Compressed Fruit Mosaicwith Honey Poppy Seed Dressing


Compression gives the summer fruits and veggies a serious flavor boost.


Honey Poppy Seed Dressing

½ C fresh orange juice
½ C honey
2 Tbsp fresh lemon juice
⅓ C sugar
1 ½ Tbsp poppy seeds

Compressed Fruit

1 cantaloupe
1 honeydew
1 seedless watermelon
2 English cucumbers
2 heirloom tomatoes
3 apples
1 avocado
Basil or microgreens, to garnish
2 tsp olive oil, to garnish



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer


Prepping time: 30 minutes / Cooking time: 2 hours (excludes sous vide cooking)




For the Honey Poppy Seed Dressing:

  1. Whisk all ingredients together until fully combined, and set aside.

For the Compressed Fruit:

  1. Wash and trim cantaloupe, honeydew, and watermelon.
  2. Cut in half, and remove all seeds and membrane from the middle. Cut the two halves again to get four pieces.
  3. Rinse the cucumbers and halve lengthwise.
  4. Rinse the tomatoes and apples.
  5. Keep the avocado whole.
  6. Place the cucumbers, apples, and melons in separate sous vide pouches by type.
  7. Add ¼ cup of dressing to pouches containing cantaloupe and honeydew.
  8. Add 2 tablespoons dressing to each of the other pouches.
  9. Save the remaining dressing.
  10. Seal the pouches and compress.
  11. Chill in refrigerator for two hours.

To Serve:

  1. Remove the fruit and vegetables from the bags and reserve the extra liquid to reincorporate into the remaining dressing.
  2. Cut melons, cucumbers, tomatoes, apples, and avocado into small cubes.
  3. Combine and toss with remaining dressing.
  4. Serve cold, garnished with microgreens and drops of olive oil.
Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Spring/Summer 2019.

Buy the Magazine

Buy Now

Dedicated to the Art & Science of Sous Vide

The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.