Guardian Article:
The hill I will die on: Fruit with meat? What kind of pervert are you?
I used to be in this camp but have gradually come to appreciate some fruit and meat combinations. Don’t like ham and pineapple though.
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I’ve expressed my disdain for sweet ingredients in savory foods plenty of times, but there are a few exceptions (and most of them are on the tarter side vs. sweet). I find that deeply flavored game meats or duck is complemented rather nicely with a dark cherry or blackberry reduction as a counterpoint.
Whole geese are traditionally stuffed with apples in Germany (not my cuppa).
A late Irish buddy used to pride himself for his chicken curry with peaches. Meh.
In the end, it’s all about personal preference, of course — like everything regarding taste (food, music, literature, movies, comedy, yadda yadda yadda).
Eat, drink, watch, read & listen to whatever brings you joy.
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Fruit and meat are why plates come with partitions. I generally dislike sweet with meat, with some exceptions.
Watermelon, Asian Pear and Pineapple. Worked well with Galbi, Roast Beef and Deep Fried Soft-Shell.
Fruit in lieu of carbs, strategic stomach space management. 
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Technically tomatoes are fruit…so yes fruit with meat. Bring on the BLTs!
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For Sunshine, Pork Chops served without apple sauce (on the side) is a hard NO.
I always check to make sure there is chilled apple sauce in the fridge before I even think about putting pork chops on the menu plan.
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I like seared foie gras with hot (as in temperature) mango salsa. The salsa has a savory component, but I can’t remember what since it’s been so long since I last made it.
Also, foie gras with Sauternes (wine of the fruit).
How about blue cheese with port. On their own, I like neither blue cheese nor port, but put them together and they titillate your taste buds into heaven.
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Mango salsa is great with grilled salmon.
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So is a spritz of lemon juice…
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Ham and pineapple, especially on a pizza 
Sweet & sour pork/chicken with pineapple.
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I’ve also made various Mango, Orange & Pineapple Beef Chicken and Pork. Mango beef being my favorite,
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And Avocs, Cukes, Zukes, and Other Squash!
(happy low-carb guy here, so I love my low-carb fruits… )
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Fruit paired with meat is a classic component of old school, traditional cookery. It’s delicious and adds a needed layer of flavour to many dishes. The author needs to stand in the corner with her lolly while she waits for a nappy change.
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Typical Guardian clickbait OTT article!
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This is one of the most cringey articles I’ve ever read. I couldn’t even finish it.
It streams past the cardinal rule of don’t yuck someone’s yum and strolls right into the intimation that there’s something criminally and genetically wrong with someone for what they choose to put on their plate
I’m going to hope beyond hope that she thought she was being funny but it just ends up being more fuel on the fire of nasty, unkind, and divisive drivel that there’s far too much of these days.
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I make a lot of meat and poultry with fruit.
Yesterday’s goose was stuffed with apples and dried apricots.
I really like lamb with rhubarb sauce.
I eat lingonberry sauce with meatballs and poultry yearound.
I make Coronation chicken and Country Captain often.
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Some combos make the other ingredient sing.
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I just had a mental image of the classic whole pig with an apple in its mouth!
Reminds me, I worked with a guy whose brother was a farmer who raised pigs, and he mentioned that for weeks before a pig was dispatched, he fed it apples, making for tastier meat.
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