Summer is when produce needs the least help. Buy it ripe, keep it cold, and do as little as possible to it.
Our summer picks
Stone fruit
Peaches, nectarines and plums are at their best now. Eat them over the sink, or halve, grill for two minutes and serve with yoghurt.
Melons
Watermelon with lime and a pinch of salt is a genuine upgrade. Cantaloupe pairs with anything salty — try it with cured ham or feta.
Tomatoes
Never refrigerate. Slice, salt, wait five minutes, then olive oil. That is the recipe.
Mangoes and pineapple
Ataulfo mangoes are stringless and honey-sweet in summer. Pineapple is at its most acidic-sweet balance — perfect for salsas.
A week of summer, no cooking
- Monday: watermelon, feta, mint
- Tuesday: tomato and cucumber salad
- Wednesday: grilled peaches with yoghurt
- Thursday: mango and pineapple salsa on grilled fish
- Friday: melon with lime and chilli
If a summer fruit needs sugar, it was picked too early. Ours is picked ripe — that is why the box arrives cold.
