My parents run a bed and breakfast in the Philippines and they grow a lot of amazing fruit that they offer to their guests! Mango, papayas, pineapples... it's all incredibly fresh and so, so tasty.
One thing, though: the fruit is all served room temperature. I think that's a mistake, as I prefer my fruit cold/chilled. Refrigeration is at a premium where my parents live though (limited electricity and fridge space), so they're reluctant to start refrigerating all of their fruit.
Please help us settle this debate! Do you think it's worthwhile to chill fruit before serving? Or is room temperature fruit just fine...
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