(no subject)

[visionshadows]

So my aunt has this delicious recipe for a 3 fruit dip that I said I'd bring to the pot luck on Tuesday. I figured I would make it ahead of time so I whipped it up tonight. There was a lot of chopping of fruit and whatnot. But it's a good dip, so I figured it was worth it. I followed her recipe to a T, thinking that maybe 1 tbs of salt was a little much, but if that was what my aunt used, okay.

Apparently I shouldn't ask for recipes after my aunt has been drinking. I've got a very salty fruit dip. That really should have been 1 TSP. D'oh. Here's to hoping a good dose of raw sugar will help it out. Because I am so not making it again.

Comments

[quiet000001.livejournal.com]

How chopped is chopped? 'cause I'd probably be tempted (if the sugar didn't help it) to dump it in a fine-mesh sieve, rinse off the chopped bits (vaguely, anyway) and then redo it. (Leaving out the salt entirely initially, as some is going to stay with the rinsed bits anyway.)

THis is assuming it's chopped bits in some sort of binding agent like cream or mayo, though. :)

With soups and stews, if you put too much salt you can put a slice of potato in, because potato sucks up salt very well, so when you fish the potato out again it takes some of the salt with it, but I'm not sure how that'd work with a dip. :)

[visionshadows.livejournal.com]

Sadly, I'm just going to have to trash it. Someone further down in the thread said adding sugar won't really do anything to it. And frankly, I don't feel like fussing with it. Essentially it's just chopped fruit simmered with cinnamon, so the chunks are pretty much gone at this point so rinsing and redoing won't work. But thanks for the suggestion!

Of course now I have to figure out what to do with all the salty fruit dip I have.