295 fresh fruit recipes

Fresh pineapple fruit salad served in hollowed-out pineapple shells with a Grand Marnier lemon syrup. A stunning presentation with seasonal fruit, sliced apples, and fresh cream.

Apple walnut strudel wrapped in flaky phyllo with chopped fresh apples, toasted walnuts, and lemon juice. A six-ingredient dessert that bakes up shatteringly crisp with a tender fruit center.

Barely ripe mangoes simmer with fresh ginger, garlic, cumin, and fenugreek in malt vinegar until the fruit turns translucent and the liquid thickens into sweet-tart Indian chutney perfect for canning.

Fresh apricot ice cream made with diced ripe apricots, apricot nectar, evaporated milk, and tangy yogurt. A cooler, lighter summer ice cream with bright stone-fruit flavor and no eggs.

Light blueberry muffins use egg whites, egg substitute, and fat-free spread for tender, fruit-packed muffins with lemon-bright flavor. Two cups of fresh blueberries in every batch.

Tangy and tasty salad that combines fall/winter fruit and beets with a creamy dressing. Feel free to use canned or pickled beets in place of the fresh beets to save time.

Easy rhubarb dump cake with just 4 ingredients: fresh rhubarb, sugar, yellow cake mix, and whipping cream. A no-fuss spring dessert with a tender cake top and jammy fruit bottom.

When you taste homemade marmalade once, you will never want any store-bought. Made marmalade today, and it was absolutely delicious; tasted fresh, slightly bitter and not super sweet, just the right balance of the fruits and sugar.

Fresh strawberry sherbet made in a food processor from frozen berries, sugar, strawberry fruit spread, and a splash of non-fat yogurt. No ice cream machine, no eggs, no dairy heavy lift.

Homemade strawberry-rhubarb pie pre-cooks a tapioca and cornstarch syrup before tossing with fresh strawberries and rhubarb, then bakes under a flaky crust. The classic spring fruit pairing without a soggy bottom.

Homemade raspberry jam made by macerating fresh raspberries in sugar, then cooking with pectin and lemon to a glossy set. Water-bath canned for the pantry, with a bright, fruit-forward flavor.

Inspired by the fresh peach tart recipe I made a few days ago, yesterday came out this fresh peach and plum tart recipe. This time I used a lot both freshly seasonal peaches and plums, and also made a 11-inch tart to satisfy my fruit tart craving. It came out beautiful and delicious, definitely the kind of dessert that I love to have in summer!

Sparkling fruit smoothies blend yogurt, fresh fruit, and a pinch of nutmeg, topped with champagne, sparkling water, or ginger ale. A fizzy brunch drink ready in minutes.

Fruit Moos is a 3-ingredient frozen treat blended from fresh fruit, vanilla ice cream, and ice cubes. Kid-friendly and ready after just one hour in the freezer.

Fresh fruit salad, you can eat it at breakfast, after meals, any time, it is an excellent option.

No cook peachy orange jam captures fresh summer peaches, juicy orange, and maraschino cherries in a bright freezer jam. No boiling the fruit, no canning gear, just stir, jar, and let it set. Tastes like sunshine on toast.