I just made the Country Captain recipe in from the excellent cookbook by Edna Lewis and Scott Peacock. This version used dried currants which are a little smaller and less sweet. It’s worthwhile making your own curry mixture for this as well. They suggest this dish for entertaining b/c you put out a bunch of condiments for people to customize their dish–for eg. crumbled bacon, chopped scallions, dried currants, fried onions and toasted coconut. It was a big hit!
I think fruits can be wonderful with savory dishes but I think they also permit some great travesties when poor quality ingredients or overly sweet recipes are used. For me, it’s all about balance and in the right situation, fruit can be a great compliment to meat dishes.