Tuesday, 5 September 2006

recipe carousel #12 - fruit in savoury food

I know, I am very remiss. It's Tuesday night and I've only just posted "Monday's" Recipe Carousel.

I don't really have a good excuse. On Sunday evening I cuddled up to Jonas because he finally had a night off work and then on Monday evening I came home drunk as a skunk at 6:30pm after some pretty hefty cocktails with work colleagues.

Margarita Monday? Hmmm.

Apologies to those people that may have tuned in on Monday only to find Recipe Carousel missing. ~That's assuming that anyone is tuning in at all!~

This week is the beginning of spring here in Sydney. Over the weekend we had bright blue skies, sunny weather and a delightful warm wind. It was hot enough for me to feel sweaty in a t-shirt and skirt and so I was delighted.

In honour of this weather I cooked a Pork, Ruby Grapefruit & Avocado Salad with Chive Vinaigrette and so this inspired me to consider a Recipe Carousel theme of fruit in savoury food.

Next Recipe Carousel I plan to give you seven strange recipes using vegetables in desserts, so make sure you check in next week for that.

So without further ado, our seven fruit in savoury food recipes are . . .

Strawberry Salsa is a roaring red recipe from Anne in Sweden (Anne's Food). She uses strawberries, lemons, onions, parlsey and cayenne pepper to create a summer salsa to accompany grilled food. I can imagine this would be very popular at a BBQ. Photo courtesy of Anne.

Pear & Sage Stuffed Chicken looks wonderful and is the creation of Johanna in the UK (The Passionate Cook). The chicken is filled with pear and fresh sage and then coated in a hazelnut crust before being fried to crispy perfection. Johanna recommends serving this with a lambs lettuce and crispy bacon salad and mash potatoes with pumpkin seed oil. Sounds good to me! Photo courtesy of Johanna.

Banana Coconut Dip is one of many international recipes from SC in the USA (Curiosity Killed the Cook). SC developed a list of every country in the world and is systematically cooking a recipe from each one. This dip, which is also known as Fa'alifu Fa'I, comes from American Samoa and SC claims it is delicious. Photo courtesy of SC.

Grilled Peaches & Pork Salad comes from Joe in the USA (Culinary in the Desert). Joe uses pork loin chops and flavours his salad with balsamic vinegar, lime juice and thyme. The peaches used need to be firm because they are grilled until brown. Photo courtesy of Joe.

Pineapple Pulisseri is an interesting contribution from Inji in India (Ginger and Mango). Semi-ripe pineapple is combined with chilli, coconut, spices, tomatoes and Indian style curd (I'm wondering if this is paneer?). It sounds delightfully sweet and sour all at once and I hope to try this recipe out soon. Photo courtesy of Inji.

Fruity Channa Salad comes from Sailu in India (Sailu's Food) and despite the significant amount of fruit involved, this is a savoury dish flavoured with pepper, chickpeas and onions, as well as honey and cucumber. It seems light and refreshing and Sailu says it's nutritious as well. I'm sold! Photo courtesy of Sailu.

Blueberry & Arugula Salad is an elegant salad option from Katerina in Canada (Daily Unadventures in Cooking). The salad contains walnuts, goats cheese, cherry tomatoes and, of course, blueberries and the dressing is flavoured with blueberry juice, manuka honey and cider vinegar. Photo courtesy of Katerina.

Add your own recipe!
If you want to link in your own "fruit in savoury food" recipe and share the love around, just leave the link in the comments section. You didn’t have to invent the recipe yourself, just make it and post it on your site. The whole idea of Recipe Carousel is that good recipes are shared with people who love to cook.
Note: Usual comments are more than welcome but all html links must be recipe related (yours or others).

Check out other Recipe Carousel themes: made from scratch, strawberries, jam, bread, seafood mains, ice cream, soup, chocolate and drinks.

Also, on another note this is my 100th post. Yippee!!!



  1. Congratulations! (on the 100th post). Margarta Monday sounds like a one-off food event to me, shame I can't drink at the moment ;-)

  2. Congratulations on reaching your 100th post! And all such quality. I love the sound of the banana and coconut dip. I bet it's yummy with bread for brunch, or with fruit for dipping.


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