Greenmarkets and grocery stores are full of tempting fruit at this time of year, but the cherries, berries and peaches can look so appetizing that you buy more than you need. A recent piece in Food and Wine on chefs’ thriftiness intersects nicely with a new invention available at Williams Sonoma. Chef Matthew Accarrino of SPQR in San Francisco makes cocktails with bruised fruit, but you could forgo the effort in favor of this Zoku Quick Pop Maker. In seven minutes it freezes whatever fruit concoction you throw in there. Strawberries and sweetened cream would make a particularly appetizing creation.
Zoku Quick Pop Maker, $49.95 at Williams Sonoma.