Raw food and no‑cook summer recipes gain traction in France and Morocco

Chefs and food writers are promoting cooling, no‑cook dishes for the summer heat. In Morocco, a recipe for mini shrimp‑pineapple‑lime skewers has been highlighted, emphasizing a quick lime‑based marinate and chilled preparation that turns the snack into a bright, light aperitif.

In France, the “crusine” raw‑food movement is showcased with recipes such as Green Zebra rawzarella and a strawberry‑fennel tartare. The approach avoids heat above 42 °C, preserving enzymes and vitamins while offering fresh, colorful plates that help beat the heat.

Both pieces underline a broader trend toward simple, fresh meals that require little cooking, catering to consumers seeking relief from high temperatures while enjoying flavorful, healthy options.