Fruit: A Savor the South® Cookbook by Nancie McDermott

  • Blackberry roly poly (page 9)

    from Fruit: A Savor the South® Cookbook Fruit by Nancie McDermott

    • Categories: Crumbles, cobblers, crisps & bettys; Dessert; American South
    • Ingredients: all-purpose flour; butter; blackberries; sugar
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Letha Henderson's scuppernong meringue pie

    • Hana.Sundet on November 07, 2024

      Tried using Concord grapes; also tried speeding along the process with a tomato press--bad idea, since it held back all the pulp. Took forever to thicken up enough in the oven, maybe because of processing differences or grape variety. Very tasty, but we encourage sticking to the recipe, if possible!

  • Persimmon ice cream

    • Hana.Sundet on December 12, 2023

      This recipe yields closer to 3 pints. Used domestic Fuyu persimmons--great autumnal flavor reminds me a bit of mamey fruit.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • ISBN 10 1469632519
  • ISBN 13 9781469632513
  • Published Mar 13 2017
  • Format Hardcover
  • Page Count 176
  • Language English
  • Countries United States
  • Publisher University of North Carolina Press

Publishers Text

Fruit collects a dozen of the South's bountiful locally sourced fruits in a cook's basket of fifty-four luscious dishes, savory and sweet. Demand for these edible jewels is growing among those keen to feast on the South's natural pleasures, whether gathered in the wild or cultivated with care. Indigenous fruits here include blackberries, mayhaws, muscadine and scuppernong grapes, pawpaws, persimmons, and strawberries. From old-school Grape Hull Pie to Mayhaw Jelly–Glazed Shrimp, McDermott's recipes for these less common fruits are of remarkable interest--and incredibly tasty. The non-native fruits in the volume were eagerly adopted long ago by southern cooks, and they include damson plums, figs, peaches, cantaloupes, quince, and watermelons. McDermott gives them a delicious twist in recipes such as Fresh Fig Pie and Thai-Inspired Watermelon-Pineapple Salad.

McDermott also illuminates how the South--from the Great Smoky Mountains to the Lowcountry, from the Mississippi Delta to the Gulf Coast--encompasses diverse subregional culinary traditions when it comes to fruit. Her recipes, including a favorite piecrust, provide a treasury of ways to relish southern fruits at their ephemeral peak and to preserve them for enjoyment throughout the year.

Other cookbooks by this author