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You know, there’s a reason people say, “eat the rainbow.” The more colorful your plate, the more nutrients you’re getting (unless the colors are coming from Skittles – sadly, there are no nutrients in those). Dark leafy greens are possibly the most nutrient dense but those aren’t that fun. Lucky for us, fruit is both beautiful and healthy and can do major things in terms of boosting your weekday dinner. But, isn’t it hard to pair fruit with protein? We’ve all seen berries in salads but not so much on our chicken …

I know it seems like fruit and meat are mutually exclusive but I promise, they aren’t. Think about it, who doesn’t love sweet and savory? It’s the best of both worlds and it’s not as hard as you may think. Fruit can actually bring out different flavor qualities in meat and to be honest, you kind of can’t go wrong with your pairings.

But, in an effort to save you from overthinking things – here are some general ideas to play with:

If you’re making chicken, consider pairing it with:

• Apricot
• Grapes
• Pineapple
• Pears
• Nectarines

If you’re making pork, consider pairing it with:

• Peaches
• Apples
• Figs
• Pomegranate
• Plums

If you’re making steak, consider pairing it with:

• Cherries
• Cranberries
• Blueberries
• Kiwi
• Cantaloupe

If you’re making fish, consider pairing it with:

• Orange
• Honeydew
• Watermelon
• Mango
• Strawberry

So what do you think? Am I totally crazy or will you play around with this idea a little bit?

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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