Let Summer Fruits Sweeten Your Savory Dishes

Tangy fruits pair delectably well with these light, summery dishes.

Across cultures and cuisines, fruit plays a vibrant role in savory dishes, bringing brightness and complexity to everyday meals. Citalliance/Dreamstime/TNS

Good cooking is all about balance, a delicate dance between salty, sweet, sour, bitter, and umami. While we most often see fruit in desserts, it can also bring sweetness and balance to an otherwise savory dish.

Across cultures and cuisines, fruit plays a vibrant role in savory dishes, bringing brightness and complexity to everyday meals. Whether it’s the acidity of citrus, the sweetness of berries or the richness of stone fruits, fruit can transform a dish from ordinary to unforgettable.

The key lies in contrast. Fruits offer acidity, sweetness, and sometimes even bitterness, qualities that complement the rich, earthy, salty flavors of savory ingredients like meats, grains, and cheeses. Think of fruit as a flavor enhancer that can lighten, brighten, or deepen a dish, depending on how it’s used.

For instance, blueberries add a unique twist to barbecue sauce, bringing a natural sweetness and slight tang that pairs beautifully with smoky and savory flavors. When simmered with ingredients like onion, garlic, vinegar, and a touch of smoky heat from chipotle chiles, the berries break down into a rich, jammy base that naturally thickens the sauce. Blueberries’ deep purple hue also makes the sauce visually striking. Ideal for brushing onto grilled chicken, pork or even vegetables, blueberry barbecue sauce offers a fresh, fruity alternative that enhances the depth and complexity of classic barbecue dishes.

Another good example is pineapple in tacos al pastor. Used as both a tenderizer and flavor enhancer, pineapple traditionally tops thinly sliced pork marinated in a spice blend including dried chiles and achiote paste or powder as it’s cooked on a vertical spit, similar to shawarma. The juices of the pineapple drip down, tenderizing and subtly sweetening the meat as it cooks. This not only balances the savory and spicy notes of the marinade but also reflects the dish’s blend of Lebanese and Mexican culinary influences. When served, diced pineapple is often added to the taco for a burst of sweetness and acidity, complementing the rich, smoky pork and fresh toppings like onions and cilantro.

In my version, made easy for home cooks, pineapple is added to a marinade used to coat a butterflied pork tenderloin. The tenderloin is then grilled primarily on one side, simulating the traditionally charred meat. I also use the pineapple in a salsa to serve as a sweet, spicy topping to the tacos.

When I think of balanced flavors, no cuisine comes to mind more than the dishes of Southeast Asia, and my Thai-inspired Chicken, Mango, and Peanut Lettuce Cups are a delicious example.

Juicy, ripe mango contrasts beautifully with spicy chiles, tangy lime juice, and salty fish sauce, creating a harmonious blend of tastes. When paired with crunchy peanuts, fresh herbs like cilantro and mint and tender chicken, mango elevates the dish with its tropical flair. Nestled in crisp lettuce leaves, this vibrant combination delivers a light yet flavorful bite that’s both satisfying and refreshing, ideal for a summer appetizer or healthy main course.

Fruit and cheese are another classic sweet-savory combination. The sweetness of fruit not only balances the saltiness of cheese but also highlights its flavor, which is why you often see sliced apples or pears and fresh berries on a cheese plate. It’s also why I’ve used it to top a bruschetta, slathered with a creamy whipped ricotta.

In this case, the fruit is sliced plums, tossed in olive oil and a touch of sugar and briefly caramelized in a hot skillet. Cooking on only one side helps to achieve caramelization without overcooking the plums.

Incorporating fruit into savory cooking not only expands your culinary repertoire but also introduces a refreshing twist to everyday meals.

Smoky Blueberry Barbecue Sauce

Makes about 2 cups.

Quick and easy to make, but packed with sweet, savory and smoky flavor, this fruity barbecue sauce is the perfect choice for slathering on grilled pork or chicken.

• 1 tablespoon vegetable oil or alternative
• 1 small onion, chopped fine
• 1 chipotle chile (from a can of chipotle chiles in adobo sauce), minced
• 10 ounces (2 cups) blueberries
• 1/2 cup ketchup
• 1/2 cup packed brown sugar
• 1/3 cup apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Heat oil in large saucepan over medium heat until shimmering. Add onion and cook, stirring, until softened, 3-5 minutes. Stir in chipotle and cook, stirring, until fragrant, about 30 seconds.

Stir in blueberries, ketchup, brown sugar, vinegar, Worcestershire, chili powder, smoked paprika, salt, and pepper and bring to boil over medium-high heat until berries have softened and liquid has thickened, 5-10 minutes. Let cool. Mash the blueberries with a potato masher or blend in a blender or food processor to desired texture. Sauce can be kept refrigerated for up to four days.

Pork Tacos al Pastor With Pineapple Salsa

Makes 12 tacos.

Pineapple does double duty in these iconic tacos, tenderizing the meat in the marinade and adding a sweetness to the accompanying salsa.

• 2 dried ancho chiles, stem and seeds removed
• 1 medium white onion, halved
• 2 cups diced pineapple, divided
• 3 tablespoons apple cider vinegar
• 2 tablespoons vegetable oil or alternative
• 4 cloves garlic
• 1 teaspoon salt
• 1 teaspoon dried oregano, preferably Mexican
• 1 teaspoon ground cumin
• 1 large or 2 small chipotle chiles from canned chipotles in adobo sauce
• 1 1/2 pounds pork tenderloin
• 1/4 cup fresh cilantro leaves
• 1 jalapeño, seeded and finely chopped
• 1 tablespoon lime juice
• 12 corn tortillas, warmed
• Lime wedges

Toast ancho chiles in a dry heavy skillet over moderate heat, turning, until fragrant, about 1 minute. Soak chiles in hot water until softened, about 20 minutes, then drain. Discard soaking liquid.

Coarsely chop 1 onion half. In a blender, combine the chopped onion half, 1/2 cup diced pineapple, apple cider vinegar, oil, garlic, salt, oregano, cumin, soaked ancho chiles, and chipotle chiles. Purée until smooth.

Use a sharp knife to cut down the center of the pork tenderloin from end to end, stopping just before cutting all the way through. Let the two halves open like a book. Use a meat pounder to pound it into about half its thickness. Lay it in a 9- by 13-inch glass or stainless-steel baking dish. Pour the marinade over the meat and turn to thoroughly coat. Marinate for 30 minutes.

Prepare a grill to high heat. Clean and brush the grate with vegetable oil. Grill the meat on one side, over the heat, for 4-6 minutes, until it has a crusty char. Turn over and grill for another 1-2 minutes, until an internal temperature reaches 145 degrees F. Transfer to a cutting board and let rest for five minutes. Slice thinly across the grain.

Meanwhile, finely chop the remaining onion half. In a medium bowl, combine the onions with remaining 1 1/2 cups pineapple, cilantro, jalapeño, and lime juice. Serve the pork with the warm tortillas, pineapple salsa, and lime wedges.

Chicken, Mango, and Peanut Lettuce Wraps

Serves 4

Light and refreshing, these Thai-inspired lettuce wraps won’t weigh you down on a hot summer night. Serve with steamed rice on the side to soak up the brightly flavored juices.

• 1 tablespoon vegetable oil or alternative
• 1 pound ground chicken
• 1/3 cup lime juice
• 3 tablespoons Thai fish sauce
• 2 tablespoons granulated sugar
• 1 medium Fresno chile, seeded and minced
• 1 large mango, peeled, pitted, and diced
• 1 lemongrass stalk, bottom third only, tough outer layers removed, finely chopped
• 1/4 cup firmly packed cilantro leaves
• 1/4 cup firmly packed shredded mint leaves
• Butter, Bibb or Boston lettuce leaves
• 1/2 cup chopped roasted peanuts

In a large nonstick skillet, heat oil over medium high heat. Add chicken and cook, breaking up lumps with the back of a wooden spoon, for five minutes, or until cooked through. Transfer to a medium bowl.

In a small bowl, whisk together the lime juice, fish sauce, sugar, and chile until the sugar is dissolved. Add to the chicken and stir to coat. Add the mango, lemongrass, cilantro, and mint. Stir to combine.

To serve, spoon the chicken mixture into the lettuce leaves and sprinkle peanuts over the top.

Pan-Roasted Plum, Whipped Ricotta, and Basil Bruschetta

Makes 12 bruschetta.

Caramelized plums are a deliciously unexpected foil to the creamy whipped ricotta slathered on crispy bruschetta. Pan searing the plum on one side only keeps the plums from becoming mushy in the cooking process.

• 4 ripe but firm plums, halved and pitted, each half cut into 6 wedges
• 6 tablespoons extra virgin olive oil, divided
• 1 tablespoon sugar
• Salt and pepper
• 1 baguette cut into 12 (1/2-inch-thick) slices, crosswise on the diagonal
• 1 (15-ounce) container whole-milk ricotta
• Honey, for drizzling
• 4 tablespoons julienned fresh basil

Toss plum wedges with 1 tablespoon oil, sugar, and 1/4 teaspoon salt in a medium bowl. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium high heat. Arrange plum wedges cut side down in an even layer in the skillet. Cook, without moving, until wedges are starting to brown on one side, about 3-5 minutes. Carefully transfer to a plate, with the caramelized side up.

Meanwhile, adjust oven rack 6 inches away from broiler element and heat broiler. Arrange bread on baking sheet. Broil bread until deep golden brown, 1-2 minutes per side. Use 2 tablespoons oil to brush one side of each bread slice.

Process ricotta, 1/4 teaspoon salt, and 1/4 teaspoon pepper in food processor until smooth, about 1 minute. With processor running, slowly add remaining 2 tablespoons oil until incorporated. Spread ricotta mixture evenly on one side of toast slices. Top with plum wedges, caramelized side up, drizzle with a little honey and sprinkle with basil. Serve.

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