'Ripe and ready' fruit? It's a big con

If you ask me I believe that, as a nation, we need to sit down and decide what we think about "ripe and ready" fruit as sold by the supermarkets at a premium. You may consider this a trivial matter. You may say there are more important things happening in the world. You may even add: "I'm a busy person and do not have time for this. I'm going to turn to the stock market reports and then shout: 'SELL COPPER!' at somebody". Which is fair enough, but if I had to reply I would reply with this: "Do you really want to be the sort of person who sells copper while all manner of soft fruits are running circles round you, and having the last laugh? Do you?"

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Beetroot and feta salad

Serves 1

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The past decade has seen a boom in luxury lodges that put you closer to the beasts. Jeremy Laurance tries a break to the bush and beach in Tanzania
{1} FRUIT TRAY<br/>
Make the fruit the centre of
attention with a dimpled tray
made to order by ceramic artist Joanna Howells. Choose from a restrained speckled parchment finish or go crazy with a tray in
iridescent sky blue.<br/>
£85, notonthehighstreet.com

The 10 best fruit bowls

Eating healthily is more appealing when the food is displayed beautifully. So arrange your apples and pears in one of these elegant table-top pieces.

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Dried-fruit compote

This recipe is Persian in origin and was given to me by my friend Greg Malouf.Found in his beautiful book Saraban (Hardie Grant Books, £30), it is the perfect way to eat fruit when not in season. All the dried fruit used in this recipe should be fairly easy to find in Middle Eastern stores or any good health-food shop or delicatessen.

Blood oranges and Medjool dates

Serves 6
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