I admit to a rather unhealthy adoration of white food. Grits, rice, potatoes -- yes I know the more colorful one's diet the healthier one will be. I have heard it and ignored it.
Recently, I was cooking a leg of lamb. My side dish was to be scalloped potatoes. I wanted something colorful and acidic to cut through the richness of the meat and potatoes. Someone suggested a fruit salad, and I thought a nice colorful mix of plums, peaches, berries, and herbs with a tangy vinaigrette would do the trick.
"Pick some nice fruit for the salad," I said on the phone. I dug into the bag of fruit when my guests arrived. The was an apple. An Asian pear. Two mushy Bartlett pears. A small watermelon. A cantaloupe that felt full and ripe, but when cut into was a gelatinous slime. I will admit that I missed the blueberries and blackberries that got tucked into the fridge without my knowledge. My guests were used to the plastic cups labeled "fruit salad" at the high end grocery that contain chunks of melon, a few berries and maybe a chunk of pineapple.
I set about making a white fruit salad, and found a green veggie to serve with the lamb. When I set the fruit salad on the table there was an uproar. It did not look like any fruit salad they had ever eaten. It was all white with some cucumber in it and a revolt was at hand. Then they ate it. It was delicious, even though it was white and there were no chunks of watermelon.
White Fruit Salad
1 Asian pear
2 Bartlet pears
1 small English cucumber
1 bunch of cilantro, chopped
1 lime, juiced
Pinch of salt
Peal the pears and apple and cut into a small dice. Do the same with the English cucumber. Sprinkle with the lime juice and salt. Toss in the cilantro.
1 lime, juiced
2 tablespoons Greek yogurt
1 tablespoon fruity vinegar
Mix together in a small bowl and toss into the fruit salad.
Remember, it is your fruit salad... if you don't like cilantro add parsley. Lemon work as do limes. Cider or champagne vinegar will work,as will a white balsamic. Use mayonnaise instead of yogurt if you so choose. When dressing the salad, however, less is more. You want the fruit to be gently assisted by the dressing and not drowned.
Some guests might just balk at white fruit salad, but give them a minute. There was about a tablespoon left in the bowl and put it into the chicken's snack. Someone yelled from the other room, "You're not throwing that away?" Don't worry, we'll make more.