Offset Acidic Vinaigrettes With An Unlikely Fruit - Tasting Table

"A really simple way to give those vinaigrettes an upgrade is to incorporate some kind of fresh fruit into them. Whether it's a French-inspired raspberry vinaigrette or just a squeeze of orange in your usual recipe, fruit juice can add a pleasant zing and freshness to your salad, and the natural sweetness will help balance out any acidity. But while citrus and stone fruits may seem like the obvious choice, there's one unlikely fruit you need to try: blueberries."

"We spoke to Sally Vargas, author of " The Blueberry Cookbook" about mistakes to avoid with blueberries, and she said that a big one was not using them for savory dishes like salad dressings. These fruits are great for gently balancing acidity with natural fruit sugars, and all you need to do is smash some into a balsamic vinaigrette for a sweet and tangy flavor. Plus, blueberries not only sweeten up a vinaigrette, they also give it a gorgeous color."

"Add a little chopped shallot for bite, or if you want to veer towards the sweet side, drizzle in some honey. For a thicker dressing, use more berries as they're packed with thickening pectin. Generally, about a half cup or less should do per 1 cup of oil. It's really about taste though, so use as much or little as you please."

Blueberries can transform vinaigrettes by adding natural sweetness, bright color, and body from pectin while balancing acidity. Smash or blend berries with olive oil, balsamic, and lemon juice to create a simple dressing. Add chopped shallot for bite, honey for sweetness, mustard or yogurt for creaminess, and fresh herbs like basil or mint for brightness. For thicker dressings use more berries; roughly half a cup of berries per cup of oil is a guideline. Fresh in-season berries give the best flavor, but thawed frozen blueberries work well too. Adjust quantities to taste.

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