On Monday, January 14, 2019 at 10:36:39 AM UTC-10, graham wrote:
> On 2019-01-14 10:39 a.m., U.S. Janet B. wrote:
> > On Mon, 14 Jan 2019 03:15:37 -0800 (PST), Cindy Hamilton
> > > wrote:
> >
> >> On Sunday, January 13, 2019 at 4:59:38 PM UTC-5, wrote:
> >>> On Sunday, January 13, 2019 at 9:36:18 AM UTC-6, Janet wrote:
> >>>>
> >>>> I like
> >>>>
> >>>> Pork and apples. Turkey and cranberries. Ham and pineapple. Sole and
> >>>> grapes. Duck and orange.
> >>>>
> >>>> Janet UK
> >>>>
> >>> I like turkey and jellied cranberry sauce, grilled ham slices with fried apples
> >>> on the side and I've eaten duck l'orange once and really liked it. No fish
> >>> and fruit.
> >>
> >> I'm in the "no meat and fruit" camp, but at a Japanese restaurant I was
> >> once served tempura shrimp with a piece of cantaloupe on the plate. It
> >> was a surprisingly companionable followup to the shrimp.
> >>
> >> Cindy Hamilton
> >
> > Fruit as a salad or alongside is fine great me. I just don't like it
> > mixed in to become part of the savory dish.
> >
>
> In a restaurant in France, I ordered monkfish 'espelette' i.e. cooked
> with hot peppers. To counteract the heat, the chef placed a small bowl
> of fruit sorbet on the plate. The combination was fantastic!

What works great to counteract any spicy afterpain is fresh pineapple - probably because of the bromelain. My guess is that adding some meat tenderizer to the fruit sorbet would have increased it's effectiveness. Korean pear or kiwi fruit would probably work too although I have not tested that out.