542 fruit recipes

Ukrainian cold fruit soup pureed with apples, pears, cherries, plums, and peaches in cinnamon-lemon broth with sweet wine and cranberry juice. A chilled summer soup bursting with orchard flavors.

Hawaiian fruit bread with dates cooked in pineapple juice, honey, and nuts baked into a dense, moist loaf. A no-refined-sugar quick bread that slices better the next day.

Triple berry compote made from frozen strawberries, blueberries, and blackberries with a thickened fruit juice glaze and fresh orange sections. A year-round dessert.

Fresh mango, kiwi, pineapple, and banana served with a creamy guava yogurt sauce. A no-cook, 10-minute tropical fruit platter for brunch buffets or a light summer dessert.

Little fruit cake squares packed with chopped dates, candied cherries, and pecans, baked in a 9-inch pan and rolled in powdered sugar. Bite-sized holiday treats.

Fruited rice salad with mandarin oranges, red grapes, golden raisins, and sliced almonds in a tangy Dijon-cider vinaigrette. A light, sweet-savory cold rice salad.

Georgian fruit buns loaded with diced apples, raisins, prune puree, peach puree, and cream cheese in a spiced wheat dough. A hearty, fruit-packed quick bread from the South.

Easier to work with. The original recipe called for brandy or grape juice, but I found that if you substitute the orange juice concentrate, it has a nicer flavour.

Too much fruit salad is a big-batch medley of pineapple, melon, citrus, peaches, kiwi, and banana bathed in apricot nectar and chilled overnight so the flavors meld. A bright, make-ahead crowd salad.

Fruit salad with plums, peaches, bananas, and grapes dressed in hot pepper-infused champagne and rice milk. A dairy-free salad with unexpected heat and elegance.

Overnight muesli with rolled oats soaked in apple juice, vanilla yogurt, and fresh fruit. No cooking required, just mix, refrigerate overnight, and top with toasted nuts.

Holiday fruit cake bakes candied pineapple, red and green cherries, golden and dark raisins, pecans, and oats into a nutmeg-mace spiced loaf. Wraps and keeps for weeks.

Traditional German Rumtopf: a layered preserve of summer fruits, sugar, and rum that builds up over the season and matures into a boozy Christmas dessert by winter.

Tiny fruit turnovers filled with a stovetop apricot-date filling and chopped nuts, wrapped in a lemon-scented cookie dough. Bite-sized pastries for holiday trays.

Myrtle's fruit cake bakes a brown-sugar-and-golden-syrup batter loaded with currants, sultanas, candied orange peel, and warming spices. British-style heritage Christmas loaf cake.

No-egg fruit cake loaded with candied cherries, pineapple, dates, toasted coconut, and nuts, bound with sweetened condensed milk and glazed with orange juice and honey.