Whether berries or citrus, author Annie Riggs shows us how to cook with fruit in new sweet and savory ways.
Prawn Watermelon Salad
This past spring, cookbook author and food writer Annie Rigg debuted her newest book, Summer Berries and Autumn Fruits. Loaded with juicy and beautiful images created by the food stylist, this recipe collection had encouraged us to rethink how we use the season’s bounty.
Annie teaches us how to add color and fresh flavors, either sweet or acidic, to an otherwise lacking plate. In case you were wondering, this cookbook is more than fruit tarts and dessert puddings. Annie really pushes the boundaries and makes us rethink fruits as a key savory component to cooking.
Turkish Pide with Pomegranate
Broken down into chapters of citrus, berries and soft fruits, stone, tropical, and orchard, home cooks can easily flip to and discover new ways to use up the load of ripe fruit they have that is threatening to rot.
Check out the recipe below and gaze at the images for a new kind of cooking inspiration.
Lemon Poppy Seed Madelines
Summer Berry Tiramisu Cake
Tuna Crudo with Pink Grapefruit and Citrus Dressing
- 3 GARLIC CLOVES, SLICED
- 2-INCH PIECE OF FRESH GINGER, SLICED
- 1 ROUNDED TEASPOON CHINESE FIVE-SPICE
- 2 TABLESPOONS DARK SOY SAUCE
- 2 TABLESPOONS HONEY
- 2 TABLESPOONS CHINESE BLACK RICE VINEGAR
- 3.3 POUNDS BONELESS PORK BELLY, SKIN SCORED SEA SALT
- ½ MEDIUM-SIZED WATERMELON, CHILLED, RIND REMOVED, AND CUT INTO BITE-SIZED CUBES
- 4 SCALLIONS, SLICED
- 1 LARGE RED CHILE, SEEDED AND SLICED
- 11/2-INCH PIECE OF FRESH GINGER, CUT INTO FINE MATCHSTICKS
- 3 TABLESPOONS SESAME OIL
- 2 TABLESPOONS SOY SAUCE
- JUICE OF 1 LIME, PLUS EXTRA TO SERVE
- 2 TO 3 TEASPOONS BLACK OR TOASTED WHITE SESAME SEEDS
- 3 TABLESPOONS COARSELY CHOPPED CILANTRO
- Start by marinating the pork: Put the garlic and ginger on a baking sheet or in a shallow bowl that will fit the pork belly lying flat and snuggly. Add the five-spice, soy sauce, honey, and vinegar and mix to combine. Lay the pork on the pan or in the bowl, skin-side up, cover with plastic wrap, and let marinate overnight in the fridge.
- The next day, line a roasting pan with a double thickness of foil and sit a roasting or wire rack on top. Remove the pork from the marinade, lay on top of the rack, skin-side up, and leave for an hour at room temperature to dry the skin.
- Preheat the oven to 425ºF. Sprinkle the pork skin lightly with sea salt and roast for 20 minutes on the middle rack of the oven.
- Reduce the temperature to 350ºF and cook the pork for another hour until the skin has crisped and the meat is cooked through. Meanwhile, for the salad, put the prepared watermelon, scallions, chile, and ginger into a bowl and use your hands to very gently mix.
- Combine the sesame oil, soy sauce, and lime juice in a cup, but don’t pour over the salad until just before serving, otherwise the watermelon will become soggy.
- Once the pork is cooked, let it rest for 10 minutes and then cut into small bite-sized pieces. Pour the dressing over the salad and divide between serving plates.
- Arrange the pork on top, scatter with the sesame seeds and cilantro, and serve immediately with extra lime on the side.