The Greengrocer's Kitchen: Fruit and Nuts by Pete LuckettThe Greengrocer's Kitchen: Fruit and Nuts by Pete Luckett

The Greengrocer's Kitchen: Fruit and Nuts

byPete Luckett

Paperback | March 19, 2009

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Pete Luckett, Canada's Greengrocer, has transformed produce from an ordinary commodity into the jewel of the shopping basket. His newest cookbook is a guide to the seductive pyramids of luscious fruits that shoppers love to fondle but may not have dared to take home.

The Greengrocer's Kitchen: Fruit and Nuts is the key to buying, storing, and preparing those Edenic temptations. It contains over 150 recipes, as well as tips on every page for choosing the most delectable specimens and keeping them in prime condition.

Fruit eaten raw is sublime; cooked, it's ambrosial. With Cape Gooseberries, simply separate the sections of the husk into wings and dip the berries in melted chocolate, or strut your culinary stuff by creating a sensational Pavlova with Passion Fruit Sauce and Cape Gooseberries. Recipes such as Oriental Apricot Glaze for Salmon and Pork Tagine with Prunes and Apples show the glory of fruit in savoury dishes. Tropical Trail Mix, easy enough for children, and elegant Dried Cranberry and Pistachio Biscotti exploit the natural affinity between dried fruit and nuts.

Pete Luckett began his career as a barrow boy in Nottingham, England. After many adventures, he won the 1999 Canadian Federation of Independent Grocers National Gold Award for his flagship market, Pete's Frootique, in Bedford, Nova Scotia.
Title:The Greengrocer's Kitchen: Fruit and NutsFormat:PaperbackDimensions:189 pages, 10 × 8 × 1 inPublished:March 19, 2009Publisher:Goose Lane EditionsLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0864922892

ISBN - 13:9780864922892


Rated 3 out of 5 by from No pictures I love the explanations of how to use the fruit but with no pictures of the fruit I don't know what to look for in the grocery store.
Date published: 2014-12-08


Pete's Tropical ParadiseServes 4This is the sort of dessert that deserves a bit of fanfare. Pull out that Hawaiian shirt from the back of the closet, and put on a little calypso. You're ready to limbo.1 coconut8 finger bananas, peeled4 mangosteens, peeled and segmented2 tsp sugar 10 ml3 Tbsp Cointreau, warmed 40 mlvanilla ice cream, to serveCrack and peel the coconut, reserving the juice. Coarsely grate or shave about 1/2 cup (125 ml) of flesh. Wrap and refrigerate the rest, and enjoy another time.Pour the coconut juice into a skillet, and bring to a simmer. Add the finger bananas, and cook for 5 minutes. Add the mangosteens, and cook for 2 minutes more, until warmed through. By this time the coconut juice should be pretty much absorbed by the fruit. Scatter the shaved coconut over top, sprinkle with sugar, pour the warmed Cointreau over all, and carefully ignite. Serve at once over vanilla ice cream.

Table of Contents

The Greengrocer's Kitchen: Fruit and Nuts
Pete Luckett

Table of contents


1. Curried Apple Soup
2. Apple and Carrot Salad with Walnuts
3. Individual Apple Soufflés
4. Tarte Tatin
5. Butterscotch-Apple Meringues
6. Baked Apples with Biscotti Crunch

1. Honey-Poached Apricots with Saffron
2. Easy Apricot Preserves
3. Oriental Apricot Glaze for Salmon
4. Warm Apricot, Chicken, and Nut Salad

1. Fried Bananas on Cinnamon Toast
2. Baked Bananas with Passion Fruit and Cream
3. Cooling Banana-Coconut Raita
4. Banana and Bacon Chicken Parcels with Lime Sauce
5. Chocolate-Banana Monkey Nut Sticks

1. Maritime Blueberry Grunt
2. Mascarpone Cheesecake with Warm Blueberry Sauce
3. Blueberry and Polenta Crumble Cake
4. Pete's Best Blueberry-Buttermilk Pancakes
5. Blueberry Sauce

1. Breadfruit Salad
2. Sweet Breadfruit Soufflé

Cape Gooseberries
1. Pavlova with Passion Fruit Sauce and Cape Gooseberries
2. Cape Gooseberry and Avocado Salad

1. Carambola and Sweet-Hot Scallop Skewers
2. Carambola Orange Sauce

1. Cherimoya and Cashew Salad
2. Cherimoya and Peach Smoothie

1. Sweet and Sour Cherries
2. Cherry Clafoutis
3. Cherry Crunch
1. Coconut-Cilantro Soup
2. Coconut Sambal
3. Coconut Custard Flan

1. Cranberry Madeira Sauce
2. Lemon Cream and Cranberry Trifle
3. Baked Brie with Confit of Cranberries
4. Fresh Cranberry Stuffing

1. Blackcurrant Betty
2. Crème de Cassis

1. Date-Stuffed Pork Tenderloin
2. Fruit-Stuffed Dates

1. Feijoa Fruit Salsa
2. Minted Feijoas

1. Baked Figs with Gingered Marscapone Cheese
2. Figs and Mandarins Poached in Port
3. Fresh Fig and Apple Chutney

1. Gooseberry Fool
2. Smoked Trout with Gooseberry Sauce

1. Brandied Grapefruit Marmalade
2. Gingered Chicken with Grapefruit Dipping Sauce
3. Pink Grapefruit Slush

1. Grape Vinegar
2. Brie and Grape Crostini
3. Grape, Melon, and Apple Salad

1. Guava Mousse
2. Guava and Chili Glaze

1. Fried Jackfruit

1. Kiwi Smoothie
2. Kiwi, Strawberry, and Goat's Cheese Salad

1. Kumquat-Frangipane Tart
1. Avgolemono
2. Lemon-Fennel Soup with Garlic Croutons
3. Lemon Surprise Cake
4. Lemon Snow
5. Lemon Curd

1. Ceviche
2. Moroccan Pickled Limes
3. Lime and Clove Curd

Loquats (Medlars)
1. Poached Loquats
2. Loquats with Shrimp and Orange Hollandaise

Lychees (langsat / longans)
1. Lychees Stuffed with Cream Cheese and Nuts
2. Pork with Sweet and Hot Lychee Sauce

1. Grilled Swordfish with Caribbean Salsa
2. Mango, Papaya, and Avocado Salad with Lime Vinaigrette
3. Mango and Lemon Curd Tart
4. Magnificent Mango Sauce

1. Pete's Tropical Paradise

1. Prosciutto-Wrapped Melon
2. Warm Lemon Chicken and Melon Salad
3. Canteloupe Sherbet

1. Honey-Poached Nectarines with Pistachios
2. Nectarine Puff

1. Moroccan Orange and Daikon Salad
2. Tangerine and Fennel Slaw
3. Chicken and Clementine Tagine with Fruited Couscous
4. Seville Orange Crème Caramel
5. Orange-Stuffed Crepes with Cointreau and Marmalade Sauce
6. Citrus Mulled Cider

1. Papaya and Lobster Salad
2. Papaya Granita for Grownups (with Vodka)

Passion Fruit
1. Pete's Passionate Trifle
2. Burnt Passion Crème Brulée

1. Grilled Peaches with Blackberries and Mascarpone
2. Peach Chutney
3. Pete's Peach Pie
4. Flambéed Peaches
5. Polka-Dot Peach Crisp

1. Grilled Pear Salad with Bacon and Gorgonzola
2. Brioche with Maple Pears and Almond Custard
3. Five-Spice Pear Preserves
4. Gingered Pear Cake
5. Pears Baked with Marsala and Honeyed Cream

1. Persimmons with Almond Cream
2. Glazed Persimmons

1. Thai Prawn Curry with Pineapples and Chilis
2. Caramelized Pineapple Rings with Rum
3. Pineapple Tansy
4. Pineapple Pilaff

1. Plum Kuchen
2. Plumplings
3. Plum, Orange, and Apple Chutney
4. Duck with Fresh Plum Sauce
5. Chicken and Red Plum Salad

1. Grenadine

1. Candied Pomelo Rind

Prickly Pears
1. Prickly Pear Smoothie

1. Poached Quinces
2. Old Fashioned Quince Jelly

1. Rasberry Gratin
2. Kissel (Swedish Raspberry Soup)
3. Raspberry Vinaigrette
4. A Very English Summer Pudding

1. Gingered Rhubard Compôte
2. Rhubarb Cobbler
3. Rhubarb Sherbet

Sapodilla / White Sapote
1. Sweet Sapote Smoothie

1. Strawberry, Goat's Cheese, and Daikon Salad with Strawberry-Basil Vinaigrette
2. Strawberry-Buttermilk Ice Cream
3. Strawberry Refrigerator Jam
4. Eton Mess
5. Strawberry Soup

1. Poached Tamarillos with Lime and Clove Curd

1. Grilled Fish with Tamarind Glaze

Ugli Fruit
1. Ugli Fruit and J¡cima Salad with Honey-Dijon Vinaigrette

1. Watermelon Ice Pops
2. Watermelon Salsa

Wild Berries
1. Best Berry Scones
2. One-Crust Berry Pie
3. Wildberry Coulis

Dried Fruits and Nuts
1. Fruited Couscous
2. Asian Peanut Noodles
3. Chestnut and Dried Cranberry Stuffing
4. Winter Crock-Pot Compôte
5. Prune and Apple Smoothie
6. Blonde Fruit Cake
7. Bread and Butter Pudding with Whiskyed Fruit
8. Fig and Walnut Bars
9. Cranberry and Pistachio Biscotti
10. Pork Tagine with Prunes and Apples
11. Tropical Trail Mix
12. Crunchy Sweet and Spicy Nuts
13. Raspberry, Cherry, and Pecan Rugelach
14. Nutty Chocolate Brownies
15. Stilton and Walnut Crunchies
16. Hazelnut Scones

Editorial Reviews

"Some people are good cooks and some people are good teachers. Pete Luckett is that rare combination: a good cook who is good at teaching others how to cook . . With this cookbook, you can confidently take on new recipes or new takes on old favourites . . . he has boundless energy when it comes to encouraging people to try new things, and that attitude carries over to this fabulous new book." — Thunder Bay Chronicle Journal