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Fruit

Picking and eating fresh fruit can be a fun and energizing traditional activity. However, without much effort you can elevate your fruit consumption to another level!

Sparkling grape gazpacho front

To liven up any party consider turning fruit into a delicious rich soup or gazpacho. Use a modernist technique and turn the soup into funky spheres. Another great way to amaze your friends is to add surprising texture to food by forming gel cubes; it's simple with the addition of a modernist ingredient such as agar. By using a whipping siphon, you can make a fruit foam dessert or a cocktail topper.

Infusions are another interesting alternative to do with fruit. You can infuse any liquid such as alcohol, vinegar, oil or water with fruit, or infuse a fruit (or other food) with flavoring agents. An infusion can be achieved through a slower traditional method, or faster with a whipping siphon or a sous vide process.

The options of dressing up fruit are endless and only limited by your imagination. The following are our top recipes and articles for making interesting and unique fruit dishes and treats!

Fruit Recipes and Articles

Sous Vide Blueberry Compote Recipe

Sous vide blueberry compote close up Fruit compotes, jams, and marmalades are real easy to make with sous vide. Simply put some fruit, with any pits or inedible skin removed, into a bag with some sugar and acid then cook it up to an hour or two and you are good to go.

Chilled Strawberry Soup Recipe

Strawberry foam soup This soup is easy to put together, highlights the flavors of strawberries, and is light and refreshing. Xanthan gum helps hold it together and traps the bubbles created from pureeing it, keeping it a little frothy.

Crostini with Caramelized Plantain Butter Recipe

Carmelized plantain butter crostini In this recipe the pressure cooking of the plantains caramelizes them, ratcheting up the sweetness and adding more depth of flavor. Then simply puree them with dark rum and place them on crostini for a great snack!

Sous Vide Preserved Lemon Confit

Lemon confit Lemon confit, or preserved lemon, is a popular ingredient in Moroccan cuisines and is great for adding a little brightness to a dish. It traditionally takes several months, but using a sous vide machine speeds up the process to about an hour!

Sous Vide Turkey Breast with Cranberry Chutney

Turkey breast cranberry chutney This is a great meal anytime and pairs the sous vided moist and tender turkey with a sweet and sour cranberry chutney. Always a family favorite!

Pork and Roasted Strawberry Salad Recipe

Roasted strawberry salad For this recipe I roast the strawberries then puree them to form a sweet and tangy salad dressing. For a different flavor combination I serve it over a savory pulled pork and arugula salad.

Chocolate Whipped Cream with Berries Recipe

Chocolate mousse foam Like this chocolate whipped cream with berries dessert, sometimes the most impressive dishes to my guests are the easiest ones to make. In addition this combination is unforgettable when served warm on cake, brownies or ice cream!

Mango Foam

Mango agar fluid gel foam 2 Versawhip and xanthan gum combine to make light foams that are a great way to add texture to dishes. It's a great topping for desserts and ice creams or can even be eaten as an amuse bouche between dishes.

Sous Vide Bourbon-Maple Chutney

Apple bourbon chutney This apple chutney is a very flavorful topping that provides a savory punch to pork, fish or even on a dessert! This recipe sous vides the apples in a bourbon, maple syrup, chipotle and thyme mixture.

Upscale PB and J Recipe

Upscale pbj For a PB and J dessert worthy of a party, I make a home-made cashew butter to replace the peanut butter and then turn some fresh raspberries into a flavorful fluid gel for the jelly. I serve it with a sliver of dark chocolate for richness and a lemon twist to add brightness. When served open face it better highlights the flavors.

Halibut with Citrus Pudding Recipe

Halibut citrus pudding close I really like how the halibut goes with the sweet and tart citrus pudding. This is a simple dish but one that is full of subtle flavors. The orange and lemon help complement the halibut and the basil adds just a hint of spice to it.

Banana Ravioli with Nutella

Banana ravioli with nutella For these fun and flavorful party desserts I make a gelled ravioli from bananas and cream and fill them with Nutella. Just top them off with some shaved chocolate and mint leaves or serve them with ice cream - either way it is a crowd pleaser!

Blackcurrant Foam

Black currant gelatin foam 2 This thicker blackcurrant foam recipe is full of flavor. It can be used on desserts to add some sweet and tart flavor or as a sauce to liven up a fish entree.

Pork with Roasted Apple Pudding Recipe

Roasted apple pudding The combination of apples and pork are a classic pairing in Irish cooking. For this recipe, I roast apples and use the modernist ingredient of agar to turn them into a fun pudding topper for pork. By sous vide cooking the pork, you can consistently serve an extra moist and tender meat entree.

Sous Vide Raspberry Infused Vinaigrette

Raspberry infused vinegar Infused vinegars are a great way to add subtle flavors to vinaigrettes and sauces. When making your own sous vide can compress the infusion process into a matter of hours instead of week or months. I like to use this refreshing raspberry vinaigrette on spinach salad or as a sauce on white fish.

Sous Vide Hanger Steak with Peach Salsa

Hangar steak peach salsa This family favorite summer recipe tops a flavorful, tender sous vided hanger steak with fresh peach salsa. When using sous vide, a convenient hands-off cooking method to prepare this underutilized cut of meat, you have even more time for relaxation. The salsa is simple to prepare and really highlights the flavor of the peaches while still complementing the steak.

Blackberry-Peach Wrapped Pork Recipe

Blackberry wrapped pork The star of most of my parties is meat and this blackberry-peach wrapped sous vided pork offering is no exception! It makes a fun presentation besides the additional sweetness and flavor from roasting the fruit complements the pork perfectly.

Melon Soup Spheres Recipe

Cantaloupe melon soup party spheres This recipe makes fresh cantaloupe and honeydew melons into a simple flavorful soup, then turns it into little spheres that my guests can pop into their mouths. By using a modernist spherification technique and the modernist ingredients of calcium lactate and sodium alginate, you too can make a fun take on this favorite summer food!

Dehydrated Cinnamon-Banana Chips Recipe

Maple pecan panna cotta close Banana chips are easy to make and taste so much better than the store brands. This recipe uses a standard dehydrator to make these great garnishes for desserts or as a base for crostini-like dishes. The cinnamon gives these banana chips some additional heat and flavor - Yum!

Sous Vide Butter-Poached Beet Salad Recipe with Pecans

Sous vide beet salad with walnuts When cooking sous vide beets it tenderizes them without turning them mushy and this recipes combines them in a walnut and blue cheese salad with Mandarin oranges.

Foamed Fruit Cosmos Recipe

Blueberry foam in drink and cocktail Cosmos are becoming a more and more popular drink and I mix it up by making different flavors of cosmo and by adding some flair in the form of a fruit gelatin foam from a whipping siphon.

Creamsicle with Sous Vide Infused Orange-Vanilla Vodka Recipe

Vanilla orange infused vodka Using sous vide infused vanilla-orange vodka makes this modernist cocktail extra flavorful and the half and half adds a richness that cannot be beat.

Sous Vide Tri-Tip Recipe with Roasted Fennel and Orange Salad

Sous vide tri tip roasted fennel olive salad This sous vide tri-tip steak recipe takes full advantage of the rich, meaty cut and is tenderized through the sous vide process and pared with an exotic fennel, orange, and olive salad.

Seared Tuna Squares Recipe

Seared tuna with pickled pear relish and asian accent sauce side By using the basic modernist ingredient of xanthan gum this recipe turns tuna into an upscale party favorite for any gathering. I serve the tuna squares with a pickled pear relish and an Asian accent sauce for a pop of flavor.

Pulled Pork with Spicy Pineapple Chutney Recipe

Pulled pork pineapple salsa This pulled pork recipe takes a tropical turn with pineapples, chiles, cilantro, and lime juice. This versatile dish can be served as an appetizer or main dish and either hot or cold.

Paloma Recipe with Grapefruit Foam

Paloma with grapefruit foam front lit Tequila has a bad reputation as a party drink but you can tame it if you replace the shots with this sophisticated cocktail. The paloma is a traditional Mexican cocktail and is much more common than a margarita south of the border. It is usually made with tequila and a grapefruit soda, such as squirt, served over ice, and is both easy to make and delicious.

Watermelon Soup Recipe With Pickled Rind

Watermelon soup pickled rind When watermelon is in season it's hard to resist. For some parties you need nothing more than to slice it and hand it out with paper towels for people to scarf down. However, sometimes you want something a little more refined and that's where this recipe comes in.

Sparkling Grape Gazpacho Recipe

Sparkling grape gazpacho front Sweet green grapes are another favorite snack of mine and they're a great party food because most people really like them. For this more upscale dish I turn them into a sweet, fizzy soup. The xanthan gum helps hold the particles in suspension and the carbonation effect adds a pleasant tingle and tang to it.

Strawberry Daiquiri Agar Gel Cubes Recipe

Strawberry daiquiri agar gel close These cocktail cubes are a fun way to entertain your guests. They are rum infused strawberries encased in a daiquiri cube. When you bite into them the cube starts off with a sweet and tart flavor followed up by the kick of the rum-infused strawberries.

Lemonade Recipe with Blueberry Froth

Blueberry foam lemonade This modernist recipe is a refreshing take on blueberry lemonade that changes the ubiquitous summer drink into a modernist creation your friends will love. It is a light blueberry froth dispensed on top of a glass of lemonade. The blueberry foam slowly filters into the drink, changing the flavor of the lemonade the longer you drink it. It is a quick recipe to make and is a great way to elevate a common drink.

Carbonated Watermelon Salad

Carbonated watermelon salad While the most common and well-known use of a whipping siphon is to create foams you can also use it to infuse liquids and to carbonate liquids. In this modernist recipe, I carbonate the water in watermelon to make a fizzy salad. It's a unique way to present an easy summer dish.

Shortcakes with Agar Fruit Gels and Siphon Whipped Cream

Agar fruit gel shortcake One of my favorite spring dishes is shortcakes with fresh fruits or berries. The other day I decided to take advantage of some great looking berries and made a variety of shortcakes. To make them more modern, and to work on some recipes for my upcoming book, I used some whipping siphon foams and agar agar fruit gels.

Sous Vide "Baked" Apples with Apple Drizzle Syrup and Nut Garnish Recipe

Sous vide apples Summer isn't exactly apple season, but at both farmer's markets and grocery stores many varieties are available year-round. Here in Central California we've had quite a bit of cool weather from late May through June and into July. For me, cool weather means comfort food, and baked apples fall right into that category.

Spherified Mango Ravioli Recipe

Alginate spheres mango One of the most interesting things in molecular gastronomy is spherification. Spherification is basically a process that seals a liquid in a jelly like membrane. There are several ways to accomplish this but in this article we will focus on the method of reverse spherification using calcium lactate and sodium alginate. When the calcium and the sodium alginate come in contact they form a membrane, encapsulating anything inside of it.

Papaya Agar Agar Gel Cube Recipe

Papaya agar gel cubes These agar gel cubes are a great way to add a unique visual style to a dish, as well as creating little bursts of papaya. You could use a similar agar recipe to gel many different liquids, depending on the dish you are creating.

Sous Vide Champagne Zabaglione Recipe

Sous vide zabaglione Summer is upon us and my thoughts have turned to berries, and cherries, and luscious stone fruits. I love to combine the sweetest fruit of the season with a simple yet elegant sauce such as Italian zabaglione (or sabayon, as it is known in France).

Sous Vide Passion Fruit Ice Cream

Sous vide ice cream I am crazy for the sweet-tart, floral flavor of passion fruit. Although my garden produces just about every kind of fruit, it's a few degrees too cold during the winter months in Carmel Valley to grow this divine tropical fruit. I know, because I've tried and failed on two occasions.

Xanthan Gum Banana Milkshake Recipe

Xanthan gum banana milkshake Xanthan gum is a great thickener and can be used with a variety of foods. Making low fat milk shakes is a great way to use it. Here we make a low fat banana milk shake.

Sous Vide Vanilla Poached Pears Recipe

Sous vide poached pears Pears are one of my least loved fruits when eaten out of hand, but when they're poached in butter, sugar, vanilla, and spice, well, that's another story. Normally, you immerse the pears in a flavorful liquid, such as wine or sugar syrup, and cook them on the stove top. Then, after they're poached, the cooking liquid needs to be reduced to concentrate its flavors.

Papaya Agar Agar Noodles Recipe

Papaya agar agar noodles close Gels are a very common technique in modernist cooking. This modernist recipe uses the gelling properties of agar agar to make papaya noodles. These agar agar noodles are a great addition to a several different dishes and are an easy way to add a touch of flair.

Sous Vide Ribs Recipe with Sweet Apples

Sous vide ribs top For this sous vide recipe I decided to use country style ribs and paired them with sweet apples and an orzo salad. The ribs come out super tender but still nice and moist and the apples add a great hit of sweetness to them.

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