A Different Way to Savor Fresh Fruit

I can’t pass up the chance to buy fresh fruit at the farmers’ market.

Peaches and blueberries and blackberries, oh my.

My dad always used to tell me that my eyes were bigger than my stomach. In other words, I’d take more food than I could eat.

This holds true to my shopping spree-like fruit-buying.

I get it home, and it sits there.

Sure we eat handfuls of berries… and yes, my partner in cuisine crime stands over the sink savoring peach after peach. But, the fruit is so fresh that you lose it if you don’t use it.

So I have to get creative.

You can only do so many cobblers and pies and smoothies.

Give your sweet tooth a break and use the fruit for dinner.

All the aforementioned fruit goes perfectly with meat.

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For dinner the other night, I paired blueberries with pork.

Here’s what you need:
1 Cup of blueberries
1 Tbsp. honey
¾ of an inch of fresh ginger, peeled
½ Tbsp. Dijon mustard
¼ Cup of water
Black pepper
Salt

Put the berries, the honey, the mustard, and a few cracks of black pepper into a small non-stick pot.

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Grate in the ginger. If you don’t have a microplane for grating, dice up the ginger as small as possibly.

Cook over medium heat, stirring constantly, until everything is mixed together.

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Add the water, and bring the mixture to a boil.

Boil for six minutes, stirring occasionally. Add a pinch of salt, stir, and remove from heat.

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The mixture should be pretty thick.

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I poured it over 2 grilled pork chops (from a local farm). You could certainly double the recipe to cover more chops.

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This blueberry sauce is slightly sweet and has a bit of a bite from the fresh ginger and the black pepper. It’s a bit tangy from the mustard. I love that you can see and taste the actual blueberries.

It’s the ultimate BBQ sauce. No goop, no sugar, easy-to-find ingredients.

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You could do this with blackberries, but take out the ginger and add a ½ Tbsp. of fresh, chopped rosemary.

I served this with:
-Roasted local potatoes with rosemary.
-Grilled local kale (rub with canola oil, sprinkle with garlic powder. Don’t add salt; kale is salty on its own. Grill for a minute or two. Edges will char. Drizzle with honey to serve).
-Grilled peach and tomato stack (grill peach halves. Remove from grill and slice halves in half lengthwise. Slice a small tomato, I used yellow, alternate slices between peach slices. Drizzle stack with balsamic vinegar and sprinkle with fresh basil).

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So here you have two savory uses for fruit. They were a hit and so were their platemates.

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Don’t be afraid to experiment.

-Peaches go with basil, ginger, chipotle peppers in adobo, tomatoes, avocados, bacon, fresh mozzarella
-Blueberries go with ginger, black pepper, cardamom, feta cheese…
-Blackberries go with rosemary, ginger, goat cheese, basil…
-Apples go with cardamom, ginger, rosemary, bacon, sage, kohlrabi, cabbage…

What are your favorite savory uses for fruit?

Tip: Try using fruit as a topping for pizza! You can let it bake with the pie or add it raw when the pie comes out of the oven. The heat will help soften the fruit and bring out its flavor.

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