Summer fruit Archives

I have waxed poetic about my love of wild blueberries before on this blog. (See here, here and here). Sweeter, smaller and less acidic than their big sister, the cultivated blueberry, they are, without question, my favourite summer fruit. Mostly I just enjoy them raw, in cereal or with yogurt and granola, but I also love to bake with them.

My daughter is pushing me to try flavour combinations I have never considered before. Blueberry and ginger? According to Bon Appetit it’s a dynamite combo. The ginger adds a subtle bit of heat in the back of your throat that is totally unexpected but very delicious. Tart lime adds the perfect hit of acid.

I decided to make mini pies, because I was dying to use my new tartlet pans from Nom Living in London. Their ceramics are beautifully hand crafted and just a joy to look at. I had some fun covering the pies with little flower cut outs.
Plain or with a scoop of vanilla ice cream, these mini blueberry ginger pies are just adorable. But, full disclosure here, I found the crust to filling ratio was wrong. Way too much crust in these mini pies. A fruit pie needs to be singing with fruit and these tiny pies were just humming.

A 9 inch glass pie plate is the perfect vehicle to cram in all this blueberry happiness.

Click here to print recipe for Blueberry Ginger Lime Pie.

With summer fruit this perfect, it’s best to not mess with it too much. Keep it simple. This has been my go-to crisp topping since scrunchies and shoulder pads were all the rage. I love it on apples in the fall, pears and cranberries in the winter and strawberry and rhubarb in the spring. I always have a bag of the topping stashed in the freezer for a quick dessert. To thicken the juices in the crisp I like to use Minit Tapioca. Depending on the sweetness of the fruit I add between 2-4 tablespoons of sugar. I have made this crisp topping so many times I could practically prepare it in my sleep. But still, you need to pay attention. Here is my cautionary tale of what can happen when you go on auto-pilot in the kitchen.

A few years ago I made the crisp with fall apples and served it after dinner. My children dug in immediately. My daughter took one bite and said, “This is disgusting!!” I looked over at my oldest son. He was diligently shoveling in the apple crisp, but not at his usual alarming speed. With his mouth full he said, in a kind voice, “Well mom, it’s ok, but it’s not as good as usual.” I reached for his spoon and took a bite for myself. I almost choked. My daughter was right, it was horrible. I had been rushing around the kitchen that afternoon, trying to do too many things at once and I guess I wasn’t paying attention. I had mistakenly mixed the apples with salt instead of sugar. And therein lies the difference between sons and daughters. You can always count on your daughter to be brutally honest with you, while your son will soften the truth to protect your feelings!Warm from the oven or room temperature, this crisp is a wonderful way to pay homage to summer fruit.

Salt and Serenity

Tales from my kitchen

Tag Archives: Summer fruit

Blueberry Ginger Lime Mini Pies

Click here to print recipe for Blueberry Ginger Lime Pie.

Peach Berry Crisp and the difference between sons and daughters

Click here to print recipe for Peach Berry Crisp.