428 fruit dessert recipes

Dessert pizza topped with homemade pistachio custard cream and fresh fruit. A from-scratch pistachio milk custard spread over a baked pizza shell.

Summer's best fresh peach pie with juicy fruit filling spiced with cinnamon, nestled in a buttery double crust that bubbles with sweet peach nectar as it bakes.

Stunning layered fruit terrine with strawberries, kiwi, mango, and papaya set in white grape juice gelatin. Served with a honey-raspberry cream dressing.

Fresh strawberries baked under a flaky single-crust pastry with just sugar, flour, and butter. This rustic deep-dish strawberry pie is simple, juicy, and begs for a dollop of whipped cream.

Microwave poached pears glazed with orange marmalade, brown sugar, and citrus zest, served chilled with a creamy yogurt sauce. A light, elegant fruit dessert.

An ideal fruit salad or dessert for Winter, because the tropical fruits are available year-round and ripen naturally. The riper and more fragrant the fruit, the better the salad.

Blended dried fruit pudding made with peaches, apricots, dates, and pineapple soaked in lemon juice. A naturally sweet no-cook dessert with no added sugar.

Downeast blueberry bread pudding bakes wild Maine blueberries with stale white bread cubes and evaporated skim milk for a low-fat, low-sugar New England dessert.

Big-batch melon and citrus fruit salad with honeydew, cantaloupe, oranges, grapefruit, pineapple, bananas, and cherries in fresh orange juice. Feeds 20 and keeps a week.

Quick cherry-almond drop cookies made with cake mix.

Easy banana cake using a white cake mix, sour cream, and mashed bananas with chopped nuts. A semi-homemade shortcut that bakes up extra moist in two round layers.

Crunchy walnuts and hazelnuts get glossy maple syrup coating in this traditional Algonquin candy, studded with chewy prunes for a sweet-nutty treat that honors indigenous maple heritage.

Cantaloupe fruit salad with fresh pineapple, apple, raisins, coconut, and walnuts served with low-fat yogurt. A tropical no-cook fruit bowl with crunch from nuts and chewiness from coconut.

Baked peaches from the Piedmont filled with crushed amaretti cookies, peach puree, sugar, and egg yolk. A classic Northern Italian summer dessert that's elegant and simple.

Three-ingredient cranberry sauce made the Native American way with maple sugar and birch sap instead of refined sugar and water. A simple, earthy Algonquin-inspired recipe that simmers in one pot.

Peaches and cream gelatin mold with fresh peaches, non-fat yogurt, and vanilla-orange extract. A light, sugar-free molded dessert with real fruit.