An unquenchable passion has caused nutritionist Patricia Wilson to scour the Island in search of exotic fruits.

And the result of her quest is a new book 'Bermuda — Fruit Lover's Companion with Recipes. A Botanical Guide to Bermuda's Exotic Fruits'.

"I have always loved the flowers and trees, particularly fruit," she said. "Whatever the birds had eaten I explored more to see whether it was fit for human consumption."

Mrs. Wilson started working on her fruit book about four years ago. It started out as just a picture book, but grew to include recipes and scientific information such as proper botanical names and pronunciation.

"It really started years ago when I picked fruit from the trees photographed in the book," she said. "I have watched the trees grow over the years.

"Then I decided I wanted to explore more about the exotic fruits that Bermuda can grow."

Many of the fruits in the book aren't usually thought about as fruits of Bermuda, such as apples and nectarines.

"The most exciting fruits I have in the book are apples," said Mrs. Wilson. "They can grow here."

But she said out of all the fruits she has tried to grow in containers, the apple has proved to be the biggest challenge.

"I have tried many times," she said. "You have to have the exact environment around it. It requires a little bit of shade and a little bit of sun and moist soil."

One variety of apple in her book is the Kai apple.

"It has pulp-like flesh," said Mrs. Wilson. "It is acidic. It resembles an apricot in terms of feel and taste. I found it to be very nice once I used it in a patty."

One of the less difficult plants she is growing in a container is a mango tree.

"I find that some things grow more in different parishes," she said. "The largest mango tree is in Paget at the Botanical Gardens."

Mrs. Wilson admitted that in her case, the apple really doesn't fall far from the tree.

Much of the inspiration for the book comes from her late grandmother Iris C. Simmons.

"In the kitchen she could prepare a tasty meal from almost nothing, easily turning dried peas or beans into a mouth watering delicacy or plain ordinary rice or vegetables into gourmet cuisine. Outside she could turn the smallest space into a beautiful edible garden.

"My grandmother's example was one not easily replicated. She had a passion for the wonderful things produced from the Earth."

Mrs. Wilson is a self-taught digital photographer. She has sold many of her photographs at Harbour Nights, and other events. In 2007, she won a third place award from the Butterfield Bank Arts Festival at Masterworks Museum of Bermuda Art in the Botanical Gardens. She has also displayed some of her work at the Bermuda Chamber of Commerce.

Mrs. Wilson said that she tries to be vegetarian at least six months out of the year.

"But I do eat fish and things like that," she said.

And she sometimes acts as Bermuda's own Johnny Appleseed.

"Every fruit I eat I collect the seeds and then throw them throughout the Island," she said. "Sometimes I will go back and see the little tree growing."

She would like to see more fruit growing abundantly in the wild.

"I want Bermudians to be aware of the things they can do with the fruit in the wild, and also cultivated fruit," she said.

She hoped that her book would become a right-hand tool for botanical students.

Mrs. Wilson has a Masters Degree in nutrition and health. She previously had a nutrition-based business, but currently works as a part-time teacher's aid at the Bermuda Institute.

"My interests have changed to photography," she said, "but also incorporating nutrition and health into that."

She is currently working on a website.

The book is available at the Botanical Gardens Visitors Centre, and she is also working on getting it into local bookstores.

"I would like this book to be able to grow and sell throughout the world," she said.

Bay Grape Applesauce Pie

Two 4-inch baked pie shells.

Two 4-inch lattice baked pie tops.

1 ½ cups of pitted bay grapes.

1 cup of sliced apples.

½ teaspoon of lemon zest.

1 teaspoon of grated ginger

3 tablespoons of Instant Clear gel

2 4-inch mini-pie pans.

Wash grapes; remove pits and place in a medium bowl. Add remaining ingredients except Instant Clear Gel [a corn starch]. Stir until blended. Put Instant Clear in a measuring cup with one teaspoon of water. Stir until smooth. Combine the two mixtures until they thicken. Scoop uncooked filling into mini-baked pie shells. It is optional if the pie is covered. Uncover and serve with cool whip, or cover with mini-baked lattice pie tops. Chill pie until ready to serve. Yields 2 4-inch pies.

Prickly pear cheesecake

2 prickly pear

4 oz cream cheese

7 oz marshmallow crème

½ teaspoon lemon extract

½ tsp lemon zest

3 tsp ener-g egg replacer.

4 ½ tsp of instant clear.

3 ¼ cup of graham cracker crumbs.

36 filo shells ready-baked.

–Thaw ready-baked filo shells. Set aside. Combine all ingredients in a blender and blend thoroughly. Scoop cheesecake mixture into filo shells. Top with cool whip. Refrigerate until ready to serve. Serves 24 to 36 people.