Fruit and Spices pairings

If traditionally, the fruit was always considered as a “dessert” after the main courses, or perhaps used for the preparation of cakes and sweets, in the contemporary cuisines it’s not necessarily like this anymore. Fruit becomes more and more often, an ingredient to enrich appetizers, starters, and many more recipes typically salted. Paired with meat, cheese and vegetables, fruit can make even simple dishes delicious. This is possible thanks to the help of special ingredients, which stand out the sweet flavour of the fruit without overwhelming it: the spices.

Many outfits of fruit and spices have become very common in the kitchen: the orange with ginger, for instance, becomes an ideal compound to season fresh food like mixed salads with a different dressing from the usual vinegar or lemon juice. Still, there are some more audacious combinations, which join the sweetness of cherries and figs and acidity of oranges with the spicy shade of ginger and chilli. To try in the form of sauce, the toppings based on fruit and spices by Lazzaris make any dish special.

How to pair fruit and spices sauces to traditional food

Some advices to glorify the taste of dishes and most traditional products with fruit and spices sauces?

With cheese

If you love fresh cheese of simple flavours, like eggnog and cottage cheese, try them out with the bio sweet-chilly sauce of cherries and ginger: you will find out a fresh and genuine dish, ideal for a snack, whose flavour in any ingredient is melted with the others shaping a perfect balance among different aromas.

The bio fig sauce with mustard and chilly, represents instead a full of contrast tying, scented and intense flavoured, ideal to match the strongest flavoured cheese. With the chilly gorgonzola and the Roquefort, the sauce gives off all its aromas, but it’s perfect to be tasted with all seasoned cheeses.

It has already been talked of oranges paired with ginger: why not trying them out even with chilly? The Lazzaris sweet-chilly sauce joins the fresh taste of orange with the intense aroma of mustard and the spicy touch of chilli: a determined mixture, to combine both with seasoned cheese and fresh cheese, like Crescenza and goat cheese.

With meat and cold cuts

The fruit sauces not only match with cheese: the sweet and acidic notes of many fruits, indeed, are the ideal dressing for many types of white and red meat, since their taste is gently excited. To encourage the balance among conflicting flavours, the addition of mustard grains is a perfect fit, which provides a slightly tangy taste to the sauce.

The quinces, paired with a pinch of mustard, become in this way the basis of a perfect sauce to accompany cheeses and white meats, at the same time sweat and aromatic. To make the platter dish tastier, like Speck, Mortadella or Salami, and venison dishes too, a drop of apricot sauce and mustard is what it takes to make it perfect! A velvety touch even in the stronger flavoured dishes. Alternatively, another combination for venison is the semi-candied berries sauce with a touch of mustard: with its sweet-and-sour notes, it creates a perfect balance that fits perfectly the intensity of that type of meat.