Cooking with Fruit

The bright freshness of orange zest complements the anise notes of fennel in a salad with surprising depth of flavor.

When corn and tomatoes start to peak, and you can still count on strawberries, this trio is summer on a salad plate.

A sauce deep with the golden hue of saffron adorns slices of mango in a tangy coconut curry.

Grab that box of raisins in your pantry and add them to a chutney featuring coriander seeds and Hungarian wax peppers.

Yes, you can pickle fruit. These blueberries are great on their own but try adding them to a salad or cheese plate.

This sweet and tangy pineapple chutney is perfect alongside a curry, but also makes for a delicious spread atop a piece of toast.

Passion fruit makes for a salad dressing with a tropical flair, full of tangy and bright notes along with crunch from the seeds.