Fruit & Olive Oil

Fruit & Olive Oil

Drizzling olive oil over savory fruits like tomatoes is second nature, but put it on sweet fruit and people start to think you’re crazy. Consider this: Olive and watermelons are both fruits, and just as vegetable-driven salads need fat to balance salt and acid, fruit salads crave the mouth-coating richness of oil to complement their sweetness and acidity. Olive oil is ideal since it brings a sharp aromatic flavor of its own that carries other savory ingredients, like nutty sharp cheeses and spicy sauce. Look for lighter, grassy oils to avoid overwhelming your fruits, but even a bold, peppery one can play nice with whatever you care to throw at it.

“Work With What You Got!”

©Tiny New York Kitchen © 2018 All Rights Reserved

Print Friendly, PDF & Email

Comments

comments

Subscribe

Subscribe to our e-mail newsletter to receive updates.

, , , , , , , , , , , ,