|Fruit Spice is a really unique seasoning for enhancing fruit flavors of soft or stone fruits such as berries, apricots, peaches or tropical fruits like mango. You can also use it to make ordinary fruit jams and jellies more fruity.
COLOR - visually mixed green herb fines and pieces including micro-crystals of natural flavor and with flecks of dark purple fruity spices
AROMA - passionfruit and berry front notes with a hint of cumin and the tiniest suggestion of caroway
PALATE - full-on fruit to match the aroma and with a subtle pepper and anise long palate
It only takes a light sprinkle, stir it in and wait for a few minutes for the flavor to infuse. It takes less time if the product is warm to hot. If you pur?e fruit for dessert sauces or make syrups from cooked fruit and sugar, Fruit Spice will add a delicious strawberry-passionfruit character with a subtle lemony hint.
And here's a really good recipe for a salad dressing - one which I still use often. Blend some strawberries and add Fruit Spice by the pinch, to taste. If I don't have fresh strawberries on hand, try apple and strawberry juice. You might even add a bit of cracked black pepper. Now, if you are serving a salad of interesting green leaves such as radicchio, cos, rocket, coral, baby beetroot leaves, cresses and more, you can dress it well ahead of time with this Fruit Spice and juice mix. You see, if you use an oil based dressing, the oil wilts the leaves quickly unlike juices which actually make the leaves more turgid or pumped up. I once cooked a lunch for 60 chefs as a demonstration meal and made this dressing so that I could prepare the salad hours beforehand and just chill the salad covered in plastic wrap. It looked better than when I made it and tasted so good I had nearly all 60 chefs ask what I used to flavor the leaves. What better recommendation?
I love using this mix in yoghurt, custards and whipped cream and think that it makes one of the best ice creams you will ever try. If melons eg honey dew melons, are in season, give them a sprinkle of Fruit Spice and see the difference. Give it a go and let me know what you think.
Fruit spice by the generous pinch also turns up the gain on vegetable casseroles and other wet dishes with pumpkin, sweet potato or kumara. And it makes a fruity Asian or Indian curry come to life!
Store your Cherikoff Fruit Spice in a cool place or conveniently on the door trays in your refrigerator.
Suggested recipes using Fruit Spice
Alpine peppered pineapple with wild fruit yoghurt
Boomerang trifle with lemon ironwood syrup, wild fruit jelly and Fruit Spice
Tasmanian salmon with soy Alpine Pepper dressing
Wattleseed and Walnut bread and butter pudding
Ingredients: Forestberry, sumac, aniseed, mountain pepper, rosella