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Every time I set out to prepare some fresh peach slices or berries to snack on, I instinctively reach for a bottle of good olive oil, a pinch of kosher salt, and a generous grating of lime zest. The three-ingredient flourish is a piece of muscle memory that I picked up from a Michelin-starred restaurant I used to work at, and it’s a trick that transforms even out-of-season fruit into a phenomenal, versatile salad that’s unlike any of the sad little fruit cups you might associate with your college dorm or the airport grab-and-go.
At the restaurant, we dressed all raw fruit this way. We seasoned thin slivers of mango, tiny balls of pears, and finely diced strawberries before service, so they would be ready to use as a garnish on desserts throughout the evening. Each bite is sweet, savory, and unctuous with rich, full-bodied olive oil and brightness from the lime zest. The lime rind lends a subtle pop of tart citrus flavor without adding too much acid, though if you’re using a fruit that oxidizes quickly—like pears and apples—I recommend adding a squeeze of lime juice, too.
At the height of summer, I start my mornings with wedges of stone fruit and a handful of berries. Autumnal apples, pears, and figs take their place when September rolls around, and no matter the time of year, you just can’t go wrong with tropical mango, passionfruit, and banana. Supremed wintertime citrus is also a favorite, and one that’s essential for livening up the darkest, coldest days of the year.
This trick isn’t limited to garnishes or desserts, though. You could start your day by topping a bowl of yogurt with the seasoned fruit or have it on its own. For lunch and dinner, you could make an impromptu salad by serving the fruit with a creamy burrata or a firm, salty cheese like ricotta salata or feta. For dessert, fruit that’s seasoned this way is delicious on its own, but even better when paired with a heap of crisp, crackly meringues and dollops of whipped cream, a slice of olive oil cake, or several scoops of vanilla ice cream.
A drizzle of olive oil, a generous pinch of salt, lime zest, and a quick toss: You don’t need a recipe or a ratio, and you definitely don’t need to be a Michelin-starred chef—though you’ll certainly feel like one after pulling this trick out of your back pocket.
