Fruit
852 recipes found
Maple Watermelon Sherbet
This is a refreshing dessert that is richer than a sorbet, but lighter and healthier than an ice cream. Reducing some of the watermelon puree allows you to concentrate the watermelon flavor and means you don't have to use much additional sweetener. Maple syrup as a sweetener imparts a nice depth of flavor, but any sweetener, from sugar to agave, will work. If you are up for experimenting, you can feel free to swap out the half and half and use heavy cream (for a creamier product) or Greek yogurt (for a lower-fat one) instead.
Summertime in a Glass
I created this recipe after I had a watermelon sitting on my counter for a week and felt pressure to find a use for it. Picking through my fruit selection, I added what I had available and then decided to freeze the fruit mixture, almost to make a granita. Adding rum and a sparkling lemonade to the slushiness of the recipe caused one of my friends to remark that it was “summertime in a glass.” Other types of fruit could be added or substituted. Likewise, substituting vodka for the rum has also been a hit.
Grilled Mint Julep Peaches
One of my favorite summer libations was the inspiration to this summery southern-style dessert.
Boozesicle
Well, I make popsicles for a living, mostly non-alcoholic. But there's nothing more refreshing on a hot summer night than a cocktail on a stick...that's right baby, frozen popsicocktails!!
Strawberry Salad
Few are as blessed as we who live in Southern California, with access to strawberry sublimity almost every month of the year. For this recipe I used seascape berries, which have a complex, super strawberry flavor and are in the farmer's market now, but any intensely-berry variety you can lay your hands on will do. (No, faux gourmet superstore, I am not looking at you!) The simple greens let the strawberries steal the show, with fennel and celery in crunchy supporting roles.
Pantry Crumb Cake
More of a snack or breakfast than a showy dessert, a homey crumb cake doesn’t need the oohs-and-aahs of any guests. It’s the kind of thing a small family can devour in a few days, and a single person can freeze in slices, at the ready whenever the urge for brown sugar and butter hits. (Just wrap each slice up separately and store them in a container in the freezer; a slice will thaw in under an hour on the counter.) This cake is also extremely adaptable: Use whatever spices you like. If you don’t have oats, use more flour or chopped nuts. And feel free to use whatever fruit, fresh, frozen and thawed, or canned, you have on hand.
Fruit Sandwich
The origins of the fruit sandwich are believed to go back to Japan’s luxury fruit stores and the fruit parlors attached to them. This version comes from Yudai Kanayama, a native of Hokkaido who runs the restaurants the Izakaya NYC and Dr Clark in New York. Fresh fruit — fat strawberries, golden mango, kiwi with black ellipses of seeds, or whatever you like — is engulfed in whipped cream mixed with mascarpone, which makes it implausibly airy yet dense. (In Japanese, the texture is called fuwa-fuwa: fluffy like a cloud.) Pressed on either side are crustless slices of shokupan, milk bread that agreeably springs back. The sandwich looks like dessert but isn’t, or not exactly; it makes for a lovely little meal that feels slightly illicit, as if for a moment there are no rules.
Sunset Pavlova With Sweet Vinegar and Rosemary
A Pavlova is among the best desserts to serve at a dinner party, as it brings the wow factor but is also very forgiving. If the meringue cracks in places, you don’t need to fuss as you’ll be covering it with cream and fruit. You can play with the flavoring of the cream and change up the fruits. If you can’t find kumquats, feel free to swap them out for muscat or green seedless grapes, or an orange, peeled and sliced into rounds. You can make the meringue base up to two days in advance, as long as you let it cool completely before storing in an airtight container. Keep it in the coolest part of your kitchen, away from direct sunlight, to avoid any humidity.
Minty Fruit Salad
Summer is the season of stone fruit — juicy cherries, sweet peaches, perfect plums. Add a little mint and honey and you’ve got an amazing summer salad that is a turn away from the usual melon-heavy versions popular on picnic tables and at barbecues.
Fruit Caramel
One way to extend the life of fresh fruits is to incorporate them into caramel sauces. Any caramel sauce base can be enlivened by ripe or slightly overripe fruit, such as bananas, strawberries and stone fruit. This fruit caramel sauce is an excellent way to add a deeper sweetness and a hint of the season to your favorite desserts.
Rosé Sangria
What’s pink, pretty and packs a punch? This rosy riff on sangria, which is loaded with red and pink fruit for a festive, crowd-friendly treat. Be sure to plan ahead: The fruit needs to macerate for at least 4 hours to soak up the flavors and to soften. For the wine, choose a rosé that is neither too sweet nor too dry. It should taste good to you on its own, but since it will be mingling with juice, liquor and a whole lot of fruit, go with something inexpensive.
Bottino's Sangria
Sweet and Spicy Fruit Salad
Most fruit salads consist of little more than diced fruit mixed in a bowl. They are simple and satisfying, but not necessarily special. This one is a more sophisticated take. It calls for a star anise- and chile-infused simple syrup, which adds sweetness and musky, spicy complexity. In addition to fruit, herbs – tarragon and basil – are tossed in for freshness. You can use whatever fruit you like as long as it is sweet and ripe. Eat the salad as it is, or top it with either mascarpone for a mellow, creamy note, or crumbled ricotta salata for something savory and bracing. Feel free to play around with other toppings as well. In the mellow category are fresh ricotta, crème fraîche, sour cream or ice cream. For something on the salty side, try shaved Parmesan, crumbled feta or goat cheese.
Nectarine Tart
A beautiful dessert made from any great summer fruit — figs, nectarines, apricots, plums — that, yes, takes a little time. The reward is in the wow factor you get from the result — and in the flavors it provides. Brushing the pastry with a slick of good preserves before you add the fruit will create a thick syrup on the bottom that helps keep the pastry from becoming soggy. Then cut the fruit into quarters or eighths, depending on their size, then crowd the wedges so that they stand at attention in tight concentric circles on a pastry shell. Dust the whole thing with sugar and baste the top with melted butter. Cook and cool the finished tart, then serve with crème fraîche, whipped cream, or a few scoops of your favorite ice cream.
Coconut Marzipan Cake
If you live near a store that sells good coconut ice cream, then please buy a tub to serve alongside. But these days I am all restraint and go simply for a jeweled scattering of raspberries.
Stone-Fruit Chutney
Turkish Fruit Butter
Persian Haroseth (Hallaq)
Green Juice
Matthew Kenney, an acclaimed raw-food chef in California, has been creating dishes with fresh juices for years. Here, he offers up a recipe great for cleaning out your crisper. If organic produce is not available in your area, make sure to wash the ingredients well before using, to remove any residual pesticides.
White Sangria and Red Sangria
Cavas, often blessed with notes of citrus and spring blossoms, are genial sparkling wines, all the more so because of their modest prices. They can be called on for many occasions, and are the ideal finishing touch for sangria, either red or white. The white sangria is unusual and strong, though white wine in place of manzanilla sherry will moderate the alcohol. The red is clearly classic. Both are more refreshing than sweet.
Won Tons Stuffed With Three Fruit Purees
Swedish Mulled Wine (Glogg)
One of the most interesting hot mulled wines is Swedish glogg (pronounced glook), a heady combination of red wine, sauternes and aquavit, enriched with raisins and almonds. Glogg is traditionally served in mugs with tiny spoons for eating the nuts and fruit. The recipe relies on a process called mulling. The term has the same root as our word mill (as in milling or grinding) and herein lies one of the secrets of holiday bartending. Whole spices, like cinnamon sticks, allspice berries, cardamom pods, blades of mace and whole nutmegs, have more flavor than pre-ground spices. Bruise seed spices, like cloves or cardamom, in a mortar and pestle or beneath a heavy skillet. Whole nutmegs should be freshly grated. Fresh ginger is so widely available, there is little excuse to use powdered.
10-Minute Fruit Gratin