Summer Fruit Carpaccio with Passion Fruit Vinaigrette
Summer Fruit Carpaccio with Passion Fruit Vinaigrette is a refreshing and elegant dish perfect for warm weather. This dish features thinly sliced seasonal fruits, arranged beautifully on a plate like a traditional carpaccio. Common fruits used include watermelon, strawberries, peaches, mangoes, and kiwi, though any ripe summer fruits can be included.The fruit is drizzled with a vibrant and tangy passion fruit vinaigrette, which is typically made by mixing the pulp and seeds of passion fruit with a touch of honey, lime juice, and a light oil like olive or grapeseed. The vinaigrette adds a zesty and tropical flavor that complements the sweetness of the fruit.This dish is often garnished with fresh herbs like mint or basil, and sometimes with a sprinkle of nuts or edible flowers for added texture and visual appeal. It’s a light and healthy option that’s great as a starter, a palate cleanser, or a dessert. The combination of the juicy fruits and the tangy vinaigrette makes it a delightful treat during the summer months.
Ingredients
- 12 Strawberries
- 12 Cherries
- 4 Yellow Peaches
- 4 Nectarines
- 4 Apricots
- 2 Limes
- 2 Passion Fruits
- 1/4 Melon
- 1 large slice of Watermelon
- 2 teaspoons Olive Oil
Instructions
- Prepare the vinaigrette. In a small bowl, scoop out the seeds and juice from the passion fruits. Squeeze the limes and add the juice, finishing with the olive oil.
- Wash the peaches, apricots, cherries, nectarines, and strawberries. Pit the first three, and hull the strawberries. Slice the fruits thinly, keeping only the best slices.
- Cut thin slices from the melon and watermelon, then cut them into squares about 2 inches by 2 inches (5 cm by 5 cm).
- Arrange the pre-cut fruits on four plates. Stir the vinaigrette and drizzle it over the fruits. Serve immediately.
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Notes
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