fruit

The summer season has officially arrived and there’s no better way to celebrate than getting creative in your kitchen with some less traditional fruit offerings used in Southern cooking, as recommended by Nancie McDermott in her recently released “Fruit”, a Savor the South cookbook  from the University of North Carolina Press ( http://www.uncpress.org).

McDermott draws on her Southern heritage to showcase recipes that star fruit categories well beyond traditional apples, oranges, grapes and bananas — quince, pawpaws, mayhews, figs, damson plums and persimmons are among the Southern favorites used to create everything from pies, pudding and compotes to breads, fritters and ice creams.  Also included are recipes for more traditional strawberry, rhubarb, cantaloupe and watermelon creations to grace your summertime picnics and buffets.

“Fruit”:  A Savor the South Cookbook by Nancie McDermott – Gotta Love It!