Fruits and fruit trees

Part of the fun of being a volunteer at Living Under One Sun is seeing the fruits trees, learning about the trees, helping to keep the trees healthy and eating the fruits...

Pear tree

Plum tree

Fig tree

Cherry Tree
Fruit bushes

I'm afraid I only have photographs of the blackcurrant bushes and the blueberries (prefers acid soil apparently).

Blackcurrant bushes

Blueberry bushes

Harvest

Redcurrants

Blackcurrants

I harvested a small bowl of cherries, Loganberries and blueberries - the fruits looked very pretty in a green bowl, I forgot to take a photo...

The cherries were a beautiful dark red colour and succulent. Thank you to whoever nurtured the tree for two years before giving it to LUOS to be planted at Living Under One Sun. I'm told the person would have liked to taste at least one of the cherries...sorry. Must remember to ensure even distribution of the next crop of cherries.

Spur of the Moment recipe ™

I picked a few mint leaves with no real idea as to how I was going to use the mint leaves. On the spur of the moment I decided to add the mint leaves to the blackcurrants and redcurrants.

The redcurrants were rather tart on their own. Mixing the redcurrants and blackcurrants with a sprinkle of demerara sugar provided a yummy breakfast.

For dessert, try this:-
Blackcurrants and Redcurrants with Mint

• Clean the loose mint leaves by rinsing in cold water
• Divide the mint leaves into (roughly) three equal parts.
• Place some of the clean mint leaves in a serving bowl or dish
• Pick the redcurrants off the stalks, place a large sieve and run cold water over the fruit. Cover and leave to drain for a couple of minutes
• Scoop the redcurrants into the mint leaved serving dish. Add a layer of mint leaves on top of the redcurrants.
• Place the blackcurrants in a sieve and rinse under running water. Leave to drain for 3 - 4 minutes.
• Add to the serving dish. Sprinkle with demerara sugar (if desired), add the last portion of mint leaves on top
• Using your fingertips, gentle mix the redcurrants,blackcurrants, mint leaves (and sugar, if added) together
• Cover the dish and leave in fridge until required
• Remove the mint leaves when ready to serve, retain some to use to decorate the individual dessert dish.
• Serve with tiramusi cream.

Copyright © Abi. Photographs taken by Abimbola Akanwo for the use and benefits of Living Under One Sun. Spur of the Moment Recipe™ and Spur of the Moment Cooking™ are owned by Abimbola Akanwo.