3,104 fruit recipes

Yam Polamai, a Thai fruit and shrimp salad tossed in a lime-salt dressing and topped with crispy fried shallots, garlic, toasted peanuts and red chili. Bright, sweet, salty and crunchy in every bite.

Fresh autumn fruits draped in a billowy sherry sabayon sauce with whipped cream and orange zest. Cantaloupe, figs, and grapes under a cloud of custard, finished with toasted almonds. Effortlessly elegant.

Chinese mixed fruit dessert with grass jelly cubes, lychee, and mandarin oranges. Refreshing 3-ingredient cold dessert, perfect for hot summer days.

British-style fruit and nut gingerbread loaf with treacle, raisins, chopped almonds, and warm spices. A dense, sticky bake with buttermilk for a tender crumb and deep molasses flavor.

Grapes, dried apricots, figs, fresh salad greens and cooked turkey breast make a delicious, refreshing yet wholesome salad.

Three-greens fruit salad with Granny Smith apple, orange, cashews, dried cherries, and a homemade dried cherry vinaigrette. Gluten-free and ready for spring.

Wheat-free fruit and nut muffins made with rice flour and cornstarch, loaded with dried apricots, fresh cranberries, and chopped cashews. Sweetened with honey.

Braised lamb in a spiced yogurt sauce with saffron, rosewater, fried raisins, and slivered almonds. A Mughlai-inspired dish with cardamom, coriander, and garam masala.

Rohkostsalat is a German raw cabbage and fruit salad with diced apple, raisins, and a tangy sour cream dressing with pineapple juice. Crisp, sweet, and refreshing.

Yam Polamai is a Thai fruit and shrimp salad with lime, crispy shallots, garlic, peanuts, and chile. Sweet, salty, sour, and crunchy in every bite.

Orange braised pork shoulder with port wine, dried figs, apples, and fresh orange, slow-simmered until fork-tender. Served over sesame brown rice.

German fruit salad with honeydew melon, oranges, grapes, and walnuts in a tangy yogurt dressing with lemon, orange juice, and a hint of ketchup. Light and refreshing.

Whole wheat Christmas fruit cake with grated carrot, raisins, almonds, hazelnuts, and warm spices, lightly sweetened and finished with a brandy soak. A wholesome, nutty take on the classic holiday cake.

Fruit compote pie with dried apricots, peaches and cranberries simmered in apricot liqueur, folded into a sour cream custard and finished with a buttery pecan crumb topping.

Fresh fruit pie with blueberries, strawberries, or peaches set in cornstarch-thickened glaze: whipped cream lining the crust, fruit filling on top, chilled until firm and sliceable.

Four-ingredient crumb topping for fruit buckle made with butter, sugar, flour, and cinnamon. Fork-mixed in minutes for a crispy, golden streusel crust on any fruit dessert.