1,662 fruit recipes

Thai-style bananas simmered in sweetened coconut milk with a pinch of salt. A 4-ingredient dessert that doubles as a hot or cold treat, ready in 25 minutes.

Homemade dried fig jam spiked with dark rum and ground cardamom. Rehydrated figs simmered with lemon and sugar produce a thick, honey-colored preserve that's canning-ready and irresistible on warm toast.

Fresh pineapple soaked in dark rum and ginger, served in the shell with toasted coconut. A tropical no-cook dessert that marinates in the fridge for stunning presentation.

A custard-style rhubarb pie with evaporated milk, cinnamon, and cloves poured over fresh rhubarb in a single crust. Tart, creamy, and warmly spiced. A springtime classic.

Candied orange peels half-dipped in bittersweet chocolate, Israeli-style. Soaked, boiled, and slow-simmered in sugar syrup until translucent, then rolled in sugar and coated. Keeps for 3 months.

Baked orange shells filled with dates, raisins, and walnuts, topped with a fluffy meringue and toasted coconut. A vintage fruit dessert that's pure elegance.

Yellow Hell is a Caribbean mango marinade with scotch bonnet pepper, dark rum, coconut milk, ginger, and lime. Fruity, fiery, and built for grilled chicken, pork, or seafood.

Bomma's heirloom date nut cookies made with beaten egg whites, chopped dates, and pecans. No butter needed! Light, chewy, and naturally sweet. Makes 60 cookies.

Citrus lobster salad with grapefruit, orange sections, and a tangy orange-yogurt dressing on fresh spinach. A light, low-calorie seafood salad with bright citrus flavor.

Easy sweet and sour sauce made with apricot preserves, apple cider vinegar, ketchup, and dry mustard. Microwave-ready in under 3 minutes with just four ingredients.

Chilled two-tone melon soup with cantaloupe and honeydew poured side by side for a striking orange-and-green presentation. A refreshing no-cook summer appetizer with sherry, citrus, and fresh mint.

Rhubarb-strawberry dessert sauce thickened with cornstarch and served chilled. Tart rhubarb and sweet strawberries cook into a glossy, ruby-red topping for ice cream or cake.

Sisibakwat-Okwemin, a Native American sugared cherry dessert simmered in maple sugar syrup. Three ingredients, traditional Okanagan recipe served with bannock.

A bold barbecue sauce built on orange, lime, and lemon juice with ancho chiles, red pepper, and fresh cilantro. Bright, smoky, and ready in 30 minutes flat. Brush it on chicken, ribs, or grilled shrimp.

Fresh strawberry pie with whole berries set in a gelatin glaze inside a meringue cracker crust with walnuts. A showstopping no-bake filling in a crispy shell.

A whole pumpkin filled with spiced apples, pineapple, and walnuts, then baked until the shell is tender and the filling bubbles with cinnamon and nutmeg. A show-stopping fall centerpiece.