Fruits with salt is a blog dedicated to health, lifestyle and spiritual blog. Our philosophy is that a healthy body helps create a healthy mind, and is necessary for a happy and fulfilled life. We post recipes, health advice and lots of reviews on everything from organic coconut oil to essential oils (if you’re interested), with regular updates on natural remedies, holistic living and nutrition. Fruits With Salt focuses on the second aspect and encourages people to become better at using their environment for something productive.
10 Weird Fruits You Should Be Salting
There is just something special about a hint of salt, whether it be in salted caramel or salted chocolate. It balances off the sweetness, enhances flavor, and in some mysterious way makes everything ten times more addictive. So how about a sprinkle of salt in your fruit salad for breakfast? Although there isn’t much better than fruit that is completely ripe, adding a little salt can actually increase the fruit’s inherent sweetness and lessen the harshness of unripe fruit. Here are 10 fruits that enjoy flirting with a dash of salt, from apples to watermelon.
- Pineapple with Chile Salt: While pineapple is already rather sweet, a dash of chile salt brings out a completely unexpected flavor that you’ll quickly grow addicted to.
- Grapefruit Salty Dog: This sweet and salty cocktail is refreshing and simple to make, and it tastes wonderful all year round. Even if you’re just lounging at home in your yoga pants, the salty rim and grapefruit tartness will make you feel like you’re on a beach somewhere.
- Avocado: An avocado, a dash of salt, and a fork are literally all you need for the best snack ever. possibly some lime, too. Instant paradise.
- Smoked Peach Caprese With Smoked Salt: Flavored salt gives this delightful, breezy meal a completely new depth. For a quick salad that will have your dinner guests drooling, layer luscious peaches with thick slices of mozzarella, fresh herbs, and a heavy dose of smoked sea salt.
- Tomato Bruschetta: Despite the fact that some of us are still hesitant to consume salted fruit, we can all agree that tomatoes require salt in order for us to enjoy this delectable bruschette. The ideal appetizer includes balsamic vinegar, basil, and avocado.
- Green Apples: A salty piece of cheddar cheese or salted caramel may really bring out the sour tang of green apples. To achieve the same result, prepare this apple sandwich with salty prosciutto or sprinkle flaked salt on slices of Granny Smith fruit for a snack.
- Salted watermelon makes a delicious post-workout snack. After a particularly sweaty workout, the salt and sugars in the watermelon provide for a cooling recovery snack. Slices can be salted straight away, or you can make this delicious slushy.
- Sweet and Salty Cantaloupe Salad: This salad just has a few ingredients, yet it looks so elegant that everyone will be in awe of you. The salt helps to counteract the melon’s mustiness.
- Salted Strawberry Bruschetta: You might not think salting strawberries would be tasty, but the combination of the sweet strawberries, acidic balsamic vinegar, and salt creates the perfect taste trifecta.
It’s time to switch things up with roasted grapes, creamy brie cheese, and honey if you’ve been eating tomato and basil crostini all summer. Smooth brie cheese pairs beautifully with roasted grapes and honey, but the sea salt keeps it from becoming excessively sweet.
Salt Fruit Summer
A pinch of salt elevates fruit to new heights, while a spoonful of sugar may help the medicine go down.
I was just in Bethlehem, Palestine, for Christmas and had toast with zaaroor jam for breakfast. Zaaroor is the last fruit left in the once-vast orchard that belonged to my mother’s family. I was eating toast in the foyer of a delightfully weird hotel designed by Banksy when I felt a touch on my shoulder from an Irish traveler. The property itself had been abandoned for a long time.
He questioned, “Did you just sprinkle salt on jam?”
I grinned. a time for evangelization. I replied, “Yes, I did. Have you given it a try?
Of course, it’s common practice throughout civilizations to salt fruit. A Dominican acquaintance swears by adding it to a bowl of mango, apple, and grape slices. Two other friends, one from the Philippines and the other from Indonesia, seek for salt when eating pineapple or strawberries and claim that it is an Asian custom. Although a Michigander friend’s grandfather had the same habit, another close friend who was raised by an Indian father and a Japanese-Canadian mother remembers eating Indian-spiced apples in his youth in North Carolina. An Iowan friend claims his grandmother’s love of salted cantaloupe is a particularly Midwestern sin.
I advise salting everything, if you haven’t already done so. Salt it and roll it. also pepper. also chili. also garlic. or seasoning mix. It serves as a sinister, mouthwatering reminder that some zoos were forced to stop feeding their animals fruit that was designed to be so sweet. Fruit that has been salted is not corrupt; rather, it is a corrective that gives the fruit a more robust and sharper flavor. With veggies that we caramelize or otherwise elevate with sugar (the third and fourth ingredients in Heinz ketchup), we perform the opposite action. Is the exchange of roles not just? Consider the first toast bite in human history. also pickles Or when people realized that milk could be transformed into butter, yogurt, or cheese. Fruit that has been salted or seasoned has an energy that opens them.
Even yet, I admit that I have limitations. My Iranian friend once informed me that Iranians enjoy salting their lemons. “Just salt them and lick them. I suppose it’s sort of the margarita effect. I suppose, but it’s too acidic for me. Additionally, juicier fruits typically work the best. Please don’t claim that I didn’t warn you about the salty bananas. But chile watermelon, salted grapefruit, and soy sauce strawberries turn common farmers market items into small adventures – the culinary equivalent of discovering your new personality after getting your hair dyed. This is the purpose of all of our culinary excursions and scavenger hunts: to get us passionate about food. Not only to attempt something new, but also to try something known, but in a new way. People occasionally unearth “wonder fruit,” a berry that, when consumed, confuses our taste buds so that sour feelings become pleasant and other jumbles. It’s gimmicky and, to be honest, unsatisfactory, especially when a far greater miracle is available right now and is frequently given in tiny shakers at breakfast, lunch, and dinner tables. A dash of salt elevates fruit to new heights, while a spoonful of sugar may help the medicine go down.
You Should Definitely Salt Your Fruit
Mango, cantaloupe, grapefruit, pineapple, watermelon—it does wonders with so many fruits.
I hate eating raw fruit. I know that eating fruit in its natural state, packed with fiber and nutrients, is good for you, but I don’t like the feeling of raw fruit scraping down my throat. Biting into an apple makes me cringe. Sometimes I’ll munch on a handful of grapes, or slice up some strawberries for a yogurt bowl, but generally I avoid it. Give it to me roasted, give it to me in a compote; just don’t feed me raw fruit—unless you’ve put salt on it.
At this year’s Atlanta Food and Wine Festival, I took class taught by three pastry chefs who demonstrated how to apply savory flavors to sweet ingredients. Two of them made desserts, but Jen Yee, executive pastry chef of Atlanta’sHoleman & Finch Public House and C. Ellet’s, served us sliced raw peaches with a healthy sprinkling of sea salt. “I just wanted to really bring it right down to the bare bones. Just take something with and without salt, just to sort of illustrate what salt can do,” Yee says.
We tasted a raw peach and then tasted the peaches that had been sprinkled with sea salt. The difference was remarkable: the peach with the sea salt was sweeter but not cloying, more floral, and even juicier. I was hooked.
“When you first bite into a peach the first thing you’re hit with is how sweet is is, right?” Yee says. “But when you eat a peach that has a little bit of salt on it, that sweet hit is slightly delayed because first you’re getting this saline reaction happening in your mouth, and then it’s like the salivary glands are activated and getting juicy, and then you get hit with that sweetness at the end.”
Guy Crosby is the former science editor for America’s Test Kitchen and goes by the moniker of the Cooking Science Guy. He says that the reason why salt makes fruit taste sweeter is a bit of a mystery. “The exact reason for it, the nature for what is happening on a molecular level, is not clearly understood. Salt in some way is affecting the sweet taste receptor for sugar and presumably is enhancing the sweet taste of the sugar,” he says. One study, conducted by Monell Chemical Senses Center, found that our taste cells have additional sugar detectors than previously thought, and that one of them directs sugar to a sweet-taste cell when sodium is detected.
Seasoning fruit with salt is nothing new. In Mexico, you’ll often find mango and citrus sprinkled with a blend of salt and chile powder. In the Philippines, mango is served with shrimp paste, a fermented, salty condiment. And some Southerners like to put salt on their watermelon.
You can put salt on any fruit, but your mileage may vary with the results. As Crosby explains, “I would say that the fruits that tend to contain more of these sugars, either sucrose or glucose or fructose, the greater the enhancement you’re going to perceive of the sweetness due to the salt.” Salt will make the sweetest fruits (i.e. cherries and strawberries) even sweeter, but if you’re more interested in balancing the flavors, stick to fruits with more nuance like cantaloupe, grapefruit, pineapple, and watermelon.
It’s easy to make a salty sweet fruit snack. Start with ripe fruit, and simply slice your fruit the way you normally would—I found peaches do better when sliced thin, watermelon does great in wedges—and give the slices a hearty sprinkle of salt. You can use any salt, but I prefer to use large flaked sea salt for the bit of crunch it provides (and it’s aesthetically pleasing). Let it sit for about 10 minutes to let the salt work its magic.
7 Proven Methods to Preserve Fruits and Vegetables: Drying, Salting, etc.
I was just in Bethlehem, Palestine, for Christmas and had toast with zaaroor jam for breakfast. Zaaroor is the last fruit left in the once-vast orchard that belonged to my mother’s family. I was eating toast in the foyer of a delightfully weird hotel designed by Banksy when I felt a touch on my shoulder from an Irish traveler. The property itself had been abandoned for a long time.
He questioned, “Did you just sprinkle salt on jam?”
I grinned. a time for evangelization. I replied, “Yes, I did. Have you given it a try?
Of course, it’s common practice throughout civilizations to salt fruit. A Dominican acquaintance swears by adding it to a bowl of mango, apple, and grape slices. Two other friends, one from the Philippines and the other from Indonesia, seek for salt when eating pineapple or strawberries and claim that it is an Asian custom. Although a Michigander friend’s grandfather had the same habit, another close friend who was raised by an Indian father and a Japanese-Canadian mother remembers eating Indian-spiced apples in his youth in North Carolina. An Iowan friend claims his grandmother’s love of salted cantaloupe is a particularly Midwestern sin.
I advise salting everything, if you haven’t already done so. Salt it and roll it. also pepper. also chili. also garlic. or seasoning mix. It serves as a sinister, mouthwatering reminder that some zoos were forced to stop feeding their animals fruit that was designed to be so sweet. Fruit that has been salted is not corrupt; rather, it is a corrective that gives the fruit a more robust and sharper flavor. With veggies that we caramelize or otherwise elevate with sugar (the third and fourth ingredients in Heinz ketchup), we perform the opposite action. Is the exchange of roles not just? Consider the first toast bite in human history. also pickles Or when people realized that milk could be transformed into butter, yogurt, or cheese. Fruit that has been salted or seasoned has an energy that opens them.
Only certain seasons offer the majority of fruits and vegetables. They also spoil quickly if they are not stored properly or used right away. So make sure to store fruits and veggies so they can be used later.
The fundamental rule of food preservation is to prevent microorganisms from contaminating the food.
Fruits and vegetables must be preserved so that their flavor and even color are retained. In addition to keeping longer, it also reduces costs during the off-season.
After a longer period, your fruits and veggies may still be useful, but first, continue reading.
Freezing
This is, I suppose, the simplest, quickest, and most typical method. Some fruits and vegetables, however, can have their texture altered by freezing and thawing. Additionally, keep in mind that freezing only renders microorganisms inactive until defrosting.
What safety measures are taken before to, during, or following fruit and vegetable freezing?
Drying
Have you ever tried drying any produce?
With pepper, that happens pretty often.
You must drain the water from fruits and vegetables before using this method of preservation. Bacteria have a hard time surviving on the fruit or vegetable as a result.
Fruits and vegetables can alter in texture and flavor when dried. Your fruits and veggies can be dried using a dehydrator. You can reduce their water content to roughly 5%. They haven’t dried completely if they still feel sticky or spongy.
Once they have successfully dried, you can store them at room temperature. An oven can also be used. However, they might not provide the same outcomes.
Salting
Salted fish is the first thing that springs to mind (koobi). But this is a discussion about vegetables.
What fruit can you salt to make it last longer?
Salt has a high tonicity. Simply put, it indicates that organisms readily become dehydrated in salt. Therefore, bacteria cannot survive in this environment. Food can be kept at room temperature for a long time after being salted.
Put the vegetables in a pan of water before salting them. until it reaches saturation, keep adding salt. When the salt has reached saturation, the salt will start to settle on the vegetable’s surface. Keep the vegetables in the fridge with water for a week. Drain the salt solution after that, and then sprinkle more salt over the vegetables. To dry, store in a cool, dry area.
Fermenting
Carbohydrates are transformed into alcohol or organic acids during fermentation.
For this procedure, you must mix water with whey or culture and add salt. This produces the brine solution needed for the fruit or vegetable to ferment.
Slice or chop your produce into uniform bits or slices. Pour the brine over the meal after placing it in an airtight container. Make sure that all of the food is submerged in the brine throughout the fermenting process. Fruits ferment in roughly 48 hours. Because they contain less sugar, vegetables take a little longer.
Canning
Not quite packing food into cans. You use bottles and mason jars in this situation. You must use sanitary, airtight containers to seal the fruit or vegetables. Heat can be used to seal the container and disinfect it.
You need a pressure canner and the necessary equipment for this procedure. Next, gather your canning jars, lids, rings, seals, funnel, and blanching kettle.
You use heat to kill the bacteria in the jar during the process. The container is kept airtight by applying steam pressure after that. The fruit or vegetables are placed in a sterile vacuum as a result. They have a long shelf life of several months.
Pickling
Simply placing food in a jar with vinegar or brine to preserve it for longer is pickling.
Bacteria cannot survive in such conditions, making the food safe and suitable for long-term consumption.
Fruits and vegetables can be preserved easily with pickling. But it alters the flavor of the majority of fruits and vegetables.
Make a solution of white vinegar, salt, and sugar to do this. In a pan, bring to a boil. After adding the fruits and vegetables to the jar, fill it with the solution until everything is covered. Before storing, tightly cap the jar.
Oil Packing
Oil packing is another method of preserving fruits and vegetables.
By using vegetable oils, this inhibits bacterial development. However, flavor is significantly impacted. Herbs, tomatoes, onions, eggplants, and olives can all be preserved with it. A no-air (anaerobic) and acidic environment produced by vinegar and oil packing prevents bacterial growth.