New Ways to Cook with Fruit

Whether berries or citrus, author Annie Riggs shows us how to cook with fruit in new sweet and savory ways.

New Ways to Cook with FruitPrawn Watermelon Salad

This past spring, cookbook author and food writer Annie Rigg debuted her newest book, Summer Berries and Autumn Fruits. Loaded with juicy and beautiful images created by the food stylist, this recipe collection had encouraged us to rethink how we use the season’s bounty.

New Ways to Cook with Fruit

Annie teaches us how to add color and fresh flavors, either sweet or acidic, to an otherwise lacking plate. In case you were wondering, this cookbook is more than fruit tarts and dessert puddings. Annie really pushes the boundaries and makes us rethink fruits as a key savory component to cooking.

New Ways to Cook with FruitCherry Lolly
TurkishPizza2000Turkish Pide with Pomegranate

Broken down into chapters of citrus, berries and soft fruits, stone, tropical, and orchard, home cooks can easily flip to and discover new ways to use up the load of ripe fruit they have that is threatening to rot.

Check out the recipe below and gaze at the images for a new kind of cooking inspiration.

New Ways to Cook with FruitLemon Poppy Seed Madelines
New Ways to Cook with FruitSummer Berry Tiramisu Cake
New Ways to Cook with FruitTuna Crudo with Pink Grapefruit and Citrus Dressing

sticky-spiced-pork-belly-and-1620911l1

Sticky Spiced Pork Belly and Watermelon
 
This recipe is inspired by a dish served at Fatty Crab, a Malayasian-inspired restaurant in New York, where Zakary Pelaccio’s Watermelon Pickle and Crispy Pork is permanently on the menu. My version is much simplified, although no less yummy, the pork being marinated overnight before cooking rather than being marinated, braised, and then fried. I’ve also done away with the pickled watermelon rind while still keeping the salad fresh and light. Chilling the melon before serving creates a refreshing contrast to the salty, spiced pork.
Author:
Serves: 4 servings
Ingredients
  • 3 GARLIC CLOVES, SLICED
  • 2-INCH PIECE OF FRESH GINGER, SLICED
  • 1 ROUNDED TEASPOON CHINESE FIVE-SPICE
  • 2 TABLESPOONS DARK SOY SAUCE
  • 2 TABLESPOONS HONEY
  • 2 TABLESPOONS CHINESE BLACK RICE VINEGAR
  • 3.3 POUNDS BONELESS PORK BELLY, SKIN SCORED SEA SALT
For salad
  • ½ MEDIUM-SIZED WATERMELON, CHILLED, RIND REMOVED, AND CUT INTO BITE-SIZED CUBES
  • 4 SCALLIONS, SLICED
  • 1 LARGE RED CHILE, SEEDED AND SLICED
  • 11/2-INCH PIECE OF FRESH GINGER, CUT INTO FINE MATCHSTICKS
  • 3 TABLESPOONS SESAME OIL
  • 2 TABLESPOONS SOY SAUCE
  • JUICE OF 1 LIME, PLUS EXTRA TO SERVE
  • 2 TO 3 TEASPOONS BLACK OR TOASTED WHITE SESAME SEEDS
  • 3 TABLESPOONS COARSELY CHOPPED CILANTRO
Instructions
  1. Start by marinating the pork: Put the garlic and ginger on a baking sheet or in a shallow bowl that will fit the pork belly lying flat and snuggly. Add the five-spice, soy sauce, honey, and vinegar and mix to combine. Lay the pork on the pan or in the bowl, skin-side up, cover with plastic wrap, and let marinate overnight in the fridge.
  2. The next day, line a roasting pan with a double thickness of foil and sit a roasting or wire rack on top. Remove the pork from the marinade, lay on top of the rack, skin-side up, and leave for an hour at room temperature to dry the skin.
  3. Preheat the oven to 425ºF. Sprinkle the pork skin lightly with sea salt and roast for 20 minutes on the middle rack of the oven.
  4. Reduce the temperature to 350ºF and cook the pork for another hour until the skin has crisped and the meat is cooked through. Meanwhile, for the salad, put the prepared watermelon, scallions, chile, and ginger into a bowl and use your hands to very gently mix.
  5. Combine the sesame oil, soy sauce, and lime juice in a cup, but don’t pour over the salad until just before serving, otherwise the watermelon will become soggy.
  6. Once the pork is cooked, let it rest for 10 minutes and then cut into small bite-sized pieces. Pour the dressing over the salad and divide between serving plates.
  7. Arrange the pork on top, scatter with the sesame seeds and cilantro, and serve immediately with extra lime on the side.

 

Honest Cooking

Honest Cooking

The Honest Cooking editorial team handpicks inspiring culinary stories to share with you that we think are beautiful. As an international online culinary magazine with the ambition to truly change the face of online food media we hope to create an inspiring place for serious culinary debate, salivating recipes, interesting food news and international food-fun.

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