1,662 fruit recipes

Can use other grains or fruit that go with yogurt.

You can serve this delicious cashew sauce on any of your favorite fruits. Very healthy and great!

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.

Homemade prune conserve with orange juice, orange peel, and chopped nuts. A thick, jammy spread with deep fruit flavor and warm citrus notes.

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.

Greek-style charoset with whole orange, dates, raisins, cherry preserves, sweet wine, and pine nuts. A Sephardic Passover recipe with warm spice and fruit.

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.

Orange apricot jam muffins with orange juice concentrate, yogurt, and apricot preserves. Bright citrus-fruit notes and a cinnamon-nutmeg crackle top.

Apricot bread machine loaf with chopped dried apricots, apricot preserves, and applesauce for a soft, fragrant fruit yeast bread. Toast for breakfast or slice for cream cheese sandwiches.

Prune fudge made with stewed prunes, prune juice, sugar, lemon juice, and chopped nuts, cooked to soft ball stage and beaten creamy. An old-fashioned, no-chocolate fruit fudge.

Thai-style sweet sticky rice cooked in coconut milk, soaked overnight for a thick, creamy texture. A simple 2-ingredient dessert base served topped with fresh fruit.

Loaded homemade granola with oat, wheat, and barley flakes, popcorn, nuts, seeds, coconut, and dried fruit. Honey-baked with maple flavoring for crunchy, customizable clusters.

Retro lime gelatin mold layered with orange sections, grapefruit, pineapple, maraschino cherries, and melon balls. A colorful vintage fruit salad.