Posted on 7th August, 2019

Well the weather never ceases to amaze me, blazing sun so hot we couldn’t be out in it and now pouring rain so fierce everything in the garden looks like it’s been flattened by a herd of goats. My poor vegetable patch is struggling but the runner beans have started to flower and the rocket, at least, is looking OK. The plum tree is so full of fruit the branches are heading earthwards so there will be a plethora of plum recipes soon I’m sure, providing the wasps don’t get it all.

The raspberries are in stasis, the summer fruiting plants are looking very sorry for themselves, with a few edible berries appearing every now and then, but the autumn fruiting varieties are starting to appear now. I’ve picked a lot of the summer variety, frozen some and used some in or with ice-cream but a few weeks ago week there were so many I struggled to use them or freeze them.


If you have bought or picked raspberries (or other soft fruits)  one way of using them before they go off (which is usually very quick) is to put them in a blender with fine sugar or honey and sieve the seeds out to make a fruit coulis. Sounds very cheffy because you see it on menus, but a coulis is nothing more than a smooth fruit puree. You can pour over ice cream, serve with plan yoghurt (think Mueller corner) or add to milk (or milk alternative) to make raspberry milkshake. You can add a few teaspoons of a fruit liqueur to the coulis if you’re trying to impress dinner guests.


What about the other fruit you bought with the intention of eating fresh but now find it’s just about to go over? Well don’t bin it because it’s all usable.

Apples can be simmered with a little sugar for apple sauce, or baked apples with the core removed and filled with brown sugar, or sliced into a fresh green salad to add a sweet crunch, stewed with a little sugar or sweetener to make apple crumble, apple pie (eating apples require much less sugar than traditional coking apples for this) or Eve's Pudding.

Peaches, nectarines and plums can be roasted with a little spice such as allspice or cinnamon and served with cream, mascarpone, plain Greek yoghurt or even a traditional custard. They can also be peeled and the stones removed and blended into a smoothie with yoghurt or yoghurt substitute, sweeten with maple syrup or honey.

Oranges are best juiced but can be peeled (remove the white pith as well) and sliced into an oriental style salad. Why not make an orange drizzle cake? Or an orange polenta cake? Slice them and add to a summer punch (alcoholic or non-alcoholic).

Pineapples are lovely roasted, again with a touch of spice and served with lashings of cream but can also be used in salads, juiced or blended with other fruits to make smoothies. Or why not try a traditional pineapple upside-down cake.


The possibilities are endless but the real point is if you buy it, grow it or are given it fruit should be used not binned. Ignore the use-by date because your eyes and nose will tell you if it’s alright. Happy experimenting!


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