Appetizers

Summertime, and cooking is easy with ‘Fruitful’

The summer bounty of fruits has arrived and will get only better as the coming months segue one into the next.

How to use all the great fruits available to us in Sacramento? A new book has hundreds of creative idea. As it covers all four seasons of the year, it has a long shelf life.

Focusing here on the summertime section, “Fruitful” by Brian Nicholson and Sarah Huck (Running Press, $27.50, 320 pages, with color photos) contains a heap of fresh-fruit recipes calling for raspberries, cherries (smoked duck and cherry confit toasts), peaches (wild ginger peach pie), nectarines (chicken salad with nectarines and walnuts), apricots (apricot-almond scones), plums and the like.

The section on how make fruit pies is an informative, step-by-step guide welcome in any kitchen. Sidebars with tips on how to grow and harvest fruits are included, but of more interest for shoppers is the guidance on how to choose the best fruits at farmers markets and supermarkets.

One whole chapter is devoted to the art of making jams, jellies, sauces and butters; another explains how to make fruit juices. How do we get invited to a taste test?

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