📝 About This Recipe
Elevate your morning with this stunning Fruit Carpaccio, a vibrant mosaic of paper-thin seasonal fruits that celebrates the natural sweetness of nature's bounty. Inspired by the classic Italian meat appetizer, this breakfast rendition replaces savory beef with jewels like dragon fruit, mango, and berries, drizzled with a zesty herb-infused reduction. It is a light, sophisticated, and nutrient-dense bowl that brings a touch of fine-dining elegance to your brunch table.
🥗 Ingredients
The Fruit Base
- 1/2 medium Pineapple (peeled, cored, and sliced paper-thin)
- 1 large Mango (firm but ripe, peeled and thinly sliced)
- 1 piece Dragon Fruit (white or red flesh, sliced into rounds)
- 1 cup Strawberries (hulled and sliced vertically)
- 1/2 piece Green Apple (kept in lemon water to prevent browning)
Honey-Lime Reduction
- 1/4 cup Honey (wildflower or clover variety)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 teaspoon Lime Zest (finely grated)
- 1 tablespoon Fresh Mint (finely chiffonade)
- 1/2 teaspoon Ginger (freshly grated)
Creamy Element & Garnish
- 1 cup Ricotta Cheese (whole milk, chilled)
- 1/4 cup Greek Yogurt (plain and thick)
- 2 tablespoons Pistachios (shelled and roughly chopped)
- 2 tablespoons Pomegranate Arils (for a pop of color)
- 4-6 pieces Edible Flowers (optional, such as pansies or violas)
👨🍳 Instructions
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1
Begin by preparing the Honey-Lime Reduction. In a small saucepan over medium-low heat, combine the honey, lime juice, and grated ginger.
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2
Simmer the honey mixture gently for 3-5 minutes until it slightly thickens into a glossy syrup. Remove from heat and stir in the lime zest and fresh mint. Set aside to cool completely.
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3
In a medium bowl, whisk together the chilled ricotta and Greek yogurt until smooth and airy. If you prefer it sweeter, add a teaspoon of honey. Refrigerate until ready to plate.
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4
Prepare the fruit. Use a very sharp chef's knife or a mandoline (with caution!) to slice the pineapple, mango, and dragon fruit into translucent, paper-thin pieces.
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5
Slice the strawberries and green apple with the same precision. Place the apple slices in a small bowl of water with a squeeze of lemon to maintain their bright color.
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6
Select four large, flat plates or shallow bowls. Start the 'carpaccio' by laying the pineapple slices in a single, slightly overlapping layer to cover the base of the plate.
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7
Layer the mango and dragon fruit over the pineapple, alternating colors to create a beautiful, stained-glass effect.
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8
Tuck the strawberry and apple slices into any gaps, ensuring the plate is fully covered but the arrangement remains flat.
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9
Using two spoons, create a neat 'quenelle' (an oval scoop) of the whipped ricotta mixture and place it in the center of the fruit mosaic.
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10
Drizzle the cooled Honey-Lime Reduction generously over the fruit, ensuring every slice gets a bit of the zesty syrup.
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11
Sprinkle the chopped pistachios and pomegranate arils over the top for essential crunch and texture.
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12
Garnish with a few extra mint leaves and edible flowers if using. Serve immediately while the fruit is chilled and crisp.
💡 Chef's Tips
Use a mandoline slicer for the most professional, uniform results, but always use the hand guard. Ensure your fruit is ripe but firm; overripe fruit will turn into a mash rather than clean slices. Chill your plates in the refrigerator for 10 minutes before assembly to keep the fruit crisp longer. For a vegan alternative, swap the ricotta/yogurt for whipped coconut cream and use agave nectar instead of honey. Don't dress the fruit until the very last second, as the acid in the lime and the sugar in the honey will cause the fruit to release juices and lose its structure.
🍽️ Serving Suggestions
Pair with a glass of chilled Sparkling Prosecco or a Mimosa for a festive brunch. Serve alongside warm, toasted brioche slices or a light croissant. Accompany with a hot cup of Earl Grey tea, which complements the citrus and floral notes. Add a side of high-quality granola if you desire more heartiness and fiber.