Fruit
852 recipes found
Hachiya Persimmon Lassi
Sometimes things that you hate have a funny way of growing on you in an addictive manner. Once I got over my unfortunate introduction to Hachiya persimmons (The first time I tasted it, bit into a bright colored but inedibly tannic fruit that put me off it for a long time), My first instinct was to incorporate it into a lassi since to me the flavor & texture was reminiscent of the ugly brown Sapota fruit (that we called 'Chikoo' in hindi) My mother would blend the odd overripe chickoo with fresh yogurt & lots of ice and serve it up as the perfect drink for a hot Mumbai Summer afternoon. I like to blend the pulp with yogurt and a touch of chai spice.
Roasted Persimmons with Brown Butter and Cinnamon
Persimmons take well to being roasted which concentrates their natural sugars into a much more complex sweetness. This recipe amps up the sweetness with butter.
Dark Chocolate Frozen Peanut Butter-Banana Bites
candied orange rinds dipped in dark chocolate
Sweet, tangy, fresh candied Orange Rinds dipped in a luxuriously silky & bitter Dark Chocolate with a hint of vanilla. Can also be made with grapefruit peel.
POMEGRANATE KOMBUCHA
I fell in love with this fermented, tangy, fizzy kombucha recipe that uses sweet tea as its base and decided that pomegranate would be a perfect fruit juice.
Lychee Mango Jello
This Lychee Gelatin recipe is basically Jello for Adults. It's delicious and refreshing, and only requires four ingredients. Unique in presentation and flavor!
Canal House's Cranberry-Port Gelée
This port gelee recipe is a DIY cranberry jelly for anyone who loves the stuff in the can (and even the ones who don't). This recipe is great!
Nana's Homemade Applesauce
Once you’ve had a homemade recipe, you will never, ever, ever go back to store bought applesauce. Trust me. I won’t eat any other kind of applesauce anymore.
Orange Vanilla Quince Butter
A good friend from Hawaii recently visited for a weekend. We crammed a lot of good things in, and on the final day did a tour of several local distilleries. Our last stop was Stone Barn Brandyworks. The owners happened to have a huge bin of fresh Comice pears and a smaller bin of fresh quince they were turning into fruit brandies. The owner kindly sliced up a pear for us to eat while we were sampling their booze. Unfortunately most quince varieties are not for raw eating so no quince tasting for us. Even more unfortunately, my friend had never had the opportunity to try quince. I decided I should make some quince butter to send to her. Researching recipes I found an interesting one from Cooking Light. In the recipe the quince is cooked in a dilute sugar syrup. Once it's softened the quince is removed and puréed, and the syrup is cooked down until all of the water has been removed and the sugar hits the soft ball stage. The puréed quince and sugar and mixed back together to form the final butter. I'd never made a fruit butter this way before, but my curiosity was definitely piqued. I decided to give it a go with a few modifications. I thought some citrus and vanilla would enhance the lovely floral flavor of the quince. I replaced part of the water with freshly squeezed orange juice, and added some finely minced zest and vanilla seeds to the finished butter. To enhance the flavor further I cooked the quince with the vanilla pod and a sachet containing some orange peel as well as the quince peelings. The technique worked beautifully, and the resulting butter is fantastic. If you'd like to preserve some quince I urge you to give it a try. (Note: I've not tried the technique with apple butter, but I'm betting it would work, and it is on my fall to-do list.)
Wine-Poached Pears Baked in Custard Cream
I wanted a simple homey dish of pears baked in cream. I flipped through Martha Stewart's Pies and Tarts: a pear tart provided the basis for the poaching liquid. I had an open bottle of wine to use up. There wasn't nearly enough in there--is there ever?-- so I opened a second bottle of same. This in itself was cause for celebration, so I raised a glass and sampled some. Immediately things fell into place--oops! I forged tipsily ahead. For the cream sauce I referred to a new book on my shelf, Gâteaux from the Fait Maison series for a sort of crème Anglais, sans eggs. Here is the happy result. Let me know how you like it!
Black Rice Pudding with Mango & Mint
This black rice pudding recipe is divine! The sweetness of the mango allows the pudding to be made less sweet but feel free to add more sugar if you'd like.
Vanilla-Tomato Jam
Years ago I read about a Parisian restaurant whose star dessert was tomatoes, stuffed with citrus peel and spices and braised in vanilla-scented caramel. It sounded a little questionable at the time, but after making a batch of savory tomato jam this summer I decided to give the tomato-vanilla-citrus combination a try. The result is incredible. The vanilla and lemon bring out the sweetness and hidden fruit character of the tomatoes. It's great paired with aged cheeses, used as a glaze for chicken or pork, or just slathered on a slice of good bread.
The Colada
Combining the familiar flavors of a piña colada with ground hemp seeds, this shake is full of protein and fiber without being processed or pricey and it's vegan too!
Four Ingredient Strawberry Martini
I had to attempt to make this strawberry martini recipe from Lure Fishbar in NYC. I accidentally may have ordered two because it was perfectly sweet and delish.
Grape Bubbles
Frozen grapes are an easy, quick nutritious treat. To me, they look like bubbles on the plate. This is a mix of Concord, Muscat, and black grapes.
Grape Faux Bubble Tea
As fun as bubble tea is to drink, the tapioca pearls equal extra carbs. This version allows you to indulge while keeping your carb count down, and the grapes at the bottom will absorb the flavors of the tea. Buy the smallest black grapes you can find. This can be a vegan version by using a non-dairy milk, such as coconut, almond, or soy.
Roasted Grape Agave Jam
As a young girl I have memories of eating breakfast at my grandmother's house, where we would feast on her usual homemade buttermilk biscuits. Besides slathering her hot, flaky, biscuits in butter, my grandmother taught me to use jam liberally...and I chose grape jam. It was always grape jam. So, I decided to try making my own and I will never go back to the store bought version! Sooooo yummy!
Grape Fool
Adapted from the recipe for Grapes with Brown Sugar and Sour Cream in James Beard’s American Cookery and inspired by my dunking a grape directly into the container of sour cream, then into the sugar bowl, and popping it right into my mouth. This is way more classy.
Homemade Fruit Yogurt
I've homemade raspberry, peach, and blueberry yogurt with this recipe, always cooking the fruit down with just a sprinkle of raw sugar to coax out the juices.
Strawberry Mint Simple Syrup
Very easy to make and fabulous craft cocktail addition. Also good with non-boozy lemonade.
Wild Grape Sorbet
This sorbet recipe may be made with cultivated wild grapes, but muscadines yield a prettier hue. It's a sorbet made with the juice of the crushed fruit.
Tomato Conserva
This recipe makes an oven-roasted, highly flavorful tomato conserva, or tomato concentrate. It trumps any store-bought tomato paste you've ever tasted.
Southern Peach Gelato
With juicy fresh peaches, cream and a hint of Maker's Mark this is a great summer treat.
The Kitchn's One-Ingredient Ice Cream
Making one-ingredient ice cream couldn't be simpler. This recipe comes out like the frozen bananas you ate at the boardwalk as a kid, but even creamier!