Grilled chicken breast with grilled orange slices (all photos courtesy Sun Basket).
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:
MIX & MATCH
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:
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