Red fruits: a concentrate of sun all year long
Wild and garden strawberries, blackberries, blueberries, redcurrants, blackcurrants, morellos are emblematic of spring and summer fruit. Garden strawberries, the preferred fruit of Louis XIV and a must at Wimbledon, as well as wild strawberries, announce the coming of spring and serve as appetizers before the arrival of other red fruits. Morellos or sour cherries come next, symbolizing (with its cousins red and black cherries) that summer has begun. They bring their unique balance of sweetness, sourness and bitterness and their citrussy notes in their perfume. Next come blackcurrants and blueberries, both of which are considered "super-fruits" for their nutritional virtues: antioxidant, vitamin C, calcium, iron, magnesium, potassium, phosphorous, etc. They contribute their aromatic power, their lively colors, respectively deep red and royal blue, as well as their complex mix of sweetness, sourness, astringency, and floral notes. Blackberries, as their name implies, are the darkest of these fruits, a subtle mix of sweet and sour and with their distinctive perfume. They remind us of our past as hunter-gatherers and redcurrants contribute their acidity and their freshness, as well a touch of the scarlet red of their juice. Red fruits are deep-frozen at the height of their ripening cycle and as close as possible to the fields where they are harvested, in order to preserve all of their organoleptic wealth, allowing us to keep a bit of warmer weather and sun all year long.