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Apples, cranberries and almonds give this slaw the perfect amount of flavor

  • DRESSING
  • 3/4 cup fat free Greek Yogurt
  • 1/4 cup mayonnaise
  • 1/4 cup honey
  • 2 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper
  • COLESLAW
  • 1 small cabbage, shredded, 6 to 7 cups packed
  • 1 1/2 cups matchstick carrots
  • 2 large gala apples, sliced into matchsticks, about 3 cups
  • 1/2 cup sliced green onions
  • 3/4 cup sliced almonds or 1 cup slivered almonds
  • 3/4 cup dried cranberries
4.4/5 (36 Votes)

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Cheesecake and fruit side dish "salad," for when you are looking for something sweet

  • 1 bag miniature marshmallows
  • 16 ounces vanilla yogurt
  • 1 regular size tub cool whip
  • 1 (3.5-ounce) box no bake cheese cake filling
  • 1 to 2 containers sliced up strawberries
  • 3 to 4 sliced up bananas
4.2/5 (33 Votes)

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This orange sherbet is made in an ice-cream maker for a smooth, airy texture

  • 1/3 to 1/2 cup sugar, depending on the sweetness of your oranges
  • 2 cups orange juice, freshly squeezed preferred
  • 1/2 cup frozen orange juice concentrate, thawed or partially thawed
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla extract, optional
  • 1 1/2 cups milk, whole milk preferred
  • 3 tablespoons Cointreau, Triple Sec, or brandy, optional; for "scoopability"
4.3/5 (32 Votes)

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Combine the wafer crumbs and butter; press onto the bottom and up the sides of a greased 9-in

  • FILLING:
  • 1 1/2 cups crushed vanilla wafers (about 45 wafers)
  • 1/4 cup butter, melted
  • 2 T butter
  • 1/3 cup all-purpose flour
  • 2/3 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2 cups 2% milk
  • 4 egg yolks
  • 1/3 cup creamy peanut butter
  • 1 tablespoon dark rum
  • 1 teaspoon vanilla extract
  • 3 medium bananas
  • Whipped cream, caramel sundae syrup and chopped salted peanuts
4.5/5 (25 Votes)

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Preheat oven to 350 degrees F

  • 30 lemon-cream-filled vanilla sandwich cookies, finely crushed
  • 1/4 cup (1/2 stick) butter, melted
  • 2 (4-serving size) packages instant lemon pudding, prepared according to package directions
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 1/2 cup finely crushed lemon drop candies (see Note)
4.4/5 (29 Votes)

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A citrus twist on a classic cookie

  • 1/2 c. butter, softened
  • 1 c. granulated sugar
  • 1/2 tsp vanilla extract
  • 1 whole egg
  • 1 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1-1/2 c. all-purpose flour
  • 1/2 c. powdered sugar for coating
4.4/5 (26 Votes)

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Preparation: In a bowl or re-sealable plastic bag, combine chicken pieces and lemon juice

  • 2 chickens (2 to 2 1/2 pounds each), cut into quarters*
  • 2 cups fresh-squeezed lemon juice (about 10 lemons)
  • 2 cups all-purpose flour
  • 2 teaspoons coarse salt or sea salt
  • 2 teaspoons Hungarian sweet paprika
  • 1 teaspoon freshly-ground black pepper
  • 1 cup vegetable or corn oil
  • 1/4 cup firmly-packed brown sugar
  • 1/4 cup chicken stock
  • 2 lemons, sliced paper thin
4.1/5 (48 Votes)

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Preheat oven to 350 Lightly grease & flour an 8" or 9" pie dish In a large bowl or mixer, beat sugar & eggs toget...

  • 2 c whole milk
  • 1 c unsweetened coconut flakes (optional)
  • 3/4 c sugar
  • 1/2 c (1 stick)unsalted butter, melted
  • 1/2 c flour
  • 4 large eggs
  • 1/2 lemon, zested & juiced
  • 1 tsp vanilla extract
4.4/5 (31 Votes)

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Quick, easy, and healthy morning oats with banana, peanut butter, and chocolate chips; a balanced breakfast never t...

  • 3/4 cup water
  • 1/4 cup old fashioned oats
  • 1 ripe banana, peeled and sliced
  • 1 teaspoon chia seeds
  • 1 tablespoon peanut butter
  • 1 teaspoon honey or other sweetener
  • 2 teaspoons chocolate chips
4.2/5 (29 Votes)

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Makes 9 6oz cups

  • To prepare the Vanilla Bean Layer:
  • To Make Mango Layer
  • 1 cup mango nectar
  • 1 (1/4 ounce) package of unflavored powder gelatin
  • 1 1/2 cup fresh mango puree (from 4 to 5 Ataulfo mangoes)
  • 1 cup milk
  • 1 (1/4 ounce) package of unflavored powder gelatin
  • 1/3 cup sugar
  • a pinch of kosher salt
  • 1 tablespoon vanilla bean paste
  • 2 cups heavy cream
  • In a small sauce pan, place milk and sprinkle gelatin on top. Give it a quick stir and let mixture sit for 10 minutes. When 10 minutes is up, turn on heat to low, sugar and salt. Stir and heat until gelatin completely dissolved.
  • Remove from heat and whisk in the vanilla bean paste. Place the heavy cream in a large measuring cup with a beaker. Pour in the milk/gelatin mixture. Give it a quick stir.
  • To assemble:
  • Take the individual cups out of the fridge with the mango layer already set. Then, pour the vanilla bean mixture into each cup.
  • Return to the refrigerator to chill for another 2 hours, or until set. To serve, top each cup with a few fresh mango cubes for garnish and enjoy.
4.6/5 (16 Votes)

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How can you not love lemon brownies? Try this delicious Lemon Brownies recipe

  • Brownies:
  • 3/4 cup all-purpose flour
  • 3/4 cup white sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 teaspoon sea salt
  • 2 eggs
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest, plus more for icing
  • Icing:
  • 1 cup confectioners' sugar
  • lemon juice
  • 1/4 teaspoon vanilla extract
4.6/5 (15 Votes)

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Nothing is better than a warm slice of Cherry Pie in the summer after eating lots of BBQ and potato salad or a way ...

  • 4 cups cherries
  • 3 tablespoons Minute Tapioca
  • 1/8 teaspoon salt
  • 1 1/2 cups sugar
  • 1/4 teaspoon almond extract
4.5/5 (16 Votes)

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Cherry Pie Apple Cranberry and Almond Slaw