In Season | July
Each month, the fresh produce experts at Fresh Direct bring you the best of the season.
Summer’s arrived and, while we can't guarantee the sunshine, we're sure we’ll deliver some great, seasonal British produce that will brighten up your menus.
Raspberries (Driscoll’s)
British season: mid‑June to September
Grown in Britain over the summer, and delicately hand‑picked at peak ripeness, our raspberries are all about flavour. In partnership with Driscoll’s, the world’s leading berry specialists, expert growers naturally breed and select varieties for standout sweetness, aroma and texture — delivering consistently exceptional eating quality throughout the season.
Flavour & texture
- Sweet, juicy berries with a vibrant, aromatic depth
- Delicate, tender texture with rich colour and natural freshness
- Varieties carefully selected for exceptional flavour and overall eating experience
Chef’s tip: British raspberries shine alongside citrus, basil, mint and soft cheeses such as ricotta or goat’s cheese, adding brightness across breakfast bowls, seasonal salads and spritz‑style drinks. They can also be infused into different types of good quality vinegar e.g. cider, white wine or balsamic to make a base for summery vinaigrettes and shrubs.
Did you know?: Raspberries are naturally rich in polyphenols and anthocyanins — the plant compounds responsible for their vivid colour and distinctive flavour. Folklore adds its own twist: in old German legend, a wild raspberry cane was believed to calm a bewitched horse when tied around its body.
Nutrition: Raspberries are a source of folate and vitamin C. An 80g serving counts as 1 of your 5 a day.
Little Gem (Len Wright Salads)
British season: May to October
Little Gem by name and little gem by nature. Chefs love its soft crunch and naturally sweet heart. Len Wright Salads grow ours in the North West over the summer, where Lancashire’s free‑draining soils help each head develop clean flavour and consistent quality. It’s a reliable, versatile staple that brings freshness and structure to a wide range of dishes.
Flavour & texture
- Robust, satisfying crunch from the outer leaves
- Mild, subtly nutty sweetness throughout
- Tender, sweet heart without the bitterness found in some other lettuces
Chef’s tip: Showcase Little Gem by serving whole heads halved or quartered lengthways, keeping the root intact so the leaves hold their shape and carry richer dressings without wilting. For something different, char it on the grill — the smoky edges pair brilliantly with summer barbecue menus and add depth to salads and small plates. Or braise them in a light chicken stock to accompany a summery Sunday roast.
Did you know?: Little Gem is part of the Asteraceae family, making it a close relative of sunflowers, daisies and marigolds. Although it’s far less prone to bolting than many lettuces, if it does, the plant transforms from a compact head into a tall stem topped with small, bright yellow, dandelion‑like flowers.
Nectarines (de Groot)
British season: June to September
Nectarines arrive through the height of summer, grown in the warm, sun‑drenched orchards of Spain and Italy. Their smooth skin, vibrant aroma and naturally intense sweetness make them a standout seasonal fruit, perfect for both fresh eating and creative kitchen applications.
Flavour & texture
- Smooth‑skinned stone fruit with bright, concentrated flavour
- Deep, honey‑like sweetness balanced by gentle acidity
- More complex, tangy character than peaches, with a cleaner finish
Chef’s tip: Be bold with nectarines — their natural sweetness and acidity bring lift and balance to both savoury and sweet dishes. They shine in our chef‑favourite salad of nectarine, smoked quinoa and goat’s cheese, finished with pomegranate and a nectarine dressing. They can also be char grilled to enhance the sugars and pair beautifully with grilled chicken, burrata, prosciutto and Serrano hams.
Did you know?: Nectarines are a natural genetic variant of peaches and were first cultivated in China more than 4,000 years ago. Because they lack the peach’s protective fuzz, nectarines develop a slightly thicker skin to help defend against pests and environmental stress.
Nutrition: An 80g serving counts as 1 of your 5 a day.
Tenderstem® Broccoli (Barfoots, Redstar in the UK. Saturnalia in Kenya)
British season: June to December
Tenderstem® Broccoli is a firm favourite on menus nationwide. Its versatility makes it especially popular through the summer, whether served simply steamed or used in more creative, flavour‑forward dishes. Our British growers span the South Coast to the world‑renowned Vale of Evesham, ensuring a consistent supply of fresh, high‑quality product to meet strong demand.
Flavour & texture
- Crisp, succulently sweet and mildly nutty flavour profile
- A taste reminiscent of asparagus with the earthiness of traditional broccoli
- Delicate, tender crunch from tip to stem, with no woody stalk
Chef’s tip: To preserve the signature crunch of Tenderstem®, avoid overcooking — prolonged boiling will dull both texture and flavour. Instead, try hot‑roasting with garlic and parmesan, steaming with olive butter, or stir‑frying with ginger or chilli for a vibrant, aromatic finish.
Did you know?: Tenderstem® Broccoli has only been brightening up menus since 1993, when it was first developed in Japan as a natural cross between traditional broccoli and Chinese kale.
Nutrition: High in vitamin K, folate and vitamin C, an 80g serving counts as 1 of your 5 a day too.
Petite leaf mix (Westlands)
British year-round
Our Petite Leaf Mix brings together a selection of at least four vibrant mini leaves from a range that includes lettuce, red amaranth, red vein sorrel, land cress, komatsuna and pea shoots. Full of colour, freshness and natural flavour, it’s a versatile addition to menus — ideal in salads and sandwiches or used as a refined garnish to finish a wide variety of dishes.
Flavour & texture
- Fresh, delicate flavour profile with gentle sweetness from the lettuce, lifted by the mild pepperiness of land cress and the subtle citrus‑sour note of red vein sorrel
- Light, tender textures across the mix, with soft baby leaves complemented by the slightly firmer bite of red amaranth
- Well‑rounded eating quality that brings both softness and a crisp edge, adding interest without overpowering other ingredients
Chef’s tip: Use the mix as a “micro‑garden” to act as a base for refined and delicate salads or as a premium garnish. The varied leaf shapes and colours add instant height and freshness, while the mild bitterness helps balance richer bases such as whipped ricotta or smoked fish pâté.
Did you know?: Petite leaves develop their most intense flavour in the final 48 hours before harvest, which is why controlled‑environment growers like our partners at Westlands pick them at peak maturity rather than size. It’s the reason these tiny leaves often taste more vibrant than their full‑grown counterparts.
Viola Flowers (Westlands)
British year-round
Viola flowers bring a touch of quiet theatre to the plate — tiny, jewel‑toned blooms that offer far more than decoration. Their gentle, meadow‑sweet flavour and soft, velvety petals add natural elegance to both savoury and sweet dishes, while their vivid colours instantly lift presentation and bring a sense of crafted detail to any plate.
Flavour & texture
- Light, floral sweetness with a gentle, meadow‑fresh note that complements both savoury and sweet dishes without overwhelming them
- Soft, velvety petals that melt on the palate, adding delicacy rather than chew
- Clean, crisp finish with a subtle green freshness that brightens richer flavours and adds a natural accent to the plate
Chef’s tip: Whether scattered over salads, perched on pâtisserie or used to finish canapés, violas offer chefs an effortless way to add freshness and visual finesse to any dish. Or try freezing in ice cubes to jazz up cocktails.
Did you know?: Viola flowers are naturally bi‑coloured because each petal develops pigment at a different rate — meaning no two blooms are ever exactly alike. It’s one of the reasons chefs love them: every garnish becomes a tiny, one‑of‑a‑kind piece of edible art.
