Fruits
1057 recipes found
Honey Apple Pie With Thyme
This recipe elevates the standard American classic into something a little loftier: two types of apples, swathed in a caramelized glaze of honey and thyme, tempered with a bit of ginger and salt. Don't be intimidated by making crust – our pie crust guide will step you through everything you need to know.
Rum-Glazed Mango And Papaya
Cinnamon Crunch Banana Bread
This easy cake — no mixer required — is a popular staple at Bakesale Betty in Oakland, Calif. Pie, cake, cookies and a legendary fried chicken sandwich are the only things on the menu, but locals start lining up long before opening time. They’re that good. Betty herself, the baker Alison Barkat, adds a cinnamon-sugar topping and honey to the classic banana bread formula for a deeply caramelized, moist result.
Blueberry Pie With a Cornmeal Crust
This recipe came to The Times from Diana Scott-Sho of the Luscious Little Dessert Company in Yonkers. A picture of this pie prompted many an email from readers asking where they could get the recipe. What sets this pie apart from the usual summer berry is twofold. First, there’s the nubby cornmeal crust, nearly as sweet as a cookie but still flaky. Second, there is the blueberry syrup drizzled on the top. This was a genius move on Ms. Scott-Sho’s part. Rather than just letting the overflowing sugary juice fossilize on the baking sheet, she spoons it while still bubbling hot over the top of the pie. Not only does this make cleanup slightly easier, it adds a completely different textural experience. You get the jammy, juicy fruit, the crisp crust and then the syrup, which thickens into something akin to soft fruit leather, and far tastier.
Foolproof Tarte Tatin
Tarte Tatin isn't as American as apple pie, but it's a whole lot easier. With just four ingredients, it's all about the apples: the lovely taste and shape of the fruit are preserved by sugar and heat, with a buttery-salty crust underneath. This recipe from Gotham Bar and Grill in New York has a couple of tricks that make it easier to pull off than others: dry the apples out before baking; start by coating the pan with butter instead of making a caramel; use tall chunks of apple and hug them together in the pan to prevent overcooking.
Rustic Apple Streusel Pie
Be sure to slice the apples thin so that they cook in the amount of time needed to bake the crust — this isn’t a chunky filling.
Banana Cream Pie
This recipe, from Dorie Greenspan's wonderful cookbook "Baking: From My Home to Yours," is simple but decadent, and very forgiving for the beginner baker. It’s a glorious mess of fruit and cream — the pressure is off to make it look perfect.
Apple Cranberry Slab Pie
A slab pie is nothing more than a regular pie writ large. Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies. The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies. Serve with whipped crème fraîche and small glasses of good, aged rum. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Banana-Cream Pie
Banana-cream pie is a fixture of Los Angeles dining, Jennifer Steinhauer reported for The Times in 2007. In large part, it seems that both the banana, a staple fruit in many parts of the world, and the cream pie, which is standard fare in the South and Midwest, appeal to the heterogeneous eaters of Los Angeles. Annie Miler, the owner and chef at Clementine, a bakery near Century City, who grew up baking banana-cream pies, told her, “People are sort of here from all over the country.” Her recipe follows. It’s fantastic.
Award-Winning Maple Blueberry Pie
Paul Arguin, an epidemiologist, relaxes by making pie. This one, with its generous amount of fruit and sweetness from maple syrup, won the blueberry-division prize in the 2017 National Pie Championships. A few tricks raise it above other blueberry pies. One is the crust, which has a touch of cinnamon and maple sugar, and uses cider vinegar and just a little shortening for structure. Dr. Arguin cooks the filling in a sous-vide machine, which keeps the berries whole but tender. For the top crust, he borrows an idea from cake makers who work with fondant. Four planks of dough are pressed into an inexpensive silicone mat molded to look like wood grain, then peeled off and set on top of the pie. Home cooks without fancy equipment, take heart. The berries can be cooked slowly on the stove, and four strips of plain dough for the top crust work just as well.
Apple Green-Chile Pie With Cheddar Crust
In this savory-sweet treat, apples are layered with roasted green chilies, made savory with Cheddar cheese in the crust and sprinkled with a streusel topping of walnuts and brown sugar. (Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.)
Mango-Avocado Salad With Lime Vinaigrette
Inspired by Vietnamese green papaya salad, this salad stars ripe, juicy mangoes and dresses them in the classic punchy lime-fish sauce dressing. Tender torn greens, crunchy sweet snap peas and creamy avocado round out this dish with both crispy and creamy bites. The cooling salad is the perfect side to accompany grilled or roasted fish, chicken, or steak. If mangoes are unavailable, tomatoes or sweet stone fruit like peaches are tasty options.
Braised Red Cabbage With Apples
This is an adaptation of a classic cabbage dish that I never tire of. The cabbage cooks for a long time, until it is very tender and sweet. I like to serve this with bulgur, or as a side dish with just about anything. You can halve the quantities if you don’t want to make such a large amount.
Pineapple Salsa
This is a simple salsa with a bright acidity, one that you could temper with some diced mango if you like. I’ve called for a single jalapeño. You could use two if you like. Just keep all the flavors in balance – sweet, salty, sour and fiery. It’s terrific on pork and with grilled fish, on tacos or as an accompaniment to breakfast eggs.
Tomato Fruit Salad
Because tomatoes are technically fruit, they work very well in this colorful and savory take on fruit salad. Try to find interesting grape varieties (like Concord, Himrod and Niagara), which have spicy skins and a more complex flavor than regular red and green seedless. Then go lightly on the vinegar and pepper — you want just enough to bring out the flavors of the fruits, but not enough to take over the bowl.
Blueberry Crumb Cake
It’s easy to find an occasion to serve this cake — breakfast, brunch, lunch, dinner or snacktime will do. The dominant flavor here is the berries. Don’t be tempted to increase the amount of walnuts in the topping — scarcity makes them even more delightful.
Lemony Brussels Sprout Slaw
Like cabbage, raw brussels sprouts do well when shredded and mixed with a tart apple, lemon juice and zest, and a dressing of Dijon mustard and mayonnaise. It’s not a traditional slaw, but the concept is the same. Serve this immediately, or give it some time in the fridge to let the flavors meld. (You may want to drain it before serving if it has released a lot of liquid.)
Spice-Poached Apples or Pears
Cooked fruits and simmered compotes are among the simplest of French family sweets. While they’re usually served with little more than heavy cream, crème fraîche, or plain yogurt, they can also be paired with rice pudding or French toast, moistening the pudding or toast with the poaching syrup and then spooning over the fruit.
Guillotine
Franky Marshall of the Brooklyn cocktail bar Le Boudoir boldly created a cocktail using three tricky spirits that might not seem to mix well: mezcal, Scotch whisky and banana liqueur. Softened and slightly sweetened by honey syrup, they harmonize into a strong, smoky, seductive drink that might make you lose your head (in the best possible way).
Missionary’s Downfall
Pineapple Swizzle
Rum Sour
Presumably with tongue in cheek, Field writes that “the inevitability of a 16th-century Rum Sour — sweetened with sugar and garnished with a pineapple stick — is well-nigh undeniable.” I do not share his sense of inevitability, but I do love the cocktail.
Apple Cider and Bourbon Punch
Apples and oranges! They’re often presented as exemplars of opposition, as though they have nothing in common. But both fruits make appearances on many Thanksgiving tables, with orange in some cranberry sauces and cornbread stuffings with apple, and they mingle beautifully in a mellow punch that gets its verve from bourbon and its depth from a brown sugar and cinnamon simple syrup. For extra apple flavor, try swapping an apple spirit, such as Applejack or Calvados, in for the bourbon. The leftover simple syrup is great in cocktails -- a festive Old Fashioned, for example -- and also on oatmeal and rice pudding.
