A good summer fruit salad balances sweetness, acidity, texture, and structure. Fruits that hold their texture well after cutting are preferred. Recommended summer fruits include watermelon, peaches, nectarine, cherries, tomatoes, strawberries, ground cherries or Cape gooseberries, and plums. Cape gooseberries, also called Peruvian ground cherries, are orange berries in a papery husk with a cherry-tomato-like texture and a tropical sweet flavor, and they work well in homemade salsas. Bananas are excluded because their starchy sweetness reduces the acidity and freshness of other fruits, and they brown quickly, soften fast, and absorb juices, becoming slippery and mushy.
"“Watermelon, peaches, nectarine, and cherries. Or tomatoes, strawberries, ground cherries [or] Cape gooseberries, and plums.” If you've never heard of Cape gooseberries, they also go by the name of Peruvian ground cherries, as they're native to South America. The round, orange berries are cradled in a papery husk, not unlike tomatillos, and have been described as having the texture of a cherry tomato, but with a tropical, sweet flavor profile."
"“Bananas. So great caramelized and in many other places. Their starchy, sweet bite drags down the acidity and freshness of other fruits.” Bananas are perhaps the most controversial fruit salad ingredient. They brown quickly, soften fast, and greedily soak up all the surrounding juices. Before you know it, they've become slippery and mushy, which is definitely a mistake you want to avoid when whipping up your fruit salad."
"The best fruit salads balance sweetness, acidity, texture, and structure. The worst ones, which you've no doubt seen at family reunions, consist of browning fruit, clashing flavors, and the dreaded soggy banana. We're not the only ones who feel this way. Chef Alex Guarnaschelli of Clara Restaurant in New York City also has strong opinions on how to craft the freshest summer salad."
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]