10 very appetizing seasonal fruit recipes with a sweet touch

Fruit is a cheerful ingredient that brings lots of color to dishes, interesting textures and endless healthy substances that combat premature aging (antioxidants) and protect our microbiota (soluble fiber).

They cover a wide range of flavors, from the most acidic, such as lemon, grapefruit or pineapple, to the sweetest, such as melon or delicious figs. Some fruits even leave a delicate trace of bitterness that can be very useful to qualify some recipes.

Their high proportion of water makes them kidney friendly and, with exceptions such as avocado, are very light. They are also rich in water-soluble vitamins (B, C) or essential minerals such as magnesium. And some, like peaches or mangoes, are generous in vitamin A.

Fruits are not just for desserts

Fruit as a dessert is a common resource, since its natural sugars They make it lend itself very well to this type of recipe. It’s very common use it in sweet tartlets to dress them in colors and raise the grade in nutrition, but also in more humble recipes such as apple compote or plums with ginger.

Fruit comforts in winter prepared in the oven and accompanied by nuts, and cool in summer, especially served in the form of sorbet or granita.

But, beyond desserts, fruit is a great ally in the kitchen and much more versatile than it seems.

With green leaves. Salads can be created by pairing very suggestive flavors: the slightly spicy freshness of watercress with a citrus, such as orange; the pungent taste of cabbage with the sweetness of the Golden apple; or the scented fig with the intensity of rocket. In dressings. Citrus fruits such as lemon, grapefruit or orange are magnificent for classic vinaigrettes. Even kiwi can give good results. More festive vinaigrettes can also be made with strawberries, mango, or papaya. Or add a bit of apple to the tomato sauce (to reduce its acidity and give it body) and custard apple pulp to a vegan bechamel sauce.

Chef’s Fruit Recipe Suggestions

Like creams. The texture of the avocado is ideal for vegetable creams. Also the pear with leek and potato, or the apple for recipes with broccoli. Gazpacho can be given a touch of sophistication by adding watermelon or strawberries. Dare yourself! You can use the fruit like any other vegetable, especially if you use the greenest pieces. Count on them for the stew: you will be able to enhance some salty flavors by making the palate more sensitive to their nuances. In addition, with the most acidic ones you can attenuate the spiciness that is too sharp and its sweetness will balance the acidity of the tomato or the bitterness of some vegetable. With protein. Pineapple goes very well in vegetable protein stews such as tempeh or seitan and likes hot spices and coconut milk. It’s also great for roasting on a grill, like watermelon. Finally, the jackfruit, when it is not yet fully ripe, has a spongy texture that picks up flavors very well and easily supports cooking.

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