Summer time is berry time

Strawberries, blueberries, blackberries, raspberries – these small colorful fruits are great and among the best that summer brings to our plate!Whether in ice cream or a smoothie, or simply eaten by themselves, their sweet-sour taste is unique and will enhance any fruity creation.

Filled with nutrition

Berries are a true superfood and provide us with lots of vitamins, minerals and nutritional benefits, with minimal calories. As a result, they have an anti-inflammatory effect, which can reduce the risk of cancer and improve the function of the aging brain. In addition, berries promote a healthy metabolism, strengthen the body's defenses and support the heart and circulation.

Fresh from the farm

Berries are at their best right after they are picked. When this is not possible, a gentle and rapid processing is recommended. Clean the fruits by briefly dipping them in still water and then immediately laying them on a paper towel to drain. The cleaned berries stay in the fridge for one to two days.

How to quench the berry hunger

Here is some delicious inspiration for enjoying a variety of berries.

Blueberry mascarpone cake


3 eggs
1 tbsp honey
1/3 cup flour
3/4 cup sugar
1 cup mascarpone
2 cups natural yoghurt
2 limes, untreated
3 tsp vanilla sugar
1 packet gelatin powder
3 cups blueberries


1. For biscuit dough, whisk eggs with 1/2 cup sugar and honey until fluffy, then sift in flour and stir. 2. Line pan with parchment paper and add dough. 3. Bake at 350 degrees F until golden brown for 15 minutes, then cool. 4. Mix mascarpone, yogurt, remaining sugar and vanilla sugar. 5. Stir in grated lime peel and juice of two limes. 6. In separate bowl, mix gelatin powder in 6 tablespoons of water, allow to swell, then warm to dissolve and, after gentle cooling, add to mascarpone. 7. Place about 1¼ cup blueberries under dough and then spread on the bottom of biscuit. 8. Then spread remaining blueberries on cake and refrigerate for at least 8 hours.

Blackberry raspberry ice cream on a stick


1 cup raspberries
1 cup blackberries
3/4 cup sugar
1 1/4 cup plain yogurt
1 cup cream
lemon peel
1 tbsp powdered sugar


1. Wash berries, add powdered sugar to a bowl and puree in blender. 2. Mix yogurt, sugar and lemon rind in a bowl and then mix in pureed blackberries. 3. Whip cream until stiff and add to mixture. 4. Gently fold in washed raspberries. 5. Fill ice pop molds and freeze thoroughly before eating.