Memorial Day marks the unofficial start of summer and its accompanying festivities. From BBQs to beach days and cookouts, there are lots of good eats to look forward to, including the best summer berry recipes. With the sun shining bright and the temperatures high, it’s the perfect environment for summer berries to thrive. During this time of year, the fruit is at its freshest and deserves to be celebrated with equally tantalizing flavors. Think: peppery greens, gooey cheeses, and creamy vanilla.

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Summer berries add

vibrant color and flavor

to seasonal food spreads

Strawberries pair well

with fresh herbs in

refreshing summer cocktails

Serve berry crisp warm

with vanilla ice

cream for dessert

Seasonal berries thrive in

sunny warm weather

peak freshness in summer

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It’s easy to lump summer berry recipes into the dessert category. However, with a range of flavor profiles, including tart, tangy, and sweet, the options are endless. Strawberries blend beautifully with fresh herbs and can be used to enhance cocktails, while blueberries and blackberries have a tartness that makes them ideal for glazing meats or cheeses. That’s not to rule out desserts. Mixed berry compotes topped with vanilla ice cream or tarts with swirls of rich mascarpone cheese are the ultimate indulgence after a meal. Whatever your taste preferences are, there’s a berry dish to delight your palate. Below, see five of our favorite recipes to make ahead of the holiday and all summer.

Summer Berry Tart

Ingredients

• 1 Frozen pie crust
• 1 cup mascarpone cheese, room temperature
• 1/4 cup cold heavy cream
• 1/3 cup powdered sugar
• 1 teaspoon orange or lemon zest
• 1/2 teaspoon vanilla extract
• 3 ounces raspberries
• 8 ounces blueberries
• 8 ounces strawberries, stems removed and halved or quartered
• 4 tablespoons apricot jelly or orange marmalade
• 2 tablespoons water
• 1 teaspoon red wine vinegar or lemon juice

Instructions

1. Allow pie crust to unthaw.
2. Add the mascarpone, cream, powdered sugar, orange zest, and vanilla extract to an electric mixer and beat together on high speed until stiff peaks form.
3. Scoop the mixture into the tart crust, and spread it so that it is level.
4. Arrange the berries on top of the mascarpone mixture.
5. Combine the jelly or marmalade, water, and vinegar (or juice) into a small saucepan and heat on medium heat until bubbly and the jelly has dissolved.
6. Using a pastry brush, brush the jelly mixture over the berries for a glossy sheen.

Summer Berry Crisp

Ingredients 

For the Fruit Layer:

• 8 cups mixed berries
• 2 tablespoons fresh lemon juice
• 1/3 cup all-purpose flour
• 1/4 cup sugar

For the Crumble Topping:

• 1/2 cup butter
• 3/4 cup almond flour
• 1/2 cup all-purpose flour
• 3/4 cup sugar

Instructions

1. Preheat the oven to 350˚F and line a sheet pan with foil or parchment paper.
2. Add berries, lemon juice, flour, and sugar to a large bowl and stir gently until flour is incorporated.
3. Transfer berries to a 2-quart baking dish.
4. Place butter in a microwave-safe bowl. Cover with a paper towel and microwave on high power for 1 minute.
5. Combine all of the topping ingredients in a large bowl. Stir with a fork until crumbles form. Take handfuls of the topping and sprinkle over the top of the berries. Place pan on the ​prepared sheet pan.
6. Bake for 45-55 minutes or until topping is light golden brown.
7. Allow to cool before serving with vanilla ice cream or whipped cream.

Berry Spinach Salad

Ingredients

• 6 cups baby spinach
• 1 cup strawberries, halved
• 1/2 cup raspberries
• 1/2 cup blueberries
• 1/3 cup goat cheese, crumbled
• 1/3 cup red onion, thinly sliced
• 1/4 cup pecans, roughly chopped
• 1/2 recipe raspberry vinaigrette

Instructions

1. Add the spinach, strawberries, raspberries, blueberries, red onion, goat cheese, and pecans to a large mixing bowl and toss together.
2. Serve the salad with the raspberry vinaigrette dressing.

Baked Brie with Warm Berries

Ingredients

• 1/2 cup sugar
• 2 tablespoons water
• 1/2 cup fresh or frozen raspberries, thawed
• 1/2 cup fresh or frozen blueberries, thawed
• 1/2 cup fresh or frozen blackberries, thawed
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1 round Brie cheese
• Bagel and/or baked pita chips

Instructions

1. Heat sugar and water in a small saucepan until the sugar is dissolved.
2. Add berries. Bring to a boil, then reduce heat and simmer, uncovered, for 3 minutes.
3. Combine cornstarch and cold water until smooth. Then gradually stir into the pan. Bring to a boil and cook for 2 minutes, stirring until thickened. Remove from the heat and let stand for 10 minutes.
4. Slice Brie in half horizontally. Place bottom half of cheese in a small ungreased cast-iron or ovenproof skillet.
5. Pour 1/2 cup berry mixture over cheese. Top with remaining cheese and berry mixture.
6. Bake, uncovered, at 400°F until cheese is softened (about 8-10 minutes).
7. Serve with pita chips.

Filet Mignon with Blueberry Glaze

Ingredients

• 2 8-10 ounce tenderloin beef filets
• Vegetable or canola oil
• Salt and pepper, to taste
• 1 garlic clove, peeled
• 1 sprig fresh rosemary

For the Blueberry Glaze:

• 2 cups blueberries, fresh or frozen (mashed)
• 3/4 cup dry red wine
• 1/4 cup brown sugar, packed
• 1 tablespoon red wine vinegar
• 1 clove garlic, finely minced or pureed
• 1 tablespoon corn starch, a thickening agent
• Salt, to taste

Instructions

1. Remove the steak from the fridge 30 minutes before cooking and preheat the oven to 415°F.
2. Season all sides of the steak liberally with salt and pepper.
3. Add one tablespoon of oil to an oven-safe cast iron skillet and heat over a high flame.
4. Once the oil starts to smoke, place the filets face down and sear undisturbed for 2 minutes.
5. Flip the filets and sear for an additional 2 minutes.
6. Combine blueberry glaze ingredients (except the cornstarch) in a small saucepan.
7. Use a masher to crush the blueberries, breaking the skins so they can break down more easily.
8. Gently simmer on medium-low heat, stirring occasionally until the mixture thickens, about 15 minutes.
9. Stir in cornstarch and blend for a smoother consistency.
10. Remove from heat and let rest.
11. Spoon glaze on top of each steak or serve as a dipping sauce.

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