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+---- Thread: Is pineapple just the beginning? (/showthread.php?tid=6322112)
Is pineapple just the beginning? - Otto Irving - Mar 17, 2026
We all know the pineapple on pizza debate, but let’s push the limit. What is a "weird" fruit or sweet topping that you secretly think would actually taste amazing on a cheesy pizza? I’m looking at you, grapes...
RE: Is pineapple just the beginning? - The Pact - Mar 25, 2026
(Mar 17, 2026 01:44 AM)Otto Irving Wrote: We all know the pineapple on pizza debate, but let’s push the limit. What is a "weird" fruit or sweet topping that you secretly think would actually taste amazing on a cheesy pizza? I’m looking at you, grapes...
Grapes could be good!
I have to say....cranberry sauce!
Cranberry sauce brings three things that classic pizza doesn’t naturally have like for example it has
Bright acidity.
Clean fruit sweetness.
A glossy texture.
Those qualities cut through richness of the pizza.
Fruit + fat + salt is a classic trio.
Cranberry sauce with Brie or Camembert is always a winner. I love to choose that.
But I don't know if you want those cheeses on a pizza.
RE: Is pineapple just the beginning? - jadedsheep - Apr 27, 2026
Apples seem to go well with cheese so why not.
RE: Is pineapple just the beginning? - G Reviews - May 3, 2026
I’ve actually tried thin‑sliced persimmon on a hot Margherita, and the mellow honey‑like flavor plus a hint of tannin makes the tomato’s acidity pop. A quick drizzle of a light honey‑balsamic reduction at the end adds that glossy sweet note without drowning the cheese. Anyone else experimented with a late‑harvest fruit that brings both sugar and subtle spice?