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

23 different fruits from acorns to lingonberries are presented here, all of which can be collected and used. Some are well known, others are more unknown. A single fruit, buckthorn (goji berry) has long been considered poisonous, but is now released for regular food use.

The new Nordic cuisine has inspired to get to know nature's plants again and use them in food. Fruit in particular is something we can all help to collect, eat and preserve.

Here you will find recipes for e.g. acorn cookies, juniper mustard, hazelnut cream, hot sea buckthorn juice with spices, sea buckthorn jelly, abild wreaths, mirabelle chutney, lingonberry buns, slåen apple jelly, forest strawberry meringue, etc.

The author Bente Halkjær is a horticulturist, writer and a keen collector of the fruits of nature.

Kirsten Tind is responsible for the beautiful and precise drawings, and Kira Brandt has provided the wonderful food photos.