3. Counterbalance. Another flavor-balancing trick is to add an acidic ingredient such as vinegar, lemon juice, or another citrus component to dishes that taste too sugary. The acidity will counter the sweet ingredients. For too much heat, add maple syrup or honey to sauces and salsas (if you love salsa, read How to make a superb salsa).
4. Ripe fruit is ideal. The riper the fruit, the sweeter the taste. If you buy unripe fruit, such as peaches, nectarines, bananas, or mangoes, place them in a paper bag at room temperature for a day or two to hasten their ripening. If the fruit won't ripen quick enough or doesn't have the level of sweetness you desire, mix a fruit juice, such as pineapple juice, into your sauces or salsas. For more information on picking ideal fruit, read How to pick fresh fruit.
5. Presentation counts. If you are balancing your sweet hot flavors, you should also balance your finished meal on eye-appealing dishware. To highlight the gorgeous colors of your meal, serve it on light-colored dishes so the food takes center-stage.
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