Something nice to have as an extra to yoghurt or ice-cream, or whatever you might like to add a bit of a fruity twist to. From left to right – raspberry, blueberry, passionfruit and the final one is fruits of the forest with blackberry, raspberry and blueberry.
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The very first flash of red was noticed amongst the leaves and flowers, the strawberries are coming…
(c) MKW Publishing
The season is still upon us for berries, and with small amounts ripening every day, it’s good to have a few different ideas for things that can be stored or preserved a little longer.
Further to my article – Blackberries and those recipes, I have now made jam and cordial.
(c) K Wicks
Thought I’d try and fancy up the fruit and pastry quest. Tasty and nice to look at.
(c) K Wicks
A good idea for fruit if you happen to find you have too much at harvest time, you find a deal, or you just want to make some tasty snacks which last a bit longer than just resh fruit.
I decided to try and make two at the same time, having completely failed on my first attempt at just trying one. But I realise I spread the mixture too thinly and left it drying out too long, so made it much thicker this time. And read a couple of other recipes to make sure I really did understand the process, which is simple, but clearly still room to screw up!
First one – Strawberry and Apple – put however much you want into a blender, I used half an apple, and a good handful and a hald of strawberries. A squeeze of lemon and then blend it until smooth. I didn’t bother weighing anything for this, just winging it.
Second one – Blueberry and Apple – again half an apple, and about two handfuls of blueberries at least, and a small squeeze of lemon. I also threw in two raspberries and a strawberry to help it liquify. Then completely blend.
The pectin in the apple helps it to go jammy, but you can just use lemon juice if needed, apple isn’t required if you just want one fruit flavour. And you can add sugar if you want, or honey is you like a bit of extra sweetness.
Put the fruit smoothie in a pan, and heat for around 10 minutes until it goes jammy. Stir frequently and you’ll see when it starts to get thicker, but it’s when it just starts to stick to the bottom of the pan and need scraping that I would say it was ready.
Then pour onto baking paper or a silicon tray, and smooth into a rectangle of similar thickness throughout.
Put in the over on 80 degrees for around 3-4 hours, you’ll have to judge when done by touching and if it isn’t sticky, and it stays together when you start to peel it off. Then remove and cut into strips using scissors, and roll into strips keeping the baking paper on as it then acts as a wrapper (I got fresh paper put as the one used was a bit soggy). Put in an airtight container in the fridge and they last for a few weeks apparently. Although I’m sure they won’t last that long!
(c) K Wicks
It started with lemon posset, and made its way through orange, then raspberry and then to blackberry. I picked some while out dog walking and by the evening some of them had become a lovely dessert.
And I just so happened to decide on an orange and lemon one too as they are so nice!
(c) K Wicks
Despite the changeable weather, the growing is coming along, with more berries ripening.
(c) K Wicks
Summer berries are coming along.
(c) K Wicks
Growing season is now in full swing 😍
(c) K Wicks
Beautiful white flowers for raspberry, loganberry, blueberry and strawberry.
(c) K Wicks
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