Fruit

Fruit

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Fruit is such a pleasure to look at and to eat, it seems a pure bonus that it’s so good for us as well. Every bite contains vitamins, minerals and fibre, that most important food component for a healthy digestive system. Eat the peel when possible for the best investment in good health.
  2. Keep fruit at room temperature until fully ripened; the process can be hastened by leaving it in a paper bag with the top closed. Once ripe, most fruits should be refrigerated to slow further changes. The exceptions are bananas, which blacken under refrigeration, and citrus fruit that
  3. will be used within a week or two – citrus does not ripen further after picking, and will stay in good condition at room temperature for some time before beginning to deteriorate.
  4. Ways to use fruit: Of course, a piece of choice fruit is a splendid way to finish a meal. Fresh fruit is also a favourite food to nibble or munch between meals. Fruit can be poached, baked, sautéed, deepfried, grilled (broiled) or barbecued. It combines with other ingredients for hundreds of lovely desserts, cakes, pies and tarts. Don’t forget how well fruit goes with savoury foods, too – fried apples with sausage, pork chops or roast pork, apricots with lamb, pears with cheese, green grapes with fish, melon or figs with prosciutto, orange with duck, and pineapple with ham or cheese are some of the best known combinations.
  5. Fruit and vegetable salads, fruit stuffings for meat, and fruit relishes, sauces and soups add verve to the first or main course. Ideas such as quinces stuffed with a savoury meat mixture; cherries simmered in red wine and orange juice and served with ham or poultry; an apple and mint water ice to accompany roast lamb or game birds; and hot curried fruit or chilled pears with tarragon cream dressing served as a first course are more unusual ways to add a happy surprise to a meal.
  6. Fresh Fruit Salad: The nicest fruit salads have the fruit left in fairly big pieces – about 2–2.5 cm so that their beautiful appearance and contrasting textures are not lost. Leave skin on where practicable. Two or three good fruits are often better than a big variety. Sprinkle salad with sugar and lemon juice; cover and leave to chill and develop flavours for 30 minutes or more before serving. Fruits which darken quite quickly after cutting (peaches, bananas, apples, pears) should be turned in a little lemon juice and added only a short time before serving.
  7. Add interest to fresh fruit salads with the addition of a little white wine or liqueur or just a sprinkling of rum or brandy. Crème Fraîche, sour cream lightly sweetened with brown sugar, or cream half-whipped with a few drops of liqueur, rum or brandy are good fruit salad toppings. serven with Tuiles, Cigarettes Russe or other crisp delicate biscuits.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again