1,727 fruit recipes

Frozen pudding made with vanilla ice cream, chopped walnuts, and preserved fruits, served with a creamy royal grape sauce. A vintage frozen dessert with an elegant custard topping.

Champagne jelly: a sparkling four-ingredient preserve with bright wine flavor and a clear, jewel-toned set. Brilliant on a cheeseboard or glazing roast chicken.

Cranberries and pistachios are the complementary flavors of this cookie recipe submitted by Jane Bortz of Beaver Dam.

A tropical kiwi jam spiked with pineapple juice, fresh lime, and a finishing splash of rum. Tastes like a frozen daiquiri in spreadable form, perfect for toast, yogurt, or homemade gifts.

Bonnie Graber of Oak Creek sent this recipe for an old-fashioned kitchen sink cookie that would be good any time of the year.

This is a very healthy recipe, low fat, low calories, and very tasty too.

Fruity Mary punch simmers red wine with brown sugar, apple, orange, pineapple, and star anise, then finishes with a splash of orange curaçao. A warm holiday mulled wine served in heat-safe mugs.

Kiwi lime marmalade made in the microwave in just 10 minutes. Fresh kiwi, lime zest, lime juice, and sugar cook down into a bright, tangy spread. No canning required.

Three-ingredient dump cake with any canned or fresh fruit, dry cake mix, and butter for an effortless cobbler-style dessert that bakes into golden magic.

Jellied horseradish made with just four ingredients: horseradish, vinegar, sugar, and fruit pectin. A sharp, sweet condiment for roast beef, prime rib, and cheese boards.

Silesian "heaven's kingdom" pork chops braised with prunes, apricots, apples, and pears in their own soaking liquid. A traditional German sweet-savory main served over potato dumplings.

Vegetarian mincemeat with fresh pears, mixed dried fruit, candied peel, glace cherries, dates, almonds, citrus zest, and whiskey. A meat-free version of the British holiday classic.

Easy angel cookies use just three ingredients: angel food cake mix, water, and chopped fruit. Light, puffy, and ready in 20 minutes with no eggs, butter, or oil.

Rhubarb marmalade brightened with orange and lemon zest, set with liquid pectin for a tangy-sweet spread. A quick stovetop preserve that captures spring rhubarb at its peak.

.

Curried ground beef skillet with apples, bananas, mushrooms, celery, and a splash of sherry served over rice. A retro tropical-style curry dinner with sweet fruit and savory spice.