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.