RecipesThis Recipe is the Pits and How To Use Them

This Recipe is the Pits and How To Use Them

Make your summer fruits with pits stretch farther. Bravetart shares how to make flavored infusions with the pits from peaches, apricots, cherries and plums to add to cakes, sorbet, panna cotta, ice cream or even steel cut oats. Once you have steeped the pits she then tells you how to make use of the kernels from inside the pits and no they won’t posion you because the cooking process kills the amygdalin in them. Fruits are expensive, get the most out of them. Great info.

photo credit
photo credit   


Paige Raymond
Paige Raymond
Raised in rural Montana and educated in Mechanical Engineering and Sustainable Development, Paige Raymond combines a practical mindset with a passion for self-reliance and sustainability. With expertise ranging from mechanical solutions and food preservation to emergency preparedness and renewable energy, Paige is a proud author with more than 5000 published articles.

Subscribe Today


Get unlimited access to our EXCLUSIVE Content and our archive of subscriber stories.

Exclusive content

Latest articles

Popular Articles

More articles