Accentuate the Sweetness of Fruits With Vinegar
Contrast is important in food and in life. How can you value happiness without sadness, ups without downs, sweet without sour? This is all to say that I love sprinkling vinegar on my fruits, and I encourage you to do the same.
Many fruits are very good on their own and do not require any help to taste. But I’m not talking about changing the taste of the fruit; I’m talking about this. Yes, a small amount of acid can lighten, but it can also enhance the sweetness of the naturally sweet, providing the contrast I mentioned earlier.
If you find it difficult to taste, consider the ubiquitous feta and watermelon salad so often sprinkled with balsamic. This salad is good because it impresses with all its flavors – sweet, salty, spicy and sour. On a smaller scale, just a splash of vinegar – I’m talking about one teaspoon per cup of fruit – adds that contrasting flavor note without overwhelming the fruit’s flavor profile.
Balsamic is a natural choice for watermelon and most berries, but champagne vinegar goes well with stone fruit. Apple cider vinegar can work in many cases as well, but start with half a teaspoon as it can be very irritating depending on the brand. You can eat your treat right away with the vinegar added, but if you let everyone hang out a little, some fruit juices will mix with the vinegar to form a hot, sweet syrup that’s delicious on a cake, whipped with ice cream, or mixed with a smoothie.