Fruit Recipes

Sweet coleslaw with mini marshmallows, crushed pineapple, whipped cream, and mayo from Don & Charle's steakhouse. A creamy, dessert-style slaw that feeds a crowd.

Chilled two-tone melon soup with cantaloupe and honeydew poured side by side for a striking orange-and-green presentation. A refreshing no-cook summer appetizer with sherry, citrus, and fresh mint.

Three-ingredient banana condiment with lemon and raisins simmers into a thick, jammy spread for jolof rice. Make it ahead and store for weeks of West African flavor.

A smooth, homemade jellied cranberry sauce: cranberries simmered, strained silky, set with gelatin in a mold. The from-scratch answer to canned, and easy to make sugar-free for Thanksgiving.

Classic Eton mess with fresh strawberries macerated in Kirsch, whipped cream, and crushed meringue shells. A beloved British summer dessert that takes minutes to assemble.

A retro molded fruit salad of pineapple, coconut, and walnuts set in gelatin, served with sweet pineapple-poached figs. A vintage luncheon centerpiece alongside cold chicken, turkey, or pork.

Low-fat oatmeal loaded with fresh apple chunks, raisins, walnuts, brown sugar, and cinnamon. A warm, naturally sweetened breakfast bowl that's also diabetic-friendly.

Fruit clafouti with fresh berries baked in a light yogurt custard with honey and fruit liqueur. A lighter take on the French classic using nonfat yogurt instead of heavy cream.

Fresh strawberry pie piles whole ripe strawberries into a baked shell, all bound in a glossy homemade strawberry glaze and topped with whipped cream. A no-fuss summer pie that lets the berries shine.

Old-fashioned rhubarb pie with a double crust, egg-thickened filling, and just six ingredients. A tart, tangy heritage recipe baked at two temperatures for a flaky crust.

Free-form apple tart made with store-bought pie crust, thinly sliced Golden Delicious apples, cinnamon sugar, and a warm apricot jam glaze. Rustic, simple, and gorgeous.

French apple pie with a thick applesauce and honey filling topped with concentric rings of sliced Granny Smith apples and a glossy apricot glaze. An elegant, low-fat tart-style pie.

Flambe bananas in brown sugar butter sauce with raisins, walnuts, and brandy. A 15-minute showstopper dessert with caramelized fruit and a dramatic flame finish.

Fresh cherry pie with almond extract and a double crust, baked golden and bubbly. Uses real cherries, not canned, for bright fruit flavor. Freezer-friendly too.

Fresh fruit ambrosia with a blended banana and orange juice dressing, spiced with nutmeg and cardamom, topped with coconut. No mayo, no marshmallows.

Layered fresh fruit cups with bananas, strawberries, peaches, pears, raspberries, and walnuts, soaked overnight in Grand Marnier and topped with orange-zest whipped cream.