How many times have you bought a bunch of lovely fruit only to find them going bad before you can get to them? It happens to me all the time. But all that fruit — it’s a sin to let it go to waste. But never fear! A new summer cookbook is here to help.
Farmer’s Market Desserts, by Jennie Schacht, paperback, 208 pages, Chronicle Books, list price: $24.95. This book takes all that fruit and gives you plenty of ideas of what you can do with them. Yes, many of them take a little planning. But the rewards are well worth it.
Make a Black & Blue Buckle in high summer, when blueberries and blackberries are in season. And when apriums — the babies of the pluots-plumcot family — hit the market, you can tuck them into a pillowy Aprium Almond Tart. When your overripe fruit starts to go soft, turn it into Berry Sauce for Lemon Verbena Buttermilk Ice Cream. Now your fridge is a haven for scrumptious leftovers, instead of an old-fruit penitentiary.
Most of these recipes will use sugar to help bring out the natural sweetness of the fruit, or to balance the delicious tartness. What? You say you’re a diabetic? Well, there are ways to deal with that. One solution to allow for that extra sugar in your meal planning but eating lighter. Salads with vinegar-and-oil type dressings have few calories and yet can be quite filling. Another strategy is to use artificial sweeteners, like sucralose (Splenda brand). You can read more about this in an earlier post found here. But just because you’re a diabetic doesn’t mean you have to give up enjoying all those wonderful summer fruits.