Preserved: Fruit: 25 Recipes

by Darra Goldstein, Cortney Burns, Richard Martin

Fruit is by its nature ephemeral, making preserving it something of a necessity. Most often this leads to jams and jellies, but what about the less expected outcomes of fruit preserving, ones that create a dynamic interplay of sweet and spicy, or sweet or bright? Fruit offers a new template for fruit preserving with recipes for the Mexican chile sauce, Chamoy, to drape over ripe mangoes; pickled green strawberries adding a pop of bright acidity to cheese plates; and a pomegranate molasses to drizzle over grilled meats. For those inclined towards uncomplicated sweetness, there is the classic brandy soaked Tutti Fruitti to spoon over ice cream (or bake into a cake), and the delicately fragranced cherry and rose petal jam.

Packed with history, kitchen inspiration, and unabashedly delicious recipes—all gorgeously photographed— Fruit is your guide to new culinary adventures.

112 pages, Kindle Edition

Published October 31, 2023