"It IS all about the TASTE"
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  • Meatless Monday – Fruit Salad

    After all the “Real Meat Protein” of the weekend, it is time to get back to eating well and healthy. Especially after all the rubs, and sauces and just out and out, plain and good fat, it is time to start cleaning out the blood stream. Fruit, and lots of it is called for. Cut and macerated, a cup onto of a bowl of cold cereal, becomes a taste treat

    Background
    Fruit salad is a dish consisting of various kinds of fruit, served either in their own juices or a syrup, it can be served as an appetizer, a side-salad, or a dessert. When served as an appetizer or as a dessert, a fruit salad would be a fruit cocktail, or fruit cup.

    Small cups of fruit salad are commonly served for dessert in American public schools, I will endevor to remove that stigma from this dish. (Think of the emotional scaring.)

    There are a number of home recipes for fruit salad that contain different kinds of fruit, or that use a different kind of sauce other than the fruit’s own juice or syrup. Other recipes use sour cream (such as in ambrosia), yogurt or even mustard as the primary sauce ingredient.

    An ever-popular variation also uses whipped cream mixed in with many varieties of fruits (usually a mixture of berries). Rojak, a Malaysian fruit salad, uses a spicy sauce with peanuts and shrimp paste. Moroccan cuisine, often as part of a kemia, an extended variety of fruit salads as appetizers or small dishes analogous to Spanish tapas or eastern mezze.

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