Fruit
852 recipes found
Tart Cran-Apple Cider
Here is a recipe that embraces the bounties of the season, guaranteed delicious and believe it or not, nutritious! This drink includes the juice of tart apples; a potent deliverer of antioxidants, vitamin C and potassium! Tart, green apples have almost twice as much potassium as their red counterparts.
Blueberry creme spread/dip
I wanted to make a topping for some buckwheat pancakes that had some protein in it and used up the blueberries in the friidge - the end results was this recipe. Very tasty on pancakes or with some granola on its own.
Oven Dried Cranberry and Orange Peel Salt
This Oven Dried Cranberry and Orange Peel Salt recipe is a fun way to use up a handful of leftover berries and serves as a unique edible gift. Try it!
Halloumi, Fig and Pomegranate Salad
Fresh figs has slowly become one of my favourite fruits. It's easy to eat, with no seeds and no peeling. It is perfect for a refreshing and easy to make salad. There's nothing complicated about this dish. The only cooking involved is grilling or pan-frying the halloumi slices. So if you are too busy at work and have no mood to cook a full on hot meal when you get home, this will be a good option. Cut, grill, toss, plate and eat. Simple.
Fennel and Blood Orange Salad
The classic Sicilian winter salad: this traditional fennel salad is simple with just blood oranges, sliced and seasoned with a pinch of salt & olive oil.
Apple Chips
I borrowed the technique for these from Rivka, whose Cocoa Pear Crisps, were an early recipe contest winner. You don't need to add anything to the apples, but I often sprinkle half of them with a little cinnamon to keep things lively. Feel free to experiment with different spices like ginger, allspice, or even cardamom.
Lingonberry-Poached Pears
Similar to the cranberry Americans know so well, lingonberries are an important ingredient in Scandinavian kitchens. Their tart, juicy flavor lends a warming touch to these easy poached pears, and with just a handful of ingredients, this is perfect for a weeknight dessert. (I originally posted this recipe on my Scandinavian food blog, Outside Oslo.)
Lime Cream Cheese Frosting
Simple but unbelievably delicious, refreshing, and addicting. Lime and cream cheese were meant to go together in this rich and creamy frosting recipe.
Richard Olney's Fresh Fig and Mint Salad
You might think it's an odd-sounding combination, but it's dinner party-fancy and attention-grabbing, but requires little of your time. That's because its genius lies in simple French cooking master Richard Olney's clever ingredient selection, and the ways he harnessed their tricks. Adapted slightly from Simple French Food (Atheneum, 1974).
Fresh nectarines marinated in lavender infused coconut milk
Small batch VEGAN Whipped Cream!
So easy and delicious! Make it and put it on everything in sight! Great for cakes, cookies, drinks, fruit, cereal, brunch, desserts of all kinds...
Grilled Bananas with Buttered Maple Sauce and English Almond Toffee
S'mores sch'mores. This is my go to grill dessert. Quick, easy and delightful. I have a friend who gives us a wonderful box of English Almond Toffee each year. I like to crumble it and use it as a topping for lots of desserts.
Palisade Peach and Hatch Chile Jam
Palisade Peach from Colorado, and Hatch Chile Jam from New Mexico, pair so well together it can't be a coincidence that their seasons parallel. Try this recipe.
The Joy Kitchen's Roasted Cantaloupe
Next time you find yourself resenting a bad, watery cantaloupe, cut it up and roast it. The cubes collapse slightly, having lost some of their water weight. What's left is sweeter, more complex and jewel-like, with lightly singed edges. Eat it as is, put it on top of your yogurt, granola, or buttery cakes, or puree it into popsicles. Adapted slightly from The Joy Kitchen.
Golden plum and ginger jam
What’s a home cook to do with too much summer fruit, in this case, Golden Plum? Make this Golden Plum & Ginger Jam recipe! It's the best jam you’ve ever tasted.
mixed fresh fruits with chillie peppers paste
its only a mixed fresh fruit salad with chillie pepper paste
Roasted Plums with Vanilla Bean
This is hardly a recipe -- really just a flavor combination and a simple method for coaxing the best out of not-quite-ripe fruit. Feel free to experiment with other fruits, such as peaches, apricots or even cherries.
Citrus & Fresh Fig Chia Seed Pudding
This is a lightly fragrant and delicately flavored citrus and fresh fig chia seed pudding. I love fresh figs and now is the time to devour them. The little fig seeds mingle with the chia seeds for a crunchy texture and the citrus and maple brighten the otherwise mellow, creamy pudding. It’s not quite dessert but it is a lovely and refreshing summer breakfast for two.
Breakfast Quinoa Bowl
This is the perfect alternative to your breakfast oats. Cooked quinoa simmered in almond milk creates a creamy and hearty breakfast porridge. Full of vitamins, fiber, and protein, this is an incredibly healthy and delicious meal.
Marshmallow Creamy Yogurt
Toasted or roasted marshmallows are all-time favorite. The trendiest way of enjoying Marshmallow in Japan is this recipe: mix them with your favorite Yogurt.
Quinoa with apricot and pine kernels
I discovered the quinoa just a year ago, and now I'm fan number one. A friend runs a health product shop, and we come together a couple of times a week to talk about food, and this is our new baby.
Blueberry Schlumpf
I got this recipe from my father's distant cousin, Hasso, who serves it each year in Sorrento, Maine. Make a double batch, serve it hot and gooey, and be sure you have some vanilla ice cream on hand.
Rich and Creamy Swiss-style Muesli
Beat the summer heat with the traditional Swiss-style muesli! The creamy texture and refreshing aftertaste makes you wonder if this is a breakfast cereal or an elegant dessert. I like my museli with berries, but feel free to add your favourite dried fruits for extra flavour.
Miele di fichi (Fig Honey)
Miele di fichi is not actually honey, but a honey-like syrup made from dried figs - an age-old recipe from Puglia. It's Traditionally used in pastry-making.