Fruit Recipes

Pomegranate Ariel with jewel-toned pomegranate seeds, currants, and slivered almonds under a blended papaya-orange sauce. A no-cook tropical fruit dessert served in goblets.

Poached chicken breast in raspberry vinegar broth, topped with a pink raspberry sour cream sauce and fresh berries. Light, elegant chicken with fruity cream sauce.

Seedless raspberry puree (coulis) with superfine sugar and kirsch. Sieved smooth for drizzling over desserts, cheesecakes, ice cream, and plated sweets.

Raspberry-rose geranium vinegar with fresh raspberries and scented geranium leaves steeped in red wine vinegar for two weeks. A fragrant, floral infused vinegar for salads and gifts.

No pie pan needed, just shape the dough into about a 14-inch round, and the mixture of strawberry and rhubarb is so easy to prepare, also tastes amazing, this fruity summer dessert is a must in summer!

Old-fashioned strawberry cobbler with a crumbly egg-and-flour topping dotted with butter. Uses fresh or frozen berries and bakes in one pan. Serve warm with ice cream.

Hollowed tomatillos stuffed with cheddar, cream cheese, corn, and ground red chile. A no-cook Mexican-inspired appetizer you can prep ahead and serve cold.

Spiced pickled fruit preserves peaches, pears, or crabapples in a cinnamon and clove spiced vinegar syrup. An old-fashioned Southern-style sweet pickle that shines alongside roast ham or Thanksgiving turkey.

Spicy Mexican jicama salad with tangerines, apple, cantaloupe, cilantro, and a dusting of chili powder. A crisp, no-cook fruit salad in the style of Mexican street fruit cups.

Angel food cake layered with rum-soaked strawberries and white chocolate whipped cream, drizzled with orange juice. A no-bake showpiece that comes together in 30 minutes flat.

Fresh mango, kiwi, pineapple, and banana served with a creamy guava yogurt sauce. A no-cook, 10-minute tropical fruit platter for brunch buffets or a light summer dessert.

A tropical fruit salad of papaya, kiwi, starfruit, and strawberries tossed in a spicy jalapeno-lime-cilantro dressing. Sweet, tangy heat in every bite.

Cinnamon-raisin breakfast biscuits use silken tofu in place of butter for a vegan, dairy-free quick bread sweetened with apple juice and maple syrup. Whole wheat, walnut-studded, brushed with syrup glaze.

Ripe mangoes with the zesty kick of fresh orange juice and a tangy splash of lemon juice.

Individual blueberry tarts with a flaky vinegar-butter crust and cinnamon-spiced fresh berry filling. Dusted with powdered sugar and topped with whipped cream for a rustic summer dessert.

Sugared fruits coated in meringue powder and granulated sugar for a sparkling, crystallized finish. A stunning edible centerpiece or garnish for holiday tables and buffets.