Nicole Pisani & Kate Adams’, “The Seaweed Cookbook”, 2019 was the topic of an earlier blog post.
Here I present: Norman Van Aken & John Harrison, “The Great Fruit Book”, 1995. This book contains seventy (70) fruits, and many are very exotic.
ABOVE is the “my plate” dinner with “fruits” as one of the choices along side “protein”, “grain”, and “vegetables”. This book consists of recipes for the use of exotic fruits. Humans have five basic taste: sweet, salty, sour, bitter, and savory.
Dinner is a meal of the “savory” recipes; so, how does one include “sweet” fruit for a meal?
BELOW is a one solution with “watermelon” burger, fries and drink.
Here I presented: Norman Van Aken & John Harrison, “The Great Fruit Book”, 1995.
BELOW is an alphabetical list of fruits, most of which are discussed in the book.
Alphabetical List of Fruit
- Bread fruit
- Honeydew melons
- Horned melon
- Ita Palm
- Ogden melons
- Passion fruit
- Prickly Pear
- Rose Apple
- Ugli fruit
- Xigua melon
- Yellow watermelon
- BELOW is three (3)cuts of “watermelon” and “watermelon salad” on a dinner plate. Watermelon is a fruit that can be eaten paired with dinner items.
- Reading this book, I concluded that “fruits” in “salad” was the most common usage of fruits with dinner.
- Fruits & vegetables with “croutons (grain)” as salad pair well with “entree-main” dish.