Healthier eating with seasonal fruit
The arrival of the first sunny days also marks the return of colour to the stalls. After the first vegetables that signaled the end of winter, it’s time to go red and taste tomatoes, strawberries, cherries… Delicious fruits and vegetables that also have great nutritional qualities.
Tomatoes
They arrive in European markets in early May, and settle there til September. The first come from Italy, rapidly followed by local produce, including French varieties cultivated in Brittany. While mainly eaten as a savoury ingredient, it is technically a fruit. Choose them with a bright red colour. The green stem should give off a strong, pleasant smell, which guarantees freshness and taste. Wash before use to remove traces of pesticides and other treatments.
Some ideas:
Eat them raw in a salad or in a cold soup, gazpacho style. You can prepare a homemade tomato sauce to accompany your pasta. They can also be added to a pastry base, topped with cheese to create a simple, tasty tart.
Its nutritional advantages:
Very rich in water for hydration, tomatoes are also rich in fibre and minerals (magnesium, potassium…) as well as vitamins (C in particular). Their red colour also signals an important antioxidant content, especially lycopene, which could have a positive effect on cardiovascular health, as well as anti-cancer properties.
Strawberries
The season is short, usually lasting from April to June. Yet another reason to enjoy this delicious fruit, whose numerous varieties have different taste profiles. The bright red colour and firmness of the fruit indicates their maturity, as well as their green leaves which should be pert. Wash in tap water before eating to remove traces of pesticides and other treatments.
Some ideas:
At their simplest and most delicious eaten as they are. They can also be diced and served as a salad with a few leaves of mint or basil. Keen bakers can turn them into impressive tarts and pavlovas.
Its nutritional advantages:
Eaten raw, with no added sugar, strawberries are also rich in fibre and vitamins, including C and B9, as well as minerals including calcium, magnesium and manganese.
Cherries
The arrival of the first cherries is always a cause for celebration. If they appear from mid-May, June is usually prime cherry month. The French town of Céret, in the Pyrenées, is historically the first to produce fruit each year. Choose shiny, plump cherries with a strong colour: some varieties are bright red, others are darker, while some have a variegated white and pink flesh. Always wash them before eating.
Some ideas:
At their best eaten raw, as most varieties cannot stand to be heated. The darker varieties can be baked into a tart or the classic French clafoutis.
Its nutritional advantages:
Cherries are packed with A and C vitamins, as well as nutriments including copper. They also feature polyphenols, which can reduce the risk of cardiovascular disease. Their antioxidant content could have anti-inflammatory properties. They are one of summer’s sweetest fruits, so should be eaten in moderation.