Up until a few years ago, I wasn’t a fan of cooking with fruit. I would even turn my nose up at a simple fruit salad. I was under the impression that fruit was only good for one thing, eating them as is. How very wrong I was. When adding (the right) fruits to savoury dishes, you add flavours that just can’t be mimicked by other ingredients. Subtle sweetness and slight tartness (in some cases) are just two of the flavours that can’t be achieved by using an alternative. Think of when you add a squeeze of lemon juice to garlicky mushrooms. Nothing else can give you the zesty ‘lift’…