Blueberries are one of the few fruits native to North America. Indigenous Indians ate them fresh, stewed, dried and in drinks long before colonists set foot in America. The juice also made excellent dyes for baskets and cloth. Versatile blueberries are a luscious source of vitamin C and they have entered the domain of superfoods.
The Chinese have long revered the peach as a symbol of long life and immortality. Even today they give and receive a peach on special occasions. Peaches have been cultivated in China for at least 1500 years. Intrepid explorers introduced them to Europe, they were popular with the Greeks and Romans and the Spanish took peaches to Mexico from where they rapidly shifted north to America.
The apricot also originated in China but it became immensely popular in Iran and Iraq where it is traditionally served with lamb. There's nothing better than eating a ripe apricot straight from the tree. Unfortunately, most are picked green so they are not bruised on their way to market. They ripen, but not with the same sweetness or flavour of those left on the trees.
There is much controversy over the origin of the plum. Some botanists claim it is native to China but became popular in Japan. But it appears that the most important strain of plum, and the one from which our most common varieties originated, is European. Plum trees now grow on every continent of the globe except Antarctica.
Black doris chinese five-spice sauce
Makes about 4 cups
Other dark, red-fleshed plums could be used.
1kg black doris plums, halved and stoned
1 onion, diced
1 Tbsp each: finely grated root ginger, lemon juice
1 cup each: sugar, cider vinegar
½ cup water
1 tsp Chinese five-spice
1 tsp salt
½ tsp chilli flakes
- Place all the ingredients in a large saucepan and bring to the boil. Reduce the heat to a simmer. Cook, stirring occasionally, for 30-40 minutes, until the plums and onion are soft.
- Blend until smooth. Return to the saucepan and simmer until thick, stirring often to prevent the sauce sticking to the base.
- Pour into hot sterilised jars and seal.
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Blueberry coffee cake
Easily prepared using a food processor. Great served warm with whipped cream or yoghurt with coffee. Or excellent in lunch boxes.
Topping
50g butter
½ cup each: roughly chopped pecans, brown sugar
1 tsp each: ground cinnamon, mixed spice
Cake
1½ cups plain flour
¼ tsp salt
2 tsp baking powder
1 tsp baking soda
¾ cup sugar
125g butter, chopped
2 eggs
½ cup milk
1 tsp vanilla essence
1 cup blueberries
- Heat the oven to 180C. Grease and line a 20cm square cake pan.
- To prepare the topping, place all the ingredients in a food processor and blend until the nuts are finely chopped. Place to one side.
- To prepare the cake, place all the ingredients — except the blueberries — into a food processor in the order listed. Blend until well combined. Fold in the berries with a spatula.
- Spread into the prepared cake pan. Sprinkle the topping over the batter. Bake for 40 minutes or until a skewer inserted in the centre comes out clean.
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Peach and avocado salad with capsicum dressing
Serves 4
To roast the capsicum, grill skin-side up until blackened. Cool slightly then place in a plastic bag until cold. Peel.
Dressing
½ roasted red capsicum
2 Tbsp red wine vinegar
1 tsp honey
½ tsp vanilla paste
¼ cup extra virgin olive oil
Salad
4-6 cups rocket
2 large peaches
1 large avocado
1-2 Tbsp lemon juice
½ cup coriander leaves
- Peel the roasted capsicum and place in a blender with the vinegar, honey and vanilla paste. Whizz until smooth. With the motor running, gradually add the olive oil until thick and smooth. Season.
- Rinse the rocket in cold water, pat dry and crisp in a plastic bag in the refrigerator.
- Halve, stone, peel and slice the peaches. Halve, stone, peel and slice the avocado. Drizzle both with the lemon juice. Gently toss in a salad bowl together with the rocket and coriander. Drizzle with the dressing just before serving.
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Moroccan roasted apricots
Serves 6
Great served with lamb.
8-10 ripe apricots
2-3 Tbsp olive oil
2 tsp each: Moroccan spices, curry powder
3 Tbsp brown sugar
- Heat the oven to 180C.
- Halve and stone the apricots. Place in a single layer in a roasting pan. Brush with the olive oil.
- Combine the spices and brown sugar and sprinkle over the apricots.
- Bake for 15 minutes or until just tender. Season and serve warm or at room temperature.
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