Rambutan

The flesh has sugar and almost no acid, so it needs citrus more than lychee does.

Salted milk gives a watery fruit fat and a savoury floor in the same spoon.

Unrefined caramel adds the bottom end a very high, thin sweetness never has.

Loud acid next to quiet perfume; the rambutan reads as texture, which is honest.

Cold menthol sharpens a soft floral fruit without adding anything competing.

Citral is dry and hard where the flesh is wet and vague. That contrast is the dish.

A little heat in the syrup stops a very mild fruit disappearing off the plate.

Hollowed and stuffed with minced shellfish: sweet inside sweet, salt holding it apart.

Juniper terpenes latch onto the faint floral note and make it audible at last.

Lactic funk under mild perfume; the cheese supplies everything the fruit refuses to.