1,727 fruit recipes

Ricotta pancakes made with whipped egg whites for an extra-light, souffle-like texture. A protein-rich breakfast served with fresh fruit and maple syrup, ready in 20 minutes.

Sweet pie dough (pate sucree) made in a food processor with butter, eggs, sugar, and flour. The buttery, slightly sweet pastry that elevates fruit pies and tarts.

Low-sugar refrigerator strawberry jam sets in minutes with gelatin, not pectin. Just ⅓ cup sugar for 4 cups of berries. Bright, fresh-tasting fruit straight from the saucepan.

Homemade granola bars sweetened with molasses and orange juice concentrate, packed with oats, raisins, apricots, sunflower seeds, wheat germ and sesame. Dense, cakey, and naturally fruit-sweetened.

Low-fat berry muffins studded with fresh raspberries and warm cinnamon, finished with a tart lemon glaze. A lighter breakfast bake with crisp tops and tender, fruit-flecked crumb.

Cherry cheesecake ice cream blends cream cheese with sweetened condensed milk and chopped dark cherries for a no-cook custard base with bright fruit ribbons. Tastes like frozen cheesecake.

No-cook freezer jam with crushed blueberries, strawberries, and Certo liquid pectin. A bright, fresh-tasting jam that captures peak summer fruit without ever turning on the stove.

Homemade peach preserves with three ingredients: ripe peaches, sugar, and water. No added pectin needed; the fruit's natural juices thicken into a glossy, spoonable preserve as the sugar concentrates.

Classic double-crust cherry pie with warm spices, buttery crust, and tart cherries. A timeless dessert that works equally well with fresh or canned fruit.

Grilled peach, maybe first time to hear grill a fruit, but it really works very well, especially with sundaes. Very yummy.

Apple walnut strudel wrapped in flaky phyllo with chopped fresh apples, toasted walnuts, and lemon juice. A six-ingredient dessert that bakes up shatteringly crisp with a tender fruit center.

Light blueberry muffins use egg whites, egg substitute, and fat-free spread for tender, fruit-packed muffins with lemon-bright flavor. Two cups of fresh blueberries in every batch.

Delicate tulip-shaped cookie cups made from a thin butter and egg white batter, molded while warm over a glass. Fill with ice cream, sherbet, or fresh fruit.

Three-ingredient raspberry sherbet made with frozen raspberries, buttermilk, and sugar. No ice cream maker needed. Just blend, freeze, and scoop. Tangy, fruit-forward, and lighter than ice cream.

Homemade cherry and raspberry jam with citrus zest and a hint of almond extract. A no-pectin small-batch preserve that captures peak summer fruit in glossy, ruby-red jars.

These beautiful sandwich cookies are very tasty too, they can be a great gift for holidays. Feel free to use any your favorite fruit jam to replace apricot jam.