Berries are the utterly fresh flavour of summer. Tart, sweet and juicy, they come in a wide array of types, ranging from bright and delicate raspberries to fleshy strawberries, plump little blueberries and rich blackberries. The passionfruit adds a fragrant tart edge to this salad.
*Redcurrants and blackcurrants have a very short season. If you can't find them, either use frozen berries or make up the difference with more of the other berries.
*Instead of passionfruit, add ¼ cup (60 ml) crème de cassis, a sweet blackcurrant liqueur. Chill until ready to serve.
*Omit the passionfruit and instead serve the berry salad with a peach and apricot sauce: peel and purée 2 ripe peaches and flavour with 2–3 tbsp caster sugar, the juice of ½ lemon and a dash of almond essence. Finely dice 8 dried apricot halves and add to the peach purée. Serve the berries on plates in a pool of the sauce.
*Serve the berry salad spooned over vanilla frozen yogurt.
*All berries are high in vitamin C. These days vitamin C is not only recognised as essential to prevent scurvy (a condition where gums bleed, skin becomes fragile and blood vessels leak into the surrounding tissue, causing bruising) but also for maintaining the immune system and as an anti-oxidant, preventing the processes that can lead to heart disease and cancer.
*This salad of succulent berries is rich in dietary fibre and vitamin C. In addition, passionfruit provides vitamin A, which is essential for healthy skin and good vision, and blackberries add vitamin E, an important anti-oxidant. The effects of vitamin E are enhanced by other anti-oxidants such as vitamin C, so the combination of fruits in this salad is particularly healthy.
GI estimate low.