Fruit Recipes

USDA-style jellied cottage cheese and fruit salad with lime gelatin, crushed pineapple, and sliced peaches. A retro make-ahead gelatin salad that freezes well for up to 6 months.

Hot curried fruit with poached pears, oranges, melon, and grapes in a warm spiced curry syrup topped with crystallized ginger. An elegant side dish for holiday entertaining.

Plum and peach salad with toasted walnuts drizzled in a raspberry jam vinaigrette made with red wine vinegar and walnut oil. A 15-minute summer fruit salad.

Fresh kiwi and strawberry dessert plate drizzled with concentrated orange juice and topped with pine nuts. A 5-minute no-cook fruit dish with zero added sugar.

Granola chip cookies loaded with granola, rolled oats, chocolate chips, and raisins. A chunky, chewy drop cookie that makes a huge batch of about 7 dozen.

Apple smoothie blended from applesauce and apple cider with orange juice, maple syrup, cinnamon, and nutmeg. Dairy-free, vegan, and ready in five minutes.

Sweet spaghetti fruit salad with pineapple, apples, a tangy lemon custard dressing, and fluffy whipped topping. A retro potluck favorite that chills overnight for easy entertaining.

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

Baked bananas with brown sugar, butter, and lemon zest — a 30-minute side dish that pairs beautifully with roasted meats or doubles as a warm dessert with ice cream.

U-238 punch with rum, vodka, strawberry juice, orange juice, and pineapple juice loaded with fresh fruit. A potent tropical party punch that serves a crowd.

Avocado and grapefruit salad layers buttery Hass with bright pink grapefruit and razor-thin red onion, drizzled with sweet-tangy poppy seed dressing. Four-ingredient brunch starter ready in 10 minutes.

Cantaloupe balls and blueberries in a fresh mint sugar syrup served as a fruit salad or chilled dessert with whipped cream. A light, refreshing summer fruit dish.

Roasted pears in caramel cream with just 4 ingredients: firm pears, sugar, butter, and heavy cream. Baked at high heat until the sugar caramelizes, then finished with cream.

Orange and spinach pasta salad with bow-tie pasta, fresh orange segments, baby spinach, and scallions, tossed in an Italian dressing spiked with orange juice and fennel. Bright, fresh, and lunchbox-ready.

Pineapple with mint and toasted coconut, a 3-ingredient tropical fruit salad. Naturally sweet, dairy-free, and vegan, ready in minutes for a refreshing summer side or light dessert.

Fruity tofu smoothie blended with white grape juice, silken tofu, and fresh strawberries. A creamy vegan protein boost ready in 10 minutes. Swap in banana, mango, or peach.