Why should the juiciest fruits only be a summer fling? Make the most of summer’s bounty and savour your fruit in these three creative ways. Now you can eat summer fruit all year long. 

Freezing 

Want to eat delicious mango and watermelon in the colder seasons without paying an arm and a leg for fruit that has been imported? Make the freezer your best friend in summer to savour the juicy in-season fruit for the rest of the year. Not only is freezing a budget-friendly way of preserving your fruit for later, but it will also lock up the healthy nutrients in those fruits (perfect for smoothies).  

Wash, peel and cut up the fruit as desired and place on a baking sheet. Make sure the fruits are not touching each other before placing your sheet in the freezer. Then, once frozen, place your fruit into freezer-friendly containers or Ziplock bags and store them in the freezer.  

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Drying 

Did you know that drying fruit was one of the earliest (and easiest) practices to preserve food? Dried fruit has a long shelf life, and these healthy bites make for a delicious snack (plus it’s a great add-on to any charcuterie board). But what exactly is it? Drying refers to dehydrating food by removing moisture that bacteria and moulds need to grow. You can either use air-drying or use an appliance like an oven or an electric dehydrator.  

Making jam 

A delicious fruit jam on a slice (or two) of warm, fresh bread? Yes, please! One of the best ways to preserve summer’s bounty is to make a jam or compote. Choose ripe fruit, add sugar and a splash of lemon juice and cook them down until they reach a thick, spreadable consistency. It’s that easy! Remember to sterilise the jars or use a hot-water-bath process to keep those jars safe. 

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Spoonfuls of flavour await in our saucy segment that’s all about coulis and compotes.  

Compote 

This is the term used to describe a delicious chunky sauce made using chopped or whole pieces of fruit. The fruit is added to a pot along with sugar and simmered gently until it breaks down into a pulpy, luscious sauce. Fruit makes for a perfect main component as the flavourful juices released cook down into a syrup, and the knobs of fruit soften into pearls of tang. The sugar acts as a sweetener as well as a preservative, giving this sauce a shelf life of a few weeks. 

Coulis 

Coulis refers to a sauce made up of fruits or vegetables that have been puréed and strained through a fine mesh sieve, sometimes multiple times, as a way to remove any unwanted bits or residue. Different to a compote, coulis doesn’t necessarily need to be cooked prior to blending and straining. It still contains a vibrant colour with pops of flavour, but is silky smooth in texture as a result of the straining process. 

Jam 

A pantry staple, the fruits in jams are cooked down for longer than compotes to release the pectin within the fruit. This pectin acts as a stabiliser, setting the mixture slightly as it cools, making it slightly springy. Jam can easily be spread over breads or desserts, whereas compotes are too thin to evenly layer without seeping into the vessel like cakes or scones.  

Storing cooked fruit preserves 

Lengthen the shelf life of your preserved fruit by storing them in sterilised jars until needed. This also works well if you’re planning on gifting compote to friends or family. 

How to sterilise old glass jars: 

– Soak lids and jars in hot, soapy water for 5 minutes, then wash and rinse.
– Place on a baking tray in a preheated oven (140°C) until dry, about 5 minutes, then carefully remove jars and place on a wooden board. 
– Note that if your lids have rubber seals, you cannot place them in the oven as they will tarnish. Instead, add lids to a separate pot of simmering water for 5 minutes, then air dry.
– Pour warm compote into the jars, pressing down with your spoon to remove any air bubbles.
– Seal and set aside to cool completely before refrigerating.
– The heat will create a vacuum and seal the lid tightly. Left unopened, your compote can last up to 1 month in the fridge. 

Words by: Sjaan van der Ploeg 

Photographs: Zhann Solomons 

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Sweet and tangy, this small labour of love is a fabulous homemade gift, served alongside a cheeseboard or lathered on scones. 

Sour fig jam 

Makes 5 Cups 

Ingredients

500g dried sour figs water, for soaking 
1 Tbsp salt 
2 cups sugar 
1 star anise 
1 cinnamon stick 
2 cardamom pods 
2 strips orange zest  

Method 

1. Remove all hard and hairy bits of figs (use a pair of scissors to snip the tops, but make sure not to cut the insides). 
2. Combine 2 cups water and salt. Pour over figs to cover and soak overnight. 
3. Drain and rinse figs. 
4. Combine sugar, 1L water, spice and orange peel in a pot. Bring to a simmer and stir until sugar has dissolved’ (about 5-8 minutes). 
5. Add figs and simmer over low heat for 21/2 hours. 
6. Remove whole spices and citrus peel, then blitz with a stick blender, if you -, like, until smooth. 
7. Spoon into sterilised jars, seal and cool completely before refrigerating.

Compiled by: Sjaan Van Der Ploeg
Photographs: Zhann Solomons, Fresh Living Magazine 

Also read: Baked Camembert with red onion jam

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Our mini drop scones with jam and whipped cream are totally scrumptious, and are the perfect teatime treats for the whole family to enjoy this weekend.

SERVES 24 // COOK TIME 20 mins

INGREDIENTS
1 cup cake flour
2 tsp baking powder
½ tsp salt
2 tbsp caster sugar
60g cold butter, cut into cubes
1 egg
⅓ cup milk
1 tbsp cream
Whipped cream, to serve
Strawberry jam, to serve

METHOD
1. Preheat oven to 200°C.
2. Sift the flour, baking powder and salt into a large bowl, then add the caster sugar and butter.
3. Use your fingertips to mix the cold butter into the dry ingredients until it resembles fine breadcrumbs.
4. In a separate, small bowl combine the egg, milk and cream. Add this to the dry mixture.
5. Mix using a butter knife in a cutting motion. Then give a light stir with a spoon. Be careful not to overmix.
6. Grease a mini-muffin tray and drop a heaped teaspoon of mixture in each hole. Bake for 10 minutes or until light golden on top.
7. Cool on a rack. Serve with whipped cream and strawberry jam.

This Mixed berry pie recipe is the perfect dessert for someone who loves to bake and wants to satisfy all their guests! You can even make it with your kids!

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This baked Camembert with red onion jam recipe is the perfect dish to make if you want to impress your guests with a luxurious starter.

SERVES 2 // COOK TIME ± 1 hour

INGREDIENTS
For the baked Camembert
6 small garlic cloves
2 tbsp olive oil
250g Camembert in a wooden box, at room temperature
1 sprig rosemary
½ loaf ciabatta, cut into large cubes
For the red onion jam
1 large red onion, peeled and finely sliced
1 tbsp olive oil
Salt and black pepper
¼ cup red wine vinegar
1 tbsp brown sugar
Red grapes, to serve

METHOD
For the baked Camembert
1. Preheat oven to 180°C.
2. Place the garlic cloves on a baking tray, drizzle with 1 tablespoon olive oil and roast for 5–8 minutes, until golden. Remove and set aside.
3. Remove any plastic, paper or foil packaging from the Camembert and place on a baking tray, then stud with rosemary stalks and roasted garlic. Bake in the oven for 15 minutes, until soft in the centre.
4. Thread the ciabatta on to kebab sticks and char on a hot griddle pan brushed with olive oil. Set aside.
For the red onion jam
1. In a pan over medium heat, soften the onion in olive oil for approximately 4 minutes. Season.
2. Add the red wine vinegar and the brown sugar. Cook until the mixture becomes sticky. Remove from the heat to cool.
3. Transfer to a small bowl and serve with the baked Camembert, ciabatta kebabs and some red grapes.

This vetkoek balls with leek cream cheese recipe takes the South African classic to a whole other level! A perfect snack, starter or side!

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Having people over for tea, and don’t want to serve just regular biscuits? Then why not make these delicious hertzoggies filled with coconut and smooth jam?

SERVES 12 // COOK TIME 45 min // HANDS-OFF 60 mins

INGREDIENTS
For the shortbread crust
125g butter, softened
60g caster sugar
125g flour, sifted
For the filling
180 ml smooth apricot jam
2 egg whites
Pinch of salt
100g sugar
1 tsp vanilla essence
250 ml desiccated coconut, toasted

METHOD
For the shortbread crust
1. Cream butter and sugar until fluffy. Rub in the flour until the mixture resembles breadcrumbs.
2. Knead until dough just comes together. Wrap in cling film and refrigerate for 30 minutes.
3. Preheat oven to 180°C and grease a mini tartlet pan.
4. On a floured surface, roll out the dough to 2 mm thick and cut into 12 rounds. Line the pan with the discs. Place in the fridge for 15 minutes.
5. Bake for 12–15 minutes, until golden brown.
For the filling
1. Fill each shell with 1 tbsp jam, then set aside.
2. Whisk egg whites and salt until frothy. Gradually add the sugar, whisking until the mixture becomes stiff and glossy. Fold in vanilla and coconut. Spoon into a piping bag and pipe on to each tartlet.
3. Bake for 5–8 minutes, until light golden.

To make these delicious lamingtons, you don’t need an oven or fancy ingredients. In fact, you may already have most of these staples in your pantry.

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