Fruit recipe collection

Make-ahead bran muffin batter keeps in the fridge for 6 weeks, ready to bake fresh muffins on demand. A big-batch breakfast solution for busy households with the classic bran-flake and buttermilk profile.

Cooked green tomato salsa with Granny Smith apple, jalapeño, fresh ginger, lemon zest, and cilantro. A sweet-tart-spicy salsa that uses up end-of-season green tomatoes.

Sumatran grilled snapper finished in a coconut-turmeric curry with galangal, lemongrass, and wilted greens. A fragrant Indonesian fish simmer ready in 35 minutes.

Old-fashioned mincemeat with ground beef simmers beef, suet, apples, raisins, and warm spices for the traditional British holiday pie filling. Makes enough for dozens of mince pies or tarts.

Cuban-style ground beef picadillo simmered with green olives, raisins, lime, cumin, and cinnamon. Sweet-and-savory weeknight skillet meal that piles onto rice or stuffs into tacos.

Relive the 70's and 80's with this delicious fondue made with garlic, gruyere cheese and a pinch of nutmeg.

Guiltless brownies made with pureed bananas, cocoa, whole-wheat flour, and chopped nuts. A lighter brownie with no butter that still satisfies the chocolate craving.

Guinness cake with dried fruit soaked overnight in dark beer, brown sugar, and apple pie spice. A dense, moist Irish fruit cake thats rich with malty stout flavor.

Whole baked ham brushed with sweet pear puree, slow-roasted with crisscross-scored fat for the perfect lacquered crust. An elegant, fruit-forward holiday centerpiece.

This traditional British Christmas pudding steams for hours with brandy-soaked fruits, warm spices, and breadcrumbs, then blazes to the table in flaming glory.

Harvest pot roast with pork shoulder, acorn squash, apples, potatoes, and carrots braised with chervil and finished with an apple cider vinegar pan gravy. Fall in a Dutch oven.

Hawaiian bars with a buttery shortbread crust topped with coconut, dried pineapple, papaya, and macadamia nuts. Tropical cookie bars that freeze beautifully.

Hawaiian chicken salad with curried sour cream, chutney, toasted coconut, and ginger, served in cantaloupe halves or over shredded lettuce.

Hawaiian grilled fish salad with a warm pineapple salsa made from crushed pineapple, golden raisins, yellow pepper, and cayenne. Light, summery, and ready in 45 minutes for six.

Hawaiian yam bake loaded with sweet potatoes, pineapple, tempeh, and lentils in a honey-mustard sauce. A hearty vegetarian main dish baked low and slow until tender.

Fig oat bran muffins with banana, apple juice, honey, and cinnamon. A high-fiber, low-fat muffin loaded with dried figs and whole grain oats for a wholesome breakfast.