August marks the glorious height of the British fruit season. Across the country, orchards and fields are brimming with ripe, flavour-packed fruits that offer unmatched freshness and provenance. This month is an opportunity to showcase British-grown produce at its absolute best – whether that’s on a summer dessert menu, a seasonal salad special, or a farm shop display.
At Four Season Fruiterers, we work directly with trusted UK growers to ensure our customers receive fruits that are not only at peak ripeness, but also full of character and taste. Here’s your guide to what’s in season this August, with flavour profiles, pairing suggestions, and inspiration for how to feature these ingredients on your menu.
British Season Fruits in Peak Season in August
British Strawberries
Strawberries are sweet, juicy, and aromatic, with a vibrant red hue and soft texture when fully ripe. They are perfect for high-end dessert plating or infusing into syrups.
Pairing Suggestions: Basil, mint, balsamic vinegar, mascarpone, black pepper, and shortbread.
Dish Idea: Serve strawberries crushed into a chilled soup with a dash of elderflower cordial for a refreshing amuse-bouche or starter in garden dining menus.
Raspberries
Raspberries offer a delightful balance of sweet and tart notes. Their delicate texture and rich colour make them a popular choice for culinary applications.
Pairing Suggestions: White chocolate, almonds, vanilla, lemon, and goat’s cheese.
Dish Idea: Fold fresh raspberries into a whipped honey ricotta and serve on sourdough toast for a luxe brunch option or farm shop café special.
Blackberries
Flavour Profile: Deep, sweet-sharp flavour with earthy undertones and a juicy burst.
Pairing Suggestions: Apples, cinnamon, sage, game meats, and red wine reductions.
Dish Idea: Use whole blackberries in a jus for venison or duck – the fruit’s acidity cuts through rich meats beautifully, making it ideal for gastropub summer roasts.
Greengages
Greengages are lusciously sweet when fully ripe, with honeyed notes and a juicy, firm bite.
Pairing Suggestions: Elderflower, yoghurt, pork, bay leaves, and custards.
Dish Idea: Dice greengages into a tart compote for pairing with charcuterie – their natural sweetness balances salty cured meats.
Victoria Plums
Victoria Plums have a golden flesh with a balanced sweetness and slight astringency from the skin.
Pairing Suggestions: Star anise, ginger, vanilla, hazelnuts, and lamb.
Dish Idea: Roast halved Victoria plums with honey and thyme, then serve with whipped labneh or crème fraîche for a refined dessert or cheese board companion.
British Blueberries
Mildly sweet with a gently floral taste and pleasing pop. British-grown varieties tend to be smaller but more intensely flavoured than imports.
Pairing Suggestions: Lemon, honey, oats, thyme, and soft cheeses.
Dish Idea: Infuse blueberries into a summer shrub or vinegar – use as a drizzle over grilled halloumi or as a tart element in cocktails and dressings.
Gooseberries (Late Season)
Gooseberries are sharp and tangy when green; mellow and sweet when ripened to red or pink.
Pairing Suggestions: Elderflower, mackerel, ginger, and almond.
Dish Idea: Poach red gooseberries with a little sugar and rosewater, then spoon over panna cotta or a semolina cake for a sophisticated dessert.
Redcurrants
Bright, tangy, and acidic with translucent, jewel-like appearance – more of a sharp accent fruit than a main attraction.
Pairing Suggestions: Duck, lamb, mint, sugar, and dark chocolate.
Dish Idea: Crush fresh redcurrants into a glaze for grilled lamb chops – their acidity helps lift fatty cuts while adding striking colour.
Apples (Early Varieties)
Apples are crisp, juicy, and slightly tart; Discovery and George Cave are among the first cropping varieties.
Pairing Suggestions: Cheddar, pork, fennel, cinnamon, and caramel.
Dish Idea: Use thin apple slices in late-summer slaws or finely dice into ceviche-style starters to add crunch and sweetness.
Pears (Early Varieties)
Lightly perfumed and juicy with a firm bite – early season pears are more subtle in sweetness than their autumn cousins.
Pairing Suggestions: Blue cheese, honey, walnuts, prosciutto, and rocket.
Dish Idea: Poach and fan early-season pears for plating with stilton and toasted brioche – a strong candidate for hotel dining starters.
Best International Fruits in Season in August
Figs
Figs are sweet with earthy undertones and a jammy centre.
Pairing Suggestions: Prosciutto, honey, blue cheese, balsamic vinegar, and almonds.
Dish Idea: Grill halved figs and serve on flatbreads with ricotta and thyme for a Mediterranean-inspired sharing plate.
Mango
Intensely aromatic, juicy and sweet with tropical acidity – Kent mangos are smoother and fibre-free.
Pairing Suggestion: Lime, chilli, yoghurt, mint, coconut, and seafood.
Dish Idea: Add fresh mango to a chilli and lime ceviche or fold into coconut rice pudding for a vibrant dessert with wide appeal.
Melons
There are plenty of varieties of melons, from honeyed and floral (cantaloupe) to fresh and crisp (Galia and watermelon).
Pairing Suggestions: Cured meats, feta, mint, lemon, and cucumber.
Dish Idea: Skewer melon cubes with feta and fresh mint for a simple canapé or buffet option, drizzled with a touch of olive oil and sea salt.
Grapes
Sweet, crisp, and refreshing – a mix of acidity and floral aroma depending on the variety.
Pairing Suggestions: Poultry, cheese, nuts, fennel, and sourdough.
Dish Idea: Roast red grapes with olive oil and thyme for use in a warm salad with goat’s cheese and toasted hazelnuts.
August’s fruits offer a bridge between light, refreshing summer fare and the warmer, deeper flavours of approaching autumn. Chefs have the opportunity to rotate fruit-driven elements into everything from starters to cheese boards, desserts, drinks, and preserves.
