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Understanding Fruit

Orchard, stone, berries and exotic fruits are perfect for when your body craves something refreshing and nourishing but not quite as powerful as citrus fruits – anything from creamy bananas or powerful cherries to mellow, sweet peaches or vibrant berries.

Stone fruits include some of my all-time favourites. Peaches, nectarines, plums, apricots and cherries are luscious and juicy with tender flesh and a gentle honeyed nectar. Whether shiny or fuzzy-skinned, at optimum ripeness they are delicate and sweet, perfect for poaching or eating just as they are.

Vibrant and small, berries are not to be underestimated as they can pack a punch in the flavour department. Raspberries, blackberries and cranberries are sharp and work brilliantly to lighten heavy, rich or sweet bakes. Strawberries and blueberries provide a much more fragrant flavour, which is heightened when baked. Most berries work wonderfully in jams and jellies, thanks to the high levels of pectin they contain.

Exotic fruits add a bit of a tropical twist to your baking. From punchy passionfruit to floral lychees, there is a wealth of different fruits to get stuck into and experiment with.

I try to shop locally and check what fruit is in season before planning recipes that include it. While it’s possible to purchase fresh produce all year-round, blueberries in February will be more expensive and less flavoursome than their late-summer relatives.