The spring season, rich in colors and flavors also in the food sector, offers the typical fruits that ripen in spring, good delights to bring to the table for their health properties.
In this article, we see what seasonal fruits are, their characteristics, and their properties.
Spring Fruit, Why Consume Seasonal Fruit
Preferring seasonal fruits and vegetables should become a good habit to maintain a healthy eating style. This is because seasonal products are fresh, tastier and more nutritious, as well as being cheaper due to their 0 km characteristic.
- Proximity: 0 km products are grown or produced close to the place where they are sold, reducing the distance to travel from field to table and reducing the environmental impact linked to transport.
- Seasonality/Freshness: Being seasonal harvested and sold locally, these products are also fresher. For example, 0 km fruit and vegetables are often harvested when fully ripe for the benefit of taste and nutritional value.
- Sustainability: purchasing 0km products helps reduce your carbon footprint. Shorter transportation distances translate into fewer greenhouse gas emissions.
- Support for the local economy: purchasing 0 km products also means supporting local farmers and producers.
Having said this, let’s see what the typical fruits of spring are: those that appear in March, April, and May.
The Fruit Of Spring
Spring fruits are cherries, medlars, apricots, strawberries, peaches, melons, and plums. All these products are characterized by their nutritional properties: rich in vitamins, minerals, and antioxidants, such as vitamin C and carotenoids. As for vegetables, however, just a mention of the typical spring ones: courgettes, aubergines, asparagus, rhubarb, radishes, fresh broad beans, and fresh peas.
Apricot
The apricot belongs to the Rosaceae family and the Prunus genus, the same as the peach, cherry, plum, and almond. There are many varieties of apricots, each with unique characteristics in terms of flavor, size, and color. Among the best-known varieties are the ‘Pellecchiella,’ appreciated for its sweet and juicy pulp, and the ‘Bebera,’ known for its particularly aromatic taste.
Apricots are a fruit rich in nutrients, vitamin A (beta-carotene), PP, vitamins C, and B. Apricots are also rich in fiber, which aids in digestion and can help keep blood sugar levels stable. They provide various minerals such as potassium, magnesium, phosphorus, iron, calcium, and fluoride. In the kitchen, apricots are very versatile. It can be enjoyed fresh, cut into fruit or vegetable salads, or used to prepare smoothies and shakes.
When dried, however, it becomes an ingredient to add to muesli, cereals, dried fruit mixes, or as a hunger-stop snack. Apricot is also suitable for the preparation of jams and marmalades, thanks to its natural balance of sweetness and acidity. Furthermore, it can be used in various sweet recipes, such as tarts, cakes, and spoon desserts. Apricot is also used in savory dishes to flavor sauces, condiments for white meats, or in combination with mature cheeses.
Also Read: How Do Fruits Work For Weight Loss?
Cherries
Cherries are a nutritionally rich fruit, appreciated for its sweet flavor in contrast to its slightly acidic one. They are an excellent source of vitamin C and anthocyanins, compounds with antioxidant properties that give them their characteristic red color. Additionally, cherries are a good source of potassium and contain fiber and melatonin. From a culinary point of view, fresh cherries are perfect to enjoy on their own but can also be added to fruit or vegetable salads, yogurt, cereals, and smoothies.
Cherries are also suitable for the preparation of desserts: cakes, tarts, clafoutis, and various desserts. Their combination of sweetness and acidity makes them excellent ingredients for jams, marmalades, and preserves. Additionally, cherries can be used in savory dishes, as an accompaniment to meats, especially duck and pork, or in creative salads with strong cheeses and nuts.
Strawberries
Strawberries are a much-loved fruit, especially by children, for their sweet flavor and juicy pulp. From a nutritional point of view, strawberries are particularly rich in vitamin C, folate, and vitamin K; they are also a good source of fiber, minerals, such as manganese, potassium, magnesium, and phosphorus, and anthocyanins, phytochemical compounds that give them their characteristic red color and which have antioxidant and anti-inflammatory properties.
In the kitchen, strawberries offer great versatility. They are delicious to eat alone but also as ingredients for dressing fruit salads and as a topping for cereals and yogurt. They’re also a popular addition to shakes and smoothies, thanks to their sweet, refreshing flavor.
Strawberries are well suited to the preparation of many desserts, such as cakes, tarts, mousses, and ice creams. Their sweetness, contrasted with the slightly acidic note als,o ideal for preparing jams, marmalades, and preserves. Furthermore, strawberries can also be combined in savory dishes, salads, fresh or mature cheeses, or as an accompaniment to white meats and fish.
Medlars
Medlars are fruits characterized by a somewhat fleshy consistency and a sweet and sour taste. From a nutritional point of view, these spring fruits are mainly composed of water and have a satiating power and a low caloric intake: 100 grams of medlars provide approximately 29 kcal, making them an excellent option for those who are careful about their calorie regime.
From a nutritional point of view, medlars are an excellent source of vitamins, including vitamin A, B vitamins, and vitamin C. Furthermore, they are rich in mineral salts, including potassium, manganese, and magnesium. Medlars are known for their beneficial effect on intestinal functions, thanks to their fiber content, which helps regulate digestion.
In cooking, medlars can be eaten fresh, as fruit, or added to fruit salads. They are also an excellent base for the preparation of jams and marmalades, an ingredient for preparing desserts, such as cakes and tarts, or savory dishes, for preparing sauces and condiments for meat and fish.
Late Spring And Early Summer Fruit
Some fruits are to be considered between spring and summer, among these, peach and melon, detailed in the specific article on summer fruit.
Spring Fruit, Ideas, And Recipes To Enjoy It At Its Best
Spring fruit can be enjoyed in many different ways, from the most straightforward preparations to the most elaborate recipes. One of the quickest and healthiest options is to consume fresh fruit for a balanced breakfast or as a snack during the day. But more can be done. Let’s see some examples. In general, all spring fruit can enrich fresh mixed salads.
Cherries and strawberries are well suited to be used as a topping for Greek yogurt, oats, or cereals in the morning. At the same time, apricot and melon can be combined with fresh cheeses, such as ricotta or goat’s cheese, for a perfect balance between sweet and savory.
For those who want to create more elaborate dishes, however, spring fruit can be used to prepare light desserts and more refreshing desserts: tiramisu, tarts, cakes, ice cream, and sorbets. Here are some examples:
- Strawberry tiramisu: a spring version of the classic tiramisu, replacing the coffee with a strawberry coulis and adding layers of fresh strawberries.
- Apricot tart: The ingredients are fresh apricots placed on a shortcrust pastry base.
- Strawberry and mint mousse: a light dessert that combines fresh mint with strawberries which enhances the flavor.
Spring Seasonal Fruits For Sweet And Savory Recipes
Suggestions for pairings to use in the preparation of some sweet and savory dishes.
- Strawberries with mint and lemon: an ideal pairing for fruit salads or as a base for refreshing cocktails.
- Apricot dessert: caramelized apricots can be an excellent topping for panna cotta or semifreddos.
- Cherries and dark chocolate: a classic combination that works very well both in desserts and in cakes and muffins. Dark chocolate enhances the natural sweetness of the cherries.
- Cherry sauce for meats: a sauce made from reduced cherries with a little balsamic vinegar and sugar, perfect for accompanying red meats or games.
- Grilled peaches with honey and thyme: grill the peaches and serve with a drizzle of honey and a pinch of fresh thyme—an ideal pairing as a light dessert or as an accompaniment to white meat dishes.
- Peach, rocket, and pecorino salad: a fresh salad that combines the sweetness of peaches with “spicy” rocket and the robust flavor of pecorino.
- Medlars in a mixed salad: add medlars cut into pieces to mango, avocado, and shrimp salads.
- Spring Salads with Strawberries and Apricots: Add chopped strawberries or apricots to green salads with nuts, seeds, and a balsamic vinegar dressing.
- Sauces to accompany meat-based dishes: cherries or apricots can be transformed into sweet and sour sauces to accompany white meats or mature cheeses.
Also Read: How To Store And Preserve The Quality Of Dried Fruit And Dehydrated Fruit