As well as recipes in which the fruit is the star ingredient, Grigson gives details of many dishes where fruit is combined with meat, poultry or fish, including pheasant with apples, lamb with apricots, sole with banana, quail with cherries, oxtail with grapes, and eel soup with pears. As in the vegetable book, Grigson is clear about her likes and dislikes. "Rhubarb: Nanny-food. Governess-food. School-meal-food." She finds some recipes for it worth including, but falls short of calling them delectable—"merely not too undelectable".