Fruits in Season September

Fruits in season September

After a summer of crisp, light salads and vegetables, autumn brings with it richer, fruitier flavours. It’s a great season for preserving, with blackberries, blueberries, figs, damsons and plums plentiful, plus plenty of vegetables and herbs.

Fruits in season September shopping

Probably the most popular among September fruits are blackberries, great to eat raw and drizzled with a little sugar and cream, adding extra flavour to an evening martini then baked into crumbles and pies with the first apples of the autumn season.

Wild blackberries are the sweetest and most flavoursome but if you don’t have a handy hedgerow nearby you can try a ‘pick your own’ farm or a farmers’ market. While you’re there, keep an eye out for cabbage, pears, pumpkins, apricots, aubergines, beetroot, chicory, courgettes, fennel, French beans and globe artichokes. September is also a great month for crabs, grey mullet and oysters!

Fruits in season September cooking

Liven up your breakfast routine by adding delicious September fruits to the menu – try this cinnamon French toast and plums mixture:

Plum compote:

  • 250ml cranberry juice
  • 100g caster sugar
  • 500g fresh plums, halved and stoned
  • 1 stick of cinnamon

French toast:

  • 2 large eggs
  • 60ml whole milk
  • Half a teaspoon ground cinnamon
  • 1 tablespoon sugar
  • 4 thick slices of bread – slightly stale works best for French toast
  • 2 tablespoons butter

Dissolve the sugar in the cranberry juice in a large, heavy based saucepan, heating gently and stirring regularly. When the sugar has fully dissolved, add the cinnamon stick, bring the heat up so the mixture boils and allow it to simmer away for a few minutes until syrupy. Add the plums and keep cooking gently for about ten minutes. When the plums are soft but still holding their shape, take the pan off the heat, set aside and cover to keep warm.

Make the French toast by whisking together the eggs, milk, sugar and ground cinnamon in a large, flat dish. Soak the bread slices for about two minutes on each side until they soak up all the eggy mixture – be careful that the bread doesn’t fall apart when you remove it from the liquid. Fry the bread in the melted butter for a couple of minutes on each side until golden and no longer soggy – you may need to do this in batches Serve topped with the plum compote.

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