Tangerine-Berry Salads

This fruit salad is served plated, not tossed in a bowl. A pool of creamy banana puree on each plate, topped with sliced tangerines, blackberries, and blueberries. It looks like something from a brunch restaurant.

The base is a small banana blended with sour cream (or plain yogurt) until completely smooth. It takes about a minute in the blender. The result is a thick, tangy-sweet cream that acts as both a sauce and a bed for the fruit to sit on.

Tangerines get sliced crosswise into thin rounds, peel and all if they’re thin-skinned, or peeled first if the rind is thick. Arranged on top of the banana cream with scattered blackberries and blueberries, the colors are gorgeous: orange, deep purple, and indigo blue against white.

Spoon about ¼ cup of the banana base onto each plate and arrange the fruit right before serving.

Pro Tips

• Use a ripe banana for the sweetest, smoothest puree. Green bananas blend grainy and taste starchy
• Blend the banana and sour cream until there are absolutely no lumps. A food processor works just as well as a blender
• Slice the tangerines thin (¼ inch) so they lay flat and look like jeweled rounds on the plate
• Serve immediately after plating. The banana base browns if it sits too long exposed to air

Variations

• Swap sour cream for Greek yogurt for a lighter, tangier base
• Use clementines or mandarin oranges if tangerines aren’t in season
• Top with a drizzle of honey and a sprinkle of granola for added sweetness and crunch