Fruit Selection

The very finest orchard fruits & wild berries

Availability: In stock

Regular Price: £14.00

Special Price: £8.00

CODE: D1874
 
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We’ve gone to the countries renowned for growing the absolute best examples of each fruit and hand selected the pick of the crop for you!
Baking becomes a delight with these fully prepared portions - no peeling, stoning, washing or chopping required! From cakes to clafoutis, tarts to trifles, crumbles to cheesecakes and sorbets to smoothies, these are your go-to ingredient.
Easy to use straight from frozen, they infuse your dishes with truly delectable, sun-ripe flavour. Their sweet sharpness is the perfect complement to a wide variety of meats too.
For recipes and 'how to' videos CLICK HERE
  • Hand selected, patisserie-grade orchard fruits and wild berries
  • Ready to use straight from frozen in your recipes
  • Bring the sweet, sun-ripe flavours of summer to your kitchen
Box Contains:

    • 1 pack Apricot Halves
    • 1 pack Plum Halves
    • 1 pack Apple Slices
    • 1 pack, Sweet Dark Cherries, pitted
    • 1 pack, Wild Blueberries
    • 300g each

 
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Storage - keep frozen at -18ºC or below
Use directly from frozen, in ice-creams, sorbets or smoothies
We recommend using them semi-frozen for most baking or savoury cooking - simply remove fruits from the freezer, keeping them in their packaging, and allow to thaw for 10 minutes at room temperature
To fully defrost, remove from packaging, spread on a tray and defrost in a refrigerator for 12 hours, or in a cool place for 2-3 hours
Once defrosted, store below 5ºC, do not refreeze, use within 24 hours
Fully prepared, kitchen ready, no need to peel, wash, core, stone or trim
Fruit Selection - Orchard Fruits and Wild Berries

As a continuation of our quest to seek out the finest natural flavours, we are proud to present this range of Orchard Fruits and Wild Berries. These are the very finest, restaurant quality, patisserie-grade natural treats that will enhance both sweet and savoury dishes.

APRICOT HALVES
Sweet, soft and perfumed with a warm, almost floral aroma, these are everything apricots should be! These beautiful fruits have been grown in Moroccan apricot groves, where the heat of the North African sun brings out their full perfumed sweetness as they ripen.

PLUM HALVES
These ‘Stanley’ variety plums boast the best of both worlds – a good natural sugar content, with a deep violet-coloured skin for excellent presentation and an aromatic, tart and almost musky perfume.They have been hand picked, cut and stoned with pride in Serbia – a nation renowned for its annual bounty of purple fruit and for whom the plum is the national symbol.

APPLE SLICES
The poetically named Morgenduft apple (‘Morning’s fragrance’ in German) thrives in thewarm summers and cool breezes of Verona, Northern Italy. This is where our apple slices are picked by hand before being peeled of their bright red skin and precision cored and cut into thin wedge-shaped slices. The apple itself has a fresh bite to it. Being softer than a green apple like Granny Smith, but with a sweet and tart flavour, the overall effect is crisp and moreish.

SWEET DARK CHERRIES
With their deeply enticing dark red colour, these premium cherries are ready for a starting role, studding a simple, vanilla-scented, fluffy egg clafoutis, or glistening in a sweet kirch sauce atop a scoop of ice-cream. They come from north eastern Greece. Cherry cultivation by the Greeks stretches as far back as 800BC, so they are considered the experts on growing the very best.

WILD BLUEBERRIES

Wild blueberries are also known as blaeberries up here in Scotland; whinberries, whortleberries or myrtleberries further south; or fraughan in Ireland. Across northern Europe they're recognised as bilberries, but their names in many languages translates into English as 'blue berries'. These are so different from the commercial blueberries, which are native of North America. Rather than being mild in flavour, with a mild-blue skin and pale green flesh, these are smaller, very nearly black and very juicy indeed. The soft, delicate flesh is intensely sharp, filled with an aromatic sweetness which means a little goes a long way. These Nordic berries are picked in Ukraine, and are more like blackcurrants in size. They are crammed with antioxidants, vitamins and other nutrients.
Apricot Halves

SERVING SUGGESTION
Bake into pies, tarts and crumbles
Perfect partners with ground almonds in an aromatic sponge cake
Place on top of crème patisserie or whipped vanilla cream to finish a chilled tart
Purée and fold into whipped cream for an apricot fool
Delicious served with cold cuts of ham
Briefly sear with a succulent veal steak

CHEF'S TIP
When using apricot halves place them with their cut surface up to maintain the crispness of your pie and pastry.
To prevent a soggy bottom on your pastry tart sprinkle with a light coating of fine breadcrumbs or ground almonds or hazelnuts.

Plum Halves

SERVING SUGGESTIONS
Bake into pies, tarts and crumbles
Makes a beautiful, German-inspired ‘kuchen’ tray cake
Gently stew with cinnamon and dollop onto hot custard or rice pudding
Wonderful in a fresh fruit salad
Delicious served with a hot roasted gammon or ham and star anise
Serve warm with tender beef or seared and sliced venison tenderloin

CHEF'S TIP (FOR BAKED APPLICATIONS)
When using plum halves place them with their cut surface up to maintain the crispness of your pie and pastry. To prevent a soggy bottom on your pastry tart sprinkle with a light coating of fine breadcrumbs or ground almonds or hazelnuts.

Apple Slices

SERVING SUGGESTIONS
Bake into pies, tarts and crumbles
Make a beautiful Apple Charlotte,or Swiss-inspired, tall and deep apple cake
Healthy and tasty in a Bircher-style muesli with a dollop of natural yoghurt
Ideal for a homemade strudel
Blitz into an instant apple sauce to accompany your favourite pork roast
Sear or griddle with a chunky pork chop and a sprig of rosemary

CHEF'S TIP
To give a richer fruit flavour, par-cook the apple slices from semi-frozen by placing them on a lined baking tray, sprinkling with brown sugar and baking in the oven for 15 minutes at 180ºC. Once cooled, add into your own recipe or cake mix and continue to cook as normal.

Sweet Dark Cherries

SERVING SUGGESTIONS
Bake into pies, tarts and crumbles
Surround with a fresh egg custard batter and bake into a traditional Southern French Clafoutis
Delicious with dark chocolate in sweet muffins
A chic addition to cocktails – fantastic with Kirsch and Champagne!
Simmer with a little raspberry vinegar, bramble jelly and olive oil into a sweet and sharp table sauce
Perfect with duck, free-range poultry or game

CHEF'S TIP
When baking cakes, roll the cherries in finely sifted flour prior to adding to the cake or dough mix - this prevents the fruit from sinking to the bottom. If baking in open tarts, sprinkle the whole thing with icing sugar before placing nin the oven - this will give a caramelised glaze to your finished tart and protect any exposed cherries from burning.

Wild Blueberries

SERVING SUGGESTIONS
Bake into pies, tarts and crumbles
Fantastic for breakfast, added to hot porridge, cold granola or baked in muffins
Blend into a delightfully refreshing sorbet or frozen yoghurt dessert
A delicious filling for crêpes
Add to savoury salads with a little cooked chicken, pheasant or partridge
The ideal complement to wild venison or game birds

CHEF'S TIP
Wear gloves when handling to prevent the blueberry juice from staining your hands. If you should find your skin gets stained, lemon juice will help reduce and remove the natural colour.
Use cherries from semi-frozen when baking pies or tartlets.
For jams and jellies, marinate frozen cherries in jam sugar overnight, to maximize flavour uptake and reduce the risk of fruit rising to the surface.

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