Cooking with Fruit

A salad of tomatoes, strawberries, and corn is a plateful of joy. (And yes, tomatoes are technically a fruit so you may be tempted to call this a fruit salad.)

Pineapple Ombol is a tangy chutney you'll find on just about every table in the state of Assam in northeastern India. 

Fruit and spice — so nice. If you've got a surplus of peaches, this salsa is great for canning. So you can preserve sunshine in a jar.

Kokum Sharbat, a beverage made from fruit rinds with cooling and digestive benefits, is a favorite drink across India's Konkan coast.

Behold the deep, saffron-hued sauce with colorful fruit peeking through when you make this Goan Mango Curry.

Got a glut of melons? Granita to the rescue! This icy Melon Basil Granita gets a savory note from the added fresh herb.

A take on preserved lemons, these Misozuke Limes get pickled via the Japanese method of packing them in miso.