"Sauces are a terrific way to feature fruit," feels Schiff. "They're flavorful, colorful, and tie into the fast-growing Caribbean and Asian categories." Schiff predicts that fruit will continue to infiltrate the savory side of his menu. "Our customers look at fruit as a positive ingredient," he says.While tropical-themed dishes come as kind of a surprise on 99's menu, diners in Miami Beach expect to find mangos, pineapple, papayas, coconut, and oranges in beef, fish, and poultry preps. JD Harris, executive chef at the 100-seat Rumi, doesn't disappoint. But, he points out, "I try to break out of the Caribbean mold." Although he uses fruit prolifically, he doesn't focus on local citrus and tropical varieties; peaches, melons, and apples are other favorites. "I like undercutting savory dishes with something light and refreshing," Harris says. "Fruit balances dominant flavors.
