Fruit alert! Not only do we find ourselves wanting to cool down when the temperatures soar in summer, but we also tend to crave more light, refreshing snacks at this time of year. Fortunately, fresh fruit is in abundance during the summer months: a great source of vitamins, it’s full of flavour and can be enjoyed in a myriad of ways.
Tasty stuff! Regional and seasonal crops – like the ones you’ll find in your weekly local market – don’t need to be carted half way around the world. They reach the plate at their fresh and crisp best when left to ripen in peace locally.
Apricots, blackberries, strawberries, blueberries, raspberries, blackcurrants, cherries, peaches, plums and gooseberries fill fruit fans with excitement in July.
To keep fruit juicy and tasty once it has left the shop, it needs to be stored correctly. This is exactly where the CLIP & CLOSE food storage containers come into play. Their unique freshness seal is bonded into the lid, leaving no gaps where germs or mould spores can accumulate. Fruit is stored under 100% airtight conditions, keeping it germ-free (proven!) and fresh for considerably longer.*
Fruit salad, a pure snack, light cake, refreshing beverage or ice cream: you can use seasonal fruits to whip up all sorts of delicious treats. How about a creamy smoothie, for example?
Orange and strawberry smoothie
fruity smoothies are really easy to make for yourself at home. Simply place the ingredients in a mixer one by one and purée them until the drink achieves the desired creamy consistency. To make an orange and strawberry smoothie, all you need to do is press a glass of orange juice and purée it with a handful of strawberries and a small tub of natural yoghurt. Add honey to sweeten if you wish – et voila! Use a tall, narrow mixer like the SUPERLINE mixing jug to stop the contents from splattering too much.
If you don’t have a blender you can also use the TURBOLINE herb and vegetable cutter.
Fresh and fruity – that’s the taste of summer. Bon appétit!
* Benchmarking food storage containers, a study conducted by Prof. Dr. Fritz Titgemeyer, Professor of Food Microbiology at the Münster University of Applied Sciences, Department of Oecotrophology, September 2012 to February 2013 and
tests conducted by the Institute for Sustainable Food and Nutritional Sciences (ISuN) at the Münster University of Applied Sciences, July to December 2014.