Book: Edible Fruits of Nature

Nature teems with edible fruits, especially in summer and autumn. Bente Halkjær presents 23 different fruits, from acorns to lingonberries, all of which can be gathered and used. Some are well-known, others are more obscure. One fruit, buckthorn (goji berry), was long considered poisonous but has now been approved for general culinary use. The New Nordic Cuisine has inspired us to once again recognise and use nature's plants in our food. Fruits, in particular, are something we can all participate in gathering, eating, and preserving. The book includes recipes for, for example, acorn cookies, juniper mustard, hazelnut cream, warm sea buckthorn juice with spices, hawthorn berry jelly, crabapple wreaths, mirabelle chutney, lingonberry buns, sloe-apple jelly, wild strawberry meringue, and more. Author: Bente Halkjær Illustrator and photos: Kirsten Tind, Kira Brandt Hardcover, 96 pages.