Oils, vinegars, mayonnaise... take them to the fruity side!

Oils, vinegars, mayonnaise... take them to the fruity side!

To customise your dishes, add a touch of fruit in your preparations. Surprises and flavor guaranteed! The trend is to eat better: healthy, refined and tasty. The accent is on salads, lean meat and fish but enhanced by delicious sauces. The fashion is also for home-made food. Result: consumption of condiments, oil and vinegar has never been so high. Yes but to ring the changes from the classic virgin oils, balsamic vinegars (the best-selling) and mayonnaise, chefs are increasingly looking to fruit.

To customise your dishes, add a touch of fruit in your preparations. Surprises and flavor guaranteed!

The trend is to eat better: healthy, refined and tasty. The accent is on salads, lean meat and fish but enhanced by delicious sauces. The fashion is also for home-made food. Result: consumption of condiments, oil and vinegar has never been so high. Yes but to ring the changes from the classic virgin oils, balsamic vinegars (the best-selling) and mayonnaise, chefs are increasingly looking to fruit.

Vinegars firstly. This is the condiment that most frequently embraces fruity flavors. The most popular varieties are apple (Europe, Asia, South America), fig (Europe, Africa and Arabia), blueberry (Africa and Arabia), grape (Asia, North America), cranberry, lemon and raspberry (North America mainly). In Asia, sales of fruity vinegars in fact dominate as they are considered to be natural food supplements and good for your health, with each fruit supposed to have its own properties (apple vinegar, for example, is supposed to transform fat into energy). Vegetable vinegars (red pepper, tomato or cucumber) are already a frequent ingredient in many chefs' pantries. Olive oil is not neglected as new references are launched each year: lemon, preserved fruit, fig and orange blossom. The same goes for mayonnaise with orange versions in particular but also - and why not? - coconut and any other fruit that goes well with culinary creations.

How to make them? It's very simple. For vinegar and olive oil, just macerate with the pulp of the selected fruit or vinegar for several weeks. Famous establishments, like our Belgian partner Belberry, use Les vergers Boiron fruits and vegetables purees, already prepared and de-seeded, and leave them to mature several months to obtain superb tomato, red pepper and cucumber vinegars.

How to use them?

Olive oil with lemon is ideal for salads, steamed fish and white meat. Others may be sprinkled over meat, fish and vegetables as they come out of the oven to soak in all the flavors. Citrus fruit mayonnaise over seafood, shellfish or red meat. Vinegars can be used depending on their flavor. All are used on meat and poultry, except for very tropical vinegars such as passion fruit and fig vinegar (white meat only). On desserts, you can serve tangy vinegars (passion fruit, raspberry, blackcurrant, mango) or smoother ones (pear, apricot).

 

Take a look at our Les vergers Boiron recipes for more original ideas.