1,028 fruit recipes

Homemade crab apple pectin made from sliced unpeeled crabapples and water. A natural liquid pectin for jam-makers working with low-pectin fruits like peach, pear, or strawberry.

Two-ingredient raspberry cranberry sauce blended smooth and served chilled. A no-cook fruit puree for topping cake, fruit, ladyfingers, and more.

Old-fashioned prune soup thickened with sour cream and flour for a creamy, sweet-tart base. A traditional Eastern European fruit soup served warm with just five simple ingredients.

Crisp, lightly sweet banana crackers made with mashed banana, honey, butter, and flour. Thin, crunchy, and naturally flavored, these homemade crackers double as a fruit cobbler crust when crumbled.

Perfect for the Autumn season, this delicious jam will make you forget about fresh fruit!

Tahitian baked mangoes in red wine with vanilla pods and superfine sugar. A simple, elegant tropical dessert served chilled with wine-poached fruit in a ruby syrup.

Fresh cherries preserved in grappa with sugar, sun-steeped for a week then aged 3 months. A classic Italian after-dinner treat with boozy, fruit-soaked elegance. Only 3 ingredients.

Fresh pineapple, mango, papaya, and strawberries layered with honey-sweetened vanilla yogurt and served in hollowed pineapple shells. A gorgeous low-fat tropical fruit salad.

This is one of the basic dessert sauces. It is luscious simply served with fresh fruit.

Upside-down grape and mascarpone cheesecake: red seedless grapes in a glossy sweet-tart sauce under a silky mascarpone filling, inverted to reveal the jewel-like fruit on top.

Homemade grape butter with just two ingredients: seedless grapes and sugar. Cooked down and sieved into a thick, spreadable fruit butter with intense grape flavor.

Soutzoukos, traditional Greek and Cypriot grape-walnut candy rolls made by dipping strung walnuts into thickened grape must, then drying for days. An ancient, chewy, fruit-leather classic.

Bright lemon lime marmalade made from thinly sliced whole citrus fruit cooked with sugar until set. A tangy, bittersweet preserve with no added pectin needed.

Roast loin of lamb stuffed with soft-cooked apples, ginger, and lemon juice. An Irish-inspired main dish roast with sweet fruit tucked inside and garlic slivered into the fat.

Homemade jelly combining tart apples and fragrant quinces in equal proportions. Cook the fruits separately, strain through a jelly bag, then boil the blended juices until they sheet from a spoon.

A tropical rum cocktail blending dark rum, coconut rum, banana liqueur, and fresh fruit juices with a splash of grenadine and honey. Island vibes in every sip.