Grilled Fruit, Tricolor Pepper Coulis and Balsamic Reduction

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
4 to 6 servings

Grilling fruit caramelizes the natural sugars and gives it great taste. This salad features grilled papaya, waternelon, honeydew melon, pineapple and banana.

Ingredients

1 papaya, peeled, seeded
1 seedless icebox watermelon, peeled
1 honeydew melon, peeled, seeded
1 pineapple, peeled, cored
Olive oil for brushing
Kosher salt and black pepper to taste
2 oz. balsamic vinegar
1 red bell pepper
1 hot banana or yellow bell pepper
2 jalapeños or 1 green bell pepper
3 tbsp. olive oil
11⁄2 tsp. white wine vinegar
3 cloves garlic, minced
 

Steps

1. Preheat grill to high. Cut all fruit into 2-in. thick slabs about 2 to 3 in. in diameter. Brush with olive oil and season with salt and pepper. Grill on high for 2 minutes, until lightly charred, then quarter turn and grill for an additional 2 minutes. Flip and grill 2 more minutes. Let fruit cool then cut into 2-in. cubes.

2. While fruit cools, reduce balsamic vinegar by half. Prepare three coulis by roasting all peppers directly over fire, turning frequently until charred. Once peppers are evenly charred, remove to plate or bowl and cover with plastic wrap or foil. Let stand about 15 minutes.

3. Transfer peppers to cutting board. Peel skin from outside of peppers and discard. Seed and finely chop each pepper separately. Place each type of pepper in separate small mixing bowl and add 1/3 of olive oil, vinegar, garlic, salt and pepper to each container. Mix each with fork to combine. Keep chilled.

4. Put fruit in center of plate, dot with balsamic reduction and serve with coulis on side.

Recipe by Ethical Culture Fieldston School, New York (Flik Independent School Dining)  

More From FoodService Director

Ideas and Innovation
woman sick phone bed

Our employees have paid time off, but if they don’t call in at least one hour before their scheduled shift, their PTO will be docked for the day. We also assign points for unapproved absences. Everyone starts with a freebie, and when they get to 4, then we start the disciplinary action process. When a staff member gets to 10 points, that is grounds for termination.

Ideas and Innovation
app mobile

The capacity of our dining room is 135 guests, and most evenings we serve closer to 160. At times, this led to some residents waiting for a table, especially at peak hours. Our new table management software allows diners to request specific meal times via a mobile app and allows us to space out our service, greatly reducing the wait times and allowing dining staff to prepare each table in advance of their arrival.

Ideas and Innovation
to-go coffee

We have a fixed kiosk that not only sells coffee, but also protein smoothies, grab-and-go reimbursable meals and other a la carte items. We used updated equipment like what is used in Starbucks and incorporated school colors. It is a very popular addition to one of our high schools, and we are planning on expanding it to two additional high schools.

Menu Development
sam kass talking menu directions

Sam Kass, former White House senior policy advisor for nutrition policy and executive director of the Let’s Move campaign, spoke at FSD’s MenuDirections conference in February.

Q: What’s one of the biggest food-related problems facing our country?

A: Obesity is the No. 1 threat to national security—20% of what we’re spending on healthcare is due to obesity. This isn’t a policy problem. The root of our challenge is culture, and what we value in our food. The healthy choice needs to be the easy choice.

Q: What are some important steps to modeling healthy eating and creating...

FSD Resources