Tokyo’s turned hot and humid early this year (making up for last summer’s unseasonable coolness, I imagine) and I don’t want to cook. It’s time to dine on raw fruits and vegetables, icy drinks, and chilled soups.
But fruits get boring, even when they are delectably ripe. Tod discovered a new way to enjoy them—dusted with freshly cracked black pepper. The sweetness of the fruit with the earthy tang of pepper is a surprising combination, but ever so wonderful.
Fruit with Black Pepper
Seasonal fruits: strawberries, sweet plums, peaches, etc
Whole black peppercorns
Pepper mill
Slice (or bite open) the fruit. Grind pepper generously on top. Enjoy.
Vary the recipe with pink, white, brown or green peppercorns. Each has its own flavor that enhances the fruit in delightful ways.
Posted by kuri at July 01, 2004 07:30 AMcrude black pepper is also great with vanilla ice-cream, give it a try.
btw have you thought about publishing a cook book?
