6 posts tagged with recipe and fruit. (View popular tags)
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Recipes for making fruit brandy?

I am interested in trying to make fruit brandy. I have searched on the internet but have come up with many different (and conflicting) recipes so would like to hear people's suggestions and experience. [more inside]
posted by CTORourke on May 24, 2010 - 12 answers

 

Cookbook suggestions for cooking with in season fruits and veggies

What is a good cookbook for fresh cooking? I'm looking for a cookbook that takes in-season fruits and veggies and prepares them in a way where their natural flavors come through. I don't want anything heavy like fried foods or so drenched in sugar it will make my teeth hurt. Any ideas? I was looking at How to Pick a Peach by Russ Parsons but wanted to see if there is anything else better out there before I purchased it. Thanks :)
posted by GlowWyrm on Jul 13, 2007 - 18 answers

Where can I find a recipe for making my own fruitsnacks like the generic ones you find in stores?

Where can I find a recipe for making my own fruitsnacks like the generic ones you find in stores? [more inside]
posted by deeman on Mar 14, 2007 - 4 answers

Overripe honeydew melon ideas?

I have a couple two-week old honeydew melons that sat in room temp. They are obviously overripe, sloshing when I shake them, and slightly soft to the touch. Do they go bad, or just lose/change their flavour? Any recipes for some overripe melons?
posted by adzm on Sep 20, 2005 - 8 answers

What can I do with the persimmon in my fridge?

We have a persimmon in the fridge and I tried a piece of it tonight. It's very astringent and made my mouth dry. We Googled recipes for persimmon cookies and persimmon fudge, but are unsure of how well they'd turn out. Anyone know of something tasty we could make with this thing so it won't go to waste?
posted by dotComrade on Dec 11, 2004 - 9 answers

What's a good picnic recipe using APPLES?

Today's theme ingredient is...APPLES! What apple-based dessert recipe would you recommend for a picnic? 1) I don't care much for the very tart varieties of apple (e.g., Granny Smith), so I prefer a recipe that uses, or at least works with, the less tart varieties. 2) There will be several hours between baking and serving, so it should be servable at room temperature. 3) I'm reasonably skilled in the kitchen; you need not shy away from more difficult recipes.
posted by DevilsAdvocate on Sep 15, 2004 - 13 answers

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