Fruit Salad with Orange Supremes

Bring your fruit salad to the next level by learning the tips and techniques of trained pastry chef Heather Bertinetti. First she demonstrates how to make orange supremes -- those rindless, juicy citrus gems you see at fancy restaurants -- and then mixes in summer fruit and a special secret ingredient.

Video Transcript

Hi, I'm Heather Bertinetti, and you're watching Today, I'm going to make a fruit salad. Let's be honest. I'm not a big fruit eater. Never really enjoyed it much. Never really liked it, but eventually in restaurants I learned that I have to deal with fruit a lot. But if I am going to eat fruit, there's not going to be pulp on it. So, I want to show you how to make what we call in the restaurant world, an Orange Supreme. Let me show you, we'll take it from the top. First, I cut each end off, and I sit it down so it has a flat surface, like so. In this case, we're going to do two. Now, I hold my knife, I'm a righty. So now, watch. When I hold my knife, I skin it, and I go as tight and close to the flesh as I can, just taking off the white peel, like so. Then, I go all the way around. Now, don't worry if it doesn't look perfect at first because I'm going to show you a little truck to go back and clean it up. The motion that I'm using when I'm doing this is I'm going around. The fruit is round, so keep in mind, I'm not cutting straight down, I'm going around the fruit, okay? And see how I have all these jagged edges? This is the part where I'm going to take this off, okay? I'm going to hold it with my left hand, and I'm going to put it horizontally. So, I have each flat end facing outward, take my knife, and I'm just going to trim the top. It's sort of like carving a little bit. We go all the way around. Keep in mind, round is better. Okay, so where the membranes are, I'm going to cut a slit on either side of the membrane, on either portion of it, and the supreme slides out. We'll do this again, the side of that membrane, that side of that membrane, and it slides out. And they just pop right out, little jewels of delicious, pulp-free orangeness. So, what's a perfect application for supremes? You can either use it as a garnish on top of a cake or a dessert, or in this case let's make a quick fruit salad. Now, here's the thing with fruit salad. If you don't have fresh fruit, or you can't get the fruits that you want all season long, don't fear the frozen fruit, people. It's fine, it's perfectly acceptable, and it tastes good too. So let's do this really quickly. I'm going to take some raspberries here, eyeball it. There's no ratio to fruit salad. It all depends on what you like. So, have at it, and have fun. Blueberries, I have some peaches. So, let's talk about sugar when it comes to fruit salad. It's kind of a no-brainer. Everybody adds sugar, but why do we add the sugar? I'm going to tell you. Every fruit varies in its sweetness. Some fruits are more acidic than others. When it comes to fruit salad, we're mixing them altogether, so we have to make sure that we come up with a balanced flavor profile here. So, what I like to do is I start with a tablespoon measuring sugar. Regular granulated sugar is perfectly fine. I usually do about two to start. Now just mix it up. So, the sugar is going to release all the juices out of the fruit, and that's a good thing. The longer they sit in their own juices it's called macerating and they'll marry and they'll be delicious. One thing for fruit salad that I always add is a little bit of lemon juice. I'm going to squeeze around half a lemon. I do it over my hand, like this, so my hand becomes a strainer, so we don't get pits in it. It's a quick, easy way. The lemon juice not only gives it a little acidic background, but it keeps the fruit from oxidizing. That's a good thing. I don't know if everybody knows this, but they might think it's a myth, but it's true, a little pinch of salt brings out the sweetness in fruit. I learned that from my Bengali friends. I'm excited. If you notice, I left the orange supremes out until the last minute, they're so delicate, these little cells in here, they break very easily. So, you don't want to give them a lot of mixing. So, we'll add those at the end, give them a light, gentle toss. Just like the orange supremes, bananas are extremely delicate, so I don't add those until the end as well. If you continue to mix bananas in with the rest of it from the beginning of the process, they'll turn to mush, and they won't be appetizing in the end. This is my completed fruit salad. I use Summer fruits, both fresh and frozen, either/or is fine. I'm Heather Bertinetti, for

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