One of the best things about summer is the abundance of fresh produce available. No matter if you get your produce at a grocery store, at your local farmers' market, by belonging to a CSA or even ordering online, many fruits and veggies are currently at their prime and flavor abounds.
I'm always looking for unique ways to serve all this tasty fruit to my family and friends. Outside of a fruit salad or fruit kabob, how do you get a decent serving of fruit in an unexpected way?
I've done cold fruit soup in the past and, while lovely, it always seems cumbersome for guests unless we are having a sit-down meal. And if we're being honest, we only have formal get-togethers a couple times a year and usually during the fall and winter months. Certainly not during the peak of summer when the mercury tops out in 110s around here.
- Blueberry puree topped with mango puree
- Strawberry puree topped with pineapple puree
- Watermelon puree topped with cucumber puree
The main thing to consider is that the heavier or denser puree would be better on the bottom to avoid blending of the colors. I think it would be fun to do a variety of flavor combos for large crowds.
Another variation on this concept would be a shot of tomato gazpacho as a side dish to a vegetable sandwich.Summer Fruit Shots
Adapted from Two-Colored Fruit Gazpacho recipe by Andrew Weil, M.D.
1 tablespoon sugar
8 ounces lime-flavored sparkling water
2 fresh mint leaves, cut into thin strips,
Pour equal amounts of the kiwi-lime puree into each glass. Pour equal amounts of the raspberry puree on top of the kiwi-lime puree. Garnish each glass with a mint leaf.