Everand Logo

Welcome to Everand!

  • The Australian Women’s Weekly Food

    In season berries

    Nov 08, 2021 6 minutes

    PG 83

    There’s nothing quite like an abundance of fresh, luscious berries to signal the arrival of summer.

    Varieties

    Strawberries, blueberries, raspberries, blackberries, red and white currants.

    Purchasing

    Look for plump and boldly coloured fruit as this is a good indicator of ripeness. Check the underside of the punnet to ensure there’s no fuzzy white mould or soft spots. Strawberries are particularly fragrant when perfectly ripe, so follow your nose when choosing.

    Storing

    If you plan to eat the berries the same day, they can be left on the kitchen bench at room temperature. Most berries are happy in the fridge left dry and ventilated in the container you’ve brought them home in. They are best stored unwashed until you are ready to eat them, remembering to rinse in cold water and draining well before enjoying. Fresh berry surplus? Freeze your extra berries on a baking tray in a single layer overnight until solid, then transfer to an airtight container

    You’re reading a preview, subscribe to read more.

    More from The Australian Women’s Weekly Food

    The Australian Women’s Weekly Food1 min read
    Express Comfort
    Use the best fish stock you can get for this recipe as the flavour relies on a good stock. You can use any kind of canned beans for this recipe. This is a mild chilli. If you want a bit of a chilli kick, feel free to add more. You can use fresh, f
    The Australian Women’s Weekly Food1 min read
    Go With The Grain
    Use a mandoline or V-slicer to thinly slice the zucchini and apple. You can also use a highspeed blender to make the dressing. Use a paella pan or a large high-sided frying pan for this recipe. To create the thin strips of lemon rind, use a zester
    The Australian Women’s Weekly Food1 min read
    Fasta Pasta
    It will be easier to remove the rind from the lemon before you squeeze the juice. To create the thin strips of lemon rind, use a zester if you have one. If you don’t have one, peel two long, wide pieces of rind from the lemon, without the white pith,

    Related Books & Audiobooks