1,713 fruit recipes

Old-fashioned strawberry cobbler with a crumbly egg-and-flour topping dotted with butter. Uses fresh or frozen berries and bakes in one pan. Serve warm with ice cream.

Rhubarb and melon fruit salad with rhubarb melted in white wine and sugar, then chilled with fresh melon balls and mint. A Scandinavian-style summer dessert salad.

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

Gingered figs simmered in molasses and sugar until plump and tender. A warm, spiced fruit condiment for ham, pork, roast beef, chicken, or steak.

Poached mangoes in brown sugar and cinnamon syrup served over vanilla ice cream. A warm tropical fruit dessert that comes together in 30 minutes.

Blackberry grunt with spiced molasses berries topped with egg-glazed biscuit rounds baked golden brown. An old-fashioned fruit dessert with warm cinnamon, nutmeg, and cloves.

Fresh pineapple rings nestled in a chilled vanilla-honey sauce set with agar flakes. A light, elegant fruit dessert that's naturally dairy-free and comes together in 35 minutes.

Cantaloupe macerated in dry sparkling wine with orange marmalade and fresh mint. A light, elegant fruit dessert that needs a few hours in the fridge and zero cooking.

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.

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.

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.

Butter-sautéed bananas in an apricot-orange sauce, flambéed tableside with rum or brandy. A dramatic 20-minute French dessert served over ice cream or with whipped cream.

Buttery lemon drop cookies glazed with fresh citrus. Tender melt-in-your-mouth texture from egg yolk dough, rolled in sugar and baked until barely golden.

Marinated oranges soaked in Grand Marnier and sugar for 24 hours. A three-ingredient French dessert with boozy, candied citrus flavor. Served with chocolate cookies for an elegant finish.

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.

Orange cake filling made with fresh orange juice, lemon juice, and orange zest cooked over a double boiler. Bright, citrusy, and thick enough to hold between layers.