Published on September 30th, 2013 | by Andrew Garcia


3 Recipes that Make Fruit Savory, Spicy and Delicious

Don’t have enough fruit in your diet? The following recipes will help you amp up your fruit intake while enjoying the unique flavors that fruit offer.

Some of the products we love using are made by English pottery company Henry Watson’s who have a great range of spice jars and kitchenware.


Fried Lemon


Frying almost anything makes it actually taste better. Try any of your favourite fruits fried to find the unique flavors they have to offer. Pineapple and banana can especially fun. With this recipe you leave the peel on the lemon, and it frying it actually makes the lemon peel edible.


One Lemon

Canola Oil


1. Slice lemon into disc shapes. Leave the peel on.

2. Fill a pan with enough oil to submerge the lemon slices. Around ½ inch of oil should be deep enough to cover the lemons.

3. Heat the oil to 300 degrees.

4. Drop lemons slices in oil being careful not to splash oil.

5. Let lemons cook for around 8 minutes.


Mango Salsa


This sweet and spicy recipe is a perfect way to get in veggies and fruit. To adjust the level of spiciness cut down the habanero or replace it with jalapenos. Feel free to adjust any of the ingredients to your taste preferences.


1 Mango

1/2 Habanero

½ Cup of Cilantro

Juice of One Lime

½ Purple Onion

1 Garlic Clove

1 teaspoon of cumin

Salt and Pepper


1. Dice Habenero removing all of the seeds and ribs. Dice Mango and onion to around the same size and shape. Roughly chop cilantro. Squeeze the juice from the lemon.

2. Combine all of the ingredients in a bowl. Add salt, pepper, minced garlic and cumin.

3. Let sit in fridge for at least one hour to let the flavors meld. You can eat it right away if you can’t wait!




This Mediterranean dish is absolutely delicious and refreshing on a hot day. During the winter you can add pomegranate seeds to pump up the fruit serving in it, and add sweet and crunch flavor note. This is best served with warm pita. To add extra spiciness, serve with sriracha on the side.


3 large Eggplants

2 Garlic Cloves

¾ Cup Parsley

Three Tablespoons Lemon Juice

1 Tablespoon Cumin

4 Table Spoons Tahini

Salt and Pepper


1. Heat oven to 400 degrees.

2. Put whole eggplant on foil lined cookie sheet. Insert in oven when ready. Cook for around one hour. Turning the eggplant every 15 minutes. Once eggplants start to collapse and get softer they are read.

3. Take eggplant out of oven. Let cool off for five to ten minutes. Slice open skin with one cut. Scoop out the insides with a spoon into a metal strainer. Allow juices to drain from eggplant around 10 minutes.

4. Put all ingredients in food processor. Process for around 15-30 seconds until forms smooth texture.

5. Allow the mixture to cool in the fridge until it is cold to the touch. It will not taste as good if warm at all.


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