In short: after raclette, fresh, tangy fruit is the lightest dessert. Citrus fruit, apples and pears are the easiest to find during raclette season, and exotic fruit brings freshness. Serve them raw on a platter, in a salad, or roasted in the raclette machine. Here’s our list, sorted by family, and our ideas for presenting them.
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Why fruit after cheese?
First of all, it’s a matter of taste: after the fat and salt of melted cheese, the acidity of fruit cleanses the palate. It’s also a tradition at many mountain tables, where a bowl of fruit often follows the raclette. A platter of cut fruit can be prepared in advance and lets everyone choose how much they want. Handy when nobody’s really hungry any more.
Citrus, the kings of winter
- Clementine and mandarin: peeled at the table, children love them.
- Orange: in segments or slices with a little cinnamon.
- Blood orange: for the colour.
- Pink grapefruit: in segments, with a drizzle of honey.
- Kumquat: eaten skin and all, surprising.
- Lime: zested over the other fruit.
- Pomelo: milder than grapefruit.
Apples, pears and their cousins
- Tart apple (such as Granny Smith): fresh and crisp.
- Sweet apple (such as Golden Delicious, Gala): for those with a sweet tooth.
- Pear: meltingly soft, perfect with a square of dark chocolate.
- Quince: never raw, but as quince paste (membrillo) it’s a delight.
- Grapes: white or black, in bunches on the platter.
- Persimmon (sharon fruit): very ripe, eaten with a teaspoon.
Exotic fruit that refreshes
- Pineapple: raw, or roasted on the grill plate, see our raclette roasted pineapple.
- Kiwi: tangy, eaten with a spoon.
- Mango: diced, with lime.
- Passion fruit: with a spoon, or as a coulis over yoghurt.
- Lychee: very fresh, smells of the festive season.
- Pomegranate: the seeds over a fruit salad.
- Papaya: with lime.
- Banana: better roasted than raw after raclette, in our opinion.
Berries, even in winter
- Frozen raspberries, blueberries, blackberries: as a coulis or gratinated in a pan, see our berries and marshmallows.
- Cherries in syrup or frozen: for a raclette grill clafoutis.
- Dried cranberries: in a fruit salad.
Dried fruit and nuts
- Walnuts: with honey, a mountain classic.
- Almonds and hazelnuts: dry-toasted.
- Dates: stuffed with a walnut.
- Dried figs: with a small liqueur or a coffee.
- Dried apricots: tangy and soft.
- Prunes: connoisseurs like them with an Armagnac (in moderation).
Our serving ideas (editor’s opinion)
- Rainbow platter: citrus, kiwi, grapes, pomegranate, prepared before the meal and kept in the fridge.
- Citrus salad with mint: oranges, grapefruit and clementines in slices, fresh mint, a little syrup.
- Pineapple carpaccio: very thin slices, lime zest and vanilla sugar.
- Fruit skewers: to dip in chocolate melted in a pan, see our chocolate and fruit raclette.
- Fruit roasted in the raclette machine: apples, pears or figs in a pan with honey.
- Apple and cheese, the old-school way: for those still hungry for cheese, see our fruit raclette with apple, fig, honey and walnuts.
The other desserts in the pantry
Find all our desserts: ice creams and sorbets, cakes and tarts or raclette grill desserts. Back to the pantry.
Frequently asked questions
Which fruit should you eat after raclette?
In our opinion, a tangy fruit: citrus, kiwi, pineapple or green apple. Their acidity refreshes the palate after the cheese.
Can you cook fruit in a raclette machine?
Yes: apples, pears, figs, pineapple or berries can be roasted in the little pans or on the grill plate, with a little sugar or honey.
Which fruit is easy to find in winter?
Citrus fruit, apples and pears are the easiest to find during raclette season, along with imported exotic fruit and frozen berries.
