1,681 fruit recipes

Cranberry-ginger relish cooked with fresh ginger and orange juice into a thick, tangy condiment. Make it up to a month ahead for Thanksgiving or holiday dinners.

Maple taffy apples coated in a boiled maple syrup and brown sugar candy shell that snaps when you bite through. An ice water dip sets the coating smooth and glossy. Real maple flavor, not just caramel.

Whole apples poached in red wine with cinnamon and honey until jewel-toned ruby. A five-ingredient French bistro dessert that looks stunning and requires only a saucepan.

Pumpkin butter with brown sugar, orange juice, lemon zest, ginger, cinnamon, and cloves simmered until thick and spreadable. A fall breakfast spread for toast and English muffins.

Puree of apricots made from dried apricots simmered tender, blended smooth with honey and orange zest. A three-ingredient sauce for desserts, cakes, custards, or spooning over yogurt.

Balsamic strawberries macerated with sugar and finished with aged balsamic vinegar just before serving. A three-ingredient Italian dessert that brings out the berry's best.

Sparkling pineapple punch with cinnamon-infused simple syrup, lime juice, pineapple juice, and sparkling white wine. A fizzy, crowd-sized party punch served from a punch bowl.

Cranberry-cherry cooler: a blender-quick punch of tart cranberry juice, bright orange juice, and cherry drink mix served over ice. Ten minutes, four ingredients, party-ready pitcher drink.

Sunset mocktail: a layered non-alcoholic drink with grenadine sinking through orange and pineapple juice for a glowing red-to-gold gradient. Ready in two minutes, no shaker required.

Candied orange peels turn citrus rinds into glossy, sugar-coated treats by double-blanching the peels, simmering in syrup, and rolling in sugar. A holiday gift project, ready overnight. Works with lemon or lime peels too.

Rhubarb sorbet sweetened with honey and brightened with orange zest, lightened with whipped egg whites. A pale pink, refreshing dessert that captures spring rhubarb at its best.

Whole peeled oranges glazed in a candied citrus-zest syrup with cream of tartar, mace, and orange liqueur. A classic French dessert that chills to a glossy, fragrant finish.

Stewed rhubarb is the simplest spring compote: rhubarb and sugar simmered into a tart-sweet sauce. Spoon over yogurt, ice cream, pancakes, or eat it straight from the jar.

Cranberry star mold: a retro raspberry gelatin dessert folded with whipped cream, pineapple, and orange sections, chilled in a star mold. A classic holiday side or light dessert.

Greek poached oranges in spiced mavrodaphne wine syrup with bay leaf and clove. A jewel-toned, make-ahead dessert that lets winter citrus shine without the oven.

Two-tone plum bowl mashes canned greengage and purple plums into a quick rustic spread. Two ingredients, minutes of work, and a natural pairing for toast, cheese boards, or cured meats.