peach

the best fruit parfait in okayama

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Okayama AKA the ‘Sunny Land’ is known for its delicious fruit and in particular, its white peaches. The folk tale of Momotaro, a boy born from a peach who became a warrior, originated in this region. Here, as well as actual whole fruits, an extensive variety of fruit (in particular peach and grape) products are on offer. These include, fruit jams, fruit chocolate, fruit jello-like desserts, fruit tea and even fruit curry! Not sure how I feel about the latter but hey! We ought to give everything a go, right? Perhaps most popular of all fruity products though, are Okayama’s fruit parfaits. These as you can imagine, can be seriously good and are often served with a combination of cream/ice-cream/sponge cake and oddly, corn-flakes – go figure? And range anywhere from 600YEN to a whopping 2200YEN.

So, where is the BEST fruit parfait in Okayama you say? Kurashiki Momoko is my answer (In Kurashiki – well, duh). Kurashiki Momoko is a farm direct outlet located in the Historical Quarter of Kurashiki, run by the Okayama Prefecture Vegetables and Fruits Sales Group. The two-story building is a retail space on the ground floor and an adorable wooden furniture fitted café, on the second. You know a place knows their shizzle when there’s a line out the door!

One of the most popular items on their menu is the fruit parfait, which is available only during the peach season. Fruit options include: peach (well, of course), grape, fig, pear and mixed fruit. They are generously proportioned (especially the 22000Yen one) and seriously GOOD – I mean look at that picture! The café also serves smoothies, gelatos and other cakes/sweets as well as a range of edible souvenirs, all made with locally grown Okayama fruit.

We ordered the fig and pear parfaits and ohhh boy.

However; I do have one tiny complaint though. When we finally reached the counter, after having waited our turn like civil folk, we were escorted all the way to the back of the line again! What had happened is that the shop assistant had assumed (as unfortunately often happens here – sorrynotsorry) that the foreigners had pushed in line. Thanks to a lovely Japanese woman (who with her family had been waiting behind us all along) speaking up, we were apologised to and escorted to the front again. Here’s hoping you won’t have the same experience – A minor glinch compared to the epic sequel, though!

i got 99 problems but a peach aint one

My lovely friend Paige and I went peach picking today! And goodness were they delicious. I wish you could all taste how juicy and sweet these peaches were! No wonder they’re so expensive! They’re taken the utmost care of and they’re Ginormous!
If you’re in/around Okayama be sure to try one or four (yes I ate FOUR) for yourself. But where you ask? Nishiyama Farm, I say!

PS this is the very first time I’ve posted a picture of myself here. So, just prepare yourself you know, before you know it i’ll be hashtag outfitoftheday-ing all over the place.

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ATTENTION BOYS, this works better than flowers.

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Flowers are so last year! (Shush! I know you see right through me; I’m actually dying for a fu***ing bouquet.) BUT, a fancy blueberry, peach and basil crumble?! Now, that’s next level romantic shit. If the way to a man’s heart is via his stomach… than the way to a womans’ is through her sweet-tooth? Let’s all just pretend that made sense… Anywho…this crumble is so freakin’ easy to prepare that I dare say, even a male specimen can make it. Let’s break it down to three simple steps (no multitasking required, promise).

filling:
2 cups fresh or frozen blueberries
2-3 ripe peaches (stoned and sliced)
handful of basil leaves (washed – don’t be disgusting)
juice of one lemon

crumble:
1 cup almond meal (a fancy name for ground almonds)
1/2 cup chopped nuts (I used almond but if you’re looking for that extra sumthin’ sumthin’ I’d use hazelnut or even better; macadamia)
1/4 cup coconut oil (melted)
1 tbsp cinnamon
2 heaped tbsp honey (don’t be stinge)

1. combine all of the filling ingredients in a medium sized bowl then toss to combine.

2.place fruity deliciousness in an OVENPROOF dish… unless you’ve prepared a firefighter’s outfit… in which case, use a piece of paper.

3.Using a fork, combine the crumble ingredients in a small bowl then assemble on top of fruit mixture.

Bake for 30ish minutes or until nice and golden.

Serve with plain yoghurt, ice-cream or whipped cream (oh yeah!).

*gluten-free
*dairy-free
*vegan
*refined-sugar free

Healthy Upside-Down Peach Cake

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Mama bought organic peaches from a local orchard yesterday…
So, I made myself a healthy upside-down peach cake, naturally.

2 tbsp coconut oil
2 tbsp honey
1/4 cup milk (I used almond)
3 big and ripe peaches (stoned and sliced into wedges)

3 free-range eggs
1/4 cup plain yoghurt (use coyo if dairy-free)
1/4 cup oil (I used coconut but any variety is fine)
2 cups almond meal
1/2 cup wholemeal flour (use GF if GF, well duh)
1 cup coconut sugar
1 tsp cinnamon
1 tsp ground ginger
1 tsp baking soda

Preheat oven to 160 C

Melt 2 tbsp coconut oil in a small saucepan over medium heat

Add the honey and milk. Stir, then let bubble and boil for about 6-8 minutes.

Remove from heat and stir vigourously. If the heavens are on your side, a fragrantly smooth caramel sauce shall appear.

Pour caramel sauce into the base of your cake tin (a springform cake tin is most ideal), then top with peach wedges.

In a food processor, mix all other cake ingredient until smooth.

Spoon cake batter over peaches then level.

Bake for 30-35 minutes or until the fork comes out clean.

When ready, stand in tin for 10 minutes (no more, no less) before inverting on to a plate.

Serve with cream, ice-cream, yoghurt or gobble as is.

*gluten-free
*dairy-free
*refined-sugar free