Pinoy Fruit Salad Tip: This Step Will Save Your Salad From Turning Red
You need to do this every time you make fruit salad.
When you cook a dish, you¬†may think you are merely cooking for the way it tastes.
That's not completely true.
When you eat a dish, you eat with your eyes as well. That's why we cook with flavorful as well as colorful ingredients.¬†
While ingredients do contribute to the overall flavor and taste of a dish, it can also add a different texture as well as color to your dish. Some spices add flavor as well as a¬†flavor¬†while vegetables are the biggest contributors to the colors in your dish together with fruits and herbs.¬†
For your macaroni or fruit salad, its ingredients are usually canned fruits, and these have usually been soaked in a thickened sweetened syrup.¬†Sometimes, these syrups are dyed and when not prepared right, it can tint your entire dish with its color.¬†
If you don't want your dish to be entirely tinged red or green, you need to do¬†this prepping tip so it doesn't.¬†
Drain your ingredients of the dyed syrup.¬†
Before you¬†toss¬†your ingredients together for your salad, note the ones that are in a color syrup or in any liquid that could dye the cream dressing of your salad. This includes kaong¬†in its dyed sugar syrup and¬†the red liquid that¬†maraschino cherries¬†are soaked in for your¬†creamy fruit salad recipe.
All you need to do is to simply drain that dyed syrup in a sieve over a bowl to collect the syrup, preferably overnight like you would the fruit cocktail. If you don't mind your salad being¬†tinged red or green, another good reason why you should drain these ingredients is because it will also make your salad watery.¬†¬†
The fruit salad you serve at the table should be the thick, creamy, and delicious dessert that ends your meal perfectly.¬†To ensure that it is, use this tip for ingredients¬†that could ruin the look you're going for.¬†