FORWARD RECIPES s p r ing fruit gnilf

Nothing captures the beauty of spring better than fresh fruit. What better way to add color, flavor and fun to your brunch table than with this very delightful, but often under-utilized category. Fruits are lush and sweet and buttery and bright—and a great way to naturally sweeten some of our familiar and favorite dishes. So why aren’t more of us adding them into our menus? Nine out of 10 Americans don’t eat enough plants—and only 12 percent of us are getting the recommended amount of fruit, according to the CDC. There are few things more satisfying than biting into spring’s first strawberry or summer’s first peach. But they also work wonders to elevate savory (or even slightly sour items) like greens, whole grains, cheeses, nuts and even dark chocolate. Here, we’ve made some unexpected pairings to add a bit of pop and zing to your spring spread, including giant breakfast cookies, a crisp-but-creamy sweet-and-savory tart and an impressively addictive salad you can eat as a side, a starter or a main.

PHOTOGRAPHY BY BIG DREAMZ CREATIVE