Brunch Fruit
November 20, 2015 10:07 AM Subscribe
Metafilter, what fruit dish should I bring to brunch this Sunday?
I said I would bring some sort of fruity thing to brunch this Sunday. I don't want to spend half the day reading food blogs seeking the perfect thing, but I would like to bring something yummy. Uh, and it's November. I don't want to bring globetrotting no-flavor berries. Both adults and children at this brunch. Needs to be gluten free. Thanks Internet friends!
I said I would bring some sort of fruity thing to brunch this Sunday. I don't want to spend half the day reading food blogs seeking the perfect thing, but I would like to bring something yummy. Uh, and it's November. I don't want to bring globetrotting no-flavor berries. Both adults and children at this brunch. Needs to be gluten free. Thanks Internet friends!
I agree with cranberry relish. I just put a recipe in a thread the other day.
posted by phunniemee at 10:26 AM on November 20, 2015
posted by phunniemee at 10:26 AM on November 20, 2015
Some variation of a Waldorf Salad? Lots of hits on Google so I'm not linking. No need to use mayo if you don't want to. Incorporate some dried or fresh cranberries. The apples and nuts are already seasonal. Crunchy and fresh. Yum. Now I want some.
posted by probably not that Karen Blair at 10:27 AM on November 20, 2015 [1 favorite]
posted by probably not that Karen Blair at 10:27 AM on November 20, 2015 [1 favorite]
You could assist in the renaissance of poached pears.
posted by amtho at 10:35 AM on November 20, 2015 [2 favorites]
posted by amtho at 10:35 AM on November 20, 2015 [2 favorites]
Smitten Kitchen has this recipe for winter fruit salad that I think looks lovely.
posted by rainbowbrite at 10:36 AM on November 20, 2015 [7 favorites]
posted by rainbowbrite at 10:36 AM on November 20, 2015 [7 favorites]
Alternately, if you're up for baking, a not-too-sweet apple crisp is lovely for breakfast/brunch. Just go heavier on the apples and lighter on the topping than you might if you were doing a richer dessert.
posted by rainbowbrite at 10:39 AM on November 20, 2015 [3 favorites]
posted by rainbowbrite at 10:39 AM on November 20, 2015 [3 favorites]
The deliciousness of any fruit salad increases exponentially when topped with this oh-so-simple dressing (courtesy of Cooking Light):
1 cup low-fat vanilla yogurt
1 T honey
1-1/2 t lime zest
Combine all ingredients and either pour it on the salad right before serving or pass it in a small pitcher.
posted by DrGail at 10:40 AM on November 20, 2015 [1 favorite]
1 cup low-fat vanilla yogurt
1 T honey
1-1/2 t lime zest
Combine all ingredients and either pour it on the salad right before serving or pass it in a small pitcher.
posted by DrGail at 10:40 AM on November 20, 2015 [1 favorite]
You could make Bananas Foster if you're into the whole 'fire' thing.
You might get better suggestions here if you define a few more constraints. Do you want to cook a lot or a little? How big is the crowd - 5 or 50? How are your cooking skills? Are you in the United States, and do you have access to fancy grocery stores? Do you have a budget in mind? Do you need to travel far with this food?
posted by enfa at 10:42 AM on November 20, 2015
You might get better suggestions here if you define a few more constraints. Do you want to cook a lot or a little? How big is the crowd - 5 or 50? How are your cooking skills? Are you in the United States, and do you have access to fancy grocery stores? Do you have a budget in mind? Do you need to travel far with this food?
posted by enfa at 10:42 AM on November 20, 2015
I was at the farmer's market last week and there were a lot of local apples, so if you live somewhere where it's late autumn, an apple pie or other dish could be good. Apple crumble can be really good gluten free.
posted by lunasol at 11:08 AM on November 20, 2015
posted by lunasol at 11:08 AM on November 20, 2015
I like fresh, uncooked fruit for brunches as a nice counterbalance to all the rich stuff on offer.
Low commitment: orange slices cut into half rounds on a platter. Sprinkle with pomegranate seeds (some stores sell these already out of the pomegranate). Looks elegant, easy to eat, tastes good.
Lots of chopping but the combo makes it all exponentially tastier: my basic fruit salad: cubed apples, oranges and bananas (add at these at the last minute), plus whatever else looks good. This time of year that might be kiwi? Add in some frozen (thawed) raspberries or blackberries, or, a yogurt dressing like above. Reserve one half of an orange while chopping and squeeze the juice over the top to prevent browning and get the juices flowing. I'd recommend a tarter apple like a Cripp's Pink or a Pink Lady. Not as tart but a Gala or Fuji would do nicely as well. Add the banana at the last minute otherwise the texture gets weird and unappealing.
posted by purple_bird at 11:10 AM on November 20, 2015
Low commitment: orange slices cut into half rounds on a platter. Sprinkle with pomegranate seeds (some stores sell these already out of the pomegranate). Looks elegant, easy to eat, tastes good.
Lots of chopping but the combo makes it all exponentially tastier: my basic fruit salad: cubed apples, oranges and bananas (add at these at the last minute), plus whatever else looks good. This time of year that might be kiwi? Add in some frozen (thawed) raspberries or blackberries, or, a yogurt dressing like above. Reserve one half of an orange while chopping and squeeze the juice over the top to prevent browning and get the juices flowing. I'd recommend a tarter apple like a Cripp's Pink or a Pink Lady. Not as tart but a Gala or Fuji would do nicely as well. Add the banana at the last minute otherwise the texture gets weird and unappealing.
posted by purple_bird at 11:10 AM on November 20, 2015
I hosted a huge brunch Saturday and the first item to go was a plate of thinly-sliced persimmons in (gorgeous, brilliant orange) rounds. I always like my fruit plain, and you could do something like a platter with grapes, apples, kiwis and persimmons, or a bunch of Satsuma mandarins.
Persimmons and pomegranates are both in season and beautiful, so if you don't want to do the boring but delicious plan above maybe try something like this super-pretty salad, sans the chicken.
posted by charmedimsure at 11:14 AM on November 20, 2015 [2 favorites]
Persimmons and pomegranates are both in season and beautiful, so if you don't want to do the boring but delicious plan above maybe try something like this super-pretty salad, sans the chicken.
posted by charmedimsure at 11:14 AM on November 20, 2015 [2 favorites]
If you do go the cranberry relish route, allow me to offer up the one we eat every year at Thanksgiving. It is a foodstuff entirely greater than the sum of its parts, simple to make, and universally loved, even by people who claim they don't like cranberry relish. It was my husband's grandmother's recipe, but it's so good that my mom and several of her friends demanded the recipe so they could make it when we weren't around.
Gladys' Cranberry Relish
Ingredients:
1 package (3 oz) raspberry gelatin
1 package (3 oz) lemon gelatin
1/4 to 1/2 cup sugar (depending on how sweet you like it, or even omit entirely)
2 cups boiling cranberry juice (Cocktail is totally fine and how we always make it, just watch your sugar usage. We've never used pure cranberry juice, but my mom has, which led to a tarter result, but still tasty.)
1 cup cold water
1 can crushed pineapple and juice, small
1 T lemon juice
2 cups fresh or frozen cranberries
1 unpeeled orange quartered and seeded
1 cup chopped celery
1/2 cup walnuts
Instructions:
Combine gelatin and sugar in large bowl.
Pour boiling cranberry juice over, stirring until dissolved.
Stir in cold water, undrained pineapple, and lemon juice.
Chill until thick as unbeaten egg white (~10-15 minutes).
Put cranberries and orange through a food processor (or chop finely).
Combine cranberry-orange mixture with celery and nuts, and fold into thickened gelatin mixture.
Chill until set for at least 2 hours. The mixture should be somewhat gloppy.
You can make it a day ahead of time, and it keeps quite well if sealed properly in the fridge. The only thing better than spooning it down your gullet is spreading it on leftover turkey sandwiches.
posted by Diagonalize at 11:15 AM on November 20, 2015 [1 favorite]
Gladys' Cranberry Relish
Ingredients:
1 package (3 oz) raspberry gelatin
1 package (3 oz) lemon gelatin
1/4 to 1/2 cup sugar (depending on how sweet you like it, or even omit entirely)
2 cups boiling cranberry juice (Cocktail is totally fine and how we always make it, just watch your sugar usage. We've never used pure cranberry juice, but my mom has, which led to a tarter result, but still tasty.)
1 cup cold water
1 can crushed pineapple and juice, small
1 T lemon juice
2 cups fresh or frozen cranberries
1 unpeeled orange quartered and seeded
1 cup chopped celery
1/2 cup walnuts
Instructions:
Combine gelatin and sugar in large bowl.
Pour boiling cranberry juice over, stirring until dissolved.
Stir in cold water, undrained pineapple, and lemon juice.
Chill until thick as unbeaten egg white (~10-15 minutes).
Put cranberries and orange through a food processor (or chop finely).
Combine cranberry-orange mixture with celery and nuts, and fold into thickened gelatin mixture.
Chill until set for at least 2 hours. The mixture should be somewhat gloppy.
You can make it a day ahead of time, and it keeps quite well if sealed properly in the fridge. The only thing better than spooning it down your gullet is spreading it on leftover turkey sandwiches.
posted by Diagonalize at 11:15 AM on November 20, 2015 [1 favorite]
MFK Fisher's ambrosia (no marshmallows need apply):
alternate layers of the following in a shallow dish
6 fine oranges (sliced or sectioned)
1 1/2 cups sugar
1 1/2 cups grated coconut (fresh preferred)
the pour a wine glass full of good sherry over it and chill.
From An Alphabet for Gourmets.
Mixed citrus fruit would be especially pretty: half oranges & half pink grapefruit. Blood oranges add a lovely gem-like quality. Satsumas if you want a more complex flavor.
Oops, just saw that this needs to be for kids and adults. Darn. Substitute a crisp, fresh apple cider for sherry? A white grape juice (if you can, try to get a version made with wine grapes--non alcoholic but totally different flavor--like gewurztraminer juice) would also work. Or just use a teaspoon or so of vanilla or almond extract and skip the sherry/juice altogether.
posted by carrioncomfort at 11:20 AM on November 20, 2015 [1 favorite]
alternate layers of the following in a shallow dish
6 fine oranges (sliced or sectioned)
1 1/2 cups sugar
1 1/2 cups grated coconut (fresh preferred)
the pour a wine glass full of good sherry over it and chill.
From An Alphabet for Gourmets.
Mixed citrus fruit would be especially pretty: half oranges & half pink grapefruit. Blood oranges add a lovely gem-like quality. Satsumas if you want a more complex flavor.
Oops, just saw that this needs to be for kids and adults. Darn. Substitute a crisp, fresh apple cider for sherry? A white grape juice (if you can, try to get a version made with wine grapes--non alcoholic but totally different flavor--like gewurztraminer juice) would also work. Or just use a teaspoon or so of vanilla or almond extract and skip the sherry/juice altogether.
posted by carrioncomfort at 11:20 AM on November 20, 2015 [1 favorite]
I'd bring a citrus-heavy fruit salady thing maybe with fresh pineapple if there are any, and then I'd go to the Asian store and buy a bunch of unusual tropicals like dragon fruit to amuse the children. Once I brought a durian to a party. It was like ten years ago but I still hear about it.
posted by Don Pepino at 11:36 AM on November 20, 2015
posted by Don Pepino at 11:36 AM on November 20, 2015
Best answer: Pineapple with mint sugar
And vanilla ice cream on the side or on top if you want
posted by rmless at 11:46 AM on November 20, 2015 [1 favorite]
And vanilla ice cream on the side or on top if you want
posted by rmless at 11:46 AM on November 20, 2015 [1 favorite]
Seconding the winter fruit salad. I back off on the sugar a bit, increase the amount of dried fruit, and forget the star anise. I usually swap out the pears for extra apples because I don't buy the pears far enough ahead of time to have them be ripe.
posted by radioamy at 1:15 PM on November 20, 2015
posted by radioamy at 1:15 PM on November 20, 2015
Fruit Salad with Honey and Rum is so so delicious.
posted by kitkatcathy at 1:44 PM on November 20, 2015 [1 favorite]
posted by kitkatcathy at 1:44 PM on November 20, 2015 [1 favorite]
I was all about Ambrosia. Southern Ambrosia to be precise.
A compote is lovely this time of year and is yummy served warm.
posted by Ruthless Bunny at 2:20 PM on November 20, 2015 [1 favorite]
A compote is lovely this time of year and is yummy served warm.
posted by Ruthless Bunny at 2:20 PM on November 20, 2015 [1 favorite]
nthing Smitten Kitchen's winter fruit salad. It's beautiful and has gorgeous, complex flavors. Really special. But very easy to make.
posted by primate moon at 7:47 PM on November 20, 2015
posted by primate moon at 7:47 PM on November 20, 2015
Response by poster: It's a small group, 8 adults and 4 young children. It's meant to be a nutritious-ish side dish that appeals to all. Some good ideas above, and definitely bookmarking those boozey ones for a future event ...
posted by stowaway at 7:57 PM on November 20, 2015
posted by stowaway at 7:57 PM on November 20, 2015
I've made this flognarde recipe many times and it always turns out great and can be quite a showstopper -- much easier than it looks. You can always omit the brandy.
posted by peacheater at 6:48 AM on November 21, 2015
posted by peacheater at 6:48 AM on November 21, 2015
Response by poster: Laziness won, so I did the pineapple and mint thing. (The pineapples available were excellent.) Half the adults loved it, half did not, and all children refused to even try it.
posted by stowaway at 10:01 PM on November 22, 2015
posted by stowaway at 10:01 PM on November 22, 2015
This thread is closed to new comments.
posted by larthegreat at 10:12 AM on November 20, 2015