There are some things that should just be served cold: ice cream and whisky come to mind. But something that should not find itself solely in this category is fruit.
Amongst its many delicious uses, bananas are the key ingredient in bananas foster (in case the name didn’t give it away). It involves placing the fruit on a pan and cooking it until it caramelizes—proof that adding some heat to your fruit can make it so much better.
If bananas aren’t your thing, there are dozens of other fruits to pick from.
When looking for one to flambé either on a pan or grill, it is important to consider texture. The rule of thumb is that the softer and riper the fruit, the sweeter it tends to be. That said, fruit that is too ripe may not withstand the flame. Opt for plums, peaches, and pineapple.
When cooking, it’s a good idea to add in a little alcohol as this will help the fruit ignite. You can also sprinkle some sugar if you want extra caramelization, but the natural sugars within the fruit should do the job pretty well. Get a bit of char for some crunch.
Serve it up with some ice cream and you might never eat a fruit raw again.
