Fruit is a versatile and delicious food that can be enjoyed in many different ways. While it is commonly eaten fresh and raw, there are also various cooking methods that can bring out new and exciting flavors. One such method is smoking, which is typically associated with meats and fish. However, have you ever considered smoking fruit? In this edition of will it smoke? we explore the results of smoking nine different fruits, including the intriguing smoked grape.
The Smoked Grape Experiment
For this experiment, we selected nine fruits to be smoked using apple wood over lump hardwood charcoal. The fruits included avocados, bananas, grapes, mangoes, strawberries, peaches, pineapple, grapefruit, and watermelon. Each fruit was smoked for 25 minutes at a temperature of approximately 250 degrees.
Avocados: Holy Smokes!
Avocados, known for their high fat content, proved to be a surprising success when smoked. The heat melted the inside of the fruit to a creamy consistency, making it a perfect candidate for smoked guacamole. Although the appearance may not be the most appetizing, the flavor and texture were impressive.
Bananas: Smokeless
Unfortunately, bananas did not fare as well in the smoking process. The distinct flavor and hearty texture of bananas were not significantly altered by the smoke. However, they did develop some nice grill marks, adding a visual appeal.
Grapes: A Love It or Hate It Creation
Yes, you can smoke grapes, but the results may not be to everyone's taste. While some found the smoked grapes to have an explosive smoky flavor, others were unimpressed. Interestingly, whole smoked grapes performed better than halved ones, which turned rubbery.
Mangoes: Holy Smokes!
Mangoes, with their skin left on and cut into large chunks, turned into a delicious treat with a parfait-like consistency. The smoke and heat transformed the fruit, enhancing its natural sweetness and adding a smoky flavor.
Strawberries: Smoke-ish
Halved strawberries allowed for more smoke penetration, but the flavor was a mixed bag. Initially, the berries tasted fresh and maintained their distinct strawberry flavor. However, after a few seconds, a puff of smoke hit the back of the throat. It is likely best to enjoy strawberries in their natural state.
Peaches: Holy Smokes!
Grilled peaches are already a favorite, and smoking them takes their flavor to a whole new level. The peaches absorbed the smoke like a sponge, resulting in a caramelized, tanned exterior. The skin can be easily peeled off, revealing a tender and smoky flesh. This was the standout fruit of the experiment.
Pineapple: Holy Smokes!
While smoking a whole pineapple for several hours is tempting, we opted for sliced pineapple due to time constraints. The slices developed a gooey glaze and came close to rivaling the peaches as the best result. Smoking a whole pineapple may be a future experiment worth exploring.
Grapefruit: Smokeless
Smoking grapefruit slices did not yield impressive results. The powerful citrus elements of the fruit overpowered the smoke, resulting in a smokeless experience. Similar fruits such as oranges, lemons, and limes may behave similarly.
Watermelon: Smokeless
Watermelon slices, when brushed with olive oil and salt and grilled, can take on a delightful seared flavor. However, smoking watermelon did not produce the same spectacular results. The fruit tasted like warmed watermelon and did not benefit from the smoking process.
While not all fruits are suitable for smoking, the experiment revealed some surprising and delicious results. Avocados, mangoes, peaches, and pineapple proved to be excellent candidates for smoking, enhancing their flavors and textures. Bananas, grapes, grapefruit, and watermelon, on the other hand, did not benefit significantly from the smoking process. Strawberries were a mixed bag, with a fresh taste followed by a hint of smoke. Overall, the smoked grape was a love it or hate it creation, with some enjoying the smoky explosion and others being unimpressed. Whether you're interested in trying smoked fruit for its unique flavors or simply curious about the possibilities, experimenting with different fruits and smoking techniques can lead to exciting culinary discoveries.
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