Fruit Recipes from Sweet to Savoury

Guide

Fruit Recipes with Fresh Fruits

Fruit brings natural sweetness, acidity, juiciness and colour to many dishes. Apples and pears work just as well in cakes as in savoury sauces, berries go well with breakfast and dessert, while citrus refreshes dressings and fish dishes. Crucial are the degree of ripeness, the right texture and a recipe that does not cover the fruit with too many flavours.

On this page you will find fruit recipes for breakfast, cakes, desserts, salads, drinks and savoury dishes. Use the collection directly or combine fruit with ideas from the categories Breakfast, Vegetables and Cheese.

Which fruit fits which recipe?

Solid fruits retain their shape when cut, baked and roasted. Soft, very ripe fruit, on the other hand, releases a lot of juice and is better suited for purée, compote, smoothie or sauce. Moreover, acidity and sweetness differ depending on the variety and ripeness, so it is best to sweeten only after tasting.

• Apples and pears: for cakes, crumble, compote, salad, chutney and savoury sauces.
• Strawberries, raspberries and blueberries: for breakfast, dessert, tarts, salads and cold drinks.
• Cherries, plums and apricots: for baked goods, casseroles, jams, compotes and warm desserts.
• Peaches, nectarines and melons: for summer salads, barbecue, salsa and desserts.
• Oranges, lemons and limes: for dressing, marinade, pastries, cream and drinks.
• Mango, pineapple and passion fruit: for curry, chutney, bowl, dessert and smoothie.

Seasonal Fruit select

Seasonal fruit brings variety and is often particularly aromatic when it has ripened naturally in its growing region. In spring, strawberries and fruity recipes with rhubarb begin. In summer, berries, cherries, apricots, peaches and melons are offered. In autumn, apples, pears, plums and grapes dominate the cuisine. In winter, storage fruit and citrus fruit provide fresh flavours.

The exact harvest times depend on the region, variety and weather. Seasonal Calendar of the Federal Center for Nutrition provides up-to-date orientation. You can also find suitable recipe ideas under Spring Recipes, Summer recipes and Autumn recipes.

Identify and use ripe fruit

Good fruit has a typical colour, a pleasant fragrance and no rotten or mouldy spots. In the case of peaches, nectarines, pears and mangoes, a light pressure test shows whether the pulp is already giving way. Berries should be dry, firm and without leaking juice. In the case of apples and grapes, firm skin and crisp texture are good signs.

Not every fruit has to look perfect for every recipe. Pressure marks can be removed generously as long as there is no mould or unusual odour. Very ripe fruit is ideal for compote, sauce, smoothie, crumble or fruit spread. However, solid fruit is used for fruit salads, skewers and decoration.

Wash, cut and protect fruit from discoloration

Before cutting, wash fruit under running water. Rinse sensitive berries briefly and carefully and then drain well. Do not remove stems, seeds and stones until after washing, so that less water enters the pulp. Sliced fruit is kept clean, covered and cool.

Apples, pears, bananas and avocado quickly turn brown in the air. A little lemon or lime juice slows down the discoloration. In fruit salads, it also helps to quickly mix the chopped pieces with dressing or juice. Sensitive berries are added at the end so that they are not crushed.

Fruity breakfast ideas

Fruit complements porridge, yoghurt, curd cheese, cereal, pancakes and spreads. For a good mix of textures, combine soft fruits with oatmeal, nuts, seeds or crispy granola. Fresh fruit and crispy toppings are added only when served, while stewed fruit and fruit sauce are easy to prepare in advance.

Berries go well with overnight oats, apple and pear with warm porridge, banana in pancake batter and stone fruit with yoghurt or curd cheese. A small pinch of cinnamon, vanilla, cardamom or lemon peel changes the flavour without covering the fruit.

Baking with apples, berries and stone fruit

When baking, the fruit's water content influences the result. Very juicy fruit can soften the dough, so let the berries drain well and cut large fruits evenly. Solid varieties are more suitable for cakes and tarts, while soft fruits can easily break down into crumble and casserole.

Apples, pears and plums harmonise with cinnamon, vanilla, nuts and crumble topping. Berries go well with light batter, curd cheese and chocolate. Apricots and peaches bring mild acidity to tarts and tin cake. Frozen berries are used directly frozen or drained beforehand, depending on the recipe, so that the dough is not unnecessarily diluted.

Desserts, compotes and fruit sauces

A simple fruit dessert thrives on contrast: sweet and sour, creamy and crispy or warm and cold. Berries with yoghurt and roasted nuts, warm compote with vanilla cream or crumble with ice cream therefore work with just a few ingredients.

For compote, fruit is cooked only until the desired consistency is achieved. Firm apples and pears take longer than berries. Add sugar only after a first taste; ripe fruits often require less. Lemon juice, vanilla, cinnamon or ginger set an accent. Fruit sauces can be finely pureed or served with small pieces.

Preparing fruit salad fresh and balanced

A good fruit salad combines different flavours and textures instead of mixing as many varieties as possible. Choose two to four fruits, such as apple, orange, grape and berries. Citrus juice ensures freshness and protects light fruits from turning brown. Mint, basil, ginger or roasted nuts provide a clear contrast.

Cut firm fruit first and keep fragile berries, banana and very ripe pieces in the fridge. Make fruit salad as close to serving as possible. If it is to wait, keep it well covered in the fridge and add crispy ingredients to the table.

fruits in savoury salads and main courses

Fruity sweetness can balance salty, bitter, sharp and strong aromas. Pear harmonises with walnuts and spicy cheese, apple with red cabbage, celery or mustard, peach with tomatoes and mozzarella, watermelon with feta and mango with chilli, lime and avocado.

To make a salad taste like dessert, it needs acidity, salt, herbs and a supporting component. Leaf salad, vegetables, cereals, cheese, legumes, fish or meat provide structure. Dressing and soft fruits are added just before serving.

Fruity sauces, chutneys and salsas

Apples, plums, cranberries and berries go well with sauces and hearty dishes. Mango, pineapple or peach make a fresh salsa with onion, chilli, lime and herbs. Chutneys are cooked longer and combine fruit with vinegar, spices and a balanced sweetness.

The Fish Citrus, mango and apple go well with strong flesh, plum, cherry or cranberry. Cheese goes well with pear, fig, grape and fruit chutney. Add fruit sauces rather than contrast to make the main course savoury.

Smoothies and fruity drinks

For smoothies, two or three fruits plus a liquid such as water, yoghurt or milk are usually sufficient. Banana and mango make the mixture creamy, berries and citrus bring acidity. Start with a little liquid and adjust the consistency only after mixing.

Very ripe fruit and frozen pieces are well suited for cold drinks. Herbs, ginger or a small pinch of spice provide variety. Citrus slices, berries or melon are only lightly pressed down and poured in water for amniotic fluid.

Freezing and preserving fruit

Many fruits can be easily frozen. Wash, clean and chop them first and remove seeds or stones. Berries and small pieces can first be pre-frozen on a tray and then packed space-saving. They can then be removed individually.

After defrosting, fruit is often softer than fresh. It is then particularly suitable for compote, cake, smoothie, sauce or dessert. BENEFIT recommends that you freeze fruit easy to prepare in advance, packed as airtight as possible and labelled. For jam, jelly or boiled fruit, you should use a tried and tested recipe and work clean.

Store fruit correctly and observe ripening gas

Some fruits continue to ripen after harvesting, including apples, pears, apricots, peaches, kiwis, mangoes and plums. Strawberries, raspberries, cherries, grapes, citrus fruits and pineapples, on the other hand, do not become sweeter or riper after picking. Therefore, buy these sensitive varieties at the appropriate ripeness level.

Post-ripening fruits release ethylene and can allow other fruit to age faster. Therefore, store apples, bananas and very ripe fruits separately if necessary. Berries should be stored dry and unwashed in the refrigerator and rinsed before use. Tropical fruits are often allowed to ripen at room temperature and come ripe for a short time in the refrigerator. Bearing Guide of the BZfE.

Frequent mistakes in fruit recipes

• Cut too early: Fruit loses juice, becomes soft or discolored.
• Sensitive berries strongly mixed: Mash and colour the whole dish.
• Sweetened before tasting: Very ripe fruit quickly makes dessert or compote too sweet.
• Too juicy fruits in the dough: Cakes and tarts can remain soft on the ground.
• Wrong storage: Ethylene and heat accelerate the ripening of sensitive fruits.
• Crispy toppings added too early: Nuts, granola and crumble topping absorb moisture.

Use ripe fruit instead of throwing it away

Very ripe but perfect fruit can be used to make compotes, smoothies, fruit sauce, ice cream, crumble or spread. Bananas, sweet pancakes and cakes, soft berries fit in sauce and yoghurt, apples and pears in compotes or oven dishes.

Cut only as much fresh fruit as you need and freeze surplus fruit in portions. Do not use fruits with mould, a fermented odour or large areas of rotting. If stored appropriately and with a flexible residual kitchen, ripe fruit will become an aromatic recipe instead of avoidable waste.