Fruit salads

[bixaorellana]

I was never big on fruit salad, associating it with the "ambrosia" so beloved of old ladies in the southern US. And any others I'd encountered seemed to lack character.

What a delight to be introduced to the Mexican method of putting a squeeze of lime, a touch of salt, and some powdered cayenne on any fruit or combination of fruits to amp up the flavors.

The pinnacle of that technique is reached in the state of Morelia, where street vendors sell what they call "gazpacho". There are no hard and fast recipes, but use this as a guide:

(peel & seed if necessary, then cut everything into bite-sized pieces)

jicama
cantaloupe
orange
cucumber
mango
papaya

Put together in a bowl, squeeze lime juice over, add salt, ground cayenne pepper, and cilantro (optional). Toss lightly and enjoy.

I hope some of you will expound on the SE Asian salads you've talked about here. What about India? Surely they have interesting fruit salad variations. Other countries and regions?

[Deleted]

I mostly remember fruit salad out of a can when I was growing up. The principal memory is the ultra sweet syrup, which is great for hooking in the kids.

In university, we were supposed to boycott the fruit salad because it was during the California grape pickers strike led by Cesar Chavez. It was rumored that the red 'cherries' in the fruit salad were actually grapes dyed red. When I run the video back in my mind, I really have to admit that those red things looked a lot more like grapes than cherries.

[bixaorellana]

Hmmm. Did they have red in that stuff? I thought I remembered grapes.

Never mind that. Where is a delightful representation of one of your s.e. Asian-inspired salads?

[bixaorellana]

Try boiled shrimp or smoked fish with grapefruit sections and sliced onions, tricked out with cilantro or basil, and spiked with minced chiles.

[bixaorellana]

If you have fruit that is a little disappointing to eat out of hand -- somewhat insipid apples, or too tart pineapple, for instance -- it can redeem itself by being used in a salad.

[spindrift]

I've never been offered a fruit salad in Indians' homes. They're not big eaters of puddings.
Perhaps their equivalent is the delicious home-made chutneys they serve with every meal. I've eaten every variation of mango, lime, lemon, carrot and tamarind chutneys...along with freshly chopped coriander, chillies, tomatoes and cucumbers.

[hwinpp]

Aug 25, 2009 17:48:29 GMT kerouac2 said:

I mostly remember fruit salad out of a can when I was growing up. The principal memory is the ultra sweet syrup, which is great for hooking in the kids.

In university, we were supposed to boycott the fruit salad because it was during the California grape pickers strike led by Cesar Chavez. It was rumored that the red 'cherries' in the fruit salad were actually grapes dyed red. When I run the video back in my mind, I really have to admit that those red things looked a lot more like grapes than cherries.

Yes, I remember that fondly, "fruit cocktail"!

;D ;D ;D

[Deleted]

Yes,those canned fruit cocktail in pure cane syrup were(are) disturbing and the 'ambrosia' B. mentioned in the OP rival one another for the assassination of the fruit award.
Pity because I think in the minds of children of our generation there is this association (in the U.S.)of fresh fruit needing to be accompanied by the addition of sugar.
I was so pleasantly surprised when being introduced to the medley B. refers to of the fresh fruit with the addition of lime juice and or cayenne.
There is a commercial spice mixture I used to see in some of the Hispanic markets that had several spices going on. Would tumeric have been in this ,as I recall the telltale yellow stain on my fingers and favorite silk blouse( )?
I do love the chutneys of which Spindrift refers and always tell myself I'm going to learn more of these and put up some jars. I love,love tamarind.

[spindrift]

Me too - tamarind

[bixaorellana]

That yellow stain in the Latin American spice mixture would be caused by achiote, aka annato, aka *drum roll* Bixa orellana. (aside to Casimira: be sure to go to bottom of page for Salvia article)

Spindrift, couldn't those fresh chutneys, perhaps cut in larger pieces, be served as a salad for a non-traditional but tasty addition to the table?

[Deleted]

Truly,that's the Bixa plant?! Well,I'll be,it sure does stain.
Look at all it's uses,mon dieu,great site,Thank you!

[bixaorellana]

But it's beautiful and useful! *fluffs hair*

One way to control the staining is to buy achiote seeds. You put them in the oil or water you're going to use for cooking and heat until they release their color and smell. Strain them out, and continue cooking.

Truthfully, it's so subtle it can be left out and no one will be the wiser. You could also substitute safflowers for the color.

[Deleted]

I do like the added ingredient of coconut to fruit salads,not all ,but there's that pineapple coconut combination that really does it for me. I had some grilled pineapple with it and the addition of grilled peaches,a great blend of texture and flavor.

[bixaorellana]

Ummmmmm ~~ that would be fabulous! Do you put anything on them when grilling -- a touch of brown sugar or maybe cinnamon?

I like coconut, but that dessicated kind that always wound up in the ambrosia doesn't have a nice texture and it tastes like face powder.

I got the most insipid watermelon yesterday. I know this sounds stupid, but it's too watery. I made a salad with chunks of that, some very nice papaya, and fresh pineapple. Squeezed orange juice over it, then sprinkled on chile-limón. That's a blend of cayenne, salt, and lime powder. (It's sold in Texas -- don't know about other places.) I left the mixture out of the fridge and have been snacking at it a bit at a time.

[imec]

Aug 27, 2009 1:40:57 GMT bixaorellana said:

I made a salad with chunks of that, some very nice papaya, and fresh pineapple. Squeezed orange juice over it, then sprinkled on chile-limón. That's a blend of cayenne, salt, and lime powder.

I'm imagining that blended up with some Tequila!

[Deleted]

I have tried different glazes in the past but always end up liking them grilled plain as the natural juices carmelize so nicely on that heat of the grill.
I got a very borderline watermelon last week and did that thing with the tomatoes,onions,feta etc. I posted in Too Hot to Cook.

[bixaorellana]

Well, I gotta lotta wattamelon to get rid of. Thanks for reminding me of that -- it will be perfect.