The Rules of Combining Fresh Fruit
I love to eat fruits, but my mom likes to mix all sorts of them into fruit salads. Her latest concoction consisted of fuyu persimmons, apples, oranges, and watermelon. The flavors were altered, and it tasted funny! What went wrong?
I searched the internet, and all I found were rules about not putting together certain types (acid, sub-acid, sweet, melons) because of digestive reasons. What about no-nos to prevent funky flavors? I would really appreciate any insight on this dilemma. Thanks!
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And the longer fresh fruit salads sit the funkier they can become.
I tend to use a large platter and set cut up fruit side by side rather than toss in a bowl. This way if you don't care for pineapple but like kiwi you can enjoy what you like. Fruits breakdown, brown (as mentioned) and perfume differently and at diff rates. Pears can be the first to go "off" color and flavor.
So to get around it my only rule is: if you aren't making a single portion and you're not sure how the combinations will work make a platter inside of a bowl of fresh fruit.
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re: tcamp
they are most definitely highly personal rules. my issue is that the apples and banana turn brown (since the maker didn't think to salt or sprinkle lemon juice) and then there's no way to pick out what one wants.
s842 - I think I saw an OJ stand in the DC or Balto area about 10 years ago, in a mall I never (almost never) went to...
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Thanks for your advice everyone! I understand that part of cooking is experimenting, but the taste of the fruit salad was certainly off.
I love fuyu persimmons on their own, and these were more on the crunchy side making it less tannic. I think Just Visiting might be referring to hachiya persimmons (or overripe fuyus), which are too mushy for me. I found recipes for persimmons with oranges or apples, so it was probably the watermelon like tcamp suggested. The texture of crunchy fuyus and apples are the same, so that combination makes sense to me.
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I still stand my no rules but prefer to not mix bananas with other fruits as it always seems to dominate the flavor.
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I'm right there on the apples, oranges, and watermelon (not a terribly common combination, just because it's a bit of a challenge to find all three at the same time!) -- but the persimmons would set me on my heels --
Do you eat the persimmons on their own? Persimmons can be unpleasantly tannic, which could throw the flavors of an otherwise-sweet combination.
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re: sunshine842
Fuyu persimmons aren't tannic like hashiyas are. They have a tough edible skin (yummy fiber) that is never astringent, and a very sweet interior that is best eaten while still crunchy. I'm guessing the other fruits overpowered the fuyus, since they are so mild tasting.
I hate hashiyas unless they are super ripe and all that skin is totally removed. My husband bought some the other day that were vile. Thought I'd been poisoned my tongue was so numb.
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re: Isolda
thanks for the clarification -- the first and only time I ever ate a persimmon, I bought one at the supermarket, and inadvertently bought one that was a little underripe.
I keep telling myself I need to try them again, but it's hard when you remember the feeling like your mouth had suddenly dehydrated and turned to cotton.
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No rules, but a little common sense and understanding of flavors and textures helps whenever you want to improvise. To me, crunchy apples don't mix with squishy oranges and - although I love fuyu persimmon, it is a bit on the mushy/slimy side. I think the flavors in your mother's salad do not compliment one another and may even clash. Certain combinations work well, others do not.
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re: Just Visiting
I think textures are very important in combining fresh fruit in a salad. I couldn't agree more with your illustration of crunch and squishy. A bumpy fresh fruit salad actually bothers my mouth and I won't eat it. I'm not suggesting every food needs to be mushy...but definately consider the texture and cut size of each fruit....then, the choices are easy.
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