Fresh Fruit Recipes

Fresh wild blueberries, New Brunswick Canada

In New Brunswick you’ll find many local farms, farmers markets and roadside stands that provide a bounty of fresh fruit throughout the summer. Browse colourful selections or pick your own, and try these delicious recipes for a taste of summer at its best!

  • Angelic White Cake

    2 cups (500 ml) white flour
    ½ tsp. (3 ml) salt
    2 tsp.  (30 ml) cream of tartar
    1 tsp. (5 ml) baking soda
    ½ cup (125 ml) butter (room temperature)
    1 cup (250 ml) milk
    2 eggs
    1 cup (250 ml) white sugar
    1 tsp. (5 ml) vanilla

    Sift flower, sugar, salt, cream of tartar and baking soda together in a deep bowl.

    Cut in butter.

    When well blended add milk, vanilla and eggs.

    Beat well until mixture is smooth about 5 minutes.

    Pour into a greased and floured 8” x 8” baking dish and bake for 20-25 minutes on 400◦F (200◦C).

    Let cool for 5 minutes and then remove from pan and cool.

    Frost once cooled if desired.

  • Cranberry Pie

    Source: Marielle Cormier-Boudreau and Melvin Gallant, A Taste of Acadie, Goose Lane Editions.

    2 cups (500 ml) cranberries
    ¼ cup (50 ml) water
    ¾ cup + 2 Tbsp. (175 ml + 30 ml) sugar
    1 egg, beaten
    1 Tbsp. (15 ml) butter
    1 pie crust (see recipe below)
    1 cup (250 ml) cream, whipped if desired

    Put the cranberries in a large pot with the water and sugar. Bring the water to a boil and simmer for about 15 minutes. Allow the mixture to cool, and add the beaten egg and butter.

    Bake the bottom layer of the pie shell at 400◦F (200◦C) for 10 minutes. Remove the crust from the oven and allow it to cool. Once it has cooled, fill the pie crust with the cranberry mixture.

    Return the pie to the oven and bake for another 35-40 minutes at 350◦F (180◦C).

    Serve with fresh or whipped cream.

    Variation: This pie may be covered with woven strips of pastry dough, according to an old Acadian tradition. To vary the taste, 1 tsp. (5 ml) of vanilla may also be added to the cranberries.

  • Pie Crust

    2 cups (500 ml) flour
    ½ tsp. (2 ml) baking powder
    1 tsp. (5 ml) salt
    ¾ cup (175 ml) lard
    ½ cup + 2 Tbsp. (125 ml + 30 ml) cold water

    Sift the dry ingredients together. Cut the lard into the flour mixture, using a knife or two forks, taking care not to handle the dough directly with your hands. Continue to work the dough until the lard resembles small peas.

    Gradually add the water working the dough as little as possible.

    When the dough has reached the desired consistency, put it in a cool place for 20 minutes. Roll the dough until it is fairly thin (about 1/8 inch (3 mm) thick). Place in a pie plate, fill with fruit or berries and bake at 400◦F (200◦C) for 20-30 minutes.

    This recipe makes enough pastry for one large double-crusted pie.

  • Mile High Strawberry Shortcake

    Source:  Karen Powell, Taste of New Brunswick, Recipes from our kitchens.

    4 cups (1 litre) cleaned strawberries*
    ½ cup (125 ml) maraschino cherry juice
    ¼ cup (50 ml) whipping cream
    1 recipe white cake (see below)
    1 cup (250 ml) sweetened condensed milk
    1 cup (250 ml) cream whipped
    ½ cup (125 ml) icing sugar

    Take 2 cups (500 ml) of the berries and chop lightly, add sweetened condensed milk. Stir and place in air tight container overnight in the fridge.

    Slice the remaining 2 cups (500 ml) of berries and set aside.

    Fold icing sugar into whipping cream and beat until stiff peaked. Set aside.

    Take cake and cut it in half, scoop out the centre of the bottom half so as to make a bowl.

    Place 1 cup (250 ml) of berry-milk mixture into the hole you created in the bottom layer. Add 1 cup (250 ml) sliced berries on top.

    Spread the whipping cream mixture over top of the berries. Replace the top half of the cake.

    Using the last 2 cups (500 ml) of berries, spread all over cake and around the side of the decoration.

    Serve with whipped cream or ice cream.

    *Try mixing the fruit, like strawberries & raspberries, crushed cranberry jelly & raspberries, blueberries, etc.

  • Summertime Raspberry Vinaigrette

    Source:  Karen Powell, Taste of New Brunswick, Recipes from our kitchens.

    4 cups (1 litre) white wine vinegar
    2 cups (500 ml) fresh or frozen raspberries
    1 grated rind of whole lemon
    1 tsp. (5 ml) whole black peppercorns

    Bring all of the above ingredients to a boil. Let boil for 10 minutes over medium heat.

    Cool, strain and bottle.

    Strain by placing a double layer of cheese cloth in a strainer. Pour the mixture through. This will collect all the loose particles to produce a clear liquid.

    Bottle in an airtight container, keep refrigerated.

    Hint:  Serve over salad or in place of vinegar in another recipe.