Tag • #fruit

chevron_right

Cocktail of the week: Lady Libertine’s the fields fizz – recipe | The good mixer

news.movim.eu / TheGuardian · Friday, 12 April - 15:00

A zippy, sparkling wine cocktail with a strawberry vermouth and citrus edge

This lower-than-usual ABV cocktail features a delicious base of infused Italian vermouth and crémant, a French sparkling wine made in the traditional method, but just not from the region of Champagne.

Douglas Murray, bar manager, Lady Libertine, Edinburgh

chevron_right

Prawn mango salad and lime loaf cake: Thomasina Miers’ Thai-style recipes

news.movim.eu / TheGuardian · Tuesday, 9 April - 07:00

All four Thai flavour sensations – salty, sweet, sour and fragrant – feature in a prawn salad with green mango and peanuts and a pineapple coconut lime loaf for dessert

I still remember the first time I tried Thai green mango salad. It was, and is, a heady combination of flavours: salt, in both crystals and from fish sauce; sugar, preferably unrefined; fresh chilli, lots of it; citrus tang from the lime; and lots of aromatic notes from the herbs. It’s also very simple to bash together at home, as is this embellished version with prawns and peanuts. Just make sure you have a large pestle and mortar, which is the secret to many a great sauce.

chevron_right

How to turn brown bananas into a delicious curd – recipe | Waste not

news.movim.eu / TheGuardian · Saturday, 6 April - 05:00

Brown bananas make a toffee-like curd to spread on toast or to eat straight from the jar

My research for this column leads to all sorts of tasty discoveries, some of which become firm family favourites. Today’s recipe is one of these: it takes just minutes to make a big jar full of curd and it tastes heavenly – like a gooey, rich, banana-flavoured dulce de leche . I often eat it straight from the jar, or as a yoghurt-topper, or warm and spread on toast, or drizzled over last week’s brown sugar pavlova , which is a great way to use up whole eggs in one dish, because the whites go into the pavlova and the yolks into the curd. The two are then reunited in an elaborate mess of meringue, curd, whipped cream, flambeed bananas, toasted coconut and date syrup (all of which are optional and/or to taste).

chevron_right

Cocktail of the week: Bintang’s lemongrass paloma – recipe | The good mixer

news.movim.eu / TheGuardian · Friday, 5 April - 15:00

The classic tequila refresher gets an Asian twang

This wonderfully sharp and sweet crowdpleaser is perfect for a crowd, because it can easily be made in large batches. The floral, gingery notes of lemongrass combine brilliantly with the tropical fruits here – and who doesn’t love a pink drink, anyway?

Max Spiro, bar manager, Bintang, London NW1

chevron_right

Coconut and spiced pineapple tarts: Benjamina Ebuehi’s easy bakes – recipes

news.movim.eu / TheGuardian · Friday, 5 April - 14:00

Store-cupboard heaven: a no-bake, creamy coconut and passionfruit tart with a biscuit base, and a simple and adaptable spiced pineapple tart with bay cream

I’ve always felt that dessert is the best part of a meal. And I’m typically the designated dessert person – the one who volunteers to bring along something sweet. It’s a role I take very seriously. My new book is full of the recipes I make for those cosy dinner parties with friends, for church potlucks, last-minute get-togethers, weekend lunches, big family gatherings and everything in between. These two tarts put store-cupboard staples and tropical fruits to work for an easy, refreshing end to any meal.

chevron_right

Applejuicification: why the fruit is found in so many mixed juices

news.movim.eu / TheGuardian · Monday, 1 April - 10:40

Viral X thread highlighted prevalence of apple juice in drinks – but why is it so popular?

Last week, an X user shocked the internet in a viral thread by pointing out that most mixed juices and smoothies are mainly made from apples.

The post looked at 13 juices in a supermarket aisle, noting that the majority were made with 50% apple juice or more, despite not having any apple in the name. It was described as “applejuiceification and the illusion of choice”.

chevron_right

Rukmini Iyer’s quick and easy recipe for white bean, leek and fennel casserole with gremolata | Quick and easy

news.movim.eu / TheGuardian · Monday, 25 March - 13:00

For a rapid weeknight dinner, this white bean, leek and fennel casserole with a fruity, nutty topping will hit the spot

I recently went to a dinner party where this dish was served, topped with butter-fried sea bream and a wonderful tahini sauce. It occurred to both me and the cook, my friend Danielle, that you could easily serve the beans and gremolata with just some good bread on the side for an easy weeknight dinner.

chevron_right

UK genetics project looks for lost apple varieties to protect fruit in climate crisis

news.movim.eu / TheGuardian · Saturday, 23 March - 08:00

Heritage orchard at RHS Rosemoor to be sampled this spring as part of search for previously unrecorded ‘survivor’ cultivars

Gardeners are searching for lost apple varieties by sequencing the genetics of trees in ancient orchards, in the hope they hold traits that can help the fruit survive climate breakdown.

Heritage apple trees at the Royal Horticultural Society (RHS) garden Rosemoor will be sampled this spring with the aim of finding species of apple enjoyed by people hundreds of years ago.

chevron_right

Cocktail of the week: Sabine’s Sabine-tini – recipe | The good mixer

news.movim.eu / TheGuardian · Friday, 22 March - 16:00

A creamy, chocolatey, rum and raspberry treat for Easter

A sweet long sipper with a silky texture and a hint of chocolate – Easter in a glass.

Davide Valvano, Sabine, London EC4