I like small things, even my food I prefer it small. I like small plates with small tastings, miniature bites, doll houses' type of things... and this month's MT Challenge gave me a chance to go for small again. The theme was fruit salad (with some rules to follow on cutting, sauces and so on), something that I have no problems with really, as I love fruit salads!
I went a bit 'Japanese' this time because the fruit that is often served at the end of formal Japanese meals is great to look at: small amounts, the presentation as important as for any other course, and as simple as possible.
For the dressing I used some Aceto Tradiozionale Balsamico di Modena, not to be confused with Aceto Balsamico di Modena (they are two different products) and it goes well with all the fruit used here, including bananas. And to accompany, no ice-cream or similar, but I dared to be different and went for fresh petals... if you choose them go for pink, cherry or peach, and yes, they can also be dipped in the ABTM and eaten, I did it (but I don't know many other people who regularly eat flowers like I do :-).
for each person:
2 slices of banana (sprayed with a little lemon juice)
2 small balls scooped from a kiwi (green)
2 small balls scooped from a kiwi gold (yellow)
1 tsp ABTM
cherry or peach petals
The utensils: a knife, a little scoop for the kiwis, a flower cutter for the banana (I used a Japanese one for cutting vegetables like flowers), small bamboo skewers. To assemble just look at the pictures. Serve with the ABTM.
Photos and Recipes by Alessandra Zecchini ©
Nota in italiano:
da servire dopo una cena giapponese, dove il 'dessert' solitamente è poca frutta di stagione presentata come se fosse un gioiello.
l’Aceto Balsamico Tradizionale di Modena (ABTM) e l’Aceto Balsamico di Modena sono due prodotti diversi, usare solo il primo per questa ricetta, o inventarsi un’altra salsina.