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This dish is a variation on the traditional crème brûlée recipe said to have originated at Trinity College in Ca...

  • 3 ounces bittersweet chocolate, finely chopped
  • 3 ounces semisweet chocolate, finely chopped
  • 8 large egg yolks
  • 3/4 cups sugar
  • 3 cups heavy cream
  • 1 teaspoon vanilla extract
  • One 16-ounce jar sour cherries in light syrup, drained and patted dry
4.6/5 (50 Votes)

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On a hot summer's day, what could be more refreshing than ice-cold frozen lemonade—with a grown-up twist!

  • 12 ounces vodka
  • 12 ounces frozen lemonade concentrate
  • Zest of 1 lemon
  • 24 ounces cold water
  • Lemon slices for garnish
4.1/5 (78 Votes)

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You'll love this Peach Upside-Down Cake Recipe recipe, perfect for dessert!

  • 3/4 cup butter, softened, divided
  • 1/2 cup packed brown sugar
  • 2 cups sliced peeled fresh peaches
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
4.5/5 (47 Votes)

Cooking for 2? This is the recipe for you

  • Nonstick cooking spray
  • 1 teaspoon extra virgin olive oil
  • 2 to 3 garlic cloves, minced
  • 8 ounces shrimp, deveined and sliced in half lengthwise
  • 1/2 cup frozen green peas, thawed
  • 1/3 cup carrots, coarsely shredded
  • 1/2 cup reduced sodium chicken broth
  • 1 tablespoon processed light cream cheese
  • 2 cups cooked farfalle (bowtie) pasta, cooked without salt
  • 3 tablespoons Parmesan cheese, grated
  • 1/2 teaspoon fresh lemon rind, grated
  • 1/8 teaspoon salt
  • Fresh ground black pepper to taste
  • Fresh chives, chopped (Optional)
4.4/5 (59 Votes)

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Dessert Lasagnas are all the rave now! This No Bake Cherry Cheesecake Lasagna is one of my favorites

  • 5 mini bags Nilla Wafer Minis, or use regular sized Nilla Wafers
  • 8 ounces cream cheese, softened
  • 1/3 cup sugar
  • 8 ounce tub cool whip
  • 1/2 cup cherry preserves
  • 1 can cherry pie filling
3.9/5 (134 Votes)

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Impress your family and friends with this intricate recipe for Mary Berry's Manhattan Roulade, a beautiful chocolat...

  • 6 eggs, separated
  • 215 grams (7 1/2 ounces) caster sugar
  • 120 grams (4 ounces) self-raising flour
  • 45 grams (1 1/2 ounces) cocoa powder, plus extra for sifting
  • White and dark chocolate curls, to decorate
  • 3 tablespoons milk
  • 60 grams (2 ounces) white chocolate, chopped
  • 4 tablespoons coffee liqueur
  • 120 g (4 ounces) icing sugar, sifted
  • 175 g (6 ounces) butter, softened
4.2/5 (88 Votes)

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This strawberry cream cake is moist and just dense enough to keep the strawberry filling from turning the whole thi...

  • CAKE:
  • 1 1/4 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon table salt
  • 1 cup sugar
  • 5 large eggs (2 whole and 3 separated), room temperature
  • 6 tablespoons unsalted butter , melted and cooled slightly
  • 2 tablespoons water
  • 2 teaspoons vanilla extract
  • STRAWBERRY FILLING:
  • 2 pounds fresh strawberries (medium or large, about 2 quarts), washed, dried, and stemmed
  • 4 to 6 tablespoons sugar
  • 2 tablespoons Kirsch
  • Pinch table salt
  • Whipped Cream
  • 8 ounces cream cheese, room temperature
  • 1/2 cup sugar (3 1/2 ounces)
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon table salt
  • 2 cups heavy cream
4.3/5 (76 Votes)

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These bright, fruity, fresh cookies combine flavors of cherry and lime in a unique cookie that's great for dessert ...

  • LIMEADE FROSTING:
  • 3/4 cup unsalted butter softened
  • 1/2 cup sugar
  • 1/2 cup icing sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 pack cherry Kool-aid (unsweetened)
  • 2 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter
  • 2 1/2 cups icing sugar
  • 1/2 pack lime Kool-aid
  • 3-4 tablespoon milk
  • maraschino cherries with stems
4.4/5 (60 Votes)

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Heat oven to 350°F (325°F for dark or nonstick pan)

  • 1 cup very hot water
  • 1 box (4-serving size) raspberry-flavored gelatin
  • 1 box Betty Crocker® SuperMoist® white cake mix
  • 1/2 cup frozen (thawed) lemonade concentrate
  • 1/4 cup water
  • 1/3 cup vegetable oil
  • 4 egg whites
  • 1 container Betty Crocker® Whipped vanilla frosting
  • 1 cup frozen (thawed) whipped topping
  • 1 1/2 cups fresh raspberries, if desired
  • Lemon peel strips, if desired
4.5/5 (52 Votes)

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In a saucepan boil 11/2 cup water

  • Gelatin Mix:
  • 1 large packet Lime Jell-o
  • 2 packets of Knox plain gelatin
  • 1 1/2 cups water boiling water
  • 3 oz. whiskey sour
  • 3 oz .Midori Melon Liqueur
  • 1 tablespoon sugar
4.4/5 (60 Votes)

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Not a fan of coconut? Step out of your comfort zone and Give this Coconut Crunch Pie a try

  • CRUST:
  • 1 cup sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup chilled solid vegetable shortening or lard
  • 3 to 4 tablespoons cold water
  • COCONUT FILLING:
  • 3 egg yolks, well beaten
  • 1 1/4 cups of sugar
  • 11/2 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons soft butter
  • 1 cup packaged sweetened coconut or 1 cup fresh grated coconut, shredded
  • 3 egg whites
4.5/5 (53 Votes)

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Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray

  • 1/2 cup butter or margarine, cold
  • 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
  • 1 egg, slightly beaten
  • 1 package (8 oz) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1 tub (8 oz) frozen whipped topping, thawed
  • 1 box (3.4 oz) instant banana pudding mix
  • 3 medium ripe bananas, sliced
4.5/5 (51 Votes)

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Banana Cream Squares Cherry-Chocolate Crème Brûlée