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In Season Fresh Fruit

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March's freshest fruits

There’s an abundance of tropical fruit now, including luscious pineapple, avocado, papaya and lime. Perfect for adding a dash of sunshine to your cooking

Papaya

The thick skin of these fruits ranges in colour from pale yellow to deep green, although this has nothing to do with ripeness. A squeeze of fresh lime juice balances the honey-sweet notes of ripe papaya, as will sweet, salty, hot and sour dressings or dipping sauces. Under-ripe papayas can be used in South East Asian recipes as a good imitation of green papaya

Pineapple

The ripest pineapples need nothing more than slicing and serving. Your nose will lead you to the best fruits; the base should have a heady, saccharine perfume and give a little when gently pressed. Heat boosts those big, tropical notes, so to truly celebrate a pineapple, roast it whole with rum and spices until burnished and caramelised, then serve generous slices with vanilla ice cream

Lime

Look for bright green and plump limes that feel heavy for their size. To release as much juice as possible, roll firmly on a chopping board before halving and squeezing (or blast briefly in the microwave). For a bold pop of citrus, use the chopped flesh as well as the grated zest and juice in dressings, sauces and salsas