Pixelated Provisions

Video Game Recipes Brought to Life

Breath of the Wild: Spicy Simmered Fruit

By

Have you been enjoying all the E3 news this week? I sure have! How about that Breath of the Wild 2 trailer at the end of the Nintendo Direct? I was yelling in excitement when that start playing on the screen. Breath of the Wild is one of the best games I’ve played in the past decade and more of that is something I need in my life. The shorter temples and the world exploration really is what tied the game all together for me. I found myself many times in the game just getting lost in the world and roaming in a direction. I loved this game so much and the announcement of a sequel being worked on has me ready to jump back in. I know this was an announcement saying that their team is working on it and we probably won’t see this game for a long time but just knowing it is being worked on is enough. I will wait patiently and thoroughly enjoy it in the future.

It is finally time for me to get gutsy with the recipes from Breath of the Wild by making the simmered spicy fruit dish. The first obstacle was deciding how to get the spicy part to fit well with the sweet fruits in the dish. I went the route of using a Thai-style chili paste with coconut milk. The real question was what kind of fruit did I want to simmer with the chili paste? I wanted to make sure I would get a nice orange color so my fruit of choice was mango and peaches. After allowing the fruit to simmer, blending, and combining with the coconut milk I came to my next major crossroads. Do I want to serve this soup hot or cold? Summer is in full force here in Houston and I was really not in the mood to have something warm. Serving this soup cold also allowed me to set the image to match the games images much easier. The end result is this lovely after dinner meal. The flavors in this soup are quite strong and the spicy levels keeps building up as you eat it. I highly recommend serving a small portion of this and being generous with the chopped fruit topping. If you want to serve the soup warm, I would recommend just heating the soup base and then topping with the chopped fruit.

Ingredients:
Chili Paste
½ orange bell pepper, chopped
½ lemongrass, chopped
½ pepper of choice, halved (seeds removed if you don’t want it to be too spicy)
½-inch piece of ginger, peeled and sliced
1-2 tbsp sambal oelek
2 garlic cloves
1 tsp salt
1 tbsp sugar
zest and juice of 1 lime

Soup
½ shallot, chopped
1 tbsp ginger paste
½ cup water
½ cup apple juice
2 mangos
1 peach
7 ½ oz can of coconut milk

Fruit
20 green grapes, cut into bite sized pieces
2 oranges, cut into bite sized pieces
25 blueberries, cut into bite sized pieces
20 cherries, pits removed and cut into bite sized pieces
mint

In a food processor, place all the ingredients for the chili paste and pulse until it resembles a thick paste. Store in the refrigerator (up to 1 week) until you are ready to use it for the soup.

Heat a large pot with a tablespoon of canola oil over medium-high heat. Add the shallots and ginger and cook until the shallots are translucent, about 5 minutes. Add the curry paste and mix together.

Add the water, apple juice, mangoes, and peaches. Bring to a boil. Reduce the heat and allow the soup to simmer for 15 minutes.

Transfer to a blender and blend until smooth. You might have to do this in batches. Pass through a mesh strainer and transfer to an airtight container. I highly recommend not skipping the mesh strainer step to make sure the liquid is smooth. Add the coconut milk. Season with salt and pepper to your liking. Refrigerate overnight.

Scoop a portion of the soup into a bowl (½ – 1 cup). Top a combination of grapes, oranges, blueberries, cherries, and some mint.

Print Recipe

Spicy Simmered Fruit

Ingredients

Chili Paste

  • ½ orange bell pepper chopped
  • ½ lemongrass chopped
  • ½ pepper of choice halved (seeds removed if you don’t want it to be too spicy)
  • ½- inch piece of ginger peeled and sliced
  • 1-2 tbsp sambal oelek
  • 2 garlic cloves
  • 1 tsp salt
  • 1 tbsp sugar
  • zest and juice of 1 lime

Soup

  • ½ shallot chopped
  • 1 tbsp ginger paste
  • ½ cup water
  • ½ cup apple juice
  • 2 mangos
  • 1 peach
  • 7 ½ oz can of coconut milk

Fruit

  • 20 green grapes cut into bite sized pieces
  • 2 oranges cut into bite sized pieces
  • 25 blueberries cut into bite sized pieces
  • 20 cherries pits removed and cut into bite sized pieces
  • mint

Instructions

  • In a food processor, place all the ingredients for the chili paste and pulse until it resembles a thick paste. Store in the refrigerator (up to 1 weeuntil you are ready to use it for the soup.
  • Heat a large pot with a tablespoon of canola oil over medium-high heat. Add the shallots and ginger and cook until the shallots are translucent, about 5 minutes. Add the curry paste and mix together.
  • Add the water, apple juice, mangoes, and peaches. Bring to a boil. Reduce the heat and allow the soup to simmer for 15 minutes.
  • Transfer to a blender and blend until smooth. You might have to do this in batches. Pass through a mesh strainer and transfer to an airtight container. I highly recommend not skipping the mesh strainer step to make sure the liquid is smooth. Add the coconut milk. Season with salt and pepper to your liking. Refrigerate overnight.
  • Scoop a portion of the soup into a bowl (½ – 1 cup). Top a combination of grapes, oranges, blueberries, cherries, and some mint.