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FINE DINNING FRUIT SALAD

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HELLO I WAS ASSIGNED TO MAKE A FINE DINNING FRUIT SALAD FOR MY CLASS PROJECT.

I WAS THINKING
DICED WATERMELON
RED ONION
PICKLED WATERMELON RADISH IN RASPBERRY VINGNER
BLOOD ORANGE SEGMENTS

what do you think is there anything you would change

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  1. maybe have an herb garnish....such as mint or basil? adds a nice touch of green. lime juice in the dressing or meyer lemon juice.

    1 Reply
    1. re: Madrid

      mint will taste great the lemon will be a bright taste

    2. I love the watermelon idea with both kinds of "watermelon". Lots of fruit salads include black olives or dates for a middle eastern twist and if you wanted to hatchet it up, goat cheese is so yummy with watermelon.
      My favorite is one I just tried from "purple citrus": pink grapefruit cut out of the membranes, wedges of avocado, torn purple basil leaves, pomegranate seeds. dressing involves sumac and pomegranate molasses. it's a riot of color and taste.

      4 Replies
      1. re: Madrid

        do u have another additions to the watermelon dish

        1. re: wildcat2012

          there's a popular salad with watermelon, black olive, feta and mint. finish with good olive oil and lime zest/juice. you can do it tossed or composed for a very pretty plate.

          1. re: wildcat2012

            You might try looking into doing 'compressed' watermelon. Have seen it on several menus recently.

            Are you sure you want all of your items to be in the same color family? I think you need something for some contrast, perhaps an avocado creamy dressing schmere on the plate under the other items, carefully arranged....

            1. re: gingershelley

              Just saw this on pinterest and thought of the post here -- an interesting composition of a watermelon/kiwi salad....

              http://media-cdn.pinterest.com/upload...

        2. am just wondering where you live? watermelon and blood oranges are not in season at the same time.

          6 Replies
          1. re: hotoynoodle

            Here in Oregon we have both blood oranges and the small "personal-size" watermelons in the grocery stores right now.

            As far as the salad ingredients go, I would ditch the red onion and replace it with supremes of white grapefruit. In fine dining, a lot of value is placed on presentation, so interleaving the grapefruit and blood orange, even though different sizes, would be eye-catching if done right. The flavors of watermelon, blood orange and grapefruit would also compliment each other well, rather than the offsetting flavor of the red onion.

            1. re: RelishPDX

              I do agree with hotoynhoodle that your dish is very out of season, even if the ingredients are available. That said, I think the onion is a nice contrast to the other flavors. I would recommend that you slice and then rinse the onion with water to eliminate the acrid flavor that can cling after cutting. (A seasonal salad might be something like roasted butternut squash cubes with spinach and a complimentary cheese and some nuts for texture.) EDITED TO ABOVE I did have blood orange last week--I forgot because a friend gave it to me I didn't buy it. So right now if you live somewhere that is in season you could do blood orange, onion and avocado for a seasonal salad--it is only the watermelon that says "Summer."

              1. re: escondido123

                what do u think about a little diced jalapeno

              2. re: RelishPDX

                I agree with ditching the onion. How about pomegranate seeds? Or kiwi? Basil?

              3. re: hotoynoodle

                I just remembered I had a blood orange at the FM so I guess they are in season in So.Cal

                1. re: escondido123

                  there are 2 types of blood orange, and essentially the entire season runs about november to may. here in boston i have already stopped seeing them though.

              4. A very beautiful-looking fruit salad: blueberries, round slices of kiwi, and halved green seedless grapes. Add sugar or agave nectar to taste and let macerate. The fruit will exude enough clear juice, and glisten like jewels.

                4 Replies
                1. re: greygarious

                  my same question applies here. while i have no doubt this looks very pretty, neither blueberries nor grapes are in season right now. those in the market taste all kinds of wrong since they are picked unripe and flown either from mexico or chile.

                  1. re: hotoynoodle

                    The OP said nothing about eating locally or seasonally so I am not addressing those topics.
                    Their importance is directly proportional to the climate in which one lives. If you are in CA or FL it's easier to be "localer than thou" this time of year than it is for those of us who live where the ground is frozen for many months. If we ate locally, we'd never see an orange or a kiwi, regardless of season.

                    1. re: greygarious

                      I agree with this, as one must also look at the purpose. This is an educational class project, which probably won't be a year long. In order to learn techniques and how foods combine, both in taste and presentation, one often needs to sacrifice somewhere along the line to fit the constraints of the time of year instruction is taking place.

                      I've also no problem with blueberries from Chile. I just bought an 18 oz. container for $4 on special at the market last week, and they were lovely on my morning bowl of Cheerios all week.

                      1. re: greygarious

                        i appreciate that chowhounders live all over the place, and i never said anything about just using local produce. i'd be stuck eating mealy apples and lots of turnips right now if that were the case, lol.

                        however, i think it should be an important consideration to use flavorful produce and that rarely applies to something out of season and forced from far far away.

                        ymmv.

                  2. I go back to what hotonoodle said. I'm really curious about whether your class addresses the issue of seasonal cooking/eating. The idea that even though global shipping allows almost anything to be available anywhere, that we prepare and serve foods that are appropriate for the season and the geographical location. This is not a criticism of your food choices; I am just curious as to if or how this issue is addressed.