Perfumed Fruit

Preparation info

  • Difficulty


Appears in


By Brent Savage

Published 2010

  • About


  • 1 semi-ripe mango, peeled and seed removed
  • 1 nashi pear, peeled, halved and core removed
  • 1 apple, peeled, halved and core removed
  • 1 yellow peach, halved and stone removed
  • 1 ml (1/32 fl oz) bergamot essence (see Note)
  • 3 teaspoons olive oil


Dice the fruit into 5 mm (¼ inch) cubes and combine. Dress with the bergamot essence and oil and set aside.

This can be made up to 2 hours in advance.