Kawakawa Berries- what can I do with them?

 Kawakawa berries are a unique little fruit that taste a little like rockmelon with a hit of spicy seeds.

You don't really think about Kawkawa berries being Christmasy, but they are. Along with the flowering of the Pohutukawa trees, the sweet abundance of the Linden's, Kawakawa berries also serenade the years' end. I have one little local spot that is easy to access every few days. As long as the fruit is plump you can harvest them while they are still green and they will ripen over the next few days. If you click on the photo below you'll see the progression of the fruit ripening over 48 hours.

I have tried them in all kinds of ways now - in dressings, infused in honey, in various desserts & mixed through strawberries, but this year I have decided that I like them best just as they are.

There are some lovely peaches at our Farmer's market just now- this combo was amazing: Hohepa (local) mozzarella, local honey, good salt, fresh peaches & perfectly ripe Kawakawa berries. Brilliantly balanced & the Kawakawa flavours just shone. Baked peaches with a little maple syrup are also delicious with them.

Dressing with Kawakawa berries, orange or lemon juice, lemon zest, thick natural yoghurt yoghurt, olive oil, honey, salt, pepper.

Add a teaspoon of tomato paste to go with a seafood salad.

Thick natural yoghurt, Mango chutney and plenty of ripe Kawakawa berries, especially if you chew well and get the hit of all the spicy seeds. So good with a curry.

Fairy cheesecakes

All mixed in with Mascarpone.

Kawkawa berries are lovely with chocolate too. They can even be dipped in chocolate if you like.

Katie X

Smoky Haw Sauce

Hawthorn is one of our favourite wild foods and is also a beautiful medicine and tonic for the heart. The berries, also known as haws, are ripe & ready to harvest through late March & the month of April. Some say that they taste sweeter after a frost, but if I'd followed that advice in one spot last year, I would have lost the lot to the pukekos!

We gathered these haws (below) up the Esk valley in Hawke's Bay last week and they are just perfect. Thanks to Abby @ Earthly Pearls and her wonderful hawthorn post and recipe for smoky haw sauce we have been able to get the hang of making our own sauce and it's totally worth the effort.

Haws are not something that you can pick in a hurry and since the plants have long thorns, are frequently found on steep hillsides and the fruit is quite small, we find that we come home with a very manageable amount of fruit with each picking.

Firstly, we sit for a few minutes at a time gently pulling off the berries and discarding as many stalks as possible & any leaves.

We both love this therapeutic process.

Next, wash the berries well and drain in a colander.

Put in to a pot that matches the amount of berries that you have and just barely cover with a mix of half water and half good apple cider vinegar.

I like to leave them to soak in the vinegar for an hour or two, or even overnight.

Then, turn on the heat & gently bring them to the boil. Simmer for around half an hour until the colour has gone out of the fruit and they have become soft.

Pour the liquid in to a jug and push the cooked berries through a coarse sieve or colander.

Using a potato masher is quite handy for squishing everything up and then we take turns working the soft stuff through the sieve until all we have left is some fibre and the little stones from inside the fruit or we've had enough- which ever comes first. Adding some of the liquid every now again also helps to get the pulp through to the other side.

Carefully scrape the goodness from the back side of the sieve as best you can & then discard the seeds that remain.

Pop the sieved hawthorn back in to the pot with any left over liquid.

This is not a strict recipe- just a general take it as it comes arrangement so, say to 

~ 3 cups of pulp I then add around a cup of raw sugar (or you could use honey)

~ 1/2 tsp of good salt, some ground black pepper

~ 1 large tsp of smoked paprika 

~ 1/2 tsp of chipotle powder (don't worry if you don't have any but it really is amazing)

Simmer all these bits and pieces together for perhaps 15- 20 minutes until thick and smooth.

Check the seasonings and balance and add more salt, sugar or spice to taste.

Pour in to sterilised jars or bottles.

No idea if it keeps well as we ate it all before we could find out!

Here is another plain version with measurements:

1. 500g of hawthorn berries.
2. 300ml of cider vinegar.
3. 300ml of water.
4. 170g of sugar.
5. 1/2 tsp salt.
6. freshly ground black pepper.

Potacchio Sauce

 This has become my most favourite sauce of all time. Almost not even worth the write down it's so simple. You could even be forgiven for thinking that it is just any old pasta sauce but you would be quite wrong! This sauce is magical!
The secret ingredients: lemon zest & rosemary.
True lemons like lisbon or villa franca give the best lemony result by far in any dish, so if you can get them or grow them do.

Gently heat the zest of a lemon
 with a tbsp of finely chopped rosemary in a tbsp of good olive oil.
Add a can of tomatoes. (chopped is good or any of the variations we have here)
good salt,
lots of freshly ground black pepper & a tsp of raw sugar.
Simmer together for about 20 mins until thickened & fragrant.

You can add garlic if you like & some tomato paste gives a richer redder result, either way this sauce is divine & so useful. Try it & you'll see.
If you're really keen make the pasta too. Click here for Matt's how to.
Or here:

Katie