This past week I went and spent some time with my aunt in the “home” – no surprise there, but it’s not everyday I run into Angel.  Angel is the “chef” for the home.  Yep, they have a real chef to cook for them.  She makes the most amazing chocolate chip cookies and as soon as I dissect and replicate her recipe, I’ll share it.  You see she doesn’t actually give away her recipes.  She makes me work for them.  I’m still working on replicating her linguini with shrimp in a garlic cream sauce.  They have a family dining room and you can make reservations to eat with your loved ones.  I would gain 20-30 pounds if I did this regularly! 

Anyway, I digress.  She and I were chatting the other day about how well salty and sweet or tart and sweet or tangy and sweet work together to meld flavors.  So I came home and recreated one of her suggestions with my own additions and it was a huge hit!  It would be so colorful for any upcoming holiday.

1 large rich, ripe tomato, sliced 1/4 inch and then halved
1 ripe kiwi, sliced
several large red seedless grapes, halved
1/4 cup lemon juice
1/8 cup lime juice
2 tablespoons white wine vinegar
2 tablespoons sugar
coarse fresh ground black pepper
Himalayan pink sea salt
Parmesan cheese, grated

  • Slice and arrange fruits on small appetizer plates.
  • Sprinkle each plate generously with the sugar, salt and pepper.
  • Whisk together the lemon juice, lime juice and white wine vinegar.
  • Pour vinegar mixture over each plate.
  • Sprinkle with Parmesan cheese.
  • Server immediately.