270 fruit dessert recipes

Pears poached in red Burgundy wine with cinnamon and lemon zest. An elegant French dessert with just 5 ingredients, served warm or cold in ruby-red syrup.

Pomegranate Ariel with jewel-toned pomegranate seeds, currants, and slivered almonds under a blended papaya-orange sauce. A no-cook tropical fruit dessert served in goblets.

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.

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.

Strawberry tart with a no-bake vanilla pudding filling in a graham cracker crust, topped with fresh berries and a hint of orange zest. A simple diabetic-friendly dessert in 30 minutes.

Crepes filled with peaches poached in red wine, raspberry preserves, orange zest, and warm spices. An elegant French dessert using frozen peaches for year-round ease, ready in 25 minutes.

Sisibakwat-Okwemin, a Native American sugared cherry dessert simmered in maple sugar syrup. Three ingredients, traditional Okanagan recipe served with bannock.

Fresh apricot sundae with dark brown sugar, orange zest, and vanilla or raspberry frozen yogurt. A no-cook summer dessert ready in 5 minutes at just 58 calories.

You don’t need an ice cream maker to make this, but you do need a food processor. I use a banana and a small amount of honey to sweeten the yogurt. (See the banana-only variation on this recipe below.) You can serve it like soft-serve ice cream, or let it freeze solid so that it’s more like regular frozen yogurt.

Fresh strawberries macerated with thin orange slices, orange juice, and sweet vermouth for a boozy, citrus-kissed fruit dessert. Diabetic-friendly with optional sweetener.