Let’s talk about one of the most satisfying ways to spend a sunny Dutch afternoon: picking your own fruit. You’ve probably seen those charming farms dotting the countryside, with rows of apple trees, strawberry patches, or maybe even a plum orchard that looks like it belongs in a painting. Yes, my friend, you can march right in, grab a basket, and become a fruit-picking pro.
The Joy of the Pick
There is something delightful about walking into a field and personally selecting your fruit. Here you are the boss. You scan the branches like a hawk, looking for the berry that’s so ripe it almost falls into your hand. With apples and pears, lift the fruit and give it a gentle twist rather than pulling, so you don’t damage the branch; ripe plums come off with a gentle twist or roll between your fingers. Plums are in season from July to September, pears from August to September and apples from August to October, depending on the variety. Go with your kids, your partner, or a group of friends—just make sure to establish a “one for the basket, one for the mouth” rule early on. It keeps the peace.
Take your time. Compare the color of two apples. This is not just shopping; it’s a tiny adventure.
Now You’re Home… What to Do?
The pile of fruit on your kitchen counter is glorious, but it won’t last forever. Wash it just before eating, not before storing. Apples keep for 1–4 weeks in a cool cellar or the fridge; pears and plums can ripen at room temperature and then last another 3–5 days in the fridge.
Now, let’s get cooking.
Recipe 1: Rustic Dutch Apple Plaatkoek (Sheet Cake) You need: 2 cups self-rising flour, 1/2 cup cold butter, 1/3 cup sugar + 2 tbsp for topping, 1 egg, a splash of milk, and about 4 picked apples (peeled, sliced thin). How: Rub the butter into the flour until crumbly. Mix in 1/3 cup sugar, egg, and a tiny splash of milk to form a dough. Press it into a greased baking tray. Fan the apple slices over the dough. Sprinkle with cinnamon and the extra 2 tbsp sugar. Bake at 180°C (350°F) for 25-30 minutes, until golden. Eat warm with cream. You will be a hero.
Recipe 2: Quick Plum & Rosemary Skillet Chicken You need: 4 chicken thighs, a handful of plums (halved, pitted), 2 sprigs fresh rosemary, 1 tbsp honey, salt, pepper. How: Season chicken and sear it skin-side down in an oven-safe skillet until golden. Flip, add plums and rosemary around the chicken. Drizzle honey over everything. Bake at 200°C (400°F) for 20 minutes. The plums soften into a sweet-tart glaze. Serve with rice or crusty bread. Dinner in 30 minutes, no fancy skills required.
Go on. Find a farm. Pick until your fingers stain. Then come home and feast.