The first time you tasted fruit curd, it was most likely made with lemons or perhaps limes. But as I explain this week in my Twice as Tasty column for the Flathead Beacon, it can be made with a range of berries and other fruits—a big advantage if you don’t have access to backyard citrus but do grow or live in an area where berry crops are popular. Plus, you can make berry curd with frozen fruit.

Raspberries are my personal favorite for berry curd, but I’ve made it with everything from strawberries to gooseberries and huckleberries. Rhubarb Curd is another delicious variation this time of year. I get the best texture by using just egg yolks in the curd, so when I developed a recipe for Gingerbread Pancakes, one of my preferred pairings for fruit curd, I used the remaining egg whites in the pancake batter.

Learn more about fruit curds and get the complete recipe for Your Choice Berry Curd in my column.

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Twice as Tasty

With a batch of berry curd in the fridge or freezer, it’s tempting to spread it on everything from pancakes to freshly baked biscuits and toasted sourdough bread. Fruit curds are equally delicious as the filling layer for stacked Chocolate Pudding Cake.

Here are just a few recipes on the blog that I make to serve with fruit curd. You can find more in the recipe index.

• Sourdough Power Waffles
• Sourdough Brioche Loaves
• Zucchini Bread with Sesame Seeds
• Sourdough–Yogurt Pancakes
• Huckleberry and Cheese Crepes
• Dutch Baby

I particularly love to sprinkle tangy homemade farmer’s cheese over rich fruit curd slathered on baked goods. Learn more about how to make this cheese, step by step, in this blog post.

Want more Twice as Tasty recipes? Get my books! Click here to order a personally signed, packaged, and shipped copy of The Complete Guide to Pickling directly from me. I also share tasty ways to use pickles in The Pickled Picnic; it’s only available here.