For most of us, fruits are eaten whole, churned into shakes or perched on to desserts. But if you look at the summer menus floating around at restaurants in the city, you will see how this bomb of goodness is being used to create much more. Fruits are being thrown into salads, blended with soups, slathered on bread, rolled into sushi and so much more.

Mango Sushi at the Intercontinental, Marine Drive.Pic/ Sameer Markande