How to Transform Surplus Vegetables and Fruits into a Chilled Food Topping – Guide

Although many online food trends focus on style instead of substance, the trending iced tomato concept delivers genuine culinary value and also addressing a common food waste challenge. Admittedly, this technique has been around, but its flexibility makes it valuable.

Iced Produce “Shaved Ice” with Burrata

Your freezer ranks among the best methods to minimize kitchen waste. Whenever unsure, freeze your produce! This simple and adaptable dish repurposes odds and ends and past-prime produce through freezing and upcycling them into an elegant appetizer.

Soft cheese pairs perfectly with the delicate consistency of shaved ice. It is made by pulling fresh cheese as a container containing stracciatella, producing among the finest dairy products out there.

One variety of veggie is enough in this recipe, but feel free combine multiple components if you prefer. You might aim for a vibrant combination – like cucumber ends, beef tomato, and pepper to make a Jamaican effect. Other great combinations are beetroot with balsamic vinegar and dill weed, carrots with orange juice and fennel, or fig with balsamic glaze and black pepper.

This dish is designed single portions, so plan on one burrata per serving.

Serves 1

One piece of produce
One burrata cheese
Flaky salt

Additional ingredients (adjust as preferred):
Liquid fat: extra-virgin olive oil
Herbs and spices: oregano, sumac
Tangy element: lemon juice, and zest if organic

Select your chosen ingredient and chill it completely for at least 6 hours, or until fully frozen.

At serving time, set the cheese on a platter and shred the iced ingredient on top of it. Sprinkle liberally with flaky salt, then drizzle using dressing. Include herbs and a dash of acid, then enjoy right away – the grated ice thaw rapidly.