Every year around bottling time we have discussion, even some arguments about whether fruit is actually ripe enough to harvest and bottle.With pears it’s easy as there is a definite way to tell – cut a pear in half and the pips are black and you hold one half by the stalk and place the other half against it there needs to be enough sugar ‘syrup’ for the halves to hold stuck together. Last year we experimented with bottling pears leaving the skin on ‘clean’ fruit. It works well and saves a lot of peeling.
Here’s a salad inspired by Jamie Oliver that we enjoy as summer is fading:
4 good-size beetroot peeled and grated
3 ripe pears cut into small cubes or matchsticks
Small handful of fresh mint chopped
200g feta cheese
2 Tbsp sunflower seeds or walnuts
handful rocket or baby spinach
Lemon Oil Dressing
3 Tbsp fresh lemon juice (or your favourite vinegar)
9 Tbsp extra virgin olive oil
Salt and pepper to taste
- Keep beetroot and pear in separate bowls and add approximately half the dressing to each. Toss to mix in the dressing well.
- Mix the mint through the pears. Combine the beetroot and pear with a light hand and arrange on a serving platter.
- Sprinkle with feta cheese and nuts or seeds.
Note: A lovely option is to serve it on a bed of rocket or baby spinach.