Fruit recipes: fresh with caramel butter, roasted, and in a soup with champagne
When it comes to the season's best bounty, a few embellishments can transform the good into the great
Text Susan Jung / Styling Nellie Ming Lee / Photography Jonathan Wong
This is my favourite time of year when it comes to seasonal produce; we get not only the usual imported berries, cherries and stone fruits, but also types of fruit grown within the region, such as lychee, longan, durian, mangoes and guavas. Some of these are best served as simply as possible - I've yet to try a cooked mangosteen, durian or lychee dish that's as good as the raw fruit. But other types of fruit can be delicious (in a different way) with just a little work on your part.
I made up this recipe one night when I didn't have time to make a baked dessert for a dinner party; I just used ingredients I had in my fridge and pantry. You can substitute almost any fresh soft fruits for the mango and raspberries, such as other types of berries (halved or quartered, if using strawberries) and apricots, plums, peaches or nectarines (all cut into bite-sized pieces).
If possible, buy shaved and toasted coconut from a Thai grocer - you want fairly substantial pieces, rather than the fine flakes.
Caramel beurre salé (salted butter caramel) is sold in jars at upmarket shops.