In Season | July
Summer has arrived and brings with it some fantastic seasonal food. We’re bringing the best of the season to chefs’ table from the UK and beyond – find out more about our recommendations courtesy of the expert team at Fresh Direct.
Little Gem
This lettuce really is a ‘little gem’ - thick, crunchy leaves with a mild, nutty flavour, they are a hybrid of butterhead lettuce and cos or romaine lettuce. Little Gem is the most popular lettuce by heads sold at Fresh Direct.
They are thought to have been first cultivated in the mid-18th century and it is believed that the Little Gem name is likely to date back to the Victorian era when small lettuces were very popular. Ours are grown in the north west of England, where the peaty soil offers ideal growing conditions through to the end of October.
Its small leaves add crunch and texture to almost any dish. Our Head of Food Development, Ian Nottage, suggests using its slightly bitter notes to create a grilled little gem, blue cheese and plum salad, with a plum jelly, caramelised walnut and blue cheese dressing.
Nectarines
Our chefs love seasonal nectarines, which are available from June through to the end of August. This year, the majority of this wonderfully juicy and succulent stone fruit will come from Italy.
Nectarines, which count as one of your five a day, are a genetic variant of peaches and are thought to have been first cultivated in China more than 4,000 years ago. Unlike its peach sister, nectarines have a smooth skin, which Chinese scientists discovered was due to two genes that control the appearance of these fruits.
Our Development Chef, David Lively, suggests a charred nectarine, goat’s cheese and British smoked quinoa salad, with shisho, spring onion, physalis and pomegranate dressed with a nectarine and sherry vinegar dressing.
Strawberry Mint
Strawberry mint is a true taste of summer. Grown by our long-term partner Westlands, these extraordinary leaves add a unique twist to a range of drinks.
Summer isn’t summer without Pimms - and strawberry mint makes a perfect garnish, with its minty taste and aromatic strawberry notes. It also finishes a Strawberry Mint Mojito beautifully.
They’re great in a refreshing summer drink or simply steeped in cold water overnight for a subtle, rejuvenating drink. Strawberry mint also works well in green or black tea, adding a sweet, cool burst of flavour.
Our development chef, Simon Spooner, suggests pairing it with early season berries - think fresh strawberries with strawberry mint and sauterne granita, topped with crystallised strawberry mint leaves and strawberry crispies. A perfect, refreshing pre-dessert.
Crownless Pineapple
We love Crownless Pineapples, which are one of our favourite sustainability developments of the past few years.
The crown of a pineapple is typically thrown away by chefs, so by removing it for recycling during the production process, we not only cut down on food-related waste, but also significantly reduce carbon emissions, as up to a third more pineapples can be transported as they take up less space.
Our suppliers then make sure the crowns are recycled either for replanting in pineapple fields or being crushed and delivered to local farmers for animal feed.
Not bad for a tasty fruit that’s high in vitamin C, where 80g serving counts as one of your five a day.
Beetroot
Beetroot is a key part of the purple food trend, bringing healthy colour to the plate. Used since ancient times to treat digestion and blood health illnesses. There’s some truth to its healthy attributes as it’s a source of potassium and high in folate with an 80g serving counting as one of your five a day.
British beetroot will be available until September.
Raspberries
A seasonal favourite, British raspberries will be available until September or October, weather depending.
Our British raspberries will be supplied by farms in Kent and Staffordshire, delivering a mix of Maravilla and Reyna varieties, which give a sweet and consistent berry, packed in cardboard packs as we continue to reduce our reliance on plastic. A source of folate and vitamin C, an 80g serving counts as one of your five a day.
Cucumbers
This summer, our cucumbers will mainly come from Holland, with some from Spain. A fast-growing crop, grown in carefully controlled greenhouses to ensure perfect conditions.
There’s some truth in the phrase “Cool as a Cucumber,” dating back to 1732 when John Gay included it in a poem New Song on New Smiles, referring to their high water content, which keeps them 6 or 7 degrees cooler than the outside air.
Celery
We have some great British celery available over the summer. Grown in the north west of the country, it’s in season right through to mid-November. Not only is this vegetable super for stocks, it’s also sensational in salads, or use the tender hearts braised in a miso broth as a side dish, so it’s the perfect time to chop some seasonal British celery.
Viola Flowers
Edible flowers are great for adding some vibrant plate appeal, helping to bring summer to life in any dish. Although they are generally available year-round, they feel at their most natural in the warm and sunny weather. Brilliant as a garnish, in a cocktail or just to bring some colour to the plate.
