Roughly from May through September — with few exceptions (we’re looking at you, apples) — fruits of all shapes, sizes, colors, and exotic flavors flex their way into the supply chain. Although modern technology and methods have extended (or even created) ripening seasons outside of these months, the really good and flavorful fruits are at their best now. With that, let’s put them on the menu!

So, why fruit in dishes? Seasonal fruits add sweetness and acidity. Try to go as fresh as you can to give your customers a real, refreshed summery boost. Applications and usage are abundant. Since there are too many fruits and flavors to mention, we’ve picked some of our favorites that are sure to drive consumer taste buds wild — reminding them of the sweet, sweet taste of summer.

Starting Off

Consider adding shareable, sweet, and salty herbed ricotta crostinis with prosciutto and shaved honeydew to the starter menu. Careful not to overpower the dish with ricotta or prosciutto, as those’ll drown out the refreshing honeydew (not to mention drive up food costs). Finding a good balance of all three flavors will give this appetizer the perfect, fresh bite.

Perfect for a pub, brewhouse, or rustic concept, roasted cherry BBQ wings explode with summer flavor. The roasted cherry complements BBQ sauce as a sweet and tangy pairing. Be sure to throw some mango habanero salsa for the brave patrons looking to burn their face off in the summer. With these fruity, ingredient additives, you can price these as premium wings.

Cool things down with a grilled watermelon caprese salad — perfect for a modern Italian concept. Perfect for a modern Italian concept. List it as a premium salad option or sell it as a main substitute for diners looking for lighter fare in the hot sun. A charred gooseberry salad with a pear vinaigrette ushers in all sorts of fruity flavors as well. A burst of sweetness can be served over spring greens or spinach for a hearty bite.

The Berry Main Event

Nothing says summer meals like pulled pork sandwiches. Kick it up a notch with a blueberry mole pork sandwich. Pair with lemon-pickled carrots and jalapenos for a spicy and zesty side. Or get the nostalgic taste of a backyard grill by pulling out a drum with charcoal for a grilled burger with a blackberry bacon jam. One bite and you are tasting summer. This is perfect if you have an outdoor eating space and want to show off the charcoal prowess. Pair it with a Waldorf salad to bring in crunchy fruit flavors.

If you’re looking for a creative center-of-plate option, try a breaded veal tenderloin with a raspberry gastrique to drive the fruit flavors home — and give it an elevated price point, ensuring margin. Let the caramelized sugar work with the succulence of the meat. Pair with a side arugula salad tossed with lime juice and olive oil to match the acidity and (good) fat flavor.