Fruits
1057 recipes found
Mango-Pineapple Upside-Down Cake
Pork and Mango Salsa Burrito
Red Coconut Rice Pudding With Mango
This dish is inspired by a classic Thai sweet made with sticky rice. The red Bhutanese rice has a very nice chewy texture, and the pudding has a light purple-red hue.
Bobotie
The South African national dish, bobotie, is a meat pie of coarsely ground lamb with plenty of curry, bay or lemon leaves and fruits, covered with a custard of milk and eggs, as homey and much loved as meatloaf is in the United States.
Apple Cider Doughnuts
Todd Gray, the chef and owner of the Equinox Restaurant in Washington, developed these apple cider sufganiyot as a nod to his wife's Jewish heritage (he's Episcopalian), serving them with blueberry-ginger jam at his restaurant during Hanukkah. We like to throw a batch together anytime we crave the taste of autumn.
Gogola (Banana Beignets)
These tender banana doughnuts are traditionally prepared for Phagwah (called Holi in India), a Hindu holiday celebrated in Trinidad and Guyana that commemorates the escape of the prince Prahlada from the burning lap of the demoness Holika. A kadhai, an all-purpose domed pot like a Chinese wok, is used to deep-fry a batter of ripe bananas, flour and sugar into plump bites called gogola. The batter is scented with mixed essence, a popular Caribbean flavoring with notes of vanilla, almond and cinnamon. Mixed essence is meant to replicate the scent of the South American tonka bean, which is rare and expensive (and illegal to use as a flavoring in the United States because it contains a chemical the Food and Drug Administration considers dangerous).
Baked Banana With Poppy-Seed-Honey Ice Cream and Chocolate Tuiles
Autumn Slaw
Black Cherry-Pistachio Salad With Charred Scallion Vinaigrette
The experience of biting into a juicy black cherry embodies summer. For cherry recipes, dessert may come to mind first, but how about something savory? Bursting bites of cherry star in this five-ingredient salad, with scallions, pistachios, oil and vinegar. The recipe puts scallions to work in two ways: Their raw greens bring bright, grassy notes, while the charred bottoms bring sweetness and bitterness when pulverized into paste. Raw, coarse chopped pistachio lends an interesting chew that develops into a complex fat for the salad. This salad is elegant and simple — and deserves to be among your new summer classics. Use your best extra-virgin olive oil, and try adding fresh, organic rose petals to the dish for a delicate strawberry-rose flavor, and a Baroque, sensual layering of flavors.
Spicy Dried Fruit Dessert Sauce
One of Julia Child’s holiday tips to the readers of Parade, where she wrote a recipe column from 1982 to 1985, was to “spiffy up” store-bought mincemeat with grated apple and liquor, then heat it in a saucepan to make a rich, fragrant sauce. This is a fine idea, but almost as easy is mixing up a batch of mincemeat (minus the meat) at home. The cook can control the balance of sugar, citrus and spice and also use up all the half-empty containers of dried fruit that seem to end up lurking in kitchen cabinets. This “recipe” is entirely flexible; feel free to add orange zest, walnuts, apricots or whatever you like. The sauce will be equally good on pumpkin or sweet potato pie, ice cream or baked apples.
Gluten-Free Banana Chocolate Muffins
These dark chocolate muffins taste more extravagant than they are. Cacao — raw chocolate — is considered by many to be a “super food.” It’s high in antioxidants and an excellent source of magnesium, iron, chromium, manganese, zinc, and copper. It is also a good source of omega-6 fatty acids and vitamin C.
Savoy Cabbage Slaw With Applesauce Vinaigrette and Mustard Seeds
Coleslaw With Mango
Fruit, Poached and Marinated
Fruit compotes make great compromise desserts; they’re sweet, but not as sweet as sorbets, and like sorbets they don’t require flour, butter or pastry skills. I didn’t develop any kind of knack for pastry until I began collaborating with pastry chefs on their cookbooks, but for years I managed to round out my dinner parties with fruit-based desserts(though the children of my friend Clifford Wright used to roll their eyes when I brought dessert – “She doesn’t bring dessert, she brings fruit,” they’d say). I revisited some of those desserts this week, particularly various fruits poached in wine, and I still find them delightful. I find that I’m sometimes negligent about eating fruit in the colder months, but not when I have some wine-poached pears, bananas or prunes in the refrigerator. I am as likely to stir the fruit, with its luscious syrup, into my morning yogurt as to eat it for dessert, andthe compotes are good keepers. Early spring is an in-between time for fruit. Stone fruits aren’t ready yet and it’s not really apple, pear or citrus season either, though all of those fall-winter fruits are still available. I poached pears in red wine and bananas in white wine, and used dried fruits for two of my compotes, prunes poached in red wine and a dried-fruit compote to which I also added a fresh apple and pear. For the last compote of the week I combined blood oranges and pink grapefruit in arefreshing citrus-caramel syrup, and topped the fruit with pomegranate seeds. Even if my friend’s kids wouldn’t agree, this was definitely dessert. Bananas Poached in Vanilla-Scented Chardonnay Summary:Don’t overcook the bananas in this easy dish, and you’ll be rewarded with a fragrant, delicious dessert. I am usually not one forbananas in desserts, but this, if you’re careful not to overcook the bananas, is heavenly. Years ago, in the early days of my career as a vegetarian caterer, I made it often; it was one of my most requested desserts. These days I’m as likely to spoon some of the bananas with their fragrant syrup into a bowl of morning yogurt as I am to serve it after a meal.
Oatmeal Chocolate-Chip Cookies
Cabbage With Apples, Onions and Caraway
Pork and Apple Hot Pot
Diana Dávila’s Chiles Rellenos
In her singular take on chiles rellenos, Diana Dávila crosses two classic Mexican preparations of the dish — chiles rellenos ahogados and chiles en nogada — to come up with her own remarkable variation. Roasted, peeled poblanos are stuffed with a ground meat picadillo spiked with apples, raisins, cider vinegar and brown sugar, then dunked in a feathery egg batter and fried until golden. Just before serving, those stuffed, fried chiles are bathed in a brothy tomato sauce lightened with carrot juice. It does take time to put all the elements together, but you won’t regret a minute of it when you taste what might be the best chiles rellenos you’ve ever had: complex, sweet and spicy, and deeply brawny. At Mi Tocaya Antojería, her restaurant in Chicago, Ms. Dávila uses a combination of chopped duck confit and ground pork for the picadillo. But using all ground pork works equally well.
Pineapple-Ginger Crumb Cake
Chunks of juicy, caramelized pineapple are strewn throughout this sour cream coffee cake, adding bright, fruity notes to the tender crumb. The streusel topping is suffused with ginger — both candied and ground — giving the whole thing a spicy bite. Serve it within a day of baking, or freeze it. It’s good for well for up to 1 month.
Cherry-Berry Cobbler
Pumpkin-Apple Cobbler
Celebration Cake
This cake, which was developed by the British-Israeli chef Yotam Ottolenghi, may not look perfect. You may end up with cracked layers, roughly cut edges and a white-chocolate ganache spread willy-nilly. “I think it’s best if it is superrustic,” Ottolenghi said. But it will be elegant anyway, the astonishingly good result of care and time spent in the kitchen for loved ones, and the flavors are terrific.
Patra Ni Machhi
This recipe is adapted from a version found in "My Bombay Kitchen," Niloufer Ichaporia King’s indispensable book on Parsi cooking. Ichaporia King, a culinary scholar, anthropologist and terrific home cook, recommends steaming the fish, but the soft lap of wood smoke is a natural complement to the sweet, floral flavor the banana leaf imparts. Look for fresh or frozen banana leaves and coconut at Mexican, Asian and Indian markets. As Ichaporia King says, “It does represent some effort to find the banana leaves, but it’s worth it.” If you can’t find banana leaves, you can use fig leaves (shiny side-up) or pieces of aluminum foil lined with parchment paper. And if you don’t have access to a grill, you can roast the fish parcels on a baking sheet in an oven preheated to 450 degrees for about 8 minutes until done.
