This week we are turning the spotlight towards our selection of autumnal top-tree fruits.
From Windmill Orchards in Banbury, we received their first harvest of quince of the year and the highly anticipated – for some of you – fresh walnuts!
Fresh walnuts are only available for a short season. Harvested while still in their husk, they are also called wet walnuts. The husk can be used as a natural dye, to bear in mind while you prepare them as your hands will become stained. Once you reach the nut, you’ll find they have a sweeter taste and a softer texture than their dry counterpart.
Quince is a beautiful yellow fruit, with a cotton-like fluffy skin. Its appearance on our shelves is truly signing the arrival of Autumn. Their skin is sometimes brushed before displaying, but their strong fragrance will be another sign to know it is ripe. They need to be cooked for consumption and are delicious in jelly, jam or paste – also called membrillo!
From the same Rosaceae family, the pear is the cousin of the quince! Did you know that around the world there are more than 2000 varieties of pear trees? Today, we have a lovely selection, courtesy of Martin Soble at Carey Organics in Herefordshire and Margaret Cherry in Suffolk. Available are the Beurre Hardy, Louise Bonne, Merton Pride and the Conference pears. The latest variety got its name from the National British Pear Conference, where it won the prize in 1885.
Pears are delicious on their own, juicy and sweet, they are the perfect end to a meal. But if you are having a glut from your garden or you want to start baking, there are a multitude of options. Pears pair well with pancakes, cinnamon and maple syrup; poached with some rosemary and are delicious in cakes, clafoutis or crumbles. Bon Apeartit!
