Thought Tu Bishvat was only about cute fruit crafts and dessert? Think again because celebrating the holiday goes way beyond just that.

Today we’re focusing our attention on main dish recipes that include fruit so you know exactly how to make a Tu Bishvat feast.

Think Citrus Salmon With Date and Herb Paste, Brisket with Silan and Orange, and “Jewel-Toned” Chicken with Sweet Potato and Brussels Sprouts Sheet Pan Dinner just to name a few.

So take a look at the recipes below and be amazed by the deliciousness that fruit can add to your main dish.

For more fruity Tu Bishvat recipes, take a look at the roundup here!

1. Chicken Apple Roll-Ups by Brynie Greisman

The spice rub balances out the sweetness and adds another dimension of flavor.

2. Fig and Garlic Chicken by Erin Grunstein

3. “Jewel-Toned” Chicken with Sweet Potato and Brussels Sprouts Sheet Pan Dinner by Jen Krupp

4. Citrus Salmon With Date and Herb Paste by Naomi Nachman

I make salmon a lot during the year and keep trying to come up with new recipes. It presents so beautifully on a long platter, with a pop of color from the citrus.

5. Rosemary Fig Chicken by Erin Grunstein

6. Chicken in Orange Sauce by The Peppermill

This whole roasted chicken is a real crowd-pleaser, moist and tender with a beautiful presentation and a flavorful orange sauce.

7. Fruit-Infused Chuck Roast by Brynie Greisman

The meat is cooked in a slow cooker, which makes it really soft and succulent. The fruity wine sauce is both sweet and savory. As my family and guests quipped, “This is restaurant worthy!”

8. Pineapple Chicken Skewers with White Wine Sauce by Estee Kafra

Low in fat, this super-simple chicken skewer will dazzle with sensational flavors!

9. Orange Fig Chicken by Sasha Salamon

These juicy roasted chicken thighs are flavored with sweet fig jam, oranges, and Dijon mustard.

10. Fruity Chicken in Cran-Apple Sauce by Brynie Greisman

Infused with fruity goodness in every bite, this succulent chicken is worthy of a special occasion. Even the onions on the bottom taste amazing! It presents elegantly over rice, quinoa, or bulgur.

11. Lox-Style Salmon with Fruit Salsa by Brynie Greisman

This fish should be made in advance and improves with time. Festive and colorful. The fish uses readily available ingredients and tastes fabulous. You can omit the salsa if desired, but it takes the dish to a different level. Thanks, Faigy F.

12. Duck Breast with Caramelized Figs by Rivi Bard

13. Pineapple Sauce Chicken Wings by Sara Wasserman

Elegant yet simple to prepare, this dish is a winner.

14. Veal Roll-Ups Stuffed with Apple by Shushy Turin

Veal is not as heavy as meat, but not white meat like chicken either. It’s that perfect in-between that has a ton of flavor, a melt-in-your-mouth soft texture and a whole lot of options. The beauty of this dish is that though it is coated, it isn’t fried, making it semi-healthier-ish (okay, I’m pushing it). It also has a beautiful presentation, a crazy amount of just the right flavors and it can be served as an appetizer or a main course! Don’t be daunted by the long list of ingredients; the recipe is super easy and delicious. If you don’t have one of the dry spices, just leave it out (not the fresh ones please). The recipe uses flour, cornflake crumbs, and panko breadcrumbs as a coating to ensure that the crumb sticks and has a great crunch. Just do me a favor and don’t call it Veal Schnitzel Sushi; one bite and you will see it’s so much more than that.

15. Brisket with Silan and Orange by Shoshie Steinhart

I’ve recently started using silan in everything! Well, not everything, but seriously so many things! So when I had a beautiful second cut brisket staring at me, I decided to try pairing it with my new favorite ingredient and it worked so well together! The rich flavors of the meat and silan go together flawlessly, cut with a little acid from the orange. My kids said this was the best meat ever and it made me soooooo happy to see them eating and enjoying #noleftovers

16. Chicken with Fruit and Veggie Stuffing by Brynie Greisman

This chicken recipe has a caramelized stuffing and superb sweet/ savory seasoning. It’s really a meal-in-one that will be enjoyed by all.

17. Tropical Pulled Beef Tacos by Alison Gutwaks

Pulled tacos are one of my favorite ways to utilize a so-called “winter roast” and create a beautiful and tasty summer appetizer or main course. These tropical pulled deckel tacos are sweet, spicy, bright and amazingly delicious. We served these as an appetizer for Shabbat lunch with all the fixings. They made such a statement and were enjoyed by my family and guests!

18. Crispy Beef with Spicy Orange Sauce by Chanie Nayman

You can try this with chicken for a lower-cost (and might I add, lighter after all that meat) dinner.

19. Winter Salad with Chicken and Orange Vinaigrette by Estee Kafra

When the summer fruits and vegetables start phasing out, I try hard to keep the color and brightness in our food. Zest from citrus fruits is my favorite way to keep the sun shining. Orange adds flavor to my all-time favorite root vegetable…the humble yet stunning beet.

20. French Roast with Fruity Sauce by Brynie Greisman

My son-in-law really enjoys a good roast, so I’m always trying to come up with new ideas. I developed this recipe with fruity overtones and lots of really good seasoning so the roast comes out succulent, flavorful, and just right. We enjoyed it a lot and I hope you will too.

21. Cranberry-Orange Chicken by Sarah Lasry

This recipe is my childhood – and now my own child’s – favorite. It’s sweet with a huge tang of savory, and it surprised everyone with just how incredible-tasting it is. The fact that you’re pretty much dumping a can of sauce over chicken and baking it is just the huge bonus to this weeknight hit. You’re welcome.