Why does chopped up fruit taste so much better than whole fruit? This question has puzzled philosophers throughout the ages, or at least my sister and I since childhood. Our stepmum Julie would slice up apples, bananas and oranges and arrange them on a plate for a snack.
"Why does this taste so good?" we'd ponder, "It's the same fruit… only chopped up?". But tastier it was, even more so when shaped into a smiley face.
So I bought a mandoline. Not a mandolin a la Losing My Religion; this is the contraption that chops things up into wafer thin slices. I got the OXO Good Grips Handheld one and it's the best £11 I've spent in yonks. I've been digging through the fridge slicing up everything remotely sliceable.
I sliced up carrot, fennel, pepper, cucumber, avocado and tomato for a salad. It was like vegetable confetti! And it tasted so much better than my normal hacked up salad, that same mysterious happiness as the fruit plate days.
Perhaps it's the tidiness of the shapes, or the layers of flavour you get in each mouthful. All I know is from now on I want all my salads to be transparent when held up to the light.
Another revelation: wafer thin APPLES. Holy communion apple, Batman!