Summer is the perfect time to make the most of delicious in-season produce. From the sweetness of stone fruits and tomatoes to the juicy bite of sweetcorn and the versatility of courgettes, these seasonal favourites bring vibrant flavour to every meal. Here are some top tips to keep your summer produce fresh and delicious, along with ideas to make the most of it.
Sweetcorn is the ultimate summer staple, perfect for barbecues, salads, and snacks. To keep it fresh, store it in its husk in the fridge to lock in moisture. If the husks are removed, wrap the cobs in a damp paper towel and place them in a reusable bag or container. To freeze, blanch the kernels in boiling water, cool them in ice water and place in a freezer bag. Whether grilled for a smoky flavour or tossed into salads, sweetcorn is a versatile addition to any meal. Try it in a batch of golden corn fritters — a summer classic!
Stone fruits such as peaches, cherries, plums, and apricots are the sweet gems of the season. To enjoy them at their best, ripen the fruits at room temperature before moving them to the fridge to slow the ripening process. Overripe fruits are still a treasure — blend them into smoothies, add to cakes, grill them with a sprinkle of brown sugar for a caramelised dessert, or turn them into home-made jam or chutney to preserve their sweetness for months.
Whether you call them courgettes or know them as zucchinis, there are many things you can do with this versatile vegetable. Use them in salads, pastas, chillies, fritters, stews, or even chocolate cake! Store courgettes in the fridge’s vegetable drawer. To freeze, blanch and slice them, then freeze in a single layer before portioning into reusable bags. Grated courgette can also be frozen — just squeeze out excess water before cooking.
Tomatoes are at their peak in summer, bursting with flavour and juiciness. Store them at room temperature as refrigeration can dull their flavour, but overripe tomatoes can be stored in the fridge briefly to extend their life. Use tomatoes in a quick salsa, add to toasties, or roast them with olive oil and garlic for a rich sauce, or blend them into soups.
Whether you’re whipping up a batch of golden corn fritters, creating vibrant salads, or baking stone fruit desserts, summer is all about celebrating fresh and tasty in-season produce.
Corn fritters with green salsa
Ingredients
Fritters
4 cobs’ fresh corn kernels or 4 cups frozen corn kernels, defrosted
½ cup flour
1½ tsp baking powder
3 eggs
¼ tsp salt
Pepper, to taste
Oil, for frying
Avocado and edamame salsa
2 avocados, cubed
100g shelled edamame beans, steamed and cooled
½ red onion, finely diced
1 lemon, juice and rind
Handful fresh parsley or mint, chopped (optional)
Salt and pepper, to taste
Method
1. Combine all the salsa ingredients in a bowl and toss. Season according to taste and set aside.
2. Combine the fritter ingredients in a large bowl.
3. Heat a large frying pan over medium-high heat on the stove, add enough oil to thinly coat the bottom of the pan.
4. Ladle tablespoonfuls of the fritter batter onto the frying pan and cook in batches for about 3 minutes on each side, or until golden brown. Place on a plate once cooked and repeat the process until all the batter is cooked.
5. To serve, portion fritters and salad onto plates.
Cooking tips
• You can also add grated cheese into the batter.
• You can mix and match by adding black beans and green peas and use less corn.
• Freeze any remaining fritters in containers or reusable bags and reheat on the stove or the oven or keep in the fridge and eat for lunch the next day along with any remaining salsa.
For more
• For more tips and ideas, visit www.lovefoodhatewaste.co.nz or follow @lovefoodhatewastenz on Facebook and Instagram.
