Time for a new entry in our series of Simply Spectacularly Delicious (SSD) recipes: Black Fruit Salad. This couldn't be any easier or more elegant.
The single-color fruit salad (or crudité platter) is right out of Martha Stewart's play book. A good friend, who is an unassailable authority on all things Martha, shared the domestic doyenne's three secrets to successfully Martha-izing the presentation of a recipe:
1. Make it all one color.
2. Make a ridiculously copious amount of whatever it is, then triple it.
3. Invert expectations — e.g. a BLT with green tomatoes and red lettuce. Purple mashed potatoes served with white carrots. Spaghetti made out of zucchini. You get the idea.
Can't say I disagree with any of these ideas, not in the least. Readers of SpecD have seen plenty of these precepts in action.
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This fruit salad has blood oranges, blackberries, red pumelos and pomegranate seeds (arils). Check out this video on the easiest way to open pomegranates.
Our wedding cake was served with a Summer Black Fruit Salad: dark plums, cherries, blueberries, blackberries, purple grapes.
How about a White Fruit Salad? Peeled nectarines, apples and pears, flesh of dragon fruit, lychees. Maybe a cube or two of feta to up the sophistication quotient.
Or maybe a White Crudité? Peeled and seeded cucumber spears, inner leaves of Belgian endive, ice-cycle radishes, blanched cauliflower, jicama.
These monochromatic compositions are a signature of our East Hampton gatherings. So go on now, get started! Blood oranges and pumelos will only be with us a few more weeks at best.