Figs
The honeyed, almost-musky sweetness of figs boldly complements the earthiness of braised lamb ribs in this modern Greek go-to’s take on arni psito—which is just the most obvious example of the topic at hand on the menu, which also features a chicken-pasta casserole with pears and a potato flatbread smeared in lemon yogurt (the tang of lemon being, of course, central to Greek cookery). Factor in the botanical definition of olives, tomatoes, and eggplant, and you could argue that Mediterranean cuisine is about as chock-full of fruit as it could possibly be.

Apples
Matzoh brei, or eggs fried with matzoh, is a Jewish comfort classic drizzled in honey. But it’s even better when apples are added to the mixture, as they are at this south Denver fixture—and better still alongside yet another sweet-and-salty deli staple, latkes with sour cream and applesauce.

Cashews
Mango, banana, passion fruit, coconut (which, believe it or not, is technically a drupe): this beloved South American spot showcases it all in its vibrant stews. But the chicken- and shrimp-based xim xim stands out for being laced with cashews, which are a) native to Brazil and b) not the nuts they appear to be but actually the seeds of, you guessed it, a tree fruit.

Raisins
Essentially the state dish of Puebla in Mexico, chiles en nogada—or roasted, stuffed poblanos in walnut cream sauce—has naturally featured as a specialty at this Pueblan-run Jefferson Park charmer since day one. To be clear, its most visible fruit element is the garnish of pomegranate seeds sprinkled on top; but it’s the mixture of fruits in the ground-beef filling that gives the dish its hearty depth, including apples, peaches, and above all the raisins that hearken all the way back to the Moorish empire, whose culinary influence spread via the Spaniards.

Plantains
A member of the banana family (obviously), the plantain is a staple starch throughout the tropics and subtropics. Whether green or ripe, it takes myriad forms with myriad functions—as illustrated by this longtime Cuban favorite, which serves either tostones (savory fried plantain chips) or sweet sautéed maduros with just about everything on the menu.

Banana
In virtually every way, Li’s is your utterly average pan-Asian strip-mall joint, indistinguishable from any other—with one exception: it offers a Thai-style “tropical curry” the likes of which you won’t find anywhere else. The combination of creamy-sweet banana coins with tangy chunks of mango and pineapple, meaty mushrooms, and crisp baby corn in coconut milk may sound jarring, but it works—in fact, it’s the kind of delicious revelation you’ll find yourself recalling the next time takeout is in order, and the next.

Papaya
Som tum isn’t even the most interesting salad on this Aurora gem’s menu, let alone the most interesting dish. But if it’s Thailand’s famous, ultra-refreshing green-papaya salad you want, the kitchen will do it right, just as it does everything else.

Mango
Though it’s made its way across the tropical world, the mango is indigenous to India, where its culinary uses have developed over centuries. Aside from offering the obligatory chutney, this contemporary Indian kitchen highlights the fruit’s exhilaratingly tart side by flavoring an intriguing dish of okra and onions with dried mango powder, then shows off its sweet side in a gingery glaze for lamb.