Since ancient times many countries have had traditions of combining meat with fruits. For example, in Italy thin slices of prosciutto are served with grapes or with figs.
Different types of fruit combine well with veal, pork, chicken, turkey, duck, lamb and mutton. Fruits are used to create a nice sweet-and-sour taste, when dealing with cooked dishes.
Fruits are used in the preparation of salads. Our favorite French cuisine is chock full of recipes in which the chicken or duck meat are excellently complemented by choice cultivars of grapes, nuts and capers.
Fruit purees made from fruits such as apples, pears, peaches and apricots are used as a garnish for roasted meat.
There is also the option of adding these delicious fruits, cut into pieces, to a plate of roasted meat. This is usually done for fattier meats, so that the fruits can absorb some of the sauce during roasting.
Marinated plums are also used as a garnish to meat dishes. Combining barbecued meat with fruits is considered among the most harmonious in the culinary arts. The fruits can be added to the meat marinade or be made into delicious skewers, with pieces of fruit and meat alternating.
Raspberries, which are traditionally used in desserts, are used to make unconventional combos with meat. All you need to do is just add several raspberries while preparing a meat dish and you'll enjoy the enriched and fresh flavor of your culinary masterpiece.
Another option is to serve meat with raspberry sauce. To make it combine 1 tablespoon vinegar and 1 tablespoon sugar, heat them slightly so some of the vinegar evaporates and then heat the fruits in this syrup.
Pour in a little dry white wine and after several minutes - add meat broth. Boil until reduced in volume by half, pass it through a sieve and serve.
To make fruit chutney for bird meat, mix together grapes, the juice of an orange, chopped figs, vinegar, salt and paprika. Leave everything in the fridge for 4 hours and then serve with the bird meat.
