I have a question about fruits of the time and how I may get them or as much as I hate to say it apporimate them.The Medieval Kitchen
Recipes from France and Italy
mentions to serve fresh fruits and wine to prepare the stomach for the meal to follow.
I was hoping to glean some info from this most knowledgeable group.
I was hoping to serve strawberries, apples, pears, figs, and some sort of mellons,as well as grapes. Since I am providing for about 30 people I need a source or moden approximation that is not going to financially drain me.
I would also like to serve oranges at the head table. Several sources mention that the oranges of the time were the bitter type. Are there any other types that can be consumed? Are the Seville oranges a good substitute?
Please help.
Steve