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Heat oven to 350 degree F

  • 4 to 6 tablespoons prepared horseradish
  • 8 thick slices firm-texture white bread
  • 8 thin slices mozzarella cheese
  • 12-ounces cooked chicken or turkey breast, cut into thin slices
  • 1 to 2 medium pears, cored, peeled, and thinly sliced
  • 2 eggs, beaten
  • 2/3 cup half-and-half or light cream
4.6/5 (14 Votes)

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These simple, chewy cookies are packed with cherry morsels and chopped nuts for a fruity and nutty flavor that's qu...

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup of butter
  • 3/4 cups of sugar
  • 3/4 cups of packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3 1/2 cups of cherry morsels
  • 1 cup of chopped nuts (optional)
4.6/5 (14 Votes)

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Preheat the oven to 350 degrees F

  • 1 1/2 cups unbleached flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 9 ounces brown sugar
  • 4 ounces non-hydrogenated vegan margarine, such as Earth Balance
  • 1 1/2 tablespoons egg replacer, such as Ener-G
  • 1/2 cup soy milk
  • 1/2 teaspoon vinegar
  • Coconut Custard Filling, recipe follows
  • Spiced Rum Frosting, recipe follows
  • Cracked Brown Sugar Brittle, recipe follows
4.6/5 (14 Votes)

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A fresh spring strawberry salad with balsamic glazed grilled chicken, bacon, goat cheese and pecans dressed in a ro...

  • 1 pound chicken breasts
  • 1/2 cup balsamic vinaigrette (I used aged balsamic, lemon infused olive oil (1 TBSP)
  • 2 cups baby spinach
  • 2 cups arugula or spring mix
  • 1 pint strawberries, sliced
  • 4 strips bacon, cooked and crumbled
  • 4 ounces goat cheese, crumbled
  • 1/4 cup roasted pecans (350 in oven 6 minutes) or candied pecans(1 Tbsp. butter, 1 Tbsp
  • Maple syrup, 1/4 tsp cinnamon melted in microwave, tossed with 2 1/2 ounces pecans and baked in 350 degree oven about 5 minutes or just until they start to brown, they burn easily so watch careful)
  • 1/4 roasted strawberry balsamic vinaigrette or balsamic vinaigrette
4.6/5 (14 Votes)

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Make your candy apples whatever color you want! Try hot pink or neon green for a creepy poisoned apple look

  • 6 small to medium apples (washed, dried and stems removed)
  • 6 candy apple sticks
  • 3 cups white sugar
  • 1/2 cup light corn syrup
  • 1 cup water
  • 2 tablespoons white food coloring
  • 2 teaspoons gel food coloring (whichever color you want your apples to be!)
  • 1 teaspoon vanilla extract
  • Note: You will need a candy thermometer to make this recipe.
4.6/5 (53 Votes)

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Add dry pudding mix to pineapple in medium bowl; whisk 2 minutes

  • 1 pkg. (3.4oz.) instant vanilla pudding
  • 1 can (20oz.)crushed pineapple in juice, undrained
  • 1 cup thawed Cool Whip
4.2/5 (36 Votes)

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Lemonade slush with citrus vodka

  • 2 parts Grey Goose Citron (or other) citrus vodka
  • 2 parts sweet and sour mix
  • 1 part simple syrup
4.3/5 (43 Votes)

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These heavenly bars are rich with white chocolate and have the perfect tart raspberry filling in the middle

  • 1 roll Pillsbury refrigerated sugar cookies
  • 1/3 cup all-purpose flour
  • 1/3 cup old-fashioned oats
  • 1/2 cup raspberry preserves
  • 1/3 cup white vanilla baking chips
  • 1/2 teaspoon vegetable or canola oil
4.3/5 (28 Votes)

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Pineapple Upside Down cake is a classic retro cake

  • For the topping:
  • 1/2 cup butter (I suggest using 3/4 stick butter)
  • 1 cup brown sugar (my suggestion is to use 3/4 cup brown sugar
  • 1 Tbsp dark rum (optional, but worth it)
  • Approximately 9 slices of cored pineapple (20 oz of sliced pineapple, fresh or canned
  • 9-10 Maraschino cherries (optional, but my favorite choice. Can replace with pecans, if preferred.
  • For the Cake:
  • 1 cup flour
  • 1 tsp baking powder
  • 1/8 teaspoon salt
  • 3 eggs, separated
  • 1 cup sugar
  • 5 Tbsp dark rum (or substitute with pineapple juice--I used 3 Tbsp dark 1 teaspoon pure vanilla extract
4.3/5 (31 Votes)

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These Lemon Lavender Cupcakes are so light and fresh in flavor and will have your taste buds dying for spring!

  • CUPCAKES:
  • 1 cup + 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 10 tablespoons unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 3 tablespoons finely grated lemon zest (from 3 lemons)
  • 1/2 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • LEMON CURD:
  • 3 egg yolks
  • 6 tablespoons sugar
  • 1/4 cup fresh lemon juice
  • 1 1/2 tablespoons heavy cream
  • 3 tablespoons unsalted butter, cut into pieces, cold
  • 1 teaspoon freshly-grated lemon zest
  • FROSTING:
  • 1 cup heavy whipping cream, chilled
  • 1/4 cup granulated sugar
  • 1 tablespoon dried lavender buds
4.4/5 (28 Votes)

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1.Preheat the oven to 350 degrees F

  • For the Graham Cracker Crust
  • 14 whole graham crackers, about 7 oz.
  • 6 Tb. melted butter
  • 1/4 cup sugar
  • Pinch of salt
  • 1/2 tsp. cinnamon
  • 1-2 Tb. water
  • For the Pie Filling
  • 2 cups heavy cream, whipped and divided
  • 3 Tb. sugar
  • 1 tsp. vanilla extract
  • 1 (3.4 oz.) box instant vanilla pudding
  • 1 cup cold milk
  • 1 (8 oz.) package cream cheese
  • 1 (14 oz.) can sweetened condensed milk
  • 4-5 ripe bananas
  • 1/2 cup toasted coconut
4.3/5 (36 Votes)

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Make the Génoise: Preheat the oven to 170°C

  • Génoise
  • Makse 1 – 18cm
  • 3 Eggs
  • 90 g Granulated sugar
  • 90 g Cake flour
  • 10 g Unsalted butter
  • 30 ml Milk
  • Crème au beurre
  • 90 g Granulated sugar
  • 25 g Water
  • 1 Egg
  • 125 g Unsalted butter
  • A dash of salt
  • Crème Pâtissiere
  • 125 ml Milk
  • Seed form 1/4 Vanilla bean
  • 2 Egg yolks
  • 20 g Granulated sugar
  • 15 g All purpose flour
  • 10 g Unsalted butter
  • Simple syrup
  • 50 g sugar
  • 50 ml water
  • Kirsch syrup
  • 50 g Simple syrup
  • 20 ml Kirsch
  • Meringue Italienne
  • 50 g Egg whites
  • 100 g Sugar
  • 20 ml Water
  • 250 g Strawberries
4.3/5 (32 Votes)

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