Anyone can use fruit to make a sweet dish: apple Brown Betty, strawberry parfait, cherry pie. Peach pie. Blueberry pie. Lemon meringue pie. Key lime pie. You get the idea.
But it takes more fortitude to use fruit to make savory foods, more willingness to think outside the peel. And that makes the results all the more special.
Examples abound. If you think about it, a peanut butter and jelly sandwich is a more or less savory use of fruit in a meal. For that matter, spaghetti and meatballs uses a fruit — tomatoes — to make a savory sauce.
St. Louis Post-Dispatch food writer Daniel Neman decided to explore the savory side of fruit with four dishes. Not one of them used jelly or tomato sauce, which would be easy.
For the recipes, read Wednesdays’ Arkansas Democrat-Gazette Style.