Don’t know what to do with your extra fruit?
Matt Palise stopped by Weekend Sunrise on Sunday, sharing the recipe for your excess plums and pineapples.
The beloved chef, of Red Rich Fruits, made a glaze before turning his talents to a tropical carpaccio.
Stream the world’s best reality, entertainment and true-crime shows free on 7plus >>
See the recipes below
Grilled plums and burrata and balsamic vinegar glaze
Ingredients
Four ripe plums, halved and pitted
2 tablespoons olive oil
240g burrata (2 balls)
Balsamic vinegar glaze
Pinch of salt
Method
Heat your grill to high heat.
Brush the flesh side of the plums with olive oil and grill, flesh side down, until the plums develop brown charred markings.
This should take about 5-8 minutes, depending on how hot your grill is. Once plums are grilled, set aside and allow to cool for 10 minutes.
Cut the burrata balls into quarters and divide evenly between two plates. Once plums have cooled, divide them evenly on the plates.
Drizzle each plate with the balsamic vinegar glaze and a small pinch of salt. Enjoy!
Tropical fruit carpaccio
Ingredients
2 lemongrass stalks, white part only, bruised
1 long red chilli, halved length ways
2cm piece (10g) ginger, bruised
2 tbs caster sugar
1/2 bunch basil
1 pineapple, peeled
Pulp of 3 passion fruit
Finely grated zest and juice of 1 lime
2 ripe Keitt mangoes, thinly sliced
1 ripe papaya, thinly sliced
Shaved coconut flakes to serve
Method
To make the syrup, place lemongrass, chilli, ginger, sugar, 2 sprigs basil and 90ml cold water in a saucepan over medium heat.
Cook, stirring, until sugar is dissolved. Remove from heat and stand for 1.5 hours to infuse. Heat a grill pan or barbecue to high heat. Grill the whole pineapple, turning every 2 minutes, until charred. Set aside to cool.
Once cool enough to handle, core, then thinly slice. Remove chilli from the syrup and discard. Transfer the syrup to a food processor.
Blitz until smooth, then strain through a fine sieve placed over a bowl.
Stir through the passion fruit pulp and lime zest and juice.
Arrange the pineapple, mango, and papaya on a platter. Drizzle over the dressing and scatter with coconut flakes and remaining basil leaves to serve.
