The Stir-Fry Guru Takes on… Sweet Fruit in Savory Dishes

Adding ripe peaches, pineapple or even dried fruit to the wok gives stir-fries a welcome brightness.
Published November 13, 2015

The addition of fruit to a savory stir-fry adds a mellow sweetness and brightens the flavors. Plus, there’s the benefit of boosting fiber and vitamins. Though dried fruit is excellent year round for enhancing stir-fries with concentrated flavor, summer stir-fries are sumptuous with ripe mangoes, peaches, nectarines, plums or pineapple in the mix. Add fruit slices at the end of cooking, off heat. Their sweet acidity will compliment poultry, seafood, meat and vegetarian dishes. Have fun mixing and matching fruits with your favorite stir-fries.

Stir-Fried Scallops and Sugar Snaps with Pineapple Salsa
Stir-Fried Chili Mango Chicken
Swiss Chard with Raisins, Almonds and Feta

About Grace Young
The award-winning author of Stir-Frying to the Sky's EdgeThe Breath of a Wok and The Wisdom of the Chinese Kitchen is an expert at demystifying the art of stir-frying and celebrating the traditions of wok cookery. In addition to her Chinese cooking videos for, Young's work has appeared in publications including Bon Appetit, Eating Well and Saveur. To learn more, visit