Chefs Claire van Vuuren, Markus Werner, and Gary Johnson are championing fruit as a winter menu essential, using it far beyond the dessert course. From kumquat achar on schnitzel to roasted pears with goat’s cheese, pickled grapes, native plum powders, and fruit-based meat tenderisers like papaya and kiwi, these chefs are embracing fruit’s versatility. Whether fermented, poached, or powdered, seasonal and native fruits are adding sweet-sour depth, texture, and vibrant contrast to savoury dishes—proving that fruit deserves a permanent place in the cold-weather culinary spotlight.