfect time to add this late‑summer fruit to menus. We introduced large pears last year in response to customer demand, and they’ve quickly become a firm favourite.
Flavour & Texture
- Sweet and aromatic, with a clean, mellow finish that deepens as the fruit ripens
- Generously juicy flesh that’s soft yet structured
- Consistent sweetness, succulence and a premium bite
Did you know?
Pears are one of the world’s oldest cultivated fruits, grown for more than 3,000 years with origins traced to ancient China and the foothills of the Tian Shan mountains. They ripen from the inside out, which is why they’re picked firm and allowed to soften at room temperature. The classic “pear drop” shape develops because the fruit grows faster at the base than at the stem.
Chef’s Tip
Pears add elegance and flavour to desserts. Our chefs recommend Earl Grey‑poached pear with yoghurt sorbet, hazelnut caramel, lemon tuile, Earl Grey syrup, micro lemon balm and lemon zest — a refined, modern classic.
Nutrition
An 80g serving counts as one of your five a day.
Savoy Cabbage
British for most of the year, with a short import window around April
Savoy cabbage really is a chef’s favourite, celebrated for its naturally sweet, mellow brassica flavour and beautifully crinkled leaves that cook down to a tender, velvety texture. Ours are grown mainly in Lincolnshire, with additional supply from Scotland.
Flavour & Texture
- Sweet and gently earthy, with a mellow brassica warmth that deepens when cooked
- Tender, crinkled leaves that soften beautifully for a delicate, velvety bite
- Reliable structure and succulence, delivering consistent eating quality whether charred, braised or wrapped
Did you know?
Savoy cabbage is one of Europe’s oldest brassicas, first cultivated in the cool Alpine regions that gave it its name. Its signature crinkled leaves help trap flavour and retain moisture during cooking. Unlike denser cabbages, Savoy’s looser structure means it cooks more evenly, delivering a tender, velvety finish.
Chef’s tip
For maximum flavour, lightly char the outer leaves before braising as the smoky edges add depth, while the inner layers stay tender. Savoy also holds its structure beautifully, making it ideal for wrapping fillings.
Nutrition
Savoy cabbage is high in vitamin K, vitamin C and folate and an 80g serving counts as one of your five a day.
Shallots
British year‑round
Our British shallots, which are available in both banana and round varieties, are grown by an established Bedfordshire producer operating a 150‑acre family farm. The fields are surrounded by uncultivated strips rich in wild flora and fauna, supporting biodiversity and helping maintain LEAF accreditation.
Flavour & Texture
- Sweet, delicate allium warmth with refined aromatic depth that intensifies when cooked
- Fine‑grained, tender flesh that softens into a silky, jammy texture while holding structure
- Consistent sweetness and balance, delivering premium flavour whether sautéed, braised, roasted or used raw in salads and salsas
Did you know?
Shallots have been prized for centuries, first cultivated in ancient Levant and traded along early spice routes. Their natural sweetness comes from higher sugar levels than onions, which is why they caramelise so beautifully. Each bulb contains multiple clustered cloves, helping them cook evenly.
Chef’s tip
For deeper sweetness, start shallots low and slow, sweat gently until translucent before increasing the heat to caramelise e.g. shallot tarte tatin. Their fine texture also makes them ideal for emulsifying dressings: whisk warm, finely diced shallots into vinaigrettes for a silky, aromatic finish.
Nutrition
A source of vitamin C. An 80g serving counts as one of your five a day.
Chef’s Choice Potatoes
British year‑round
Since its launch, Chef’s Choice has become one of our fastest‑growing ranges as chefs look for a premium British potato that delivers consistent quality, flavour and performance all year. Selected from top British varieties, Chef’s Choice offers reliability in both texture and taste, and with the new potato season underway, it’s the perfect time to take your potatoes to another level.
Flavour & Texture
- Salad potatoes: fresh, vibrant flavour with smooth, waxy skins — ideal for salads and lighter dishes
- Baking potatoes: generously sized tubers yielding a fluffy interior and crisp skin
- Chipping and roasting potatoes: sourced from British farms and optimised for consistent crunch and golden colour
Did you know?
Quality sits at the heart of this range. Each batch undergoes rigorous checks for starch, sugar and dry‑matter levels, with a sample from every load cooked to ensure consistent performance.
Chef’s Tip
For standout texture, start potatoes in cold, well‑salted water and bring to a gentle simmer, which keeps the flesh creamy and prevents breakage. For roasting, rough the edges after par‑boiling to create crisp, golden surfaces with a fluffy centre.
Nutrition
Chef’s Choice baking potatoes are a source of potassium and vitamin C.
Figs
Italian supply throughout September
September offers a short but exceptional window for European figs, avoiding the need for airfreight and delivering standout flavour from one of the world’s oldest cultivated fruits.
Flavour & Texture
- Honeyed sweetness with gentle floral notes, deepening into rich, jammy intensity as the fruit softens
- Soft, velvety flesh with delicate seeds adding subtle natural crunch
- Succulent, reliable richness whether served fresh, roasted or paired with savoury dishes
Did you know?
In the wild figs are pollinated by tiny wasps that enter the inverted flower structure to pollinate it. However, our figs are self‑pollinated, so no wasps were harmed in the making.
Chef’s Tip
Warm figs gently before serving, a brief roast or grill intensifies their honeyed sweetness and enhances their velvety texture. Pair with acidity or salt (balsamic, citrus, prosciutto or fresh cheese) to balance their natural richness.
Nutrition
An 80g serving counts as one of your five a day.
