How to turn over-ripe stone fruit into a daiquiri – recipe | Waste not

If stone fruit gets a bit too soft and over-ripe, don’t fret: instead, blitz the flesh into this delicious daiquiri (rum optional)

Stone fruit becomes sweeter and more flavourful the riper it is. When the flesh eventually bruises and it becomes too soft to eat, there are several ways to make use of this seasonal delicacy. Remove the pips and spread on toast with honey, to make an instant raw jam, blend them into your morning smoothie or, if it’s after 5pm, turn them into a refreshing frozen daiquiri. It takes just minutes to prepare, and makes you feel as if you’re a master cocktail maker.

Stone fruit may seem exotic, but they grow well in the UK, too. Imported fruit tends to be picked earlier to ensure its firm enough for transport, then wrapped in excessive packaging to protect it from bruising. This takes its toll not just on the environment, but on the flavour and texture of the fruit, too, which is often bland and woolly. Seasonal British varieties can be picked closer to their perfect eating point, giving them a flavourful advantage. The shorter food chain also reduces waste, which is inevitable when short-life products are transported for long distances with complex logistics. Buying fruit and vegetables from a farm stall or box scheme shortens the chain even further, while at the same time improving the quality of produce.

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from Recipes | The Guardian https://ift.tt/471axAr
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