Updated: Oct 9, 2019
Where do you start with the joy of summer fruits? Peaches, plums, nectarines, berries... It is all like a party in your mouth. However, as we all well know, sometimes the fruit bruises easily, you loose some home-grown crop to bird pecks and fruit dropping on the ground as well as "bargain bags" found at the local markets... All perfect for stewing.
According to Ayurvedic philosophy, fruit or food in general, is more easily digested when it is cooked and fruit should be eaten in-between meals preferably individually to any other food (in particular, proteins and dairy). Contrary to popular practice, fruit with dairy products like yoghurt or ice-cream causes a build of toxins within the body. Hence why this recipe is awesome as it is beautifully flavoured with spices and can be eaten hot or cold as a snack throughout the day. Soft, bruised or damaged fruit makes for a great stew so cut it all up and experiment with the fruits and flavours you try.
WHAT YOU WILL NEED
1-2 kg of organic summer fruit roughly sliced/cut (peaches, plums, blackberries, nectarines or anything else that tickles your fancy. Apples and pears in other months are always a winner)
Enough water to cover the fruit
A few teaspoons of jaggery (fruit has a beautiful sweetness, so add jaggery only if you feel the fruit is too sour)
1 teaspoon of cardamom powder and cinnamon powder
1/2 teaspoon of ginger powder
Optional: a handful of raisins
Over a low-medium heat, place a deep sided pan filled with the fruit and just enough water to cover it.
As the fruit and water begins to warm add the jaggery, the spices and raisins.
Stir gently and bring to a simmer until fruit is soft or cooked to your liking.
Serve either warm and cold. Just be mindful of the occasional plum pip that may have snuck through the preparation process!
With light and love,