The Fruit Forager's Companion

Half of the fruit that grows in yards and public spaces is never picked or eaten. Citrus trees are burdened with misshapen lemons, berries grow in tangled thickets on the roadside, and the crooked rows of abandoned orchards fill with fallen apples. At the same time, people yearn for an emotional connection that’s lacking in bland grocery store bananas and tasteless melons.

The Fruit Forager’s Companion is a how-to guide with nearly 100 recipes devoted to the secret, sweet bounty just outside our front doors and ripe for the taking, from familiar apples and oranges to lesser-known pawpaws and mayhaws. Sara Bir—a seasoned chef, gardener, and forager—primes readers on foraging basics and demonstrates gathering and growing techniques. Bir presents a suite of recipes including Meyer lemon kimchi, habanero crabapple jelly, pawpaw lemon curd, and fermented cranberry relish.

While foraging is a recent cultural phenomenon, it has been practiced since before written history. Bir reconnects readers with their lost culinary heritage and wild abundance. Once the foraging mindset takes control, a new culinary world hiding in plain sight reveals itself. Written in a witty and welcoming style, The Fruit Forager’s Companion is a must-have for seekers of both flavor and fun.