It’s a sweet vs. savory showdown! We all know that vegetables are savory and fruits are sweet. We put fruits into pies, tarts and delicious desserts and we roast or saute vegetables with salt, pepper and all sorts of yummy spices. But you can mix it up! Food doesn’t always have to be bound by categories. Our taste buds certainly aren’t. So start experimenting!


Fruit can be wonderful grilled to bring out the savory. Longtime member of The Produce Box and blogger Kate Kelly recently paired peaches from her Sprout Box with Goat Cheese and Honey from our add-on menu to cook up a savory side dish (or amazing snack). Her Grilled Peaches with Goat Cheese & Honey recipe had our mouths watering and we loved how quick and easy it was to make (under 10 minutes!).

Other ideas for savory fruit dishes? Melon, Feta and Shrimp Salad — this delicious combo can be served cold or hot. Or try adding sliced nectarines to a pizza crust with basil, mozzarella and balsamic glaze. Here’s one final savory recipe to tempt your taste buds:

GRILLED WATERMELON CAPRESE SALAD

from How Sweet Eats

Ingredients:

2 large, round watermelon slices, each cut into 4 triangles
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons honey
1 pint of grape tomatoes, quartered
4 ounces of fresh mozzarella, cut in half or sliced
a bunch of fresh basil leaves
balsamic glaze for drizzling

 

Directions:

Preheat your grill to medium heat. Brush both sides of each watermelon triangle with olive oil and season all sides with salt and pepper. Add a drizzle of honey over each triangle and place them on the grill, grilling each side for about 2 minutes. Remove and add a little more honey if desired. Assemble salads by placing 2 watermelon triangles on each plate, then cover with a sprinkle of tomatoes, mozzarella and basil leaves. Add some salt and pepper on top, then drizzle with balsamic glaze. Serve!


Veggies are the traditional go-to for a savory side dish. Throw in some spices and you can roast, grill or saute up something delicious in no time. But what about a sweet spin on veggies like corn, squash and carrots? It can be done and will give those savory fruits a run for their money in this sweet vs. savory battle for the taste buds!

Kate helped us out for this side of the showdown too. You can turn her Grilled Corn with Herb Butter recipe into a sweet treat by using cinnamon and sugar along with the butter, instead of cayenne, salt, pepper and parsley. This is one your kids will race you to the table to eat!

Of course the simplest tip to turn a veggie into a sweet dessert is to roast it with honey, maple and/or cinnamon. For just about every root vegetable, this is a winner! Sweet potatoes, parsnips, acorn and butternut squash all melt in your mouth when roasted one, two or even all three of these ingredients. Here’s a delicious recipe using carrots that will sweeten any table:

ROASTED CARROTS WITH ORANGE HONEY BUTTER

from Buzz + Bloom

Ingredients:

2 bunches (about 1-1/4 pounds total) rainbow carrots, scrubbed and trimmed
1-1/2 tablespoons olive oil
1 teaspoon chili powder
Zest of ½ orange
4 tablespoons unsalted butter, softened
2 tablespoons honey
¼ cup chopped fresh parsley
¼ cup chopped walnuts
balsamic glaze for drizzling

 

Directions:

  1. Preheat oven to 425 degrees F. Place carrots on rimmed baking pan; drizzle with oil and sprinkle with chili powder. Roast 20 to 25 minutes or until carrots are tender, turning occasionally.
  2. Meanwhile, in small bowl, stir together orange zest, butter and honey until well combined. Transfer carrots to serving dish and dollop with butter mixture. Sprinkle with parsley and walnuts; serve immediately.
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