A Feast of Fruits covers everything from apples to watermelon. Making use of fresh fruit at every point in the meal, Elizabeth Riely offers recipes for drinks, appetizers, soups, salads, side dishes, and preserves as well as desserts. The book is organized by fruit for easy reference, and for each entry there is a general introduction to the particular fruit, including facts and anecdotes, plus how to select each fruit at its peak, how to store it, and what it combines best with.