Nothing beats those first flashes of spring colour. Across London, you can spot vivid patches of snowdrops, daffodils and tulips – all stretching, with elegant grace, towards the sky. Here at Ripe HQ, we’re surrounded by harvests of citrus fruits, too, including leafy clementines, pink grapefruits and wonderful oranges. The aroma is incredible – an invigorating start to the day
Nashi pears deserve a wider audience. They are unrelated to a normal pear and have a remarkable texture – crisp and juicy. We love to eat them with blue cheese. The contrast of flavours and texture is truly mind-blowing.
This name comes from their remarkable appearance, resembling the scales of a mythical creature. Dragon fruit is also known as Pitaya and is available with either red or yellow skin. The flesh is speckled with edible, tiny black seeds. Arm yourself with a teaspoon to tackle it.
Kiwis are now widely grown in Europe, with large orchards in France, Greece and Italy. Green is the classic colour, but golden kiwis – with a more tropical flavour – are also on trend. Mini kiwis, marketed as Kiwi Berries, are another fruit to watch.
These highly nutritious fruits are rich in Vitamin C, Vitamin A and beta carotene. In the orchard they grow in clusters on the tree, much like grapes – hence their name. Pink grapefruits are great for juicing. But we like to peel then eat the segments whole, preserving the dietary fibre.
It’s easy to take oranges for granted, as the fruits are available all year round on the supermarket shelf. But March is the month when you can taste the real deal: large, ripe oranges harvested from sunny orchards across southern Europe. Flavour is fantastic, so get peeling.
Blueberry shrubs produce gorgeous white flowers, each with five points. Back in the day, Native Americans foraged the fruits in the wild and called them ‘Star Berries’ for this reason. Modern varieties are larger in size – highly nutritious and packed with antioxidants.
March is Mango Month – the perfect time to enjoy these exotic fruits. How do you eat yours? One trick is to massage the fruit between your hands to loosen the flesh. Then nip off the stalk and slurp out the flesh. A ritual best enjoyed in private, perhaps, out of sight of your work colleagues.