A gallery of photographs and information about Nature's fruits

Wild Fruits

Discovering an abundance of fruits, berries, nuts and fungi provided by Mother Nature during the Autumn and Winter seasons for our optimum health and wellbeing

Blackberries

Blackberries are rich in phytonutrients with high levels of manganese, vitamins C, E and K, fiber and copper.

Blackberries are used to make smoothies, fruit salads, pies, jams, jellies, ice cream, beverages and more.
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Hawthorn Berries

Haw Berries contain a plethora of powerful antioxidants and vasodilators known to reduce high blood pressure.

Haw Berry Syrup flavours water, smoothies, yogurt, salad dressings, sweet (and sour) sauces and baking recipes.
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Elderfower Berries

Ripe berries contain potassium, phosphorus, calcium, sodium, magnesium, iron, zinc, manganese and copper.

Bitter when raw, the cooked fruit is sweet and mild which makes it perfect for making jelly, syrup and wine.

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Rowan Berries

Rowan Berries contain anti-inflammatory properties and boost the immune system with high levels of vitamin C.

Freezing the berries or boiling them before discarding the water removes bitterness before making syrup or jelly.
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Rose Hips

Rose Hips contain twenty times more vitamin C than oranges together with vitamins A, E and K, and manganese.

Rose Hip Syrup is a wonderful way to get your daily dose of sunshine and can be used as a delicious natural sweetener.
Bilberries

Billberries contain high levels of anti-inflammatory anthocyanins together with vitimins C and K, quercetin and catechin.

Harvested until late September, Bilberries make for delicious sweet pies, jams, jellies, cordials and ice cream.
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Hazelnuts

Hazelnuts are high in antioxidants, vitamins, minerals, fibre and antioxidants known as proanthocyanidins.

Hazelnuts can be used for sweet and savory dishes, and for making biscuits, cakes, granola, muffins and scones.
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Beechnuts

Beechnuts are a complete protein, double the amount of Acorns, which is why they are so popular with wildlife.

Beechnuts can be toasted to eat with salt or used instead of Pine Nuts in pesto and similar recipes.
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Sweet Chestnuts

Chestnuts are high in plant protein and water content, low in fat with high levels of vitamin C and dietary fibre.

Chestnuts can be roasted with salt or used in salads, stuffings, braised dishes, baking, soups, risottos and more.
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Cauliflower Fungi

Cauliflower Fungi is high in vitamins C and K, and folate for cell growth which is essential during pregnancy.

A rich source of food with a pleasant hazelnut-like taste and chewy texture when thoroughly cooked.
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