Because the berry season, like summer, is far too short and always over far too quickly, we have put together a little guide to berries for you, including some breakfast inspiration. The good news is that berries are in season all year round in our organic breakfast products. At Tiroler Biomanufaktur, the gently freeze-dried fruits are carefully mixed into mueslis, crunchies, Bircher muesli and porridges.
Bring summer into your muesli bowl with fresh strawberries!
STRAWBERRIES
These red berries are 90% water, yet they taste like pure summer. No wonder strawberries are an absolute favourite among berry fans of all ages. Because these sweet fruits are relatively delicate, it is best to wash them briefly in a bowl of water and store them in the refrigerator. They can also be puréed into a fruit purée, which is wonderful for freezing and stirring into muesli.
Strawberry season: June to September
Nutrients: Strawberries support your immune system with their high vitamin C content and also contain cancer-preventing phytochemicals. Folic acid, iron, magnesium and potassium are also found in this popular fruit.
Best enjoyed: on their own, with honey or agave syrup, with cool Greek yoghurt, freshly chopped into crunchy muesli, as a splash of colour in a layered muesli, with a dollop of cream or mixed into a muesli shake.
RASPBERRIES
The queen of berries belongs to the rose family and is best eaten fresh from the bush or straight from the packet without hesitation. Their delicate fragrance is impossible to resist. Raspberries are very sensitive to pressure and are best washed in standing water and then gently patted dry.
Raspberry season: June to October
Nutrients: Raspberries are rich in vitamins A, B and C, as well as calcium and iron. The many small seeds also aid digestion. The antioxidants they contain help detoxify the body and are said to protect against skin ageing.
Best enjoyed: with chia pudding, mixed with buttermilk, as a topping for vanilla ice cream, with quark cream, stirred into porridge, with natural yoghurt, or with your overnight oats.
Blueberry, bilberry or cranberry?
BLUEBERRIES
These blue-black berries, rich in tannins, were already valued by Hildegard von Bingen for their healthy effect on digestion. If you don't want to go hunting for blueberries in the forest yourself, simply visit your favourite fruit stall. There you will often find juicy blueberries under the name ‘moosbeere’ (cranberry). In Tyrol, moosbeer-nocken are a traditional and very popular summer dessert. Incidentally, blueberries are called ‘Blaubeere’ in Germany!
Blueberry season: July to mid-September
Nutrients: The anthocyanins that give blueberries their colour can help prevent skin ageing. They are also supported by vitamins C and E. The tannins they contain are also good for digestion.
Best enjoyed: on their own with a spoonful of honey, in homemade blueberry yoghurt, with porridge pancakes, mixed into ancient grain muesli or arranged into a mandala, as an oat crumble with vanilla cream.
BLACKBERRIES
Dark purple and shiny, blackberries stand out from their red and pink berry relatives. They also have a unique taste. Blackberries are particularly popular for their sweet and sour taste, which provides a welcome burst of freshness on hot summer days. Incidentally, wild blackberries are quite stubborn and difficult to get rid of once they have taken root in your garden.
Blackberry season: mid-July to mid-October
Nutrients: just like blueberries, blackberries are rich in anthocyanins, which have a detoxifying effect and prevent skin ageing. Their high iron and copper content also promotes good oxygen supply.
How to enjoy them best: as an eye-catching addition to layered mueslis and trifles, stirred into porridge, as a topping for creams and fruit purées, as a frozen topping for a hot-cold porridge temptation, served with breakfast muffins
The sweet and sour currants are a cheerful start to the day.
CURRANTS
The currant has many names and colours. It is also known as redcurrant and comes in red, black or white. Its fans particularly appreciate the tart acidity of the berry, which makes it the perfect partner for sweet dishes and desserts. And because a little sourness is fun in the morning, they are also perfect for muesli.
Currant season: mid-June to August
Nutrients: Blackcurrants contain three times as much vitamin C as the same amount of lemons. Like many other berries, they are rich in antioxidants, which is why they are said to have anti-ageing effects and good properties in terms of cell protection.
Best enjoyed: in sweet creams and puddings, with freshly baked waffles, as a tart contrast to sweet chocolate crunchies, in fruit salad with other berries, mixed with yoghurt and ancient grain muesli, blended into a smoothie
Organic breakfast from Verival – find out more!
