Fruits
1057 recipes found
Easy Banana Bread
This recipe makes a simple and classic banana bread — lightly spiced with a hint of cinnamon, and incredibly tender thanks to a dollop of sour cream in the batter. For best results, use very ripe bananas, but know the recipe will still work if yours are not yet at the speckly stage. While banana bread is, of course, delicious when it’s warm from the oven, the flavor and texture are actually the best on the second day (if you can wait that long). Feel free to mix 1 cup chopped walnuts or chocolate chips, or a combination, into the batter for this easy, everyday treat.
Dump Cake
Dump cake is a classic American dessert that became popular with the production and marketing of store-bought boxed cake mixes. But it’s more like a cobbler than a cake — it’s filled with fruit and, as the name suggests, all the ingredients are “dumped” in a dish and baked in the oven. Canned cherry pie filling mixed with crushed pineapple is traditional, but feel free to swap out with other canned fruit, like peaches or strawberry pie filling. For a little crunch, add some nuts, such as sliced almonds or chopped pecans. Dump cake is best served warm with a scoop of vanilla ice cream or whipped cream. This truly low-effort dessert is an easy way to feed a crowd any time of year.
Sangria
This classic red wine sangria comes together in just minutes. Any dry red wine will work, but the fruit-forward notes in Spanish reds made with Tempranillo grapes make them an ideal choice here. The amount of sugar added depends on your personal preference, the red wine you choose and the ripeness of the fruit. As is, this sangria is dry and balanced with a touch of sweetness. If you prefer a boozier sangria, you can increase the amount of brandy to ½ cup (in that case you may want to add additional sugar as well). Sangria is best served within 48 hours, when the fruit has softened but is still fresh. Serve in large glasses over ice, if desired, with a few pieces of wine-soaked fruit as a delicious and potent garnish.
Blueberry Crisp
Fragrant with the sunshine of lemon zest, the crackly almond roof of this summer-in-a-dish dessert gives way to jammy berries begging to be swirled with ice cream. To make this dead simple treat even easier, the crisp topping is simply stirred with melted butter, which binds together the dry ingredients while giving the mixture a sturdiness that holds up against the juicy fruit. Sliced almonds require no chopping and add a delicate crunch, but chopped pecans would be delicious here too, as would pinches of spices, such as cinnamon, nutmeg, cardamom or even black pepper. The topping can be refrigerated for up to 3 days ahead of time. Pro potluck tip: Ask the host if you can use the oven, and if you can, bring the berry mixture in the baking dish and the chilled topping in a separate container. When you arrive, scatter the crumbs over the filling and bake to perfume the house and enjoy a warm dessert.
Fresh Corn Pancakes With Blueberry Sauce
Corn and blueberries are a beloved, if slightly surprising summer combination. They partner up in this twist on classic buttermilk pancakes, perfect for a summer brunch or special leisurely breakfast. A mix of all-purpose flour and cornmeal gives the pancakes a wonderfully light texture and makes them the perfect vehicle for sweet, crunchy corn kernels. (Use in-season corn for best results.) The simple blueberry sauce comes together quickly, with only four ingredients. Try any leftover sauce reheated on vanilla ice cream, with crumbled oatmeal cookies, for a blueberry cobbler-like dessert.
Fruit Salad
A bit of sugar and lime makes a standout fruit salad: The duo accentuates fruit’s flavors and sweetness while creating a syrup to gloss the fruit. Massage lime zest into the sugar so its oils release, then stir mixed fruit with the lime sugar and some lime juice. Taste and tweak until the result is electric. You could also add chopped mint or basil, ground cinnamon or coriander, vanilla bean seeds, chile flakes or grated fresh ginger.
Turkey Sandwich With Savory Blueberry Jam
Inspired by summer lunches in Maine, this beautiful turkey sandwich comes from the chef Matthew Cahn of Middle Child sandwich shop in Philadelphia. A spiced, savory blueberry jam anchors turkey and cheese on a toasted ciabatta roll. When it comes to this dreamy sandwich, the devil is in the details: Dressing peppery arugula with vinegar, oil and raw grated onion lends yet another layer of flavor that balances the comforting richness of the other ingredients. Store-bought garam masala works in a pinch, but for the full effect, try making your own from whole spices (see Tip).
Roasted Chicken Thighs With Blueberries
This easy roasted chicken dinner packs a bright, puckery blueberry punch. The whole-grain mustard gives the sauce spice and a satisfying pop that plays off the jammy blueberries. Patting the thighs dry and starting them in a cold pan allows the skin plenty of time to render brown and crisp. The most important thing is to ensure the skins are getting full contact with the skillet’s surface. (If your thighs are large and crowd a medium pan, use a large skillet instead, so they brown rather than steam.) Save any leftover sauce as a mustardy sandwich condiment.
Fish Tacos al Pastor
A chief contender for dinner party raving, these savory-sweet tacos de pescado al pastor, from the chef Luis Herrera of Ensenada restaurant in Brooklyn, are impressive parcels of celebration. Grilling the pineapple gets you close to the charred flavor of al pastor, “in the style of a shepherd,” without the traditional rotating vertical spit, a method of barbecuing lamb that Lebanese immigrants brought to Mexico in the late 19th century. In place of the more common pork are grilled, buttery whitefish fillets stained with brick-red chile sauce. This knockout adobo, redolent of raisins and raked with warm spices, is a labor of love for the people you love, so lean into the process. You can make the adobo and pineapple pico de gallo a day ahead, and even marinate the fish the night before. Then, on taco day, just grill the fish to serve, complete with grilled corn, a cooler of lagers and the best corn tortillas you can find — the kinds that slacken and steam over the fire. Enjoy these DIY tacos with your favorite salsa or hot sauce, and don’t skip the lime wedges; they provide the acid. Any leftover adobo can be used to marinate chicken, pork and vegetables throughout the week, or kept frozen for up to three months.
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Jamaican Banana Fritters
Use overripe fruit to make Jamaican banana fritters that are tender yet slightly chewy—and even simpler than basic pancakes.
Buckwheat Blueberry Waffles
You could leave your waffles unadorned, but the combination of toasty buckwheat flour, fresh lemon zest, a tickle of nutmeg and pockets of fruit make these practically irresistible. The blueberries here could be fresh or frozen, and feel free to substitute other berries you have on hand. Serve warm with a pat of butter and a generous drizzle of maple syrup or honey. The batter can be prepared ahead and stored refrigerated in an airtight container for up to 24 hours. Remove from the refrigerator and cook as directed in Step 3. The cooked waffles can be tightly wrapped and stored in the freezer for up to 2 weeks. To serve, toast a frozen waffle in a toaster, toaster oven or an oven set to 375 degrees.
Pineapple Ham
Though this retro classic — bejeweled with rings of canned pineapple, cloves and maraschino cherries — is still beloved and can be found on many holiday tables, using fresh fruit and a punchy, sweet-tart glaze results in a much brighter pineapple flavor. Baking a bone-in half ham, cut side down in a lagoon of pineapple juice, means the sweet juice infuses the pork as the ham releases some of its saltiness into the liquid. Don’t bother decorating the outside of your ham with fresh pineapple, as the enzymes in the fruit will turn the meat to mush. Instead, add slices to the pan in the final moments of glazing, which burnishes the meat’s diamond scoring that mimics a pineapple’s quilted peel.
Pineapple Ham Pizza
Pineapple ham pizza, sometimes referred to as Hawaiian pizza, was reportedly named after a brand of canned fruit, Hawaiian Pineapple Company. Sam Panopoulos, a Greek immigrant in Canada, used that fruit to create the ambrosial combination in 1962. But here, skipping canned pineapple in favor of fresh fruit and using cubed ham, ideally leftovers from a bone-in roast, means juicier meat and more vibrantly flavored pineapple. The comforting mellowness of Marcella Hazan’s famous tomato-butter sauce works well with the tangy fruit and savory pork, but use whatever pizza sauce you like. As with any homemade pie, bake this hot and fast, as close as possible to your oven’s heat source, either on the highest or lowest rack depending on the model.
Jicama Salad
At the Brooklyn Mexican restaurant, Cruz del Sur, practically every table has this salad on it. Why? It tastes as refreshing and vibrant as it looks. The key to its greatness comes from Tajín, the mildly spicy-tangy chile-lime salt that goes into the dressing (double the batch, trust us) and also gets sprinkled on top of the finished salad. Tajín and fruit are a classic sweet-salty combination in Mexican food, but bringing herbs, chiles and vegetables like jicama and cucumber into the mix make it even better. At the restaurant, the chef Hugo Orozco varies the herbs and flowers seasonally. He also recommends adding a few slices of perfectly ripe avocado on top, if you have access to them.
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Chè Chuối (Vietnamese Banana, Tapioca, and Coconut Milk Dessert)
This delightfully rich and creamy, coconut milk–based soup is full of plump, fragrant bananas, and tender tapioca pearls.
Magnolia Bakery’s Banana Pudding
To many, the banana pudding at the famed New York shop Magnolia Bakery is even more iconic than the store’s beloved cupcakes. Airy, creamy and delightfully reminiscent of childhood packaged snacks (thanks to instant vanilla pudding mix), this dessert is both a crowd pleaser and easy to assemble. If you’re making 12 individual servings rather than one large one, you’ll have enough cookies to use two per layer. If you prefer more coverage, make only two layers and use three cookies per layer.
Miso Pecan Banana Bread
This banana bread is a formidable treat: moist on the inside, with a crunchy bite around the edges. Banana bread may have emerged to prominence around the 1930’s — in the midst of the U.S.’s Great Depression, alongside the urge to economize recipes and the emergence of widespread baking powder usage — but the dish is now a global mainstay. It’s just as satisfying over coffee in the morning, as a quick bite for lunch or shared over a scoop of ice cream after dinner. The crunch of pecans complements the bread’s softness. Miso adds complexity alongside the banana’s sweetness. Be sure to utilize the ripest bananas you can find because it really will make a difference. This banana bread can hold for several days on the counter or in the fridge, if you have any left.
Banana Nut Breakfast Bars
These bars get their fudgy texture from ripe bananas and are lightly sweetened with honey. They are packed with nut butter, walnuts and oats, making them a satisfying breakfast treat. By combining the mashed bananas with eggs and letting them sit together for 15 minutes, the bananas become extra sweet. That’s because eggs contain a starch-digesting enzyme called amylase, which converts some of the banana starches to sugar. Best of all? The batter comes together quickly, in just one bowl.
Honey-Roasted Sweet Potatoes and Apples
Simple enough for weeknights but special enough for holidays, this mix of roasted root vegetables and fruits showcases all the sweetness fall produce has to offer. Because each ingredient roasts differently, you’ll also get various textures, from jammy apples to crisp-tender carrots. Honey accentuates the sweetness, but there’s plenty of room for personal flair. For warmth, roast with 1 teaspoon ground cinnamon, cardamom or ginger. For crunch, add chopped nuts to the pan in the last few minutes of roasting. For a little zip, add lemon or orange zest with the red-pepper flakes. Eat alongside turkey, lamb or pork, or serve over sautéed greens or salad greens.
Classic Apple Pie
In this very classic, cinnamon-scented pie, the apples are sautéed in butter before they’re piled in the crust, ensuring that they’re tender but not mushy. Use firm, crisp apples here, preferably all one kind so the slices cook evenly. Honeycrisp, Golden Delicious, Ginger Gold and Granny Smith apples are good options. (Honeycrisps will give you the sweetest pie, while Granny Smiths the most tart.) If using a glass or ceramic pie pan, consider parbaking the bottom crust. Glass doesn’t conduct heat as well as metal, so the crust may not cook through if you don’t parbake.
Applesauce
Applesauce isn’t just for babies. Sure, this very basic version is perfect for tender palates, but it also works as the base for many a sweet treat. In the fall you might try swapping in 1 1/2 pounds of pears for half of the apples and a bit of caramel in place of the maple. (Omit the maple syrup if serving with savory foods.) In the summer, swap out some of the apples for red plums for a tangy and a beautifully pink variation that’s lovely served over vanilla ice cream. Add a bit of grated ginger and a few plump medjool dates to make a sophisticated purée that would be nice with some whipped cream or even a pork chop. Make extra, as it doubles easily and freezes well, too.
Banana-Cardamom Cream Pie With Caramel
Floral honey, aromatic cardamom and a whipped cream bursting with banana goodness bolster the flavors of this classic dessert. The addition of freeze-dried bananas to the cream layer intensifies the taste of the fruit in each bite. This pie is a bit of a project, so break up the process to make it easier: Make the caramel up to one month in advance; bake the crust up to three days ahead; and fill the crust 24 hours before serving. The topping is best when added just before slicing, as the caramel will begin to weep and melt rapidly.
Pumpkin Soup
This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp. Finally, to make this recipe vegan, substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. If time and availability allow, consider roasting your own sugar pumpkin for this recipe: The soup will have a deeper, more complex flavor (see Tip).
Muesli
Essentially oats soaked in fruit juice, or milk, with nuts and fruit, Bircher muesli has a long history, and enough versions floating around to prove it. The original was created in the early 1900s by Maximilian Bircher-Benner, a Swiss doctor. It consisted of oats, grated apple, nuts, lemon and condensed milk and honey, but over time, people have gotten creative with the formula. This version is a choose-your-own-adventure recipe that is great to make ahead in large or small batches. Some recipes call for apple juice or applesauce for moisture, but this version uses creamy Greek yogurt instead. Tahini adds richness, but substitute another nut butter or skip it all together if you’d rather. Swap out the nuts and dried fruit to suit your tastes and what you have. (Dates are especially nice.) Thin individual servings with more milk, if needed, then top with additional fresh fruit, nuts and a drizzle of maple syrup. It’s cool, creamy, chewy and crunchy all at once.