Strawberries

The strawberry plant is part of the rose family and was first cultivated for food during the 13th century when they where used as a beauty treatment by the rich, being crushed in abundance and used for facials and bathing.

Available throughout the year from Europe and the States, but in England traditionally available mid June at the start of Wimbledon tennis fortnight, but according to the weather they are usually widely available from mid July and August.

Local sources are the best, either pick your own or farmers markets when they are at their freshest, select the firmest and average size fruits, eaten on their own or with champagne brings out the full flavour.

Fact profile per 100g

High in iron to combat anaemia and proanthocyanidins, strawberries help to strengthen blood capillaries and improve blood flow, thus reducing the risk of heart disease and easing cramps and restless legs. They also are beneficial to healthy skin, Vitamin C strengthens the immune system and helps cleanse the body of toxins, and aids absorption of iron.

Serving suggestions

Start the day with Strawberries and Banana on Bran flakes.
Summer fruit smoothie’s – Liquidise your favourite fruits with strawberries adding plan yoghurt and a small amount of milk serve immediately

Raspberries

A soft summer fruit that is associated with the lowlands of Scotland has a reputation for the best-flavoured fruits. A popular fruit to grow at home, it is harvested from the end of July into August, it is also available all year, but can be expensive, from New Zealand and Chile

Raspberries are a rich source of potassium, magnesium and calcium as well as high levels of vitamin A, which are required for healthy skin, good vision and bone development and growth.

Gently wipe fruits over to clean, as soft fruits loose their flavour once washed and are best eaten on their own or served with fresh cream or fromage fries with meringue, topped with mint