3,104 fruit recipes

Retro fruit pie with sour cherries, crushed pineapple, bananas, and cherry Jello in a graham cracker crust topped with whipped cream. A vintage no-bake dessert that brings the church potluck right to your kitchen.

Low-fat pie crust made with a blend of unbleached and whole wheat pastry flour and margarine. A lighter, flaky shell for savory pies and quiches with a simple blind-bake option for fruit fillings.

Raspberry cranberry fruit soup simmered in apple juice, sieved smooth, then enriched with half-and-half and a touch of cinnamon. A Scandinavian-style sweet soup served hot or chilled as a starter or dessert.

A light, airy cheesecake lifted with whipped egg whites over a cookie-crumb crust, then slow-cooled in a turned-off oven for a crack-free top. Serve plain or with fruit, chocolate, or caramel.

Banana nut bread made with whole wheat and white flours, ginger and mace, plus chopped pecans and dates folded in. A spiced, fruit-and-nut-loaded quick bread that's denser and more interesting than the standard.

Pineapple sponge is an old-school no-bake dessert built from beaten egg whites, gelatin, and crushed pineapple folded into a cloud-light fruit mousse. A retro church-cookbook classic with banana, orange, and toasted nuts.

This is my favorite way of making them, by mixing all kind of dry fruit, seeds, oats with peanut butter and honey. It can be a quick snack, delicious dessert, or even a present in a jar!

Feel too lazy to make a dessert, but still crave something sweet. This almond cream with strawberries fits your need perfectly. Less than 10 minutes, this delicious, guilt-free yet refreshing fruit dessert is ready to enjoy.

Italian Mascarpone cheese is used in the dessert a lot, it's creamy, light and tasty, and it is so versatile, you can mix it with various of fruits or jam to create a delicious filling or topping.

Strawberry fruit leather made with pureed berries, applesauce, and a hit of lemon juice. Slow-baked until it peels cleanly from the plastic for a chewy, naturally sweet snack you can roll up and stash for later.

Fermented mincemeat made with venison or beef tongue, suet, apples, dried fruit, red wine, cider, and brandy. A six-to-eight-week crock cure transforms the ingredients into the deep, boozy filling of old hunting cabin Christmas pies.

A simple fruit-filled cake with a gummy, tender crumb and a cinnamon-sugar crust on top. Use any jar of pie filling you like: cherry, blueberry, apple, or peach. Just 7 ingredients and 15 minutes of prep.

Fresh peach pie layers ripe sliced peaches under a glossy peach-and-nutmeg glaze in a pre-baked shell. No double crust, no second bake. The classic American summer fridge pie that lets ripe fruit do the talking.

The easiest blueberry cobbler you'll ever make. Melted butter, a simple batter, and fresh blueberries bake together until golden and bubbling. The batter magically rises up around the fruit for a crispy-topped, fruity dessert with almost no prep.

Homemade blueberry soda syrup made from real blueberries, sugar, and agave with a touch of citric acid for tang. Stir into sparkling water for a fizzy, fruit-forward soda far better than store-bought. An easy DIY drink concentrate.

Apple BBQ sauce simmers low and slow into a sweet-tangy, fruit-forward barbecue sauce with sweated onion and a mellow apple base. Made for slathering on pulled pork, ribs, and grilled chicken. A homemade sauce worth the simmer.