Banana carpaccio with fennel & grapefruit
Make the balsamic whenever you have excess ripe bananas.
Combine the sugar and balsamic vinegar, and mashed banana.
Simmer on medium heat for 30 minutes, until liquid reduces by half.
Strain and place into a squeeze bottle. Store in the fridge for up to six months.
Just before you’re ready to eat, prepare the fruit and then get to work assembling.
With all the fresh ingredients, this should look as pretty to eat as it tastes!
Be creative and stack, alternating the ingredients as you wish, or decorate them as you would a piece of art.
We don’t believe in wasting anything, particularly when something tastes as good as a Western Australian banana. Why not turn your next overripe banana into a fab balsamic drizzle?
If you already have enough, place the bananas in the freezer for a hot day. They are beautifully sweet and refreshing straight out of the freezer, or they can be used in your favourite smoothie.