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Eight summer fruit dishes from around the world

From a strawberry macaron glacé to oysters with blueberries, summer fruits are served up in a variety of ways on menus worldwide.

During rhubarb season, the tangy pink stalks feature frequently on the daily-changing menu at Noble Rot’s Greek Street restaurant, in London’s Soho. Desserts to date have included rhubarb and brown butter tart, and rhubarb jelly with set custard and shortbread.

Photograph by Alamy
By Christie Dietz
Published 13 Jul 2022, 06:04 BST

1. Jukhyang Strawberry Tart at Tarte Singapore

Award-winning pastry chef Cheryl Koh is renowned for the technical skill with which she creates her beautiful desserts. This tart is one of the bestsellers at her Shaw Centre patisserie. Its delicate crust is filled with a yuzu cream, decorated with slices of a big, sweet, plump variety of Korean strawberry called Jukhyang, and finished with homemade strawberry coulis. S$22 (£12.40) tarte.com.sg

2. Oyster ‘Piggybacks’ at Neptune Oyster, Boston

While New England is known for its year-round supply of fresh oysters, the region also yields an impressive bounty of fruit, such as peaches, plums and blueberries. Neptune Oyster’s ‘Piggybacks’ bring the two together, as the bivalves are piled high with shredded pork and blueberry mostarda. $14 (£10.70) neptuneoyster.com

3. Summer Flowerpot at The Alverton Hotel, Cornwall

Truro pastry chef Lewis Tate’s Summer Flowerpot is inspired by The Alverton’s horticultural history and historic gardens. Using Cornish ingredients, this dessert is an imitation of a knocked-over flowerpot, with a filo pastry case acting as the pot, a chocolate crumb for soil and the plant represented by fresh flowers and in-season berries, all served with a raspberry sorbet. £9 thealverton.co.uk

4. Deep-fried cod collar with salted unripe gooseberries at Oaxen Slip, Stockholm

Casual Nordic bistro Oaxen Slip — sister to two-Michelin-starred Oaxen Krog — serves simple, hearty interpretations of classic Swedish bistro dishes, using sustainable, ethically sourced ingredients. Gooseberries, with their tart, sour flavour, are a popular pairing with oily and fatty foods such as mackerel and pork: here, the salted unripe fruits are served alongside deep-fried collar of cod. SEK 225 (£18.20) oaxen.com 

Macaron glacé at Robert Et Fils, Chicago.
 

Photograph by Robert Et Fils

5. Macaron Glacé at Robert Et Fils, Chicago

The French-inspired menu at intimate Chicagoan neighbourhood bistro Robert Et Fils features modern desserts created using classic French cooking techniques. Pastry chef Cati Molnar’s macaron glacé — two delicate French macarons filled with a thick slice of French-style ice cream — puts a playful Parisian spin on the American ice cream sandwich. Flavours rotate regularly, but the fruity, summery variations include rhubarb, matcha and vanilla; rose and strawberry; and blackberry and violet. $12 (£9.20) robertetfilsrestaurant.com 

6. Panna cotta with rhubarb and pistachio biscuit at Noble Rot, London

During rhubarb season, the tangy pink stalks feature frequently on the daily-changing menu at Noble Rot’s Greek Street restaurant, in London’s Soho. Desserts to date have included rhubarb and brown butter tart, and rhubarb jelly with set custard and shortbread. The restaurant’s cool, creamy ricotta panna cotta is accompanied by pieces of rhubarb and a crumbly pistachio biscuit and pairs well with a dessert wine for a proper end-of-meal treat. £9 noblerot.co.uk

7. Reindeer fillet with celeriac puree, mushrooms and blackcurrant sauce at Kuu, Helsinki

The wild berries growing in Finland’s forests are a key part of the country’s traditional diet. Eaten fresh in summer, they’re also dried, frozen or turned into juices and jams to be enjoyed throughout the year. Helsinki’s Kuu offers classic Finnish dishes with a twist and several feature preserved summer fruits, such as this reindeer fillet with a dark red blackcurrant sauce. €33 (£27.60) ravintolakuu.fi

8. Raspberry Sorbet — Sú craobh at Murphy’s, Dingle, County Kerry

At five locations across Ireland, Sean and Kieran Murphy use local products and organic sugar in their ice creams and sorbets, adding no colourings or artificial flavourings. Their handmade ice creams are made with fresh milk from rare breed, native Irish Kerry cattle while their sorbets are made using Irish spring water. The bright pink raspberry sorbet, which is vegan and dairy-free, uses 5kg of berries per batch. €5 to €8.40 (£4.20 to £7) murphysicecream.ie

Published in Issue 16 (summer 2022) of Food by National Geographic Traveller

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