Richly colored red fruits are simply lovely--oh, and you'll look lovely eating them. No, not with the juice dribbling down your chin, although that does bring an offbeat, sexy image to mind. But it's the potassium, succulent moisture and low sugar content that make us shine.
MAKES 6-8 SERVINGS
4 tablespoons brown rice syrup
grated zest of 1 orange
juice of 1 orange
juice of 1 lime
1/4 cup mirin or sweet white wine
1/4 cup spring or filtered water
12-15 cherries, pitted, left whole
2-3 small red plums, halved, pitted, thinly sliced
1 pint strawberries, cleaned, halved
1 pint raspberries, cleaned
2 nectarines, halved, pitted, thinly sliced
Combine rice syrup, orange juice and zest, lime juice, mirin and water in a sauce pan. Cook over medium heat until the mixture foams. Set aside. Cool to warm, whisking to keep it loose.
Prepare and combine fruit. Sprinkle with a couple of pinches of sea salt and gently mix in. Pour syrup over fruit mixture and gently fold in to coat the fruit. Cover and chill completely before serving.