1,034 fruit recipes

Coconut fluff peaches with a cloud of meringue-like topping made from beaten egg white, coconut syrup, and lemon zest, heaped into peach halves. A light, retro dessert.

Diabetic pumpkin custard: a sugar-free single-serve pumpkin custard sweetened with saccharin and baked in a water bath. A light fall dessert for anyone watching carbs.

Fresh strawberries and blueberries macerated in Amaretto and topped with toasted slivered almonds. A four-ingredient summer dessert that needs only chilling time before serving in dessert cups.

Chilled nectarine yogurt dessert blended with honey, almond extract, and gelatin. Light summer dessert that sets in stemmed glasses for an elegant finish.

Peach Melba dessert sauce: a simple compote of peaches, raspberries, and sugar simmered into a glossy ruby topping. Spoon warm or chilled over vanilla ice cream for the classic Escoffier dessert.

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.

Curried diced apple soup garnish made with Golden Delicious, curry powder, and saffron. Quick three-minute simmer to top creamy soups with a sweet-savory bite of warm spice.

Nier beurre: traditional Jersey-style apple butter cooked down in reduced cider with orange, lemon, and allspice. A thick, dark, intensely appley spread from the British Isles.

Melon fresco, a Latin American blender drink made from fresh cantaloupe, lime juice, and a whisper of sugar. Four-ingredient summer refresher that's halfway between juice and smoothie.

Honey-kissed pears: canned pear halves warmed in a cinnamon-orange syrup with brandy, raisins, and honey. A low-effort dessert that pairs with ice cream or yogurt.

Pineapple-pear mold is a light, refreshing gelatin salad made with orange juice, crushed pineapple, and sliced pears. A retro potluck classic with no added sugar.

Strawberry granita made from just three ingredients, no ice cream machine needed. Fresh strawberry puree and simple syrup frozen and scraped into glittering, refreshing ice crystals. Pure summer in a glass.

Homemade dried fig jam spiked with dark rum and ground cardamom. Rehydrated figs simmered with lemon and sugar produce a thick, honey-colored preserve that's canning-ready and irresistible on warm toast.

Rhubarb-strawberry dessert sauce thickened with cornstarch and served chilled. Tart rhubarb and sweet strawberries cook into a glossy, ruby-red topping for ice cream or cake.

Spicy cranberry chile chutney with jalapeño, Thai chili paste, and hot sauce simmered with fresh and dried cranberries. Medium heat, sweet-tart-spicy balance. Killer on meat or sandwiches.

Easy sweet and sour sauce made with apricot preserves, apple cider vinegar, ketchup, and dry mustard. Microwave-ready in under 3 minutes with just four ingredients.