Beat the heat with Fruit. Make it taste better with salt.

News flash! It’s hot.

The lower mainland, the Fraser Valley and the rest of BC is currency under what’s called a “Heat Dome” with temperatures reaching 40+ degrees C - highs never reached before in BC in June. 

Cooking during this heatwave is probably not the most fun thing to do if you don’t have an air conditioner but that doesn’t mean you can’t have delicious and well-seasoned foods.

In fact, this is the best time to cool down with some fresh BC fruit sprinkled with a dash of good ol’ Fraser Valley Salt.

“Salt?” you say. “On FRUIT”!?

Why yes! Not only is this a great time to have a cool slice of watermelon, but the salt actually elevates the flavours to new heights.

But why add salt to fruits?

Combo flavours are better than single flavours. 

The best example of a combo flavour in fruit and salt would be for watermelon. The official unofficial fruit of summer! Sprinkle a bit of sea salt on watermelon brings out the sweetness of the fruit and seriously, it just makes it taste better. The flavour dynamic is made when sweetness and saltiness combine into deliciousness. 

Just think of salted caramel or salted peanut butter. Individually they are sweet and great, but add salt, and they’re just SO MUCH BETTER. 

When a fruit’s flavour profile is a bit bitter.

This can happen when the fruit is not quite ripe or with fruits like cranberries or grapefruit that are typically bitter, to begin with.

According to AllRecipies.com, we already use salts to balance the food's bite and improve the desirable flavours in naturally bitter foods, like Brussels sprouts, cabbage, and kale.

So using the same reasoning, providing a little bit of salt is a great way to enhance these fruits' natural sweetness.

Bringing up the natural juices and sugars in the fruit to the surface.

One technique that chefs use to reduce moisture in vegetables and meats is to let it sit with a bit of salt on the surface. The salt will draw the water out of the ingredient and -once removed- leaves the ingredient with a more concentrated flavour. 

This can be applied to fruits like watermelon as well. Sprinkle a bit of salt on the fruit, wait a bit and the salt will draw up the moisture to the surface of the fruit resulting in bite after bite of sweet and juicy deliciousness.

How to salt fruit

Convinced? Ok, let’s do this!

First, off, we do not recommend table salt. You only need a little bit and we’ve found that table salt is too fine and you will very likely over salt your fruit. 

The best way is with sea salt flakes like our Inlet Sea Salt. It may seem a bit counter initiative, but our bigger flakes actually have less surface area compared to the tiny granules of table salt (hat tip to high school math & physics) so they will melt slower and will give you more control on how much salt is actually added. This allows you to add a bit at a time.

What other fruits are good with salt?

It’s actually quite funny how well salt goes well with fruits and how quickly we forget that we use them. 

Here are some examples:

  • Using salt to reduce the acidity and bite of pineapples 
  • Adding salt to lemons and limes in margaritas
  • Sprinkle salt onto Granny Smith apples to reduce the tartness and increase the sweetness

What other great fruits have you tried with salt? Hit us up and let us know!

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