From Our Pantry: A Look at Our Fruity Flavors Across the Categories

People expect fruit to show up in the jams and preserves but we like to add it into flavors across all of our categories for a fruity twist. You can find it stirred into a few of our sauces, added into a couple of salsas, blended into a gourmet mustard, or mixed in a pack of finishing salt. It's one of the things that ties the whole pantry together. A little sweetness, balanced against heat or acid or something savory, until the whole dish feels a little more finished than it did five minutes ago.

Here's where fruit shows up across the line, and how we like to use it.

Sauces

Ginger Citrus Sauce 

Bright, warm, and built for anything that needs waking up

Ginger and citrus were made for each other, and this sauce leans into both. It's sharp enough to cut through something rich, warm enough to hold its own against grilled meat or roasted vegetables.

Serving Ideas

• • Brush over grilled chicken or salmon in the last few minutes of cooking
  • Whisk with a little oil for a quick salad dressing
  • Stir into a stir-fry for a fast glaze
  • Drizzle over roasted vegetables straight from the oven
  • Mix into a marinade for pork or shrimp

Mango Habanero Sauce 

Sweet up front, heat right behind it

Mango does the talking first, ripe and tropical, before the habanero shows up to remind you it's there. It's the kind of heat that builds rather than hits, which makes it easy to use more generously than the name might suggest.

Serving Ideas

• • Glaze grilled shrimp or chicken skewers
  • Stir into a bowl of rice for a quick side dish
  • Use as a dipping sauce for fried appetizers
  • Brush over fish tacos before serving
  • Mix into a vinaigrette for a slaw with real personality

Raspberry Chipotle Sauce 

Sweet-tart raspberry, smoky chipotle underneath

This one splits the difference between a fruit sauce and a barbecue sauce, and it's better for it. Raspberry brings the sweetness and tang, chipotle brings the smoke, and the two of them play well together on almost anything off the grill.

Serving Ideas

• • Glaze ribs or chicken thighs during the last stretch on the grill
  • Stir into cream cheese for a quick appetizer spread
  • Use as a dipping sauce for spring rolls or dumplings
  • Brush over a pork tenderloin before roasting
  • Mix into a burger sauce for something more interesting than ketchup

Salsas

Peach Salsa 

Fredericksburg peaches meet a little Texas heat

Sweet, ripe peach up front, a gentle kick right behind it. This one works as well next to a cheese board as it does spooned straight over grilled fish.

Serving Ideas

• • Spoon over grilled fish, chicken, or pork
  • Serve with cream cheese and crackers as an easy appetizer
  • Stir into a summer grain salad
  • Pair with tortilla chips for something different than the usual jar
  • Top a burger for a sweet-and-savory finish

Texas Tango Mango Salsa 

Tropical, zesty, and made for warm weather

Mango leads, lime and a little heat keep it lively, and the whole thing tastes like it belongs on a porch in July. It's built for the foods people actually make in the summer.

Serving Ideas

• • Serve alongside fish tacos or shrimp tacos
  • Spoon over grilled chicken for a quick tropical twist
  • Mix into guacamole for extra brightness
  • Serve with chips as a lighter take on the usual salsa bowl
  • Pair with coconut rice for a full plate

Mustards

Gourmet Raspberry Mustard 

Sweet, tangy, and more versatile than it sounds

This one surprises people. The raspberry keeps it from tasting like a straightforward mustard, but there's enough tang underneath to keep it from tipping into dessert territory. It's especially good anywhere a cheese board needs one more thing.

Serving Ideas

• • Serve on a cheese board alongside brie or sharp cheddar
  • Spread on a turkey or ham sandwich
  • Whisk into a vinaigrette for a fruit and greens salad
  • Use as a glaze for baked ham
  • Pair with a soft pretzel for an easy appetizer

Herb & Spice Blends

Zesty Citrus & Herb Blend 

Bright and herby, built to season on the fly

Citrus and herbs together do a lot of work for very little effort. This blend is the kind of thing that goes into whatever you're making that night, whether that's a roast chicken or a bowl of pasta salad.

Serving Ideas

• • Rub onto chicken or fish before roasting or grilling
  • Toss with olive oil and roasted vegetables
  • Stir into softened butter for a quick compound butter
  • Mix into a marinade for grilled shrimp
  • Sprinkle over avocado toast for something different

Chile Lime Salt 

A finishing salt with a little kick

Chile and lime are a familiar pairing for a reason, and this one puts it in a shaker so it's ready whenever you need it. A little goes a long way as a finishing touch.

Serving Ideas

• • Finish grilled corn on the cob
  • Rim a glass for a michelada or margarita
  • Sprinkle over sliced watermelon or mango
  • Season popcorn for something more interesting than butter and salt
  • Finish grilled fish or shrimp right before serving

Citrus Jalapeno Salt 

Bright citrus with real jalapeno heat

This one leans a little spicier than its citrus salt counterpart, with jalapeno keeping things lively underneath the brightness. It's built for the moments a dish needs one more layer right at the end.

Serving Ideas

• • Finish grilled corn or roasted vegetables
  • Sprinkle over avocado or guacamole
  • Season the rim of a cocktail glass
  • Finish tacos right before serving
  • Add to deviled eggs for something unexpected

Jams & Jellies

Fruit is where our jams and jellies have always lived, and the whole line runs on the same idea: real fruit, cooked down simply, without much standing between the jar and what's growing on the tree or the vine. Whether it's a classic like Raspberry Jam, East Texas Blueberry Jam or Old Austin Apricot Jam or something with a little more unexpected like Cactus Sangria Jelly, Pineapple Jalapeno Jelly, or Cranberry Pepper Jam, each one is built to do more than sit next to toast. They work over cream cheese for an easy appetizer, stirred into a vinaigrette, glazed over meat off the grill, or spooned straight onto a biscuit when nothing else is required.