Japanese-Italian Fusion: Fruit Salad with Aceto Balsamico Tradizionale di Modena and Sweet New Zealand
I like small things, even when it comes to food: small plates with small tastings, miniature bites, doll houses' type of things...
This is a 'fruit salad' that could be served at the end of a formal 'Japanese' meal, where presentation is important and fruit is often the only dessert, or at the end of a formal Italian meal (we also tend to have fruit rather than 'pudding').
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.
I am entering this recipe in the monthly blogging event Sweet New Zealand, created by Alessandra Zecchini (yes it's me, but hey!! An extra chance to include my other link here!!) and this month hosted by the talented Bron Marshall. If you are blogging in NZ, or if you are a Kiwi blogger living overseas, please come and join us here!
Photos and Recipes by Alessandra Zecchini ©