“McDermott gets a gold star for including mayhaws in Fruit. . . . [A] delightful little volume.”—Wendell Brock, Atlanta Journal-Constitution
“Reinterpret[s] the region’s indigenous fruits, such as strawberries and mayhaws, as well as non-native fruits often found in Southern kitchens, like figs and peaches. . . . Prompt[s] readers to think outside the box (or should we say bushel?)” — Chapel Hill Magazine
“McDermott’s book opened up my appreciation of southern fruits to many others.” — Myrtle Beach Sun News
“Transform[s] a dozen different signature state produce items into 54 unique recipes.” — Wilmington Star News
"[This] juicy book showcases fruit in both sweet and savory recipes. . . . Prompt[s] readers to think outside the box (or should we say bushel?) — Taste 2017 Food Guide
“While the book is understandable desert-heavy, with enchanting recipes for Old-Time Persimmon pudding and Fresh peach Fritters, it also features savory recipes that leverage fruit’s natural sweetness.” — FLAVORS
“Fruit covers a lot of ground in its 163 pages, in that the South is blessed with plenty of sweet stuff growing on bushes and trees.” — Winston-Salem Journal
“A sharp collection of slim, single-subject volumes exploring Southern food.”—New York Times
“What a fine example of the wit, wisdom, and culinary prowess that have kept Nancie McDermott in demand as a cooking instructor and cookbook author! It is high time that Fruit is out in the world—pleasurable, inspirational, and informative, it is a wonderful addition to the beloved Savor the South cookbook collection.”—Martha Foose, author of Screen Doors and Sweet Tea
“Fruit heralds a dozen of the South’s most prized fruits and presents many fabulous ways to put them to use in the kitchen. Nancie McDermott’s enthusiasm is infectious and will have readers running to farmers’ markets in search of fresh muscadines and combing riverbanks for the elusive mayhaw. The recipes offer plenty of variety and the excitement of using an old ingredient in a new way.” —April McGreger, author of Sweet Potatoes and founder-chef of Farmer’s Daughter
