A Big Fruit Plate with Salty Chile Sugar From Chef Gregory Gourdet

A Big Fruit Plate with Salty Chile Sugar From Chef Gregory Gourdet

August 12, 2021 at 01:47AM

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As a beloved Top Chef star and judge, Gregory Gourdet captured the culinary imaginations of so many. Since becoming sober in 2019, Gourdet has embraced a healthy, paleo-friendly, dairy- and gluten-free cooking style that has endeared him to folks around the world.

His new cookbook, Everyone’s Table: Global Recipes for Modern Health is filled with globally inspired dishes free of gluten, dairy, soy, legumes, and grains. Perhaps, most shockingly: everything is absolutely delicious

Gregory Gourdet cookbook

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While there were much more complex recipes in the book than the one we chose to feature, we simply couldn’t resist this giant fruit plate from Chef Gregory – insanely simple, but just to satistfying!

A Big Fruit Plate with Salty Chile Sugar

Serves 6
In Southeast Asia, people often enjoy fresh fruit and vegetables dipped in a mixture of salt, sugar, and chile. I love it, too, as a way to serve a low-key, low-effort summer dessert to friends, as the sun sets and the grill cools off from dinner. The bounty in the photo showcases just some of your options and offers a way to go all out if you like. Buy what looks best (I veer toward sweet-tart fruits and crunchy, mild vegetables), cut it into two-bite pieces, and have everyone dip into this blend of salt, smoky chiles, coconut sugar, and a bit of lime zest to take it from tasty to terrific.

Ingredients: 
1 lime
2 tablespoons Smoky Chile Salt (buy your own or see page 325 to make at home)
2 tablespoons coconut sugar
Fresh fruit to generously serve 6 people

Directions: 
Use a Microplane to zest the lime onto a small plate, reserving the remaining lime for another use.
Leave the zest uncovered on the counter for about 20 minutes while you cut all that beautiful fruit into party-friendly, two-bite pieces. This allows the zest to dry a bit, so it doesn’t clump when you add it to the salt mixture.
Combine the chile salt and coconut sugar in a small bowl. When the lime has dried a bit, add it to the bowl and stir well.
Arrange the sliced fruits on a platter.
Serve with the salty chile sugar for dipping.

The post A Big Fruit Plate with Salty Chile Sugar From Chef Gregory Gourdet appeared first on The Chalkboard.

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