1,713 fruit recipes

Pomegranate Ariel with jewel-toned pomegranate seeds, currants, and slivered almonds under a blended papaya-orange sauce. A no-cook tropical fruit dessert served in goblets.

Peach-rhubarb crisp pairing sweet peaches with tart rhubarb under a buttery oat-and-coconut crumble. Made with canned peaches and frozen rhubarb so you can bake it year-round, in the oven or microwave. Serve warm with vanilla ice cream.

Coconut haystack cookies with chopped dates and walnuts, bound by a meringue-style egg white and sugar base then baked golden. Chewy, crunchy, and naturally flour-free.

Fresh pear salad with halved pears on lettuce, filled with cottage cheese and topped with a chilled pear-orange fruit dressing thickened with cornstarch. A vintage composed fruit salad.

Pecan cheese gelatin salad with pineapple, cottage cheese, whipped cream, marshmallows, and sour cream set in a fruity mold. A classic Southern potluck side.

Raspberry sorbet spiked with Beaujolais wine, lemon juice, and a touch of cream. A jewel-toned grown-up dessert with a smooth, scoopable texture. No ice cream maker required.

Old-fashioned pear harlequin preserves with pineapple, orange, and maraschino cherries. A colorful sweet conserve with the look of stained glass in the jar.

Creamy frozen banana-orange push-up pops blended with yogurt and powdered milk. Low-fat, heart-healthy, and kid-approved. Just blend, pour into cups or molds, and freeze.

A creamy dessert salad loaded with bananas, strawberries, pineapple, and walnuts folded into sweetened cream cheese and whipped topping. All the flavors of a banana split in a bowl.

Frozen raspberry souffle with strained berry puree, framboise liqueur, and billowy whipped cream. Assembled tall in a collared dish so it rises above the rim like a baked souffle.

A fruity and scrumptious salad made with golden delicious apples and walnuts that's perfect for the Autumn season.

If you run out of preserved lemons, or decide on just a few day's notice to cook a chicken, lamb, or fish dish with lemons and olives and need preserved lemons in a hurry, you can use this quick five-day method taught to me by a Moroccan diplomat's wife. Lemons preserved this way will not keep, but are perfectly acceptable in an emergency.

Grilled chicken breasts marinated in lemon-garlic butter, then brushed with orange marmalade for a sticky, citrus-sweet glaze and golden char. Bright, simple grilling with pantry staples.

Creamy strawberry ice cream blends with milk and strawberry gelatin to create a thick, frothy milkshake that tastes like summer in a glass, perfect for kids' parties or hot afternoon treats.

Summer's best fresh peach pie with juicy fruit filling spiced with cinnamon, nestled in a buttery double crust that bubbles with sweet peach nectar as it bakes.

Budwig cream blended with cottage cheese, cold-pressed oil, banana, honey, and lemon juice. A nutrient-dense no-cook breakfast inspired by the Budwig protocol.