Fruit for Dinner Abra Beren’s latest cookbook, Pulp, is like having dinner with a close friend. It’s tender, generous, invigorating. In it, the acclaimed Granor Farm chef pays homage to Michigan’s fruit producers, with a special nod to Leelanau County, where Berens spent eight years cooking and farming at Bare Knuckle Farm in Northport, which she co--founded in 2009. “Fruit is inextricable from my cooking,” she writes. “It shows up in dessert, yes, but, maybe more interestingly, throughout the meal … It’s possible there is so much fruit in my cooking because I’m from Michigan. The mitten state is the second--most agriculturally diverse state in the union, due in large part to the tremendous amount of fruit we grow.”
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Here, Berens shares a few of her favorite dinner recipes featuring August’s abundant apricots and melons.
Recipes by Abra Berens / Photos by EE Berger
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