In July, apricots, plums, and mirabelle plums are joined by blackberries. Whether sweet desserts, fluffy pastries, or hearty main courses: with our seasonal recipes you will always find the right taste.
Blackberry – In the name of the rose
Blackberries, also known as blackberries, are widespread in our forests and, as seasonal fruits, belong to the summer berries. Pure blackberries are a fruity-sweet treat. The slightly sour taste is particularly refreshing on hot summer days. But as a garnish on cream cheese tarts or cheesecake, blackberries cut a fine figure, whole or as a puree. The blackberry is extremely healthy, as it is full of vitamins and fiber. In ancient times, small berries were even valued as medicinal plants. Blackberry leaves are still recommended today, for example in teas, for digestive problems or inflammation of the mouth and throat. Some midwives recommend raspberry leaf tea before giving birth because it is said to loosen the tissue and thus make birth easier.
Fun fact for botanists: did you know that bramble bushes are actually a rose family?
Apricot – Small make-your-health bombs
The apricot, also known as the apricot in the far south, is stuffed with vitamins and minerals right down to its orange-yellow skin. This little nutrient bomb contains vitamins C, E, B1 to B6 as well as calcium, potassium, magnesium, and iron. One has to be surprised that there is still so much room for a fruity-sweet aroma. Apricots are extremely aromatic and very sweet on their own. If you heat apricots, the sweetness is lost and they taste pleasantly sour. A warm apricot sauce, for example, goes wonderfully with sweet rice pudding. But the apricot can also be enjoyed as an ingredient in hearty main dishes. The aroma of the fruit goes particularly well with poultry, lamb, or summer salads.
Plum: variety in color and taste
Around 2,000 varieties of stone fruit are summarized under the generic term plum. The standard plum doesn’t care, however, because it proudly bears its name. You can too because plums are not only healthy and delicious but also extremely versatile. The small fruits are also suitable as a snack, as well as a topping for cakes or compote. Plums are also a wonderful ingredient for hearty meat dishes and contribute their aromatic part here. Even the Romans recognized their laxative effect. The opinion persists that water and stone fruit do not mix well in the stomach. In the past, stomach problems could only be detected when drinking well water with a high bacterial density. With the improved quality of tap water these days, you don’t have to worry anymore.
By the way: The closest relative of the plum is the damson. It is usually smaller and rather elongated. The furrow at the tip, which is so characteristic of plums, is not as pronounced in plums. Plums taste a little more intense, which is also due to their lower water content. They are therefore also better suited for baking dry cakes than their sisters, the plums.
Just in case: Mirabelle plums
Mirabelle plums are another subspecies of plum. Their skin and flesh are bright yellows. They taste significantly sweeter than their violet sisters but also contain more fructose. Mirabelle liqueur or a fruit brandy made from small fruits is particularly popular. Mirabelles have firm flesh and are therefore ideal for fruit cakes.
Another subspecies of the plum and close relative of the mirabelle plum is the Greengage. Because of its greenish color, it is often mistaken for an unripe plum. They are also called sugar plums in France. And rightly so, because the greengage taste is very intensely sweet.