Let’s go beyond watermelon and feta.
. "But we're balancing the plums by adding fat and richness that most fruits don’t have; adding extra acid and salt and heat and treating it as the base for a proper, savory, considered dish."
Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani, includes an entire chapter on savory fruit salads. "Fruit, in all its acidic, perfectly textured glory, deserves more," she says, "Rather than always doubling down on its obvious sweetness, fruit is somehow even more perfect when it gets invited to play in the realm of the savory, letting the natural sweetness complement salty cheese or tame spicy greens.
Mattos thinks the reference point for the wave of new savory salads might be the classic Thai green papaya salad, which layers sharp acid, spice, and umami on top of shredded underripe fruit for a palate-cleansing dish that pairs well with meat. And Morocco has another theory: "Four or five years ago, Americans kind ofOh my god, you put this on cut-up raw fruit and it becomes amazing.
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