[2] Steak salad with mandarin segments.

[3] Pork chop in broth with vegetables and apples.

[4] Grilled salmon with pink grapefruit and carrots.

Breakfast is the meal of the day that’s welcoming to fruit additions. Bananas, berries and oranges frequently appear with cereal, eggs and pancakes.

But when lunch and dinner arrive, the plates laden with salad and vegetables, fruit gets short shrift.

Yet, fruits pair nicely with grilled, roasted and sautéed proteins.

So even if you plan to serve fruit for dessert, add a different fruit to the main plate. It adds color as well as another layer of texture and flavor, including a shot of sweetness. Think:

 
You know what the seasonal options are, but here’s a winter list for immediate inspiration (and a full list of winter fruits and vegetables):

MIX & MATCH

PROTEINS

 
FRUITS

 
You may also come across less familiar fruits like cherimoya. Pick one up and try it! While it’s not berry season, you’ll find different varieties in stores, and they work, too.
 
 
YOU DON’T HAVE TO COOK THE FRUIT

You can serve the fruit raw; there’s no need to cook it. You can slice it into rounds or wedges, dice it, or in the case of oranges and mandarins, segment it (the difference between oranges and mandarins).

And then there’s Plan B, pomegranate arils. You can buy them in bags, and toss them onto just about anything for juicy dots of color.

If you’re already grilling or sautéeing, you can toss the fruit into the pan. Our favorites:

 
Have fun with it!