215 fruits nut recipes

A creamy dessert salad loaded with bananas, strawberries, pineapple, and walnuts folded into sweetened cream cheese and whipped topping. All the flavors of a banana split in a bowl.

Frozen raspberry souffle with strained berry puree, framboise liqueur, and billowy whipped cream. Assembled tall in a collared dish so it rises above the rim like a baked souffle.

A fruity and scrumptious salad made with golden delicious apples and walnuts that's perfect for the Autumn season.

An ideal fruit salad or dessert for Winter, because the tropical fruits are available year-round and ripen naturally. The riper and more fragrant the fruit, the better the salad.

Crunchy walnuts and hazelnuts get glossy maple syrup coating in this traditional Algonquin candy, studded with chewy prunes for a sweet-nutty treat that honors indigenous maple heritage.

Baked peaches from the Piedmont filled with crushed amaretti cookies, peach puree, sugar, and egg yolk. A classic Northern Italian summer dessert that's elegant and simple.

Bright colors make salads more appealing and give you a different taste you can't get enough of!

Crepes filled with peaches poached in red wine, raspberry preserves, orange zest, and warm spices. An elegant French dessert using frozen peaches for year-round ease, ready in 25 minutes.

Cold pumpkin souffle is a no-bake gelatin-set dessert with whipped cream, eggs, pumpkin, rum, and warm spices. A make-ahead alternative to pumpkin pie that stands tall above its dish with a foil collar.

Bomma's heirloom date nut cookies made with beaten egg whites, chopped dates, and pecans. No butter needed! Light, chewy, and naturally sweet. Makes 60 cookies.

Cherry and apricot cobbler with fresh sour cherries and sliced apricots under a buttery buttermilk biscuit crust brushed with buttermilk and sugar. A summer stone fruit cobbler at its best.

Cherry and pineapple are very great mixing when making cake, try this cake, very soft and tasty!

A staple at English boarding schools, these individual cakes are served with afternoon tea. They don't keep well; after a day they take on the characteristics of "rocks".

Rhubarb raisin crumble topped with maple walnut granola, sweetened with strawberry preserves and orange zest. A naturally sweetened, no-fuss spring dessert baked from a cold oven.

Baked apples filled with brown sugar, raisins, cinnamon, and nutmeg, served with a simple maple yogurt sauce. Use firm tart varieties like Ida Red or Northern Spy for the best results.

Strawberry granita made from just three ingredients, no ice cream machine needed. Fresh strawberry puree and simple syrup frozen and scraped into glittering, refreshing ice crystals. Pure summer in a glass.