Stone fruits
1. Peach
This stone fruit is velvety, yellow and with smooth skin, it is very juicy with an easily removable stone.
In its raw form it makes a great accompaniment for poultry and game birds, sweet and sour stews and when combined with creams or custard for desserts.
In its canned form it is ideal for salads and vegetable dishes.
2. Cherry
With a range of colours from white to black, with a strong taste and high levels of sweetness we have the black cherry, or a more acidic and smooth variant there is the white cherry.
Cherries are ideal for game sauces, stews with poultry and shellfish, along with desserts such as jams, cake decorations and chocolate fillings.
3. Date
Dates have a hard green skin when they are fresh, and are dark black when dried.
In its dried form it is an ideal ingredient for game sauces or stews, stuffed with cheese or cream in desserts and also when added to fruit salads or whipped cream.
4. Apricot
With a reddish-yellow flesh, apricots have a thin, smooth skin.
They can be enjoyed raw as a dessert or accompanied by other fruits in jams and preserves.
5. Plum
- Greengage: Green with strong flesh and very tasty. Excellent for preserves and jams.
- California plum: black skin, red flesh and slightly acidic. Ideal cooked or sauteed it goes well with most meats and especially pork.
- Blue Plum: small, with bluish skin and greenish flesh of a hard texture. It contributes sugar to dishes when combined with white alcohols like gin and fish.
6. Medlar
About the size of an apple, the medlar fruit is yellow and has an oval shape.
With a bittersweet taste and firm, strong flesh, it goes very well with mushroom stews.
7. Lychee
Lychees have yellow or red skin, with white flesh and a subtle, floral flavor.
They are a great option for mixing into desserts and cream.
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