A thousand might be an exaggeration, but this complex fruit syrup can be used countless ways. Add to spritzes, drizzle over fruit salads, mix into yogurt, or spoon onto grapefruit halves (just to name a few).
Summer means spicy, savory fruit salads made with whatever fresh produce you’ve got, plus lime juice, sugar, fish sauce, dried shrimp, and lots of red chiles.
For this delicately scented fruit salad, have a mix of fruit chosen from three or four of the following: peaches, nectarines, apricots, bananas, plums, grapes, apples, pears, strawberries, mangoes, melon, pineapple, dates, pomegranate seeds.
I've been eating fruit for breakfast for what seems like forever, and I'm pretty tired of your average fruit cup. So this salad is a play on a breakfast fruit salad—complete with that breakfast classic pork (parma) and a wonderful kick from chile flakes that'll definitely get you on your toes early in the morning.
I have been making this winter fruit salad from the time I first started looking at cookbooks and well remember the original Claudia Roden recipe (in her wonderful classic A Book of Middle Eastern Food). My version, honed by experience and travel, is a little different. If you use water, you will probably need to add a bit of sugar; start with 1/2 cup and see how that tastes. This recipe produces a lovely syrup of its own, but you can serve it with yogurt or fresh or sour cream if you like. If you’re in a hurry, you may cook the mixture, gently, until the fruit softens. The texture will be mushier, the fruits less distinctive, but the taste will still be great.
Choose a dry, mineral-driven rosé for this stone fruit salad—it will become pleasantly syrupy but balanced when it mingles with the fruits’ juices and honey.
This can be a great dish all year round, if you choose the best fruits available. The addition of mint adds a bright, refreshing flavor to the sweetness of the fruit.
Join Food Editor Shilpa Uskokovic in the Bon Appétit Test Kitchen as she demonstrates her surprisingly easy-to-make recipe for a stunning pear galette.
Read more: 31 Pear Recipes Because Why Should Apples Have All the Fun?
Join Brad Leone, Zaynab Issa, Melissa Miranda, and Chrissy Tracey in the Bon Appétit Test Kitchen as they each prepare a cool fruit-based dessert perfect for warm summer nights. From cantaloupe candy and fresh berry sorbet to grilled mangoes and cheesecake, there's sure to be something here for every person at the cookout.
See Zaynab's full recipe for her lemon ricotta cake here: https://slim-weight.today/recipe/any-berry-lemon-ricotta-cake%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA cpHIzM search_result_item-5ddeadd99fa4d200087c8944">
Every gathering needs a salad moment, but that doesn't mean you have to make standard leafy dish. Contributing Editor Alison Roman likes to throw together a colorful cross between a salad and a slaw that has watercress, radishes, apple, and lemon.
Claire shows you how to make a pasta salad that's perfect to make during peak tomato season! The reason this pasta salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts and breadcrumbs means there’s always something to bite into.
Check out the recipe here: https://slim-weight.today/recipe/romesco-pasta-salad-with-basil-and-parmesan%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="StackedRatingsCardWrapper-RIFgn jsPKbl SummaryCollectionGridSummaryItem-ilztYA cpHIzM search_result_item-6aa25606c3813b59aed42c98">
For a refreshing summer salad, all you need is three cool flavors: tomato, watermelon, and feta. Grilling the watermelon adds a deep, savory depth to fruit, giving the whole salad much more flavor than you’d imagine from this simple combination.
