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Preheat the oven to 425 degrees F (220 degrees C)

  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/3 cup white sugar
  • 1 1/2 teaspoons salt
  • 3/4 cup chilled unsalted butter, cut into small pieces
  • 1 cup buttermilk
  • 2 tablespoons heavy cream
  • 1/4 cup turbinado sugar
  • 8 cups sliced fresh strawberries
  • 1/4 cup white sugar
  • 1 tablespoon lemon juice
4.6/5 (7 Votes)

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Crisp and tender slow-cooker carnitas are wrapped in butter lettuce and topped with pineapple and avocado salsa for...

  • For the pineapple and avocado salsa:
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Pinch of cayenne, or more to taste
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 pounds bone-in pork shoulder
  • 1 onion, chopped
  • 1 orange, juiced
  • 2 tablespoons lemon or lime juice
  • 3/4 cup diced fresh pineapple
  • 1/2 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon lemon or lime juice, or more to taste
  • Pinch of sea salt, or more to taste
  • 1 avocado, peeled and cubed
  • 1 head of butter or Boston lettuce, separated into individual leaves, for serving (optional)
4.6/5 (7 Votes)

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These delicious cookies are unlike any you've had before, with apricot, oats, and creamy white chocolate

  • 2 sticks (1-cup) unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 3 cups old-fashioned oats
  • 1 cup dried apricots, roughly chopped
  • 3/4 cup white chocolate chips
  • Nonstick cooking spray, for spraying the baking sheets
4.6/5 (7 Votes)

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Preparation 1. Preheat oven to 425°

  • 1/2 (15-oz.) package refrigerated piecrusts
  • 3/4 cup sugar
  • 2 cups milk
  • 1/3 cup all-purpose flour
  • 4 large eggs $
  • 1/2 teaspoon almond extract
  • 3 nectarines, cut in wedges $
  • 1/4 cup honey
4.1/5 (8 Votes)

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Cilantro adds the perfect tangy zest to this quinoa salad

  • 1 1/4 cup quinoa, dry and rinsed
  • 2 1/2 cups Pacific® Organic Low Sodium Chicken Broth
  • 15-ounce can reduced sodium black beans, drained and rinsed
  • 15.25-ounce can whole kernel sweet corn, drained and rinsed
  • 1 red bell pepper, diced
  • 6 green onions, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño pepper, seeds and ribs removed, finely diced
  • 1/3 cup lime juice
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
4.2/5 (11 Votes)

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Slice the peppers into little rings

  • 1/4 c apricot vinegar
  • 2 T fig vinegar
  • 1/4 c olive oil
  • 3 small sweet peppers, one red, one yellow, and one orange
  • 1 head romaine lettuce
  • 2 dried figs
  • 4 black olives cured in olive oil & sliced
  • 1 or 2 green onions, sliced
4.5/5 (8 Votes)

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A classic Crisp Catfish with some delicious Apple-Celery Slaw!

  • 1 lemon, halved
  • 1/3 cup mayonnaise
  • 1 tablespoon honey
  • 3 stalks celery, thinly sliced
  • 1 Granny Smith apple, thinly sliced
  • 1 cup shredded red cabbage
  • 1 pounds catfish fillets
  • 1/2 teaspoon salt
  • 1/3 cup yellow cornmeal
  • 1 teaspoon chili powder
  • 2 tablespoons oil
4.6/5 (7 Votes)

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In a large, shallow bowl, whisk the Japanese plum wine with the ground ginger

  • 1 cup Japanese plum wine (see Note)
  • 1/4 teaspoon ground ginger
  • 5 large or 10 small plums (about 2 pounds), cut into wedges
  • 2 pints raspberries
  • Gingersnaps, for serving
4.6/5 (7 Votes)

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In a bowl, toss the melon and peach with the oil and vin cotto; season with salt and pepper

  • One 1 1/2-pound honeydew melon—seeded, peeled and thinly sliced
  • 1 peach, peeled and thinly sliced
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons vin cotto or balsamic vinegar
  • Salt and freshly ground pepper
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped marjoram
  • 1/2 pound fresh mozzarella, chopped
  • 8 thin slices of prosciutto (2 ounces)
4.5/5 (8 Votes)

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{Gluten Free & Allergy Friendly - Top 8 Free} Apple SunButter Baked Oat Bars

  • 3/4 cup of gluten free all-purpose flour
  • 3/4 cup of certified gluten free oats
  • 1/2 cup of brown sugar
  • 1/2 teaspoon of baking powder
  • Pinch of salt
  • 1 stick of dairy-free butter
  • 1/3 cup of apple butter - or favorite jam/ jelly
  • 1/3 cup of SunButter sunflower seed spread - we used the No Sugar Added variety
4.6/5 (7 Votes)

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Savory spiced beef combines with sweet plums and baby greens, and gets dressed with a creamy chimichurri dressing t...

  • CREAMY CHIMICHURRI DRESSING:
  • 8 ounces beef flank steak
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 medium sweet onion, such as Vidalia or Maui, sliced horizontally into 1/2-inch-thick slices
  • 2 teaspoons olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 6 cups fresh mache (lamb's lettuce) or baby greens
  • 4 ripe plums, pitted and cut into thin wedges
  • 3/4 cup light mayonnaise
  • 1/4 cup plain Greek yogurt or sour cream
  • 1 tablespoon white vinegar
  • 3 cloves garlic, minced
  • 3 tablespoons snipped fresh Italian (flat-leaf) parsley
  • 1/2 teaspoon crushed red pepper
  • 1/8 teaspoon salt
4.6/5 (7 Votes)

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Preheat oven to 350º. Grease cookie sheet with shortening

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 cup pumpkin (not pumpkin pie mix)
  • 1 cup raisins
  • 1/2 cup chopped nuts
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
4.3/5 (9 Votes)

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