When your asked to prepare a fresh fruit plate and you want it to stand out, what do you do? I approached this with the mindset that I would give the guest an upgraded version of what they most likely expect when ordering. With a sushi bar in the Pacific Rim Fusion
concepted restaurant, I used the
sashimi theme for the light fruit desert. You get all your basics of a fresh fruit, including papaya,
kula strawberries, mango, honeydew, cantaloupe and pineapple. The
exception is, that the presentation is
meant to
somewhat mirror the sushi plates. I use a whipped coconut creme cheese under the fruit "
sashimi", a drizzle of
kula strawberry balsamic honey which is served in a Japanese spoon, and
shiso caviar for garnish. The
shiso leaf is a Japanese leaf that in some ways has mint-like characteristics. Using the sodium
alginate/calcium chloride
spherefication method, I made the caviar to
finish the "
sashimi" feel.
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