A quick note on a fine and fun way to enjoy cherries and lots of other summer fruits—su ghiaccio or ‘on ice’. Fill a bowl a third or half full of ice, place your fruit—however much you’re having—over the ice and add water to come, say, halfway up the fruit. Serve.
Yep, that’s the ‘recipe’! It may seem almost absurdly simple, but slightly chilling fruit in this way subtly changes its character for the better. The chill firms up their texture and brightens their flavor. Summer fruits with a pit, cherries in particular, seem to benefit most from an ice bath. (On the other hand, the treatment does not do much for citrus fruits or bananas.)
One important point: the fruit you are serving this way should be at room temperature when you immerse it in its ice bath. Otherwise, the fruit will simply be cold, not slightly chilled. So if you’re keeping your fruit in the fridge, take it out some 30-60 minutes before you want to serve it.
And make sure you have napkins on hand. There is no way around getting your fingers a little wet when fish the fruit out of the ice water!
13 July 2011 | 9 Comments
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