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Best Fruit Recipes

Best Fruit Recipes

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Top Rated Fruit Recipes

Who doesn't love eating all that delicious wine-soaked fruit at the bottom of a glass of Sangria? This fruit salad takes the concept and turns it into a sweet, boozy summertime dessert. (Plus you get a cocktail out of it too!)Click here to see 8 Fresh Fruit Salads.

Using fresh, seasonal stone fruit like peaches or cherries and pairing it with salty ricotta and sweet honey makes for a perfect summer grilled fruit salad.Click here for Tips for Grilling Sweet Summer Fruit.

This colorful fruit pizza is perfect to serve for the Fourth of July or during a backyard barbecue. Loaded with strawberries, blueberries and more, this dish is sure to be loved by adults and kids of all ages. This Recipe is Courtesy of Hood

A nice and nutritious bowl of fruit salad can always benefit from a bit of a flavor boost. Turns out, all it takes is two teaspoons of vanilla extract. Courtesy of McCormick

Customize your tart with your choice of fresh fruit!Recipe courtesy of Eva Bakes!

If you love gummy bears, then you will love pâte de fruit. Sort of the original gummy bear, these classic French, jelly candies can be made with fresh or frozen fruit purées and spices for a customized taste.

Pineapple, mango and strawberries and matcha make this healthy smoothie.This recipe is courtesy of Dole.

This is the best way to give kids what they want but also give them something that is good for them.

The best way to cool off on a hot day is to enjoy a nice cool refreshment. The recipe transforms your classic fruit juice into a delicious slushie that helps beat the heat. This recipe is courtesy of Juicy Juice.

“The freshness of ripe summer berries paired creamy smooth zing of lemon curd are a perfect bite sized sweet treat.” — Andrea CorrealeThis recipe is courtesy of Elegant Affairs.

This recipe comes from chef Michael Gabriel, Pastry Chef at Rock Center Café and The Sea Grill. It's versatile enough you can use any type of fruit purée.

A delicious breakfast recipe featuring Almond Breeze milk.

50 Summery Fresh Fruit Desserts That Make the Most of the Season's Best Produce

When it comes to summer dessert, nothing is better than fresh fruit. Berries, melons, peaches, and more are at their ripest, and most fruit can be eaten straight or doused in a little honey or cream. But sometimes you want something a little more complex, that still highlights the best summer flavors&mdashor you're looking to use up a pint of berries before they go bad. That's why we come bearing the best fruit dessert recipes that you simply must try out this summer.

Naturally sweet and full of flavor, fruit makes the perfect addition to cake recipes, pie recipes, and other treats. This season, we invite you to make a blackberry-filled dessert the freshest finale to all your summer dinners. You can also stick to classics like cherry pie and berry cobbler, but we encourage you to think outside the box, too. Try semifreddo&mdasha creamy cousin to ice cream cake that easy to make and easier to finish. Or you can add grown-up twists to your after-dinner treat, like cucumber key lime pie or blueberry-basil frozen yogurt.

A handful of cool concoctions, like a berry icebox cake and blueberry yogurt ice pops, will not only satisfy your sweet tooth, they'll also help you beat the heat. And remember, fruity fares don&rsquot need to be classified as strictly after-dinner indulgences &mdash some of these are perfectly at home at the breakfast table as they are capping off dinner. (Either way, they pair well with a cup of coffee!) No excuse is needed to try your hand at a new fruit dessert recipe (although the lemon curd mousse will be a certified party pleaser). For even more ideas, check out these healthy dessert recipes.

Here&rsquos What You Need to Make the Best Fruit Salad You&rsquoll Ever Eat:

  • A few family members, each armed with a knife, cutting board and a smile.
  • 3-5 Bananas
  • 1 Lemon
  • 3-5 Red Apples
  • 3-5 Green Apples
  • 1 lb. Grapes, seedless preferred or dig out the seeds yourself-or delegate that to someone
  • 1 large can of mandarin oranges (in 100% juice, please)
  • 1 large can of crushed pineapple (make sure it&rsquos crushed, not diced)
  • 1 small can of cherries OR 10 strawberries (this is just for color, really, so if you hate either, just leave them out)
  • 1 cup of granulated sugar

Here are some quick ideas of how to use gorgeous, fleshy and creamy avocados. From dips to sandwiches, we've got it all covered in the list of 11 best avocado recipes:

1. Seared Tuna with Baby Spinach and Avocado

Gorgeous tuna rubbed with black and white sesame seeds and some aromatic rosemary served with baby spinach and some creamy avocado.

With a spicy dressing sitting between avocado and baby spinach, this tuna recipe is a delight to relish.

2. Corn and Avocado Salad

Make the most of the season. Corn, avocado, bell pepper, cherry tomatoes and some mildly spiced, light dressing.

An easy, quick and refreshing summer salad to gorge on for mid day hunger pangs.


A traditional Mexican dip, rich with avocado butter and notorious flavours for that extra zing. It can also be layered smooth on breads for a delicious spread.

Mexico's all time favorite creamy avocado dip.

4.Pearl Barley Salad with Pomegranate and Avocado

Add a splash of freshness to your Pearl Barley salad with chopped avocado, pomegranate and mint. Drizzled with olive oil and lemon juice, this salad recipe is packed with delicious flavours and nutritious ingredients.

Packed with the healthy pomegranate and refreshing mint, this salad recipe is a must try.

5. Chicken and Avocado Sandwich

Every brunch menu must have this sizzling sandwich on their menu! Layer a slice of toast with the buttery avocado spread, chilli onions and spicy chicken chunks and enjoy a mouthful of goodness with every bite you take.

A delicious toasted bread chicken sandwich with chilli onions and a creamy avocado spread.

6.Coriander & Avocado Relish

Surprise your guests with this avocado spread. Vibrant coriander, parsley, garlic and peppers mixed with some fresh and creamy yogurt. A perfect dip to complement your evening snacks.

Coriander and avocado relish

7. Grilled Cheese Toast with Bacon, Avocado and Tomato

Sliced bacon, avocado and tomatoes sandwiched between toasted buns and cheese slices. A delectable breakfast dish to prepare quickly.

Grilled cheese toast with bacon, avocado and tomato

8. Corn, Raw Mango & Avocado Salad

Treat yourself to a bowl full of mango, corn, avocado, and pineapple, tossed with spring onions and cherry tomatoes. Add a zingy dressing to make this salad a perfect summer relish.(Recipe video)

Packed with healthy ingredients and summer special fruit- mangoes, this salad is just what you need for your hunger pangs.

9. Tossed Mixed Salad

Go creative with your choice of veggies while you add avocado slices to your salad. This easy-to-make recipe is guaranteed to be a hit for salad aficionados.

Throw in some cucumbers, lettuce, onions, avocado, dress with a sweet & sour sauce and dig in.

10. Thai Pork Salad

Watch the magic unveil when garlic sauteed pork is added to a bed of veggies tossed in spicy dressing. Up the ante with bits of avocado, jalapeno and spring onions for that extra freshness.(Recipe video)

Lean pork sauteed and tossed with salad greens, avocado, jalapenos, cucumbers, sesame oil and spring onions.

11. Avocado Chicken Kebabs

Relish the exquisite blend of flavours wrapped in a mixture and deep fried. Minced chicken along with chillies, ginger, garlic and mint leaves mixed with avocado and parmesan cheese, crisp fried to tikkis. Go beyond regular and try these stuffed chicken and avocado kebabs with pineapple salsa.

Soft, succulent chicken kebabs with a hint of avocado and cheese.

Basic Fruit Puree Recipes

Simple Basic Berry and Fruit Puree Recipes capture the sweet/tart balance of the summer fruit to use in jams and jellies, fruit drinks, ice cream, sorbets, granitas, fruit tarts, and whatever else you might want to use them in.

The basic fruit puree recipes use lemon juice to avoid browning in the stone fruit and to brighten the red pigments in the berries. The sugar balances the tart lemon juice and is necessary unless the fruit is super sweet. Your finished puree should have the delicious sweet/tart balance of perfectly ripe fruit, so you may need to adjust the amounts of lemon and sugar according to the sweetness of your fruit and also your taste. Fruit purees can also be used in making your own baby food.

The following fruit puree recipes appeared the The Oregonian FOODday, August 12, 2008, by Maya Klein.

Basic Fruit Puree Recipe:

Use this recipe for red or black raspberries, blackberries, boysenberries, or marionberries (but not for strawberries or blueberries).


12 ounces (approximately 1 1/2 cups) fresh or frozen berries, (defrosted if frozen)*
1/4 cup granulated sugar, or more to taste
2 tablespoons freshly-squeezed lemon juice

* When making puree from frozen fruit, let the berries thaw in a colander over a bowl. Once the berries have thawed, pat them dry before blending. By draining the berries first, you get a thicker puree.


Sort and wash berries. Drain, cap, and stem (or thaw if frozen) unsweetened berries.

In a food processor fitted with the metal blade, combine berries, sugar, and lemon juice process to a smooth puree, about 30 seconds. NOTE: Pureeing may be done in a blender or a food processor, but if using a blender, make sure that any seeds are not ground so finely that they will pass through the sieve.

Pour into a fine sieve set over a bowl. Use a rubber spatula to stir and press the puree through the sieve discard solids.

Taste and add more sugar if necessary.

Refrigerate in a non-reactive container for up to 3 days or freeze for up to 2 months.

Yield approximately 1 cup of finished puree.

Basic Stone Fruit Puree Recipe:

Use this recipe with peaches, apricots, or nectarines, as well as cherries, mangos, strawberries, and blueberries.


1 pound fresh or frozen fruit, pitted and (defrosted if frozen)*
2 tablespoons granulated sugar, or more to taste
2 tablespoons freshly-squeezed lemon juice

* Sort, stem, and wash ripe fruit (or thaw if frozen), unsweetened fruit.


In a food processor or blender fitted with the metal blade, combine fruit sugar, and lemon juice process to a smooth puree, about 30 seconds.

Pour into a fine sieve set over a bowl. Use a rubber spatula to stir and press the puree through the sieve discard solids.

Taste and add more sugar if necessary.

Refrigerate in a non-reactive container for up to 3 days or freeze for up to 2 months.

  • Strawberries, halved
  • Blueberries
  • Blackberries
  • Pineapple chunks
  • Cantaloupe chunks
  • Kiwis, peeled and sliced
  • Confectioners’ sugar (powdered sugar)
  • Vanilla extract

Use raspberry or lemon extract in place of the vanilla.

Also, optional to serve a salad board, or any kind of food board. This salad would be delicious in the middle of this Epic Hot Dog Board or Epic Sandwich Charcuterie Board.

You may even like this Prawns Mango Avocado Salad (the dressing is so good!)!

Or, serve a salad on a board this year:

Easy Fruit Tart Recipes

Mom's Recipe Scrapbooks (c. 1920s)

Homemade Raspberry Fruit Tarts Sprinkled with Sugar
(Source: ©pinkcandy/

Banana Tarts

Pastry for tart shells
24 miniature marshmallows
1 small banana, crushed
1/4 cup glace or chopped maraschino cherries

Roll tart pastry thin and cut in rounds to fit your muffin tins. Bake in moderate oven (325°F) until lightly browned.

Marshmallow Fruit Filling:

Place marshmallows and crushed banana in double boiler until dissolved, let cool slightly, fold in cherries. Fill tart shells with filling and decorate as desired.

Lemon Oatmeal Tarts

2 eggs, well beaten 1 cup sugar, 1/4 cup butter, 2 tablespoons grated lemon rind, 1/4 cup lemon juice.

Combine eggs and sugar in top of double boiler. Add butter, lemon rind, and juice. Cook over gently boiling water, stirring constantly until mixture thickens. Cool.

Rolled Oats Butter Pastry:

1-1/2 cups sifted pastry flour, 1 teaspoon salt, 2/3 cup butter, 1/2 cup rolled oats, 4 to 6 tablespoons cold water.

Sift together flour and salt. Cut in butter until mixture resembles coarse crumbs. Add rolled oats mix lightly. Add water, a little at a time, stirring lightly until pastry can be formed into a ball.

Roll out thinly on floured surface cut into 3-inch rounds. Fit into small pans prick bottom and sides of shells with fork.

Bake in a hot oven, 425°F, 10 to 12 minutes. Cool fill with Lemon Butter Filling top with bits of cherry. Makes about 3 dozen small ones.

Vintage Cherry Tartlets

Enjoy the Taste of These Vintage Cherry Tartlets
(Source: Adapted from circa 1920s Illustration)

1-1/2 cups flour
1/2 teaspoon salt
1/2 cup shortening or butter
4 to 6 tablespoons cold water

For this easy fruit tart recipe, sift dry ingredients. Cut in shortening. Add as little water as possible to make dough. Roll 1/8 inch thick on lightly floured board. Line shallow muffin rings. Brush with melted shortening. Fill with one of the cherry fillings (below).

Cut remaining pastry into narrow strips and lay crisscross over filling, moistening ends and pressing into pastry rim to secure.

Bake in hot oven (425°F) about 20 minutes. Makes 8 tartlets.

Stem and stone 1 quart red cherries. Mix 1 cup sugar and 2 tablespoons flour, combine with cherries.

Canned Cherry Filling (If fresh cherries are not available):

Drain canned cherries to get 1-3/4 to 2 cups of fruit. Mix 1/2 cup sugar and 1 tablespoon flour. Mix with cherries. Add 1 teaspoon lemon juice. Fills about 8 tartlet shells.

Currant Tarts

1 cup currants, 1 cup sugar, 1/2 cup butter, 1 egg, 1 teaspoon vanilla. Mix all together and cook in pastry shells. —Mrs. H. A. Trotter

Coconut Tarts


The coconut IS a fruit. it's a fibrous one-seeded drupe, a fruit with a hard covering enclosing its seed, similar to a peach.

Its meat is moist and delicious and perfect for an easy fruit tart recipe.

1 quart milk, 1 cup sugar, yolks of 3 eggs, 2 tablespoons cornstarch, 1/4 pound coconut.

Heat milk in double boiler, add other ingredients and stir in the coconut. While hot, fill tart shells with this mixture.

Beat to a stiff froth the whites of the 3 eggs, in which beat 1/2 cup coconut and 1/2 cup sugar. Spread the egg meringue on tarts and tinge a delicate brown in the oven.

Easy Fruit Tart Recipes

The White House Cook Book (1913)

Make Some Old Fashioned All Berry Fruit Tarts Tonight
(Source: ©agneskantaruk/

All Berry Tart

Enjoy a Homemade Raspberry Tartlet with Your Favorite Tea
(Source: ©laperla_foto/

Line small pie tins with pie crust and bake. Just before ready to use, fill the shells with strawberries, blackberries, raspberries, or whatever berries are in season.

A Homemade Raspberry Tart Makes an Edible Valentine
(Source: ©nkrivko/

Sprinkle over each one a little sugar after adding berries add also to each tart a tablespoonful of sweet cream. They form a delicious addition to the breakfast or luncheon table.

Orange Tartlets

For this easy fruit tart recipe, take the juice of two large oranges and the grated peel of one, three-fourths of a cup of sugar, a tablespoonful of butter stir in a good teaspoonful of cornstarch into the juice of half a lemon and add to the mixture. Beat all well together and bake (375°F) in tart shells without cover.

Lemon Tartlets

Mix well together the juice and grated rind of two lemons, two cupfuls of sugar, two eggs and the crumbs of sponge cake beat it all together until smooth put into twelve patty pans lined with puff paste and bake (375°F) until the crust is done.

Apple Meringue Tarts

For this old easy fruit tart recipe, pare, quarter, core, and boil in half a cupful of water, until quite soft, ten large, cooking apples beat until very smooth and add the yolks of six eggs, or three whole ones, the juice and grated outside rind of two lemons, half a cup of butter, one and a half of sugar (or more, if not sufficiently sweet).

Beat all thoroughly, line patty pans with a puff paste and fill bake five minutes in a hot (400°F) oven.

If desired very nice, cover them when removed from the oven with the meringue made of the whites of three eggs remaining, mixed with three tablespoonfuls of sugar return to the oven and delicately brown.

Easy Fruit Tart Recipe

Mrs. Beeton's Every-Day Cookery (1912)

Old English Jam Tart

Recipe for a large Open Tart of Strawberry, or Other Preserve.

Ingredients: Trimmings of puff paste, any kind of jam.

For this easy fruit tart recipe, butter a tart-pan of the usual shape, roll out the puff paste to the thickness of 1/8 of an inch, and line the pan with it, prick a few holes in the bottom with a fork to prevent the paste rising and blistering, and bake the tart shell in a brisk oven (410°F) from 10 to 15 minutes.

Let the paste cool a little then fill it with preserve, place on it a few decorative stars or leaves, which have been previously cut out of paste and baked, and the tart is ready for table.

By making the tart in this manner, both the flavor and color of the jam are preserved, which would be spoiled were it baked in the oven on the paste, and less jam is required.

Jamaican Fruit Cake Recipe (Jamaican Christmas Cake)

  • 3 cups flour
  • 3 cups sugar (brown)
  • 2 cups butter
  • 3 tsp. baking powder
  • 1 dozen eggs.
  • 1/2 lb. mixed fruits
  • 1/2 lb. raisins
  • 2 tbsp. rum
  • 1/2 c. wine
  • 1/2 c. molasses
  • 1 tbsp. vanilla
  • 1 tsp. salt
  • 1 tsp. mixed spice

  1. Cream butter and sugar.
  2. Beat eggs thoroughly.
  3. add to the creamed butter and sugar.
  4. Add flour 1 cup at a time (sift flour).
  5. Add baking powder and salt.
  6. Stir in fruits, mixed spice, vanilla, rum, wine and molasses until you get a smooth paste.

By the way, can I tell you that my sister, Nateisha (Neka), is the best Jamaican cook ever? I may be a bit prejudiced but I honestly think that she at least rivals the best anywhere, in or outside of Jamaica. 

That cake above, by the way, was her handy work. You can see the post on this page. It was in response to one of our fans. 

Recipe Summary

  • Cooking spray
  • 16 wonton wrappers, cut in half diagonally
  • ¼ cup sugar, divided
  • ¼ teaspoon cinnamon
  • ½ cup light coconut milk
  • Dash of salt
  • 1 teaspoon cornstarch
  • 1 tablespoon cold water
  • 2 teaspoons lime juice
  • ½ cup diced pineapple
  • ½ cup diced mango
  • ½ cup diced strawberries
  • 1 diced peeled kiwifruit
  • ¼ cup unsweetened coconut flakes, toasted
  • 2 tablespoons sliced mint

Coat a baking sheet with cooking spray. Arrange wontons on baking sheet coat with cooking spray. Combine 3 tablespoons sugar and cinnamon in a small bowl. Sprinkle wontons evenly with sugar mixture. Bake at 400° for 10 minutes or until golden brown, rotating pan after 5 minutes. Cool completely on pan.

Combine remaining 1 tablespoon sugar, coconut milk, and salt in a small saucepan bring to a boil. Combine cornstarch and water in a small bowl, stirring with a whisk. Add cornstarch mixture to milk mixture cook 1 minute or until mixture thickens, stirring constantly with a whisk. Remove pan from heat stir in lime juice.

Combine pineapple, mango, strawberries, and kiwifruit in a bowl toss gently. Place wontons on a platter top with pineapple mixture. Drizzle with sauce sprinkle with coconut and mint. Serve immediately.

Carambola (Star Fruit) Recipes

In a medium pan, heat olive oil. Sauté red bell pepper, scallions, garlic and star fruit over medium low heat until tender (about 8 minutes). Stir in heavy cream and season with salt, pepper and paprika. Cook over medium low heat for 8 minutes. In a large cooking pot, combine this mixture with the rice and chicken and heat until serving temperature (about 5 minutes). Garnish with coriander if desired.

Carambola Upsidedown Cake
  • 2 cups flour
  • 1 cup sugar
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup butter, softened
  • 3 eggs
  • 2 tsp white wine
  • 1 cup chopped coconut
  • 2 cups carambola, sliced, seeded and cooked until tender
  • 3 Tbsp brown sugar
  • 3 Tbsp softened butter

Preheat oven to 350 degrees F. In a small bowl, combine the flour, sugar, baking powder and salt. In a large bowl, cream the butter, eggs and wine. Stir in the flour mixture, blending thoroughly. Stir in the coconut. Cream the brown sugar and remaining butter.

Spread evenly on the bottom of a 9 inch heavy skillet. Top with the cooked carambola slices, then carefully pour the batter over the fruit. Bake for 30 minutes or until a toothpick comes out clean. Cool slightly and invert on to a plate. Garnish with whipped cream if desired.

Carambola-Cranberry Sauce

This recipe can be served as a compliment to your Thanksgiving feast.

  • 4 ripe carambolas
  • 2 1/3 cups orange juice
  • 2 cups sugar
  • 1 12-ounce bag cranberries (fresh or frozen)
  • 2 Tbsp fresh ginger, grated
  • 2 allspice leaves (or several allspice seeds in a cheesecloth bag)
  • 1 small cinnamon stick
  • Agar-agar or Arrowroot to thicken

Trim ends of carambola. Set one aside. Slice the remaining three carambolas into ½ inch crosswise slices, remove seeds and dice. Combine orange juice, agar-agar and sugar in a heavy large saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer 5 minutes stirring occasionally. Add carambolas, cranberries, allspice, cinnamon stick and ginger and cook until berries begin to pop, stirring occasionally, about 8 minutes. Remove from heat.

Cool, pour into serving dish. Remove some of the liquid off the top if necessary. Peel away any brownish skin from the remaining carambola and slice into ¼ inch crosswise slices. Arrange in a decorative pattern on top of sauce. Refrigerate. Serve either cold or at room temperature.

It is also delicious added to seltzer water as a spritzer or to white cabernet sauvignon wine as an easy tropical sangria. It can also be served over pound cake.

Carambola Avocado Salad (serves 4)
  • Torn lettuce leaves
  • 2 tomatoes, sliced
  • ½ red onion, sliced very thin
  • 1 avocado, sliced
  • 2 carambolas, sliced

On each of four salad plates, arrange a bed of lettuce. Layer the remaining ingredients in the order listed. Drizzle with lemon vinaigrette or your favorite dressing.

Dried Carambola

Wash the carambolas, then remove ends and the edges of the ribs. Slice ¼ inch thick. Spread in a single layer on the trays of a food dehydrator. Dry at 135°F until dry but still flexible. Do not dry until crisp. Package in plastic freezer bags and keep frozen until ready to use.

Carambola Bread
  • 2 cups flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 1 cup sugar,
  • ½ cup butter, softened
  • 3 eggs
  • 1 tsp white wine
  • 2 cups carambola, mashed
  • 1 cup chopped coconut

Preheat oven to 350° F. In a small bowl, combine flour, baking powder and salt. In a large bowl, cream sugar and butter, and then cream in eggs. Blend in white wine and carambola. Stir in flour mixture, blending thoroughly and then stir in coconut. Spoon into a well-greased 8½ x 4½ x 2½ inch bread pan. Bake for 50 minutes or until a toothpick comes out clean.

Watch the video: Πανακότα με Coulis Φρούτων. Master Class By Chef Panos Ioannidis


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