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

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

Industry News & Opinion

Access to fresh produce just got easier for students at the University of Virginia.

The Charlottesville, Va., university’s dining service has partnered with Greens to Grounds , a student-run nonprofit organization that delivers locally grown produce to students. Though students could previously purchase Greens to Grounds produce, they can now use a portion of their meal plans to do so, thecavalier.com reports .

Students can choose between a snack box or produce box, the ingredients in which usually require no cooking, and can place their orders online. The base boxes cost...

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

FSD Resources