FRUIT TIPS RECIPES

Steps:

• 1. Chop up all the fruit, discarding any stones.
  2. Place the fruit in a pan. If using rhubarb, peel the ginger and finely grate it into the pan. Add the sugar – I usually add 3 heaped teaspoons to rhubarb and 2 heaped teaspoons to any other fruit, but just taste as you go along and add more if you think it needs it (please be careful when tasting as it gets really hot). Add 2 tablespoons of water and cook on a medium heat with the lid on.
  3. Once the fruit has softened, remove the lid and let the liquid reduce – you want to end up with a fairly thick consistency.
  4. Serve over cereal, yoghurt, pancakes, granola, muesli or even with roast pork!

Steps:

• 1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: the fruit weight is for trimmed, prepped fruit.
  2. Chop up all your fruit into similar-sized pieces (no smaller than a strawberry), peeling and coring as necessary, and removing any stones. Leave berries and grapes whole (if using).
  3. Place the fruit and water in a suitably sized pan on a medium heat.
  4. Bring to the boil, then cover and cook until the fruit is soft and the liquid has reduced, stirring occasionally – you want to end up with a fairly thick consistency.
  5. Have a taste and add a little sugar if needed.
  6. Remove from the heat and roughly mash with a potato masher.
  7. Cover and leave to cool a little. Enjoy warm, at room temperature or chilled.