Now is the time of year when fresh fruit is in an abundance, it is especially good for the soft berries: Strawberries, Blackberries, Raspberries, Redcurrants, Blueberries and the list goes on. What happens when you either have too much fruit growing in your garden or what happens if you buy too much in the shop because it is on offer? Do you let it go to waste? Does it just get thrown in the bin? If the answer to these questions is yes then try these simple recipes to use up any left over fruit.

The first way that we like to use up our excess fruit is to turn it into to coulis to serve with desserts; the coulis can also be frozen, to be defrosted and used in the future.  This means you can have fresh raspberry coulis in December when raspberry season is long over.   Coulis is very simple to make and can really bring out the flavour of the fruit.  Coulis is ready to eat once made.

The other alternative is to puree your fruit with nothing else added to it, by doing this it can be used to make a number of dishes that require a fruit puree, similarly to a coulis your fruit puree can be frozen for later use so you can enjoy a Raspberry Mousse or a Strawberry Souffle using the puree as a base when the fruit is otherwise out of season.

Some coulis work better with a stock syrup base others just require lemon juice and sugar, try the following recipes, sugar, lemon and stock syrup can be added to your taste depending on how sweet or sharp you prefer your coulis, use these recipes as a general guide.



Basic Stock Syrup
300ml Water
300g Caster Sugar
3 tsp Lemon Juice

Put all the ingredients into a pan and bring to the boil, as soon the mix has boiled, remove from the heat and leave to cool. This can be stored in a sealed preserve jar and will keep for a good month or two, it is ideal to make a larger batch then it can be used as and when required.

Variations to try – make a few flavoured syrups, add some lemon or lime zest for a citrus flavour or try adding some left over vanilla pods and leave to infuse for a vanilla syrup. Why not go crazy and add some fresh chilli and make some sweet chilli syrup this would be a good dressing to liven up a vanilla cheesecake.  The stock syrups can also be used in your favourite cocktail recipe.

Strawberry Coulis
250g Strawberries
5tbsp Stock Syrup
Lemon juice

Hull and wash the Strawberries.
Liquidize the stock syrup and the Strawberries, add lemon juice to taste. Pass through a fine sieve to remove any seeds.

Raspberry Coulis
300g Raspberries
75g Caster Sugar
¼ Lemon juice

Place all ingredients into a liquidizer, blend until smooth. Pass through a fine sieve to remove any seeds or pips.

Mango Coulis
2 Mangoes
8tbsp Stock Syrup
Freshly Squeezed Orange Juice

Peel and remove the stone from the Mango, then roughly chop.
Liquidize the chopped Mango & stock syrup. Add orange juice to taste. Pass through a fine sieve to ensure the coulis is smooth.

Download the Fruit Coulis Recipes sheet here.