This is a fabulous week for berries. All four major berries are good quality and cheap. By next week this will change but for now, we have strawberries, blueberries, raspberries and blackberries coming from a number of different states. Additionally, the chain stores are importing NZ fruit, leading to a massive oversupply of blueberries. By next week, the earlier areas will be finished and supply will return to normal. For now, it’s a berry feast unlike any I have seen over the past decade. Enjoy while it lasts!
HOW TO PICK- Strawberries - The perfect strawberry should be fully coloured, firm, bright, plump and shiny. Size plays no part in determining the perfect strawb. Make sure the cap (calyx) is attached, green and fresh-looking.
- Blueberries - Pick firm, plump berries that have a natural, light blue-silver blush on the skin (this blush is a natural protective wax coating) and avoid excessively soft or withered berries.
- Raspberries - Look for brightly-coloured raspberries with plump, blemish-free skin. Ensure there's no moisture at the bottom of the punnet.
- Blackberries - Look for colour ranging from a deep purple to black. The blackberries should be moderately firm, plump, and have a uniform colour. Ensure the bottom of the punnet is also dry.
Always keep your strawberries in the fridge. The moisture content of berries is high, so always remove the fruit from punnets and place (unwashed) in a large container lined with absorbent paper. Only wash (or remove any tops) just before eating. Always eat at room temperature to get maximum flavour from your berries.
