Sous Vide Fruit Bruschetta | Sous-Vide Magazine

Ingredients

Fruit Salad Bruschetta:

3 kiwi fruits, sliced ¼ inch thick
1 dragon fruit, sliced ¼ inch thick
1 C jackfruit, cleaned and seeded
1 C rambutan, peeled and seeded
3 Tbsp extra virgin olive oil
1 Tbsp fresh mint chiffonade
1 Tbsp fresh cilantro chiffonade
12 pieces of baguette crostini
½ C Greek yogurt
2 Tbsp honey

Syrup:

2 C white sugar
2 C water
10 pieces cilantro stems
½ C yuzu juice

Star Fruit Chips:

2 star fruit, sliced ¼ inch thick
1 Tbsp sumac

Overview

Equipment

Sous vide circulator
Sous vide pouch and sealer
Baking sheet

Timing

Prepping time: 20 minutes / Cooking time: 40 minutes (excludes sous vide cooking)

Servings

4 servings

Directions

For the Syrup:

In a small saucepot, combine water, sugar, cilantro stems, and yuzu juice and bring to a simmer to fully dissolve sugar and thicken, 7-10 minutes.
Set aside to cool.

For the Fruit Salad:

Separate kiwi, dragon fruit, jackfruit, and rambutan in individual bags by type, then pour ½ cup of syrup in each sous vide bag and seal/compress. Marinate for 20 minutes.
Remove the sous vide fruit from the bags and reserve the liquid.
Rough chop (or brunoise) the fruits, mix in a bowl, and toss with 1 tablespoon oil, mint, and cilantro.

For the Star Fruit Chips:

Slice the star fruit with a knife or use a mandolin.
Dip each slice in remaining syrup, then lay out on a baking sheet lined with parchment paper or silicone mat.
Sprinkle with sumac and bake in oven at 250°F/121°C for 10–15 minutes or until star fruit has dried into a chip.

To Serve:

Cut baguettes diagonally into ½-inch slices and place on a baking tray.
Drizzle 2 tablespoons of olive oil over baguette pieces and bake in oven at 350°F/176.6°C for 10 minutes or until lightly toasted.
Once finished, set aside to cool.
Spread a thin layer of Greek yogurt onto a crostini and top with compressed fruit salad.
Garnish with a dried star fruit chip and drizzle with honey.