1,727 fruit recipes

Citrus soup frappe: a chilled, lightly jellied dessert soup of orange, raspberry, and lemon juices laced with red wine, Sauterne, and kirsch. A vintage Continental starter or palate-cleansing finale.

Space Needle Blast-Off Punch: a Seattle World's Fair-era rum cocktail with orange curacao, orange juice, and sweet-and-sour. Tropical, citrus-forward, and easy to shake up.

French prune and almond tart with tea-soaked prunes nestled beneath a silky frangipane filling of ground almonds, egg, sugar, cream, and a splash of eau-de-vie. Finished with powdered sugar.

Frozen cranberry slices with cranberry sauce, crushed pineapple, sour cream, and pecans. A make-ahead holiday salad that slices clean and keeps for weeks in the freezer.

Hot fresh strawberries au sabayon, briefly poached in lemon-vanilla syrup and blanketed in a frothy Marsala egg-yolk zabaglione. A French-Italian restaurant dessert that plates in minutes.

Classic peach Melba: vanilla ice cream crowned with a poached peach half, glossy raspberry-currant sauce, crushed macaroons, and a piped collar of whipped cream. Auguste Escoffier's signature dessert from 1893.

Carrot and rhubarb preserve combines pureed sweet carrots with tart sliced rhubarb. A three-ingredient old-country jam with vibrant color and a bright sweet-tart flavor.

Chilled cantaloupe soup with orange juice concentrate, honey, Calvados apple brandy, and cream. A stunning cold summer starter served in stemmed glasses with fresh mint.

Pears baked in honey with lemon juice, oven-poached until tender and served chilled with a reduced honey syrup. A refined British dessert with just four ingredients and elegant simplicity.

Baked bananas with brown sugar, butter, and lemon zest — a 30-minute side dish that pairs beautifully with roasted meats or doubles as a warm dessert with ice cream.

Chocolate-covered cherries wrap maraschino cherries in a fondant sugar coating, then dip in dark chocolate. After a week of "ripening," the fondant liquefies around the cherry for that classic Cella's-style syrupy center.

Homemade meatless mincemeat with green tomatoes, tart apples, raisins, currants, and warm spices. Heritage holiday filling for pies and tarts. Freezes for months.

Pineapple crisp with a brown sugar oat topping, cinnamon, and nutmeg. A tropical twist on classic fruit crisp using canned pineapple chunks for an easy year-round dessert.

An amazing recipe to make your breakfast more entertaining and scrumptious!

Chinese steamed pears in a cinnamon sugar syrup, gently cooked until tender then drizzled with reduced syrup. Four ingredients, elegant, and served warm or chilled.

Ricotta souffles with raspberry sauce are light, puffed individual desserts baked in a water bath with lemon zest, vanilla, and cinnamon. Slashed open at the table and filled with bright raspberry sauce.