When it comes to pairing fruit and salt you may already think of the combination as a bit unorthodox. I mean, fruit and salt? Then add a serious dose of smoke to the mix and you’re surely asking how those two things could possibly go together. You better believe that they do! But not every fruit pairs well with this smoky salt. A select few make the cut, and the combination really sings. Beechwood Smoked Salt is harvested in the Guerande region of France. This coarse salt is finished with a 10 day beechwood smoking process. Beechwood makes an excellent smoking wood, though it’s more typically known as a firewood than a food smoke wood. The elongated smoking process ensures that the flavor not only adheres to the outside of each salt crystal, but also penetrates deep inside for an intense, smoky finish.

We love the salt with citrus fruits, particularly grapefruit and lime. Famously, salt and lime go very well together (particularly when there’s tequila involved). The same is perhaps more true for our beechwood smoked salt. Try a little on the rim of your next margarita, or even sprinkle a little over the top of a key lime pie! You’ll be amazed at how well it makes the flavors pop. The same effect can be applied towards grapefruit. A little Beechwood Smoked Salt on the rim of a Paloma works wonders. Or how about some torched grapefruit alongside some very fresh raw scallops or striped bass. Talk about a party in your mouth!

Watermelon is another fantastic matchup for the Beechwood Smoked Salt — in fact, just about any melon will work well with the stuff. Including cantaloupe and honeydew. You could stick with the margarita trend we’ve been talking about and make a delicious watermelon margarita, rimmed with the Beechwood Smoked Salt. Or a light and vibrant watermelon and feta salad, with just a little sprinkle of the smoky stuff.

Getting into stranger territory, we can also attest that the beechwood smoked salt works well on dark fruits like plum and cherry. The deep dark flavors seem to bend well with the pops of smoke in a very unusual but totally delicious way. Don’t believe us? Sprinkle a little on your next cherry pie — not a ton, just a little sprinkle. You can thank us later… Roasted plums with just a dash of Beechwood Smoked Salt would make a fantastic accompaniment to a whole roasted turkey, pork loin, or duck breast. The smoky salt would play beautifully alongside the slightly jammy and tart fruit

We’re simply positive there are more combos out there to be discovered, we just haven’t tried them all yet! The real moral of the story is this — get out there and try new things. Play with your food, experiment, and have fun. You just never know what you’ll come up with next!

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