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Pairs well with lemon-cream pasta or other citrusy side dishes

  • 4 rainbow trout fillets, skin on
  • 1 egg
  • 1 cup milk
  • 2/3 cup flour
  • Zest from one lemon
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/2 cup unsweetened coconut flakes
  • Peanut oil (for frying)
4/5 (12 Votes)

By

Slightly adapted from Sky High: Irresistible Triple-Layer Cakes Serves 12-16

  • Cake:
  • 3 cups (420g) cake flour*
  • 2 cups (400g) caster sugar
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons poppy seeds
  • 1 cup (2 sticks/226g) unsalted butter, room temperature, coarsely chopped
  • grated zest and juice of 1 large lemon
  • 1 1/4 cups (300ml) buttermilk
  • 5 egg whites
  • 1/3 cup (80ml) water
  • Vanilla cream cheese frosting:
  • 2 vanilla beans
  • 5 cups (700g) confectioners’ sugar, sifted
  • 224 g (8oz) cream cheese, room temperature
  • 1 cup (226g/2 sticks) unsalted butter, room temperature
  • 1 tablespoon vanilla extract
4.5/5 (6 Votes)

By

Makes two 9-inch kuchens The dough will need 2 hours to rise plus 1 hour to chill in the refrigerator

  • For the Crust
  • 1 c.whole milk
  • 2 large eggs
  • 2 and 1/2 c. all-purpose flour
  • 1 tbls. sugar
  • 2 tsp. instant or rapid-rise yeast
  • 2 tsp. salt
  • 8 tbls. unsalted butter, cut into 8 pieces and softened
  • Fruit and Custard
  • 1 pound fresh peaches, peeled, halved, pitted and cut into 1/2 inch wedges or 12 oz. frozen, sliced peaches, thawed
  • 2 tbls. plus 3/4 c. sugar
  • 1 large egg plus 1 large yolk
  • 1/4 tsp. salt
  • 1 and 1/4 c. heavy cream
  • 4 tbls. unsalted butter, cut into 4 pieces
  • 1/2 tsp. vanilla extract
  • 1/4 tsp ground cinnamon
3.9/5 (53 Votes)

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Place all ingredients in food processor or Blender Refrigerate until ready to use Enjoy!

  • 1 Cup of Dried Figs, pitted and chopped in pieces
  • 1/4 Cup of Walnuts, chopped
  • 1/4 Cup of Concord Grape Wine (or Juice)
  • 1/2 Teaspoon of Cinnamon
  • Pinch of Salt
4.6/5 (7 Votes)

By

A delicious, moist, gluten free banana bread

  • 2/3 Cup brown sugar
  • 1/3 Cup coconut oil
  • 2 large eggs
  • 2 bananas, mashed
  • 1 Cup cinnamon applesauce
  • 1 tsp vanilla, gluten free
  • 2 cups baking mix, gluten free
  • 1 tsp cinnamon
4.4/5 (16 Votes)

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This grilled shrimp with mango on a stick gives you a summertime taste of the tropics

  • 1/4 cup freshly squeezed lime juice plus 1 tablespoon (3 limes)
  • 1/4 cup dark rum
  • 3 tablespoons dark-brown sugar
  • 1 tablespoon peeled fresh ginger, finely grated
  • 1 1/2 teaspoons cornstarch
  • 32 medium shrimp, peeled and deveined (tail on)
  • Coarse salt and ground pepper
  • 1 ripe but firm mango, peeled and sliced lengthwise into 8 slivers, each about 1 inch thick
  • 2 tablespoons vegetable oil, plus more for grates
  • 2 bunches watercress (about 12 ounces), tough stems trimmed
4.4/5 (7 Votes)

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Whenever I make ice cream, or custards, I always have leftover egg whites

  • CAKE:
  • 5 large egg whites
  • 1/2 cup whole milk
  • 1 tablespoon coconut flavoring (I used LorAnn coconut flavoring)
  • 1 teaspoon pure vanilla
  • 3 cups cake flour*
  • 2 1/3 cups sugar
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 cup unsweetened coconut milk
  • CREAM CHEESE BUTTER CREAM FROSTING:
  • 8 ounces cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 4 cups powdered sugar, sifted
  • 1 to 3 tablespoons unsweetened coconut milk or regular milk
  • 1 teaspoon coconut flavoring
  • 1 cup unsweetened coconut
  • WHIPPED CREAM CHEESE FILLING:
  • 1 cup cream cheese butter cream frosting (above)
  • 1 cup heavy whipping cream
  • NOTE: If you don’t have cake flour on hand, substitute 1 cup minus 2 tablespoons of all-purpose flour for 1 cup of cake flour.
4.2/5 (18 Votes)

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Ricotta provides a creamy base for this plum and cherry bruschetta topping

  • 2 red plums or nectarines, halved, pitted, thinly sliced
  • 1 cup cherries, pitted, halved
  • 2 tablespoons sugar, divided
  • 1 tablespoon olive oil plus more for drizzling
  • Flaky sea salt (such as Maldon)
  • 1/4 vanilla bean, split lengthwise, or 1/2 teaspoon pure vanilla extract
  • 1 cup whole milk ricotta
  • 1/2 baguette, sliced 1/2 inch thick, toasted
4.3/5 (7 Votes)

By

"Berries and goat cheese balance each other beautifully, and this salad enhances the taste experience with mild gre...

  • SALAD:
  • 1 (6-ounce) bag fresh baby arugula
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup sliced strawberries
  • 4 ounces crumbled goat cheese
  • 3/4 cup honey-roasted pecans or walnuts
  • HONEY VINAIGRETTE:
  • 1/4 cup fresh orange juice
  • 2 teaspoons raspberry vinegar
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • Zest of 1 orange
4.5/5 (6 Votes)

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Because those of us on an autoimmune protocol can never have too many compliant salsa recipes

  • 1 large organic peach, pitted and chopped
  • 1/4 organic English cucumber, chopped
  • 2 TB diced organic red onion
  • 1 small handful organic cilantro, diced
  • 1/2-inch chunk organic ginger, peeled and grated
  • 1 small organic garlic clove, pressed or grated
  • 1/2 tsp Himalayan sea salt or Real salt
4.5/5 (6 Votes)

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Crust: In a medium mixing bowl, mix flour and shortening until small crumbs form

  • Crust: 3 cups flour, 1 cup shortening, 2/3 cup cold water
  • Filling: 7 Granny Smith apples, 1 cup sugar, 1/4 cup flour, 2 tsps cinnamon, 1 tsp nutmeg, 1/4 cup butter
4.4/5 (16 Votes)

By

An awesome Italian inspired appetizer featuring sweet and savory flavors of fruit and prosciutto!

  • 12 slices ciabatta bread
  • 1 ripe peach
  • 1 tablespoon fresh ricotta (preferably sheep's milk)
  • Freshly ground black pepper
  • 4 thin slices prosciutto
  • Honey
4.5/5 (6 Votes)

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Peach, Prosciutto & Ricotta Crostini Crispy Lemon-Coconut Pan-Fried Trout