Many berries are small and juicy and have an eye-catching colour, which makes them more noticeable and visible to birds and other animals. The berry-producing plants depend on these animals to disperse their seeds. Berries are successful in attracting attention as people love berries too. Berries are irresistible at the pinnacle of ripeness and are a pleasure for chefs to work with. They come in all sorts of varieties, ranging from sour or lightly acidic to sweet and tangy. Even though berries can be supplied the whole year round from all corners of the world, the best berries are local. They are best used and eaten in the summer months.
Basic techniques: puréeing, drying, confiting, marinating, preserving, making ice cream, setting, fermenting.
Taste combinations: crème fraîche, lime, yoghurt, fresh cream cheese, mascarpone, peach, blackberry, elderflower, raspberry, citrus, chocolate, walnut, pistachio, pomegranate, honey, bay leaf, basil, cinnamon, caramel, tarragon, mint, liquorice, lavender, tonka beans.