443 fruits nut recipes

Raspberry chocolate sauce made with Dutch-process cocoa, heavy cream, butter, and pureed raspberries. Boiled 8 minutes to a glossy, pourable consistency. Keeps a month in the fridge.

Heirloom fruitcake packs candied cherries, pineapple, citron, dates, raisins and pecans into a spice-laden batter, baked low and slow then aged a month with wine before serving.

Spicy fruit salad with oranges, pears, bananas, grapes, and toasted walnuts tossed in a cinnamon-cardamom yogurt dressing. A fresh, no-cook side or snack.

Not real spareribs, they are made of vegetables, but tastes very nice, and much more healthier too!

*When you buy carambola, also called star fruit, look for ones that are uniformly yellow to orange and have a subtle perfume. If they are green, they aren't ripe and won't yield a great deal of flavor. At their ripest, their flavor is an unmistakably tropical combination of apple, banana and lychee.

Pear walnut salad tosses crisp greens with thinly sliced pear, toasted walnuts and red onion under a pear-nectar vinaigrette that echoes the fruit. A light, vegetarian salad in about 10 minutes.

Fruit pizza with a sugar cookie crust, vanilla cream cheese sauce, fresh fruit topping, and a shiny orange juice glaze. A colorful party dessert that slices like pizza.

French banana cake using white cake mix, very ripe mashed bananas, and chopped walnuts. A semi-homemade banana cake that improves after 24 hours chilled.

Hot cherry fruit compote baked with rum, curry powder, candied ginger, and brown sugar. A retro holiday side dish for ham or turkey, or chill and serve as dessert with ice cream.

Buttermilk pancakes studded with fresh unpeeled apple chunks and warm cinnamon. This Canadian Townships recipe cooks up fluffy in a cast iron skillet. Drizzle with pure maple syrup.

The colors the fruits used in the cookies suggest those of the robes worn by the four ordres mendiants, monastic orders that originally lived on charity -- the Augustinians, Carmelites, Dominicans and Franciscans.

Quebec apple dumplings wrap whole apples in cheddar pastry, each cored and stuffed with rum-spiked mincemeat. Brushed with a brown sugar and lemon cream glaze, baked golden, and served warm with rum cream.

Sweet cream cheese spread blended with apricot preserves and golden raisins, garnished with walnuts for crackers or bagels.

This is a wonderful fall soup, and only 200 calories per serving.

Creamy toasted almond soup with almond paste, sherry, orange zest, and rice, pureed silky smooth. An elegant New England inn-style appetizer soup.

Spiced chocolate prune cake with buttermilk and cinnamon, topped with a glossy cooked chocolate fudge frosting. Soaked prunes keep every slice impossibly moist.