Pig In Three Fruits

This photo is a couple of months old, but I have to talk about the dish.
It's wild pig.
Which I did not shoot myself; in fact, it's raised in captivity. There must be some logical logic in there; find it!
The pork, which we bought at the local farmers market, is not terribly gamey.
But what I want to brag about is the braising liquid.
I live in the House of Three Fruits. At a certain time of year, all three fruit trees (pear, plum and orange) share a ripe stage.
The pears are late summer; the plums are slightly later summer; the oranges — surprise to me; I thought they were a winter crop — can last on the tree well into July, and the fruit will happily survive in the fridge for another month or so. I've concluded it's a variety called "summer navel." It's the tastiest orange I've ever had, and I'm not even huge on oranges. I love them.
Oh, one more fruit tree factlet: The plums (green gage, I believe) make the best prunes ever. I still have about five little prunes from last summer, and we've already dried bags and bags of them from this year.
So for this braise of "wild" pig, we used pureed pear pulp, squeezed orange juice, a handful of fresh plums and a handful of prunes. A splash of champagne for liquidity. (And then the usual seasonings, alliums, can't remember it all. Tinker to taste. We served it over rice.)
Verdict: Wow. Fruit is the tenderizer. Always cook your wild pig in fruit, if you can.
Ha ha. If you have wild pig.