"Fruit Caviar: Creative Technique for Cuisine and Cocktails"

Fruit caviar is one of the most visual techniques in modern cuisine. These are small spheres with a caviar-like appearance that burst in the mouth, releasing all the flavor of the fruit.

This preparation, based on the spherification technique, brings creativity and visual value to desserts, cocktails, catering, and gourmet presentations.

Ingredients

• 250 g of fruit juice or puree
• 2 g of Sodium Alginate
• 500 ml of water
• 5 g of Calcium Chloride

How does it work?

The technique is based on a reaction between sodium alginate and calcium chloride. Upon contact, a thin gelatinous membrane forms around the liquid, creating small spheres with a liquid center.

Step-by-step preparation

1. Mix the fruit juice or puree with the sodium alginate until a homogeneous texture is obtained.
2. Let it rest for a few minutes to remove air from the mixture.
3. Dissolve the calcium chloride in the 500 ml of water and mix well.
4. Using a pipette or a dosing spoon, drop droplets of the fruit mixture into the calcium bath.
5. Remove the formed spheres and rinse them in clean water to remove excess calcium chloride.

Gastronomic applications

Fruit caviar is ideal for decorating and adding texture to cheesecakes, desserts, cocktails, ice cream, brunch, and signature cuisine.

It can be made with mango, red berries, passion fruit, lemon, orange, or practically any fruit with good flavor and color.

Result

A simple yet highly impactful technique, perfect for elevating any presentation and providing a different mouthfeel experience.