3,104 fruit recipes

Seared chicken breasts topped with a buttery white wine sauce loaded with tender pears and juicy blueberries. A 40-minute weeknight dinner that feels like a special occasion.

Orange spiced fruit bread baked in a Bundt pan, packed with dried figs, golden raisins, and cranberries. A no-knead yeast loaf brushed with honey-orange syrup and finished with an optional citrus glaze.

Chilled fruit gazpacho with tomatoes, honeydew, cantaloupe, mango, nectarines, and cucumber in fresh orange juice with basil, mint, and a jalapeño kick. A stunning summer starter.

Hot cherry fruit compote baked with rum, curry powder, candied ginger, and brown sugar. A retro holiday side dish for ham or turkey, or chill and serve as dessert with ice cream.

Rugelach with fruit jam are traditional Jewish crescent cookies rolled with cream cheese pastry around apricot or raspberry jam, cinnamon sugar, raisins, and walnuts. A Hanukkah favorite.

Two-ingredient fruit yogurt dressing made by folding mayonnaise into your favorite fruit-flavored yogurt. A creamy, tangy topping for fruit salads in 5 minutes.

Favorite fruit muffins: simple seven-ingredient base recipe that takes any fruit you have on hand. Raisins, berries, or chopped stone fruit all work. Twenty-muffin batch.

A chilled Scandinavian-style fruit soup made with berries simmered in warm spices, thickened with cornstarch, and stirred into sour cream and milk. Served cold as a starter or light dessert.

Learn to make authentic Austrian Fruchtknoedel—delicious fruit dumplings with plums, apricots, or strawberries in a soft cottage cheese dough, topped with sweet garnishes.

Simple cookie bars with a cake-like base topped with fruit pie filling and powdered sugar. A vintage sheet pan dessert that feeds a crowd with minimal effort using canned filling.

Simple fruit loaf made with Weetabix cereal, golden raisins, and milk. This British-style breakfast bread is lightly sweet and wonderfully moist.

Old-fashioned boiled fruit cake loaded with raisins, figs, and warm spices. The boiling method creates an incredibly moist crumb that stays fresh for days. Serves 12.

Creamy fruit dip made with cream cheese, yogurt, vanilla, and lemon zest, sweetened with artificial sweetener. Quick to whip up and perfect for apple slices or berry platters.

Fruited turkey roll stuffed with sauteed mushrooms, tarragon, onions, and cheddar, glazed with apricot-mustard, and served with a ginger-apricot fruit sauce. An impressive weeknight dinner.

Berkshire fruit cake packed with raisins, currants, and citron in a spiced molasses batter with cinnamon, cloves, and mace. Baked low and slow for 4.5 hours.

Cold fruited chicken salad with dried apricots, orange segments, grapes, and toasted almonds in a white wine-vinegar dressing. A light, low-calorie summer lunch.