I’ve been working with the Mango Girls recently, trying out some of their exciting exotic produce. They introduced me to a relatively unknown new super berry that is even more super than your classic super berries. Its called Aronia, and has the highest levels of antioxidants of any berry and very high levels of vitamin C. This is a great bonus, but I was more interested in the flavour.
Aronia berries have a unique aromatic tartness with a very dry finish, like a cranberry. But I tried the juice, which had been pasteurised, and the tartness had given way slightly, leaving a delicious balance between sweet and sour, which, I thought, must be perfect for cooking with.
In this recipe I’ve used a little of the juice to sweeten up the jus and then added some fresh berries at the last minute to release their aromatics and to give a hit of tartness as they pop in the mouth.
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