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Best Sellers
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Best Sellers

Best Sellers

Apple Norfolk Royal Russet

Apple Norfolk Royal Russet

Attractive fruit with a mottled red and russet effect, really good flavour. This one is my favourite of all apples.

Ripens September. Pollination group 4.
find out more

Grape Strawberry

Grape Strawberry

£10.50

Red to dark-red berries, ripens best on a wall or warm spot, usually October. A good vine for growing up a Pergola, leaves very attractive and disease resistant. Grapes have a distinct 'strawberry flavour' which will carry through to the wine also.
find out more

Apple Red Falstaff.- Rootstock M106

Apple Red Falstaff.- Rootstock M106

Fig White Marseilles

Fig White Marseilles

£14.50

(White Naples. Figue Blanche, etc.) Large almost round fruit, slightly ribbed. Pale green to yellow/white when mature. Translucent flesh which is sweet, one of the best garden varieties
Excellent in pots in any situation, when kept in a greenhouse you can get two crops per year.
find out more

Quince Vranja

Quince Vranja

Large Golden yellow fruit. White flowers, an old favourite, a fairly vigorous tree will grow to 12ft or so depending on soil type.
find out more

Crab Apple Pink Glow.Rootstock mm27

 

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Alcoholic fruit and drink.

Fruity Creations Recipies > Alcoholic fruit and drink.
Brandied Grapes

Ideal for when the crop is too big to eat all of them.

Just ripe grapes are best, do not use any damaged ones, make sure all stalks are removed.
Use a jar large enough to contain your grapes, first dust the inside with sugar.
Prick the skin on each grape with a pin and place them in the jar , filling the jar in layers alternately grapes and sugar until you have nearly reached the top.
Pour in sufficient Brandy to cover the grapes , seal the jar, label it and place in a cool store for a few months.
Serve on home made ice cream or as an apperatif .

Quince Brandy or Ratafia

70cl bottle of brandy.
2 sliced quinces,
2 star anise - or - for a different flavour use grated ginger and mace.
1 cinnamon stick.

Add all the ingredients into a jar with 1 inch of sugar in the bottom. Seal the top.
Put away in a cupboard or cellar for 3-4 months, the longer the better. I managed to forget a bottle in the cellar for five years ! Nectar to a starving bee !

Sloe Gin



To make 1 litre.
Approx 400g sloes. Prick these with a pin to let the flavour out before bottling. Some suggest freezing to crack the skin which can work also.
150g white sugar.
Gin. Any make will do, about 500ml will fill the bottle to near the top, nb, allow an air space to let the fruit move when you turn it.

All you need do now is to turn the bottle when you remember to dissolve the sugar and stir the sloes a bit . Leave for approx 3-6 months then decant the liquor and remove the fruit.


Damson Gin



To make 1¼ pints;
Damsons - 450g (1 lb), stalks removed
Sugar - 60g (2 oz)
Gin – 70cl (1¼ pints)

1 gall. Demijohn or large open top bottle / jar.
Nylon coffee filter or muslin cloth.

Wash the damsons & freeze, this causes the skins of the fruit to split removing the need to prick the fruit.

Shake bottle daily for the first two weeks, and then every week for the remaining period.
Keep for a minimum of 3 months. This should produce a deeply coloured rich & fruity liquor. After 3 or 4 months, strain the liquor through the coffee filter or muslin cloth to remove any damson residue. Bottle and store in a cool dry place until required.
Serve the fruit with cream or ice-cream, it makes a desert suited to those who enjoy the drink. A word of caution, the fruit is equal in strength to the damson gin!


Fruity Creations Recipies |  Alcoholic fruit and drink.

 

  
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