The culinary tip for the summer: making carpaccio from fruit

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Carpaccio is synonymous with thinly sliced ​​in the culinary dictionary. The number 1 in the carpaccio top 10 is of course (duh) the one with raw, red meat . Then fish and vegetable carpaccio crept into our hearts. But there is a newcomer that we warmly welcome: carpaccio made from fruit. Oo-la-la, <insert smile>.

Fruit carpaccio

When you look at your culinary water, you immediately feel that fruit carpaccio is perfect for summer. Juicy, beautiful colors and sweet from the sun is a lot of fruit in the summer at its best. And don’t just think of desserts, but also of the sweet and savory combination that is increasingly featured on menus and in cookbooks. Just think of a peach-tomato salad with chorizo ​​and feta from Home made basics by Yvette van Boven or this salad with fresh plums, fennel, wild herbs and mozzarella, the recipe of which she already shared with Culy.

Savory fruit carpaccio (as a starter or salad)

Approach a savory fruit carpaccio the same way you would a ‘regular’ carpaccio and you’re already halfway there. Place the thinly sliced ​​fruit of your choice on the plate and add to this: a nut , a pickle , a sauce and a soft drink and you have basically the basis of haute cuisine.

Nuts, kernels and seeds and fruit go well together, we know that from our breakfast bowls . Preferably take the unsalted version. Roast these briefly in a dry frying pan, so that the taste of the oil is released, and you have a crispy finish in your dish.

Fruit often has a subtle, sweet taste, so don’t choose too intense flavors as a sauce or dressing to combine with it. Simple dressings with fresh herbs are brilliant here. Do you still have a bottle of lost avocado oil or raspberry vinegar in the cupboard? Try this with your savory fruit carpaccio.

Do you want to add cheese? That is also possible. In combination with fruit, it is best to choose very young creamy cheeses such as mozzarella, ricotta or burrata. An old crumbled cheese can also work very well with fruit that has a more pronounced taste.

A small mixed salad on top of your carpaccio can complete the dish. You can then also take a bite of lettuce with every bite of carpaccio, which gives a very nice mouthfeel. Think of beautiful mixed (young) salads with lamb’s lettuce, arugula or beet leaves.

Tip : do not combine too much acid on the plate. If you have sour fruit, combine it with a slightly sweet dressing or vegetables with a sweet taste such as carrot, pumpkin, sweet potato or cherry tomatoes.

Fruit carpaccio for dessert

Cut thin slices of pineapple, kiwi, strawberries, peach, mango, citrus fruit (without skin), apple, pear, bananas, grapes, tomatoes (yes, that’s fruit), avocado (that’s also fruit), papaya, melon or figs . Actually, any piece of fruit that can be sliced ​​thinly can serve as a carpaccio. Combine that with a nice scoop of ( homemade! ) ice cream and whipped cream to taste and it’s party time.

But there is more potential in this dessert: marinate hard fruit with spices such as cinnamon, cardamom, ginger, fennel seed, star anise, aniseed or lavender. Use juice from the fruit supplemented with a little acid (white wine vinegar, mirin or lemon) and let it sit overnight. Soft fruit combines better with fresh herbs such as basil, a drop of citrus juice and even a small dash of very good extra virgin olive oil.

Tip : you can cut thin slices very well with a vegetable peeler or cheese slicer. But do you want to cut the perfect thin slices? Then buy a mandolin , you will enjoy it a lot!

Source: Culy by
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