Heat-clearing– tag –

Dandelion is a yakuzen ingredient that earns its place in early spring. By clearing heat and releasing toxins it eases fever, red eyes and a blocked nose. The leaves go into salads and dressed dishes, the root into tea and soup.

Melon is the fruit that stands for summer, known for its juicy, sweet flesh. In season it is particularly fragrant; eaten as it is, of course, and added to a salad, where its sweetness and texture give an accent. The rind and seeds can also be used with a little thought. Keep it in the fridge and bring it back to room temperature 30 minutes before eating to bring out the sweetness. Enjoy melon in all its forms and make more of your summer.

Mango is a fruit known for its rich sweetness and sourness, the classic fruit of summer. In season it is particularly fragrant, with juicy flesh to enjoy. Eaten as it is, of course, and brought into smoothies and salads, where it lifts the colour and taste of the whole dish. Keep it in the fridge once ripe and take it out just before eating to hold its flavour.

Kiwi fruit has a fine balance of sour and sweet and is known for being rich in vitamin C. As well as eating it as it is, adding it to yoghurt, a salad or a smoothie brings freshness. When keeping it, leave firm ones at room temperature to ripen and move them to the fridge once ready. Kiwi also works as an accent in cooking, known for its clean taste.

Banana is known for its natural sweetness and creamy texture, which makes it ideal for dessert or breakfast. It is also a popular addition to smoothies and yoghurt. It is easy to carry and easy to keep, which helps when you need energy on a busy day. When choosing a fresh one, a few dark sugar spots on the skin mean it is sweeter and ready to eat.

Apple comes into season from autumn into winter, and its appeal is the fine balance of sweet and sour. As well as eating it as it is, you can enjoy it as a dessert, in a smoothie or baked. When choosing a fresh one, look for glossy, taut skin. Apples also keep well, staying good for a long time somewhere cool and dark, so you can enjoy the taste of the season at length.

Watermelon is the classic fruit of summer, known for its sweet, juicy flesh. As well as eating it chilled as it is, made into juice or a smoothie it tastes fresher still. The rind can be pickled, so nothing need go to waste. When choosing a fresh one, look for glossy skin and a light sound when you tap it.

Mung bean is a summer ingredient known for its small grains and vivid green. It works widely, in simmered dishes, soups and cold salads, its gentle sweetness lifting the whole dish. It plays its part particularly in bringing a sense of cool to a body worn down by the summer heat. When choosing fresh ones, look for a deep colour and even, firm grains.

Courgette is a summer vegetable known for its soft texture and light sweetness. Grilled or sautéed its flavour deepens, and added to a salad or ratatouille it lifts the whole dish. A fresh courgette has glossy skin and does not dent easily when pressed. Exactly right when you want something light and easy to eat in hot weather.

This post is password protected