3,053 fruit recipes

Traditional Welsh plate cake cooked on a bakestone with dried fruit, nutmeg, and brown sugar. Teisin Lap is a rustic griddle cake with a golden crust and tender, fruited crumb, no oven required.

Dairy-free tofu cheesecake with a graham cracker crust, crushed pineapple, orange juice, and honey. Silky smooth filling with no cream cheese needed. Topped with fresh kiwi slices.

Fruit cocktail cake with a moist sour cream batter spiced with cinnamon, nutmeg, and clove, studded with canned fruit cocktail. The retro pantry-staple cake from a 1960s Sunday-supper card.

Birds nests are thumbprint cookies rolled in egg white and crushed walnuts, then filled with a jewel of fruit jam. A classic holiday tea cookie that bakes in 10 minutes.

Vegan key lime torte with a silken tofu filling, carob cake base, kiwi slices, and a mint-brown rice syrup glaze. Dairy-free, egg-free, and set with agar-agar.

Traditional British boiled venison served with frumenty, a medieval wheat porridge cooked in milk with dried fruit, honey, and cinnamon. A hearty piece of culinary history.

Fruitcake baked and sealed in canning jars for long-term storage up to a year. A spiced quick bread with your choice of fruit, raisins, and nuts, vacuum-sealed straight from the oven.

A semi-sweet white sangria with a light, refreshing taste and loads of fruit! A great summer treat by yourself or for the backyard soiree!

Teisen Sir Fon: a traditional Welsh fruit cake from Anglesey, made with lard, molasses, mixed spice, ginger, and dried fruit. Humble, deeply flavored, and rooted in North Wales tea-time baking.

Chocolate torte sweetened with fruit-based concentrates instead of refined sugar, layered with cream cheese filling and whipped cream, topped with sliced strawberries.

Famous lemonade pie with frozen lemonade concentrate, sweetened condensed milk, and whipped topping in a graham cracker crust with fresh berries. A tangy, no-bake summer pie.

Kiwi muffins folded with fresh chopped kiwi, lemon zest, and crunchy walnuts. Moist, fruity, and bakery-style with a bright tropical twist on the classic breakfast muffin.

Jalapeno jelly made with fresh jalapenos, bell peppers, vinegar, and liquid pectin. A sweet-hot pepper jelly for pouring over cream cheese, glazing meats, or gifting in jars.

Bara Brith is often served as part of the traditional Welsh tea.

Sweet red pepper jalapeño jelly cooks chopped peppers with cider vinegar, sugar, and pectin into a sweet-and-spicy jelly. Cream cheese and crackers' best friend.

All Bran bread soaked overnight in strong tea with mixed dried fruit and golden syrup. A dense, malty British tea bread that improves with age, served sliced and buttered.