Surprisingly, the mix of fruit and meat is divisive. Many individuals dislike the notion of combining the two in the same meal, especially when it comes to the more odd fruit and meat combinations. However, traditional dishes like lemon pepper chicken or duck à l’orange demonstrate that meat and fruit are natural flavor companions.
Pork pairs well with strawberries as well as apples, cranberries, dried cherries, peaches, and apricots, as well as many others are all good with pork. In Citrus Spiced Roasted Meat Loin Roast, see how lemon brightens up pork. Apples, figs, lemons, limes, and oranges go well with delicate veal.
Rabbit works nicely with apples, plums, and prunes, as well as citrus fruits, all of which taste well with roasted or baked rabbit meat.
Lamb is one of those meats that go great with a number of fresh fruits as well as berries and citrus fruits. What separates lamb meat apart from the rest is that it also tastes great with dried fruits as well. This means you can easily use figs, dates, or raisins to add more flavor to your lamb recipe.
Turkey or Chicken
You may not think it possible, but apples, mangoes, peaches, berries, and grapes are all used to improve the flavor of chicken and turkey. Orange marmalade and zest go nicely with chicken, turkey, and even duck.
Cooking with fruit isn’t the only method to incorporate fruit and meat tastes. The strawberries can also be used as part of a salad in this example, providing a contrast to the other tastes. I’ve tried a similar method before, and it seems to work really well with raspberries in this fashion. The main reason for this is that raspberries are sour, but the rest of the salad’s components aren’t.
Veal’s milder flavor complements figs, apples, grapes, lemons, cantaloupes and melons, limes, and oranges. Beef has a robust flavor that complements sweeter, stronger fruits like peaches, pineapple, kiwi fruit, plums, prunes, apricots, and mangos. However, citrus and acidic fruits are not recommended.
Here’s another way to pair strawberries with meat. After a few hours of maceration in balsamic vinegar or red wine, the berries become a delicious garnish for beef, poultry, or pork. This recipe’s brown sugar rub is fantastic on any type of beef chop you throw on the grill.
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