At this time of year there are lots of options for getting out there and picking your own fruits. I remember when I was a kid going raspberry picking was the coolest thing. There was something fun about searching around for the ripest, ready fruits and picking them as fast as I could. It was sort of a contest because we had to fill our baskets, but we had to do so while also snacking on them. Who could resist? But eating along the way meant working faster so that you had something to show for all the time spent.
Blueberry picking happened right outside the door of our summer cottage in the summer. I can remember taking a little cup outside with me, still in my pajamas and finding some wild blueberries to take back home and plop into the morning pancakes. There’s simply nothing better.
If you don’t have blueberries right outside your door, but you want the experience, find yourself a good Pick Your Own farm. Chances are they will have Autumnal picking, too—apples, pumpkins, etc. So, you can go back in October!
Today’s cold soup is a sweet, refreshing one that uses your fresh picked raspberries.
1 quart fresh raspberries, reserve a few whole ones
juice of a quarter of a lemon
3 cups water
1/3 cup sugar
1/4 teaspoon salt
2 tablespoons cornstarch
3/4 cup heavy cream
whole mint leaves
In a saucepan, combine the berries, lemon juice, water, sugar, and salt and bring to a boil. Simmer for 7-9 minutes. With the cornstarch, make a paste by adding a little water, then add it to the soup. Stir and cook for 1 minute. Pour mixture into a sieve and force it through (this rids the soup of any seeds). Stir in the cream and chill. When it’s time to serve; garnish bowls with fresh mint leaves and raspberries.
If that’s not enough of a cold fruit experience for you—try this one from wholefoods.com—curried mango! I used to live in Seattle where I had a Whole Foods right around the corner. Now, I have to settle for their online recipes. It’s so not the same.