15 Plant-Based Savory Recipes That Include Fruit

Just as salt and chocolate make the most amazing flavor combination, adding your favorite fruits to your go-to savory dishes can create something quite spectacular, too.

And, while more thought should probably go into this than simply throwing oranges in every stew or strawberries into every stir fry, some great fruity/savory combos just work.

If you are ready to get a little creative with your fruit bowl for tonight’s dinner, check out these great OGP recipes that add various fruits to salads, salsas, pizzas, and stuffing.

We also highly recommend downloading the Food Monster App  — with over 20,000 delicious recipes it is the largest meatless, vegan, plant-based, and allergy-friendly recipe resource to help you get healthy! And, don’t forget to check out our Bean Archives!

1. Watermelon Salsa

Source: Watermelon Salsa

Like any other no-cook salsa, all this recipe requires is the mixing of the ingredients. The more fresh and sweet the melon, the more tasty this Watermelon Salsa by Pavani Nandula is going to be.

2. Green Chickpea and Avocado Bhel, Tamarind Chutney, and Puffed Black Rice

Source: Green Chickpea and Avocado Bhel, Tamarind Chutney, and Puffed Black Rice

This Green Chickpea and Avocado Bhel, Tamarind Chutney, and Puffed Black Rice by BAAR BAAR makes for a perfectly delicious appetizer or snack. Full of flavor, satisfying, and simply delightful!

3. Spinach and Fig Salad

Source: Spinach and Fig Salad

The salad du jour- Spinach and Fig Salad by Daniela Modesto. You can get a little crazy if you want and toast your pumpkin seeds or keep them raw. Toasting them a bit will add a nice nutty flavor. The dressing is simple. All you need is a little pomegranate juice, Dijon mustard, a bit of balsamic, olive oil, and salt and pepper to taste. You won’t be disappointed!

4. BBQ Chickpea Pineapple Pizza

Source: BBQ Chickpea Pineapple Pizza

In a pizza rut? You need to try this unique BBQ Chickpea Pineapple Pizza by Melanie Sorrentino! It has two types of sauce, plenty of chickpeas, a kick from jalapeño, and some juicy pineapple. Its smoky, spicy, and sweet flavor will keep your taste buds guessing and your tummy happy.

5. Jackfruit Stew

Source: Jackfruit Stew

This Jackfruit Stew by Trudy Geneus is so delicious! The key to making jackfruit taste good is to use young jackfruit that hasn’t fully ripened and shred it well! This fruit has layers, so the more you shred it, the easier it will be for your spices and herbs to get in between the layers so the flavor profile can be more robust. It’s also really important to let your stew simmer for an extended period.

6. Sweet and Sour Glazed Chickpeas with Mango Salsa

Source: Sweet and Sour Glazed Chickpeas with Mango Salsa

Make this Sweet and Sour Glazed Chickpeas with Mango Salsa by Taavi Moore. Top this recipe over brown rice or spice it up by serving them as tacos. This recipe will leave you feeling refreshed and satisfied after a long summer’s day. It is perfect for the heat and will satisfy your tastebuds with all the right flavors.

7. Rhubarb Chutney

Source: Rhubarb Chutney

This Rhubarb Chutney by Valentina Chiappa is full of flavor. It even has a little bit of a kick, and it goes well with pretty much everything!

8. Mango Avocado Salsa

Source: Mango Avocado Salsa

Sweet mango, creamy avocado, crunchy cucumber, and spicy jalapeno combine to make the most amazing dish that is bright, colorful, and packed with flavor. The Mango Avocado Salsa by Rhea Parsons makes a great side dish for lots of meals or would be refreshing all on its own.

9. Butternut Squash, Brussels Sprouts, and Apple Stuffing

Source: Butternut Squash, Brussels Sprouts, and Apple Stuffing

This beautiful Butternut Squash, Brussels Sprouts, and Apple Stuffing by Diane Smith is almost the start of your holiday meal. It’s easy to make if you use squash that is already cut up from your grocery store. It roasts very quickly this way.

10. BBQ Tempeh Sandwiches With Stewed Fig, Onion Marmalade and Arugula

Source: BBQ Tempeh Sandwiches With Stewed Fig, Onion Marmalade and Arugula

These delicious BBQ Tempeh Sandwiches With Stewed Fig, Onion Marmalade and Arugula by Nadine Horn and Jörg Mayer are a great meal that you’ll want to enjoy again and again. Awesome flavors in tasty sandwich form – who could ask for more?

11. Rainbow Quinoa and Pear Salad

Source: Rainbow Quinoa and Pear Salad

This Rainbow Quinoa and Pear Salad by Denise Perrault with walnuts, chives, and balsamic vinegar is a quick and flavorful protein-packed, plant-based side dish or grab-and-grub lunch.

12. Crispy Tofu Stone Fruit Spring Rolls

Source: Crispy Tofu Stone Fruit Spring Rolls

These Crispy Tofu Stone Fruit Spring Rolls by Emma D’Alessandro are infused with fruit, herbs, and two delish dipping sauce possibilities! Your stone fruit of choice adds the perfect touch of sweetness to the dish and complements the salty, crispy tofu. This recipe is great for those who have a tough time eating veggies on their lonesome.

13. Savory Citrus Arugula Steel Cut Oatmeal

Source: Savory Citrus Arugula Steel Cut Oatmeal

This Savory Citrus Arugula Steel Cut Oatmeal by Lauren Smith will convert all of you sweet oatmeal purists! It has a delicious combination of flavors and is a healthy way to start your day! Once you stir in the arugula, let them wilt from the residual heat of the porridge. The citrus and olive oil together really tame the bitter flavor. Even people who do not like arugula will like it in this savory oatmeal recipe!

14. Leek, Mushroom and Fig Tart

Source: Leek, Mushroom and Fig Tart

This Leek, Mushroom and Fig Tart by Kim Sujovolsky is the most gorgeous tart ever! First, you have the flakiest crust, one that will make any sweet pie jealous. Then you have a delicious, savory, and creamy cashew filling with perfectly charred oyster mushrooms, leeks, and chives. Then you get to top that beauty with the brightest and sweetest figs.

15. Grilled Eggplant Salad With Lentils and Sesame Yogurt

Source: Grilled Eggplant Salad With Lentils and Sesame Yogurt

This warm vegetable Grilled Eggplant Salad With Lentils and Sesame Yogurt by Judy Moosmueller doesn’t only bring rich, earthy colors to the plate but also warming and creamy textures. Coriander and pomegranate add a little bit of zestyness and are loaded with antioxidants and vitamin C.

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