By Marie-Antoinette Issa.
Summer fruit is no longer confined to the salad bowl. From grilled peaches on cheeseboards to fig and prosciutto skewers, its versatility is endless. By pairing fruit with savoury elements, roasting, pickling, or infusing them into drinks, these sun-ripened treasures can elevate everything you cook this season.
This Summer, don’t just slice, dice and serve. Think bigger, bolder and savoury – and watch your fruit shine in ways you never imagined.
Grilled Stone Fruit with Cheese
Peaches, plums, nectarines or apricots come alive on the grill. Caramelised and slightly smoky, they pair beautifully with creamy cheese like burrata, goats’ cheese or halloumi. Serve as a starter or alongside grilled meat – the sweet-savoury contrast will elevate any dish. Try a skewered version for something even simpler.
Summer Fruit Salsas and Sauces
Mango, pineapple, watermelon or even strawberries can star in a tangy, savoury salsa. Dice the fruit and combine with red onion, fresh herbs, chillies and a squeeze of lime or lemon. Spoon over grilled fish, chicken or tacos for a bright, refreshing finish.
Similarly, purée or cook Summer fruit into chutneys and sauces for meat and fish. Mango chutney is a classic for chicken or lamb, while plum or cherry sauces work beautifully with pork or duck. A touch of chilli, vinegar or herbs turns fruit into a sophisticated condiment for any main course.
Fruit in Salads
Add Summer fruit to leafy salads for natural sweetness and crunch. Think peach slices with rocket and Parmesan, pomegranate seeds in a quinoa salad or roasted figs tossed with prosciutto, arugula and toasted nuts. The interplay of sweet, bitter and earthy flavours makes each bite interesting and seasonal.
Roasted Fruit as a Side
Roast cherries, plums or apricots alongside vegetables or serve with roasted chicken, pork or duck. The roasting process intensifies sweetness while adding depth, turning simple sides into something special. Drizzle with olive oil and a pinch of sea salt for extra flavour.
Pickled Fruit
Pickling Summer fruit – cherries, watermelon rind or peaches – adds tang and acidity that pairs beautifully with fatty or salty foods. Top a charcuterie board, grilled sausage or roasted fish with a small spoonful of pickled fruit for a flavourful kick.
Fruit in Savoury Bakes
Incorporate diced fruit into quiches, tarts or frittatas. Peaches, nectarines or apples work well with ham, cheese or spinach. The fruit keeps the bake moist and adds subtle sweetness that balances the savoury elements perfectly.
Fruit in Dressings and Marinades
Blend Summer fruit into dressings or marinades. A peach or mango purée mixed with olive oil, mustard and herbs makes an easy glaze for grilled chicken or salmon. Berries can be blended into vinaigrettes for salads, giving them a vibrant, seasonal lift.
Infused Drinks and Cocktails
Finally, fresh fruit can easily elevate drinks. Muddle berries into a sparkling Spritzer, infuse water with citrus slices and cucumber, or muddle peaches into bourbon cocktails. Herbs like mint, basil or thyme paired with fruit take drinks from ordinary to restaurant-worthy. Even iced teas and lemonades benefit from the addition of crushed or roasted fruit.
