Sam Cooper Foragable Summer Fruit Salad Recipe

Foragable Summer Fruit Salad Recipe by Sam Cooper

"Summer is the peak time of year for wildly diverse foragable ingredients. Here are my favourites you can add to your picnic with a delicious foraged berry salad and an additional floral ingredient to give it a little something different."

How to Make

I'd recommend staying clear of foraging on road sides and make sure to wash the ingredients before eating them. Mix the ingredients in a bowl, top with yoghurt, and drizzle with Fortnum & Mason Welsh Honey.

WILD STRAWBERRY (Fragaria vesca)

Both wild and alpine strawberries are the cousins of farmed strawberries found in shops. Smaller, sweeter, and packed with flavour, they appear in June and are a must if you can find them in woodlands.

BILBERRY (Vaccinium myrtillus)

Found throughout Britain, bilberries look like a slightly slimmer blueberry and taste great.

BLACKBERRY (Rubus fruticosus)

Here’s one you can buy from shops too, but I’ve never tasted a blackberry as delicious as a wild one. Probably one of the most abundant and successful wild berries, pick as many as you can and take them home to add to your breakfast the next day.

DEWBERRY (Rubus caesius)

Often mistaken for blackberry, dewberries are less densely clumped and look like a combination of blueberries and blackberries. Very sharp until the height of summer, when the warm weather makes them sweet, these berries are a great addition to your picnic. Identified by their soft spines.

JAPANESE ROSE (Rosa rugosa)

An invasive but tasty rose from eastern Asia that grows all over the coastal areas of Britain. Wide, simple flavours, and powerful aroma lend themselves to sweets and desserts.