Kiwi and strawberry carpaccio with physalis
4 servings
20 minutes
Kiwi and strawberry carpaccio with physalis is a bright, refreshing dish from Spanish cuisine that combines the tenderness of fruits with the exquisite tang of balsamic cream. This recipe is inspired by traditional Italian carpaccio but uses thinly sliced fruits instead of meat, making it a light and elegant dessert or appetizer. Kiwi adds a pleasant tartness, strawberry brings sweetness, and black grapes complement the composition with tenderness. Physalis—a small sunny decoration—adds a light tropical note, while mint finishes the dish with freshness. It’s an ideal choice for a summer dinner or an elegant treat on a festive table. Quick preparation and visual aesthetics make kiwi and strawberry carpaccio a true gastronomic masterpiece that will impress even the most discerning gourmets.
1
Slice the kiwi into thin rounds and arrange them in a single layer on a flat plate.
- Kiwi: 50 g
2
Next, slice the strawberries (into similarly thin circles) and place them on top of the kiwi.
- Strawberry: 20 g
3
Cut the grapes in half and layer them as the third layer.
- Black grapes: 30 g
4
Drizzle the fruits with balsamic cream and garnish with a mint sprig and physalis.
- Balsamic glaze (crema): to taste
- Fresh mint: 1 stem
- Cape gooseberry (physalis): 2 pieces