Fruit
852 recipes found
Cherry Key Lime Sorbetto
Ripe cherries coupled with Key Lime juice are the perfect combination to this bright sorbetto. Cool and creamy - its the perfect summer treat.
Spiced Cherries
This is a family recipe for spiced cherries from the 1800s & is German in origin. The cherries are used as a meat condiment with pork, roast chicken, or turkey.
Macerated Cherry Crostini
Delicious summer snack.
Door County Cherry Bounce
Typically made with Door County cherries, this simple recipe mellows for about three months or until the cherries "bounce." The liqueur adds a delicious spike.
Smashed Chocolate Cherry Panini
My Smashed Chocolate Covered Cherry dessert panini combines the luscious flavor of fresh juicy cherries with creamy spreadable chocolate. Sometimes a simple, classic flavor combination can create a new recipe worth sharing, repeating and making your own. I chose to make my panini with cherries and chocolate. I used a dark chocolate peanut butter spread . But you can use your fave spreadable chocolate brand.
Cherry Milksicles
Not much of a back story, just an idea that popped into my head and turned out pretty darn tasty! I got one of those ZOKU popsicle makers for my birthday, so that's what I used and it worked great!!! - aargersi
"The Black Forest Bowle"
This Bowle recipe is a nice, fruity summer drink. Deep red color and flavor seeps out of the cherries and they inherit booziness in return. Use dry Riesling.
Summer Cherry Sorbet
The long hot summer is here and I've been making sorbet with my children almost every day of the week. This luscious sorbet sings of cherries ripened in the summer sun. Lime is a natural partner with cherry as long as it doesn't steal the show; the trick is finding the right balance to allow the cherry flavor to shine. I think this sorbet does just that. NOTE: I've been experimenting with agave and am not sure if it is necessary to boil the water/agave mixture to make a syrup. I've come across some recipes that simply mix the agave in. However, when I made this recipe I boiled the syrup and so that's how I have it written. This sorbet is also best within a day or two of making it; it gets a little hard once it sits in the freezer for an extended period of time. TIP: If you are making a lot of sorbets like I have been, making the simple syrup the night before is a time saver. Doing it ahead of time ensures that my syrup is extra cold and ready for the next concoction. - gingerroot
Preserved Strawberries with Chiles
As much as I love a good, not-too-sweet berry jam, and as much as I hate tarting up such indispensable staples, the combination of berries and chiles makes so much sense. The chiles give the berries depth, and through contrast, have a way of amplifying their presence, much like a shadow emphasizes light. I used one New Mexico chile, which offered up a polite amount of heat. You might want to add a second one, or even branch out into the world of anchos and guajillos.
Burrata with Garden & Wild Berries, Honey, Balsamic and Fresh Ground Pepper
I have always liked the idea of cheese courses and I am one to order a cheese course when offered. This one I use as a dessert but is also good for breakfast or maybe with some arugula as a light lunch. I have been wanting to try burrata for a long time and low and behold I am finally getting the chance. If you don't know burrata it is fresh mozzarella wrapped around fresh mozz curd and cream. My Cheese lady, who I was lucky enough to teach as a student in culinary school, told me it is mozzarella crack and I can do nothing but agree. Everything in this recipe compliments each other and brings forward all the flavors of each ingredient. - thirschfeld
Cucumber Sherbet
This sherbet is cool as a cucumber (sorry, couldn't resist), takes very little time to make, and is much more delicious than I expected! I was inspired to make a frozen dessert featuring cucumbers after seeing drbabs recipe for cucumber mint ice cream, and I'm calling this a sherbet because it's got a little dairy in it...you can leave the creme fraiche out and have sorbet instead (but I like how the creme fraiche balances the honey). - WinnieAb
Fresh Summer Salad
I made this recipe up while spending a hot summer in Virginia, looking for something cool and refreshing to eat. It works with any dressing or spices you may want to add, so it can appeal to anyone, or be slightly different each time you make it! I have enjoyed it with some added ranch or chili flavors. An easy way to add flavor is to buy pre-seasoned almonds.
Strawberry Cucumber Breakfast Smoothie
A "kitchen sink" sort of recipe. It's strawberry season. I don't like the texture of cucmbers, but I do love the flavor. This solves that problem.
Summer Cucumber Rolls
This is a great little snack or hors d' oeuvres for a dinner party or summer get together.
Strawberry & Balsamic Sorbet
This recipe uses macerated strawberries with aged balsamic vinegar ro be pureed and frozen into a sorbet. The result is an intriguing treat!
Sun Baked Strawberries with Madame Clicquot
I don't even know where to begin. If you have ever been to the House of Clicquot in the champagne region of France and then found a strawberry patch heated by the summer French sun then you get my drift. I recreate this, with my amazing and wonderful wife every late spring with my own strawberries and sometimes I even invite the La Grande Dame. It is totally about the time, place and the quality of the strawberries. And, yes, I have a sink in my Orchard Garden. Just one last note, if you don't have a strawberry patch get your better half to skip out on work on a Friday afternoon, grab a blanket to sit on and go to a you-pick. Take some champagne and anything else you might enjoy and get yourself out of the kitchen, office or whatever rut you may be in. I have eaten strawberries in about every recipe and at about every restaurant around the world and it doesn't get any better than sun baked berries, a late afternoon, someone you like, love and really care about and a great bottle of champagne. If you give it a try I really think you will agree. And I challenge those at food52 to disagree.
Lemon Verbena Scented Strawberry Peach Conserves
A few years ago, I started using lemon verbena to scent preserves. It's especially wonderful with strawberries and blueberries. And when you add peaches, it's positively magical. I use this conserve stirred into yogurt, warmed and spooned over ice cream, or served with pound cake. And for a completely different twist, stir a smashed garlic clove or two, marinate chicken or pork, then barbeque. Note: I specify frais de bois or Marie de bois, but any ripe, small, farm-fresh berry will do. I like the woodland berries as they can be kept whole, making a very pretty conserve. There is not sufficient sugar to can this safely, so freeze or refrigerate for up to a month.
Strawberry Lemon Marmalade
I really enjoy strawberry recipes with a hint of tartness, like eating a fresh strawberry. That's why you add lemon to this Strawberry Lemon Marmalade.
Fragole Modenese al' Pavarotti
First of all, Pierino loves strawberries. In high school we had a summer job picking them. But now I have to add that the supermarket variety is just about the most toxic fruit you can buy. Forget about "certified organic" lables, which is a term designed to benefit big agribusiness. Why toxic? Typically large farms use systemic poisons in the soil, which of course get into your berries. If you can, then buy berries at a farmers market from a small outfit where they may just raise other plants between the rows which attract beneficial insects. But ask. Now for the rant on balsamics. Most are crap. The most misused condiment of the nineties unless you count sundried tomatoes. An aged Spanish sherry vinegar is usually way better. For this very simple dessert use an authentic aceto balsamico tradizionale di Modena. That might set you back more than $100 but it might just have taken 75 to 100 years in the aging process.
Strawberry Rose Coulis...with 3 suggestions.
Champagne Coulis recipe with a wee bit of rose water tastes like love to me, sweet, bright with an sly sensuous perfume wafting hopefully in the background.
Tequila por Mi Amante (Strawberry Infused Tequila)
More of a technique than a recipe, this tequila-infused strawberry delight requires two ingredients: tequila and strawberries. Make tequila por mi amante.
Strawberry and Hot Fudge Decadence
When you are dining alone and are in the mood for a decadent strawberry and choolcate dessert, this is the one to make. The hot fudge is created in a minute. You can dip the berries in the hot fudge or pour it over ice cream and top with sliced strawberries.
Watermelonade
My sister and some friends recently threw me a lovely bridal shower. The food, provided by Go Catering, was delicious. Happy guests devoured crudités, curried chicken salad, mini grilled cheese sandwiches with bacon, sausage rolls, and homemade currant and ginger scones with clotted cream and raspberry jam. To drink, there was a crisp rosé and a refreshing concoction of fresh watermelon, lemon, sugar and water known as "watermelonade." Apparently, it's one of the caterer's specialties, and everyone raved about the juicy, pink drink. This past weekend, I couldn't resist attempting it myself.