Wednesday, August 24, 2011
REMEMBER the times when we always have fruit salad in our parties and get-togethers? And I am pretty sure we all followed the same process in making this sweet concoction -- canned fruits, condensed and evaporated milk and cream (in can!).
Then it evolved slowly into a more interesting and varied mixture of some fresh fruit such as mangoes, grapes, apples, bananas, buko, melons, kiwi, etc.), canned or bottled sweet mixtures like kaong, nata de coco, corn and the like. And not to forget, raisins, too! How imaginative can we get?
Not that it is wrong to add anything like that, it’s just that we are getting more experimental and our taste buds are getting more discriminating, right?
We always wanted to try something new, something different, something extra-ordinary to turn this “ordinary special” dessert into more sophisticated and upscale. And we see this really happening in many shops and restaurants.
And so far, we have been very successful indeed. Take this out, add this in, add more of this, take less of that. Whatever the case may be, it always and will definitely change our perspective and outlook in the way we “enjoy and eat” our fruit salads!
In the metropolitan cities, most people will tend to use more of the canned fruits with some added fresh fruits. But in the provinces or rural areas, it is the other way around. More fresh fruits (whatever is in season, naturally) and less of canned fruits (since it tends to be more expensive).
And instead of using cream (now in boxes!), condensed and evaporated milk is used with added ice, whether to make it cold or make it more “syrupy” which stretches the amount of servings to a few more. So, when you get a “soupy” salad, now you know the reason behind. Ah, well.
No wonder buko salad became more popular in the suburban areas. If I am correct, one buko (or butong) can cost like about P5 to P8 but in the cities, it can go up as high as P15 to P20 or more! And most often, we tend to get the “hard” coconut meat since that’s the only one available. And by adding more liquid, the amount of the salad is extended further.
And for some time now, bukopandan salad became and will continue to be a fad for a long time because of the availability of fresh pandan leaves (but pandan flavoring is easier and economical) and gelatin or gulaman in found all over the market.
I find sweet corn being added to “fruit” salads a welcome respite because it gives that sweet-crunchy taste and flavor to the rather soft fresh fruit mixture. I am not much into this, but I find nuts something different. And more crunch, of course! Usually it is peanuts, but I would prefer walnuts, cashew, macadamia or almonds. Okay, it is expensive, I know!
So whatever you do with your fruit salad, you can always say it is an “original” because I am very well sure one doesn’t need measuring cups or spoons to make a great salad! It is in your “tastebuds”!
For a simple fruit salad, here is a basic recipe any beginner or seasoned enthusiast can do:
1 medium can fruit cocktail, drained
3 pcs fresh bananas, sliced
2 pcs fresh mangoes, cubed
2 pcs fresh apples, cubed
1 pc fresh buko, sliced or cubed, drained
1 small bottle kaong, drained
1 small bottle nata de coco, drained
1 big can evaporated milk
1 big can condensed milk
1 box all purpose cream
Mix all together and chill. More milk and/or cream can be added if desired.
(Website: www.potsnpans1976.weebly.com; email: potsnpans1976@yahoo.com)
Published in the Sun.Star Cagayan de Oro newspaper on August 25, 2011.
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