Fruit recipe collection

German Rohkostsalat with raw shredded cabbage, diced apple, and raisins in a tangy sour cream dressing with pineapple juice. A refreshing, crunchy no-cook side dish.

Rohkostsalat is a German raw cabbage and fruit salad with diced apple, raisins, and a tangy sour cream dressing with pineapple juice. Crisp, sweet, and refreshing.

A German salad, cabbage, apples and pineapple juice with a slightly sweetened sour cream dressing.

Romaine salad with grilled chicken, fresh apricots, mint, and toasted almonds in a dried apricot-mint dressing. A Mediterranean main-course salad where the dressing doubles as the chicken marinade.

Roquefort and apple omelet with butter-sauteed apple slices and crumbled blue cheese folded inside. A French-inspired breakfast or brunch ready in 10 minutes.

Rosamarina fruit salad folds orzo pasta into sweetened whipped cream with grapes, mandarin oranges, pineapple, and crunchy pecans. A creamy, chilled side with bright citrus notes from fresh lemon zest.

Rosemary currant focaccia combines bread flour, whole wheat, olive oil, rosemary, and sweet raisins in a bread machine for hands-off baking. Italian-style loaf with sweet-savory balance.

Rosemary peach lemonade made with a fragrant rosemary simple syrup, ripe peach nectar, and bright lemon juice. A herbal, fruity sipper for summer porches and parties, finished with a rosemary sprig in every glass.

Rosemary scones with fresh herbs, plump raisins, and a crackly sugar-crusted top. The piney rosemary plays beautifully against sweet currants and rich cream for a tearoom-worthy bake.

Chilled raspberry soup simmered with Burgundy wine and cinnamon sticks, strained smooth, and served cold with a swirl of cream. An elegant summer starter.

Rhubarb sherbet made with fresh rhubarb, orange juice, and whipped egg whites for a light, tangy frozen treat with no ice cream maker needed.

Ruby fruit punch made with rosé wine, fresh-squeezed citrus juices, and frozen strawberries over ice. A fizzy, crowd-pleasing punch bowl recipe with simple sugar syrup.

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

Whole apples poached in red wine with cinnamon and honey until jewel-toned ruby. A five-ingredient French bistro dessert that looks stunning and requires only a saucepan.

Upside-down strawberry shortcake with marshmallows, frozen strawberries mixed with Jello, and white cake mix. Flip it over for a gooey pink topping that wows every time.

Reuben brunch casserole layers rye bread cubes, shredded corned beef, and Swiss cheese in an egg custard. Assemble the night before and bake in the morning.