A Gourmet's Guide to Fruit (original 1989; edition 1990)

A Gourmet's Guide to Fruit provides a colorful guide to this rich and varied subject. Discover how to choose and use unfamiliar varieties and expand your repertoire of recipes using both common and exotic fruits, with an excellent selection of step-by-step recipes.

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The fruits of the earth ave never been available to us in so much variety and abundance. From the exotic lychee to the ubiquitious apple, there is sure to be something to delight the eye and palate throughout the year, wherever you are.

But although the increasing appearance of more unusual fruits in our shops has aroused our curiosity and appetite, few of us know what to look for when making a purchase or what to do with these fruits when we get them home. This book aims to take the mystique out of the mangosteen and other esoteric delights, as well as providing you with fresh information and ideas on how to prepare, serve and cook more popular produce.

Each fruit is described in clear, precise detail with superb color photographs for ease of identification. the text provides a general description of each fruit, with details of origin and varieties available, as well as a useful guide to choosing, buying, and storing. The imaginative selection of recipes which follows uses a wide range of fruits in dishes for every course - from soups to cocktails!
[And even more importantly - how to tell if that plantain, mango or starfruit is RIPE!]