3,104 fruit recipes

Spiced devil's food bundt cake studded with brandy-soaked dates, raisins, and chopped filberts, all baked in the microwave and topped with tangy cream cheese frosting. Ready in under an hour.

Cinnamon oatmeal topped with chopped apple, dates, sliced almonds, and brown sugar served with skim milk. A wholesome, low-calorie breakfast bowl.

Fresh bananas and Bartlett pears drizzled with melted vanilla ice cream as a ready-made custard sauce, topped with chopped pecans. No cooking, no custard-making. The ice cream is the sauce.

French seafood quiche with shrimp, crab, and lobster in a rich egg custard with Swiss cheese, Madeira, and white wine. An elegant brunch or dinner centerpiece.

Orange gelatin dessert ring made with sweet white wine and apricot syrup, filled with fresh apricots, grapes, and banana. A retro molded dessert for parties and holidays.

Curry-scented jasmine rice pilaf studded with dried cranberries, currants, pears, figs and toasted sunflower seeds. Fragrant, jewel-toned side dish for roasted chicken, pork or holiday tables.

German-style cabbage fruit salad with shredded cabbage, diced apple, and raisins in a tangy sour cream dressing with pineapple juice. A crunchy no-cook side dish served chilled.

A classic British summer pudding inspired by Marguerite Patten, layering stewed fruit and cranberry sauce between slices of white bread. Chilled overnight and served with cream or custard.

.

Rohkostsalat is a German raw cabbage salad with diced apple, raisins, and a tangy sour cream dressing with pineapple juice. A crunchy, sweet-tart side dish served cold.

Mulled summer fruits in Chenin Blanc, a make-ahead dessert of peaches, berries, and apricots soaked in spiced white wine syrup. Served chilled with sorbet or whipped cream.

Summer fruit crumble with a hazelnut and whole-wheat breadcrumb topping, sweetened with honey instead of sugar. Use raspberries, strawberries, currants, or whatever is ripe.

Grilled chicken and fruit kabobs with bananas, peaches, and plums dusted in curry powder, served with a tangy Dijon mustard-leek sauce. A low-calorie summer dinner with bold sweet-savory contrast.

Elegant smoked chicken roulades stuffed with a Port wine mousse and diced dried fruits, sliced on the bias and drizzled with a bourbon-veal stock sauce. A showpiece dinner.

Try this savory dish which can be made with a crockpot that tastes wonderful by itself!

A dessert made from pineapple with Alpine Pepper, and served with a side of wild fruit yoghurt.