It seems to be an unwritten rule that guests request an abundance of healthy food on board their luxury yacht charter, imagining that all they will want to eat in the heat is fresh salads, fruit and veggies.
But we all know that even in the Mediterranean sun, living off salad all day long is not actually that much fun. Even Gourmet Deliveries, a yacht food provisioning service on the Cote d’Azur, hear endless tales of how the chef’s delicious salads are left untouched.
Gourmet Deliveries put their heads together and came up with a few ideas of what to do with the leftover produce so that nothing is wasted.
1. Any leftover lettuce can be paired with a strong flavoured fruit such as orange to make a delicious sorbet, served between courses to cleanse the palate. Plus, lettuce will lighten the sorbet and give it a smoother taste.
2. If you have leftover veggies such as kale, spinach, carrots, celery, whizz them through the juicer. Add a couple of fruits to the mix, such as oranges, apples or mango, and it will taste heavenly. It will be packed with vitamins too.
3. You can also use leftover vegetables to make your own tea. Chop up lettuce, cucumber and lemon and put them into a pan of boiling water. Add peppermint or green tea in a spice ball and leave it to rest for five minutes. Blitz it in a blender and then serve as the ultimate detox.
4. Another great way to use up vegetables is to incorporate them into bread. Likewise, make a cake with any unwanted fruit such as bananas or apples to serve with afternoon tea.
5. Veggies can also be added to eggs for a special breakfast omelette to kick start your day.
6. Hiding unwanted vegetables in a pasta sauce makes sure your guests are getting their five vegetables a day and helps the chef get rid of surplus produce.
7. Finally, add any leftover fruit and cucumber to a large jug of Pimm’s for a delicious sundowner, which no adult guest will turn down.
For more information on yacht provisioning please visit Gourmet Deliveries