There are two main types of strawberry grown commercially today: June bearers and everbearers. The traditional June bearer crops in the U.K. just in time for Wimbledon during June. It produces its fruit in a one-off period that lasts around six weeks. The everbearer fruits continuously at a steady pace from June until the first frost in September or October. Everbearers produce a small yield at any one time, but due to its continuous nature in cropping the final total yield is often higher than the June bearer. Elsanta is the most widely grown June bearer variety. The plant has large, rounded conical bright red fruits. They are orange/red on the inside with a sweet, aromatic flavour. Other June bearer varieties include Lambada and Darselect. Lambada fruits are all approximately the same size and have a rounded, slightly conical shape. The colour is bright red with a very sweet taste. Darselect is a firm strawberry with an extremely sweet taste. There are many everbearer varieties, of which Elsinore and Everest are two examples. Both are sweet-tasting strawberries with a powerful aroma.

Cultivation

Strawberries are either grown in open fields or in glasshouses. Plants in the open field are surrounded by straw to keep the fruit clean and away from any soil-borne diseases. Field crops in the U.K. are grown from May until October. In the colder months, from March to May, and from October to Christmas, the fruit is grown in glasshouses. All the varieties grown outdoors in fields can also be grown on tabletops, a system where the plant is grown in a peat bag on a frame or ‘tabletop’. The main advantage of this method is that the pickers do not have to bend down to harvest the fruit.

Washing and storing

Gently rinse strawberries before use. The colder the water, the firmer the strawberries will stay. Remove the green caps just before use otherwise the strawberries will absorb too much water.

Store fresh strawberries spread apart to avoid bruising. Strawberries can be kept for 1 to 2 days in a cool place. In the fridge they can be stored for 3 to 4 days without any problems.

Preparation and usage

These delicious summer fruits open up a world of culinary possibilities, from a low calorie but Vitamin C-rich drink, to the most mouth-watering sweets, pies or desserts.  Combine strawberries with other fruit, for example, in a fruit salad or sangria.  Try this for a change - strawberries in a chilled fruit soup, or home-made strawberry jam with apple, rhubarb or red currants.  Use strawberries in jelly or a cake filling.  See our recipe section for more ideas.

Nutritional values

100g Strawberry
Energy (kcal)	27
Energy (kj)	113
Protein	0.8g
Availible Carbohydrate	6g
-of which sugars	6g
- of which polyis
Fat	0.1g
- of which momo-unsaturates	0.04g
- of which polyunsaturates
-Trans fatty acids
Omega 3 acids
Dietary fibre	1.1g
Sodium	6mg

Tips

Strawberries have the potential to freeze well. However, only use premium quality fruits - ripe but not overripe. Freeze the fruit as quickly as possible after picking or purchasing. Frozen soft fruits are always softer once defrosted. Don’t use the fruit as a garnish but rather in a mousse, compote, etc. Defrost the fruits without the packaging to avoid the fruit absorbing the flavour of the packaging. Spread the fruit on a plate and allow it to defrost as quickly as possible. Strawberries can be frozen with or without the addition of sugar, or with sugar syrup. Make strawberries for garnishing extra attractive by plunging them briefly in ice cold water. Gently pat dry with a towel. Only remove the cap after washing using the tip of a knife blade or a special strawberry knife.

BLACKBERRIES | back to top

History

Rubus Rosaceae
The blackberry is a widespread and well-known shrub commonly called a bramble. It grows to a length of 3 m (10 ft) and produces a soft-bodied fruit popular for use in desserts, jams, seedless jellies, and sometimes wine. The blackberry has dense arching stems carrying very sharp short spines (although many thornless/spineless cultivars have now been developed). It flowers in the U.K. in May to August, ripening to a black or dark purple fruit, the "blackberry" flowering mainly in August to September.

In recent years, plant breeders have started to introduce sweeter blackberries that can be eaten as dessert fruits, for example, the Tupi variety.

Washing and storing

Gently rinse blackberries before use. The colder the water, the firmer the berry will stay. Blackberries are best used as soon as possible after purchase. Blackberries can be kept for 1 to 2 days in the fridge.

Nutritional values

• Soils: The most favourable soils for blueberries are moist, porous and acid. The soil pH should range between 4.0 – 4.5.

• Cold Hardiness: Blueberries will generally tolerate temperatures to -20 F. However, cultivars vary and new varieties are being developed to tolerate even lower temperatures.

• Pruning: Pruning controls the crop load and increases fruit quality. It also invigorates the plant. The philosophy behind blueberry pruning is to constantly renew the older, decreasingly productive canes by cutting them out to enable new growth. Pruning should be carried out towards the end of the dormant season.

• Harvest: Fruit is picked by hand for the fresh market. Ripe fruits are picked by gently rolling the fruit between the thumb and fingers. The plants are harvested over several weeks, removing the ripe fruit each time. The fruit has a typical blue bloom which could easily be rubbed off if the fruit is handled too many times.

Washing and storing

Handle blueberries as little as possible. Wash them just before serving or cooking. Storing blueberries in the fridge is perfectly acceptable. Fruit will store for 3 to 5 days.

Preparation and usage

Blueberries are best eaten raw, either in a dessert or as a snack. Blueberries are also good for pies, syrups, smoothies, jam or home-made wine.  See our recipe section for more ideas.

Nutritional values

100g Blueberry
Energy (kcal)	31.8
Energy (kj)	134.9
Protein	0.6g
Availible Carbohydrate	6.9g
-of which sugars	6.9g
- of which polyis
Fat	0.2g
- of which momo-unsaturates	0.04g
- of which polyunsaturates
-Trans fatty acids
Omega 3 acids
Dietary fibre	1.8g
Sodium

RASPBERRIES| back to top

History

Rubus idaeus
The red raspberry is indigenous to Asia Minor and North America. Fruits were gathered in the wild by the people of Troy in the foothills of Mount Ida around the time of Christ. Records of domestication were found in the 4th century writings of Palladius, a Roman agriculturist, and seeds have been discovered at Roman forts in Britain. The Romans are thought to have spread cultivation throughout Europe. There are two main types of raspberry cultivate today: primocanes and floricanes. Both are woody perennials, but there is a difference. The primocanes shoots from the ground in the spring and grows to a height of 6ft or more before flowering and fruiting from mid-August onwards. Fruiting continues until the first frosts in October or November. After fruiting the canes are cut down to the ground. The floricane shoots appear in the spring and grow throughout the summer and autumn. The floricane cane is left all winter then in the spring they throw lateral shoots which flower and fruit in July. At the same time, a new shoot grows up from the ground which becomes next years’ fruiting wood. In the winter the old cane that fruited is removed. The following are examples of raspberry varieties: Autumn Bliss, Brice, Joan J, Joan Irene, and Joan squire (primocanes); Glen Ample, Tulameen, and Glen Doll (floricanes).

Washing and storing

Gently rinse raspberries before use. The colder the water, the firmer the berry will stay. Raspberries are best used as soon as possible after purchase.  Raspberries can be kept for 1 to 2 days in the fridge.

Preparation and usage

Raspberries should be fragrant, juicy and sweet, but firm with a uniform colour.  They mix well with other soft fruits and purée to make versatile sauces.  They also make colourful sorbets, soufflés, jams, jellies and vinegars and are a fantastic snack on their own.

Nutritional values

100g Raspberry
Energy (kcal)	25
Energy (kj)	109
Protein	1.4g
Availible Carbohydrate	4.6g
-of which sugars	4.6g
- of which polyis
Fat	0.3g
- of which momo-unsaturates	0.1g
- of which polyunsaturates
-Trans fatty acids
Omega 3 acids
Dietary fibre	2.5g
Sodium	3mg

OTHER SOFT FRUITS | back to top

REDCURRANTS AND GOOSEBERRIES

Redcurrants are clear and shiny and make an excellent garnish for desserts. They are tasty eaten raw but also make a lovely pie filling. Redcurrants make great jam.

Gooseberries can be round or oval, smooth or hairy and vary in colour from green and yellow to intense red. The yellow berries are sweeter and can be eaten raw. Use in pies, puddings or flans, or purée for Gooseberry Fool or sauce. Also make jam and home-made wine.

Washing and storing

Handle soft fruits as little as possible, wash them just before serving or cooking, but only if necessary. They should be stored unwashed in a cool place. Currants will keep for about a week if covered and none of the fruit is damaged or wet. Very ripe gooseberries have a short storage life, but if bought unripe and kept covered they should keep for 1-2 weeks. Gooseberries and currants freeze well.

Preparation and usage

Remove currants from the stem by running a fork down the length of the stem. Gooseberries only need rinsing, topping and tailing. Use soft fruits to make delicious jellies or jams or in puddings or flans and pies. Soft fruit can be liquidised to make a cold soup to serve with desserts or ice cream. Currants and berries are excellent ingredients in the sauces that traditionally accompany schnitzels or game dishes.