Though we often associate fruit with sweet foods and desserts, cooking savory meals with fruit has a long history in Asian, Middle-Eastern, African and European cuisines. From poultry and fish bathed in coconut milk in Thailand to the tang of duck à l’orange, Pascale Beale demonstrates how to incorporate all the ripe fruit tempting us at the farmers’ market in her new cookbook, Les Fruits. Find a recipe for an appetizing summer salad that combines cherries, baby tomatoes, lemon basil and mint on the Good Food blog.
Music: "Here & Now" by RJD2