Fruit recipe collection

Javanese peanut pasta with fettuccine tossed in a spicy peanut sauce made from chunky peanut butter, soy sauce, ginger, and rice vinegar. Topped with coconut and cucumber.

Creamy ambrosia fruit salad with mandarin oranges, pineapple chunks, coconut, mini marshmallows, and sour cream. A no-cook, make-ahead holiday side dish.

Traditional kolache fillings: ground walnut, dried apricot, coconut-pecan, and poppyseed. Four classic Czech and Eastern European pastry fillings for cookies and yeast buns.

Overnight cinnamon buns made with frozen rolls, brown sugar, vanilla pudding mix, and butter in a Bundt pan. Prep before bed, bake in the morning for a gooey, no-knead breakfast.

Coconut custard pie baked in a water bath and slipped into a pre-baked shell, topped with a drizzled chocolate lattice. A silky, nutmeg-scented classic.

Lemon coconut refrigerator cookies with fresh lemon zest and juice. A slice-and-bake icebox cookie that chills overnight and bakes in 10 minutes.

Lemongrass chicken stir-fry marinated in fish sauce, rice vinegar, and scallions then wok-fried with chili peppers. Topped with peanuts, bean sprouts, and fresh cilantro for an authentic Thai flavor.

Vegetarian lentil roast with ground nuts, corn flakes, applesauce, and sage, topped with tomato soup glaze. A hearty meatless loaf that slices like a traditional roast.

Lobster fondue dip with sharp cheddar, white wine, and hot pepper sauce. A rich, melty cheese dip loaded with lobster meat, ready in 30 minutes.

Maharagwe is an East African spiced bean dish simmering black-eyed peas in coconut milk with turmeric, chili powder, tomatoes, and cilantro. Vegan, creamy, and served over rice.

Mai Mai sweet potato pie with coconut milk, maple syrup, orange juice, crystallized ginger, and walnuts in a coconut-maple crust. Topped with orange-scented whipped cream.

Malaysian-style chicken curry stew with sweet potatoes, coconut milk, and a warm spice blend of curry powder, cinnamon, cayenne, and cloves. A fragrant, hearty one-pot meal.

Single-crust maple pie with cream cheese pastry, thin-sliced Granny Smith apples, and maple-sour cream topping. Nutmeg finish adds warmth.

Maple taffy apples coated in a boiled maple syrup and brown sugar candy shell that snaps when you bite through. An ice water dip sets the coating smooth and glossy. Real maple flavor, not just caramel.

Maple-apple oatmeal cookies with real maple syrup, fresh apples, applesauce, currants, and a crunchy oat-brown sugar topping. Soft, cakey fall cookies baked low and slow.

Coconut macaroons with crushed pineapple, toasted almonds, and sweetened condensed milk. Tropical, chewy drop cookies with a hint of lemon zest and almond extract.