Lottafrutta goes against all odds: it’s in a kinda ramshackle — albeit historic — neighborhood in Atlanta. It’s not traditionally Southern or Soul food. They don’t serve some obscenely rich concoction that Guy Fieri’s gonna make a risque comment about. Lottafrutta concentrates on serving choice, exotic fruits in a fun way! Their arrangements and recipes have a tropical/Caribbean/Latin flare, made in a colorful little shotgun shack. I was happy to be hosted to experience it.
The mostly carry-out place is open 7 days a week, 9-5. In case you’re thinking serving juiced or cut up fruit is no hat trick, let me disabuse you of that notion! Years ago, I knew a prominent young chef who assured me that fruit desserts — especially berries — were the trickiest for a chef to prepare. As he explained, you have to hand select each piece of fruit . . . there’s no room for anything but perfection. Then, each piece has to be carefully placed and arranged.
I sampled the Cremolatta, with bananas, grapes, melon, papaya, strawberry and watermelon, served with delicious homemade coconut crema. The coconut crema was vegan, yet very rich. It definitely feels good on a hot day!