The time is ripe to get fruity

REFRESHING and tasty on their own or delicious as an ingredient within countless different dishes, a huge range of fruit is now perfectly ripe for picking and eating.

June is the peak time for strawberries, raspberries, cherries and gooseberries, with blackcurrants and blueberries just around the corner in July.

And, with delicious fruit ready to be picked practically on the Capital's doorstep, there's no excuse for racking up the food miles and upping your carbon footprint by buying fruit flown in from overseas. Plus, buying from local producers and suppliers helps the local economy too.

"You can help the local economy and do your small bit to save the world at the same time," says Andy McGregor, head chef and proprietor of Blonde restaurant on St Leonard's Street.

Then, of course, there's the nutritional benefits. Berries are a rich source of vitamins and can also help to fight disease. Strawberries, raspberries and blueberries, for example, have been shown to contain anti-cancer properties, while dark coloured berries contain antioxidants, which may help to slow down the aging process.

According to Andy, locally grown fruits that have come into season naturally have the most flavour and, as they're fresher, they contain more nutritional benefits.

"Strawberries grown in the sun in the summer months are a lot softer and tastier than the ones grown in poly-tunnels," he says. "They have a much sharper flavour, whereas strawberries grown out-of-season are quite bland and taste like something between a cucumber and a melon."

Fruits flown in from abroad also lose their taste because they are usually picked before they are perfectly ripe, which means they do not develop their full flavour. Andy believes the long journey to the supermarket shelf can also affect their texture.

To check where fruit has originated from is now much easier than ever before. Simply check the labelling on supermarket foods to ensure you get good, fresh fruits grown in Scotland and the United Kingdom.

But, if you want to really get back to nature and ensure your fruit is as locally sourced as possible, you could always pick your own fruit. Stenton Fruit Farm in Dunbar is a popular choice, and Cragie Farm Shop near South Queensferry offers the chance to pick-your-own for some fruits.

So what can you do with your punnets of fruit when you get them home? Everyone enjoys a tasty bowl of strawberries and cream but Andy suggests there are many other recipes to try with fresh fruits.

"As well as being great in pavlovas, cheesecakes and other desserts, strawberries go really well with smoked salmon as a starter," he says. "The flavours really complement each other.

"You can also use berries like blackcurrants and redcurrants in main-course dishes. They go very well with game meats, like venison and pheasant. Lots of traditional Scottish dishes can include summer berries of some type to enhance the flavour and add some colour to a meal."

And we shouldn't overlook some of the less prominent summer fruits available. "It's not just about strawberries and raspberries," Andy says. "Cherries are just right at the moment and are really nice in some desserts.

"They have quite a sour tang so they can be a good alternative to strawberries in a lot of classic summer fruit desserts."

And, if you're looking for a summer-holiday activity, Andy says that kids love cooking with fruit.

"All of the bright colours, and the fact that you can eat the ingredients as you go along, make fruit recipes a favourite with kids," he says.

But if you've picked too much fruit and have some left over, Andy suggests making a batch of jam. "When people pick their own fruit they tend to come back with much more than they can eat," he adds. "And when you've tried out a few different fruit recipes and still have leftovers, making jam is a great way to use them up.

"Jam is easy to make and is a fun activity for kids too. I remember making jam with my mum when I was young. Boiling up the fruit creates a great, sweet smell through the whole house, and you end up with tasty jam for your toast for three or four months afterwards."

To cool down on a summer's day, making refreshing drinks from your fresh fruits couldn't be easier. Just throw in a few different types of berries into a blender with yoghurt and serve over ice.

So, whether you fancy a bowl of strawberries and cream while watching Wimbledon, or a summer-berry dessert to round-off your barbecue, there's no excuse not to make the most of the fresh fruit which is now in season.

• Andy McGregor is proprietor and head chef of Blonde restaurant, 75 St. Leonard's Street (0131 668 2917).

ENJOY A TASTE OF SUMMER

Cherry Sabayon (serves six)

Ingredients:
6 egg yolks
75g caster sugar
250ml cream, whipped
50ml white wine
2 tbsp Grand Marnier
150g fresh cherries, halved and stoned

Method:
In a metal bowl, whisk the egg yolks and sugar together until combined then place on top of a pot of simmering water and add the wine. Continue to whisk until the mixture thickens into a custard. Remove from heat and allow to cool, then fold in the whipped cream and the Grand Marnier. Divide the cherries into four glass dishes and spoon the mixture over them. Garnish and serve.

Chicken liver and pistachio parfait with strawberry and banana chutney (serves eight as a starter)

Ingredients for parfait:
500g chicken livers, trimmed
225g butter, unsalted
100g back bacon, chopped
75g redcurrant jelly
4 cloves garlic, chopped
a red onion, chopped
2 bay leaves
1 egg
50g pistachios, blanched and dried
Black pepper and salt

Method:
Melt the butter in a pan and add the onion, garlic, bacon and livers. Bring to a simmer and add the bay leaves, redcurrant jelly and black pepper. Cook for between four and five minutes, stirring occasionally. Remove from the heat and allow to cool a little, then pour into a food processor. Add the egg and blend thoroughly. Pass the mixture through a sieve, season with salt if necessary, add the pistachios and pour into a cling-film lined terrene dish. Place in the fridge and allow to cool overnight before serving.

Ingredients for the strawberry and banana chutney:
50g fresh strawberries, hulled
a red onion, chopped
1 clove of garlic, chopped
1 tomato, sliced
1 banana (ripe)
1 tbsp Demerara sugar
50ml white wine vinegar
olive oil
salt and pepper

Method:
Place a little olive oil in a pot and add the strawberries, onion, garlic, tomato, sugar and vinegar. Heat gently, stirring constantly until mixture has broken down. Cool and place in a food processor along with the banana and blend. Season with salt and pepper. Serve a generous spoonful of the chutney alongside the parfait.