Koustrup's small whites - Edible wild fruits

Nature abounds with edible fruits – especially in late summer and autumn.

Here, 23 different fruits, from acorns to lingonberries, are presented, all of which can be gathered and used. Some are well known, while others are less familiar. One fruit, boxthorn (goji berry), was long considered poisonous but has now been approved for general culinary use.

New Nordic cuisine has inspired us to rediscover nature’s plants and use them in cooking.  Fruits in particular are something we can all help gather, eat and preserve.

Here you will find recipes for acorn cookies, juniper mustard, hazelnut cream, hot spiced sea buckthorn juice, hawthorn berry jelly, crab apple rings, mirabelle chutney, lingonberry buns, sloe and apple jelly, wild strawberry meringue and much more.

The author, Bente Halkjær, is a horticulturist, writer and avid forager of wild fruits.

Kirsten Tind created the beautiful, precise illustrations, and Kira Brandt provided the delightful food photography.