There's something bittersweet about late summer. The long evenings are still here, the beaches are still busy and there's plenty of sunshine left to enjoy, but you can almost feel the season beginning to shift.

Before routines return and calendars fill up again, it's worth slowing down and savouring the flavours that only this time of year can offer.

For Rinelle White, founder of Umami Bermuda, the final weeks of summer are all about celebrating fresh, local ingredients while they're at their very best.

“If there's one thing everyone should eat before summer is over, it's watermelon. Hands down. Preferably with the seeds intact.”

If there's one ingredient she becomes especially excited about this time of year, however, it's the humble Bermuda tomato.

“Get some fully ripe tomatoes or let them sit on your windowsill until they ripen. Sprinkle them with flaky salt and drizzle them with extra virgin olive oil, or make a tomato and onion salad with avocado if you like. You can even make a caprese salad using burrata instead of regular mozzarella.”

Ms White also loves partially dehydrating cherry tomatoes before adding them to dishes, a simple technique that intensifies both their sweetness and flavour.

“The other night I made pan-fried snapper and added onion, garlic, halved cherry tomatoes and zucchini to the pan. It was literally a really delicious one-pan meal.”

Asked to describe Bermuda summer on a plate, Ms White doesn't hesitate.

“Local grilled fish with mango salsa. Or local fish tacos with a mango slaw. I'm drooling just thinking about it.”

The pairing isn't just delicious, it's seasonal.

“Mangoes are at their best, the fish is plentiful and it's such a light meal. It really captures the feeling of a Bermuda summer.”

When it comes to building flavour, Ms White says you don't need an overflowing spice rack. One simple combination instantly transports her to summer.

“Lime, chilli and a little smoked paprika. That combination says summer to me instantly.”

She recommends using it on everything from grilled fish and chicken to fresh Bermuda corn.

“It's forgiving, you genuinely can't mess it up.”

As families gather for the last barbecues before school starts in a few weeks and schedules become busier, Ms White encourages people to step outside their usual menu.

“Barbecues tend to have the same rhythm, so I like to change things up,” she says.

At a recent family gathering, she served grilled chicken wings seasoned with different spice blends alongside roasted peppers, zucchini, Bermuda corn and potato salad.

“It didn't feel as carb-heavy as some barbecues, but the flavours were really top notch. The burgers and hot dogs were there too, just in case.”

One ingredient Ms White believes deserves far more attention before summer disappears is eggplant. Its versatility is what makes it one of her favourite ingredients.

“I am obsessed with eggplant. I don't think it gets the recognition it deserves. You can grill it, roast it, sauté it or even fry it if you must. If you want something a little milder, try Japanese eggplant.”

Ultimately, though, Ms White hopes people use these final weeks of summer to become a little more adventurous in the kitchen.

“Before summer is over, I think people should just try something new, whatever that is for them. Get out of your food prison.”

Too often, she believes, people avoid unfamiliar ingredients or recipes because they're worried about making mistakes.

“There's so much fear around trying new flavours or not making a dish perfectly. Experiment more. And when you do, just turn the heat down so things don't move too fast.”