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Preheat the oven to 400. Prepare a 6x6 inch pan (or equivalent size), with parchment paper

  • 1 cup chopped almonds
  • 1/2 cup coconut flakes
  • 1/4 cup almond butter
  • 1/4 cup honey (vegan: sub agave syrup)
  • 1/4 cup chocolate chips (optional)
4.4/5 (9 Votes)

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For soup, place ingredients except green onions in stock pot and bring to a boil over high heat

  • 6 c chicken broth
  • 1 stalk fresh lemongrass, chopped
  • 2 cloves garlic, sliced
  • 1-inch piece fresh ginger, peeled and sliced
  • Stalks from one bunch of cilantro
  • 2 green onions, thinly sliced, to garnish
  • Mushroom wontons
  • 2 tbsp. canola oil
  • 10-12 mushrooms, sliced
  • 1 tsp. fresh ginger, minced
  • 1 clove garlic, minced
  • 1/2 bunch green onions, chopped
  • 1 tsp. soy sauce
  • 1/2 tsp. sesame oil
  • 1/2 package square wonton wrappers (about 50 per package), thawed overnight in the fridge
4.2/5 (10 Votes)

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A little sunshine from my California Citrus Grove

  • 1/4 cup sugar (I used Turbinado Raw Sugar)
  • 1/2 cup water
  • 1 star anise
  • 3 whole cloves
  • 3 whole allspice
  • 1/8 teaspoon dried red pepper flakes
  • Lavender leaves and flowers (optional)
  • 3 cups assorted citrus fruit (I used pink grapefruit, grapefruit and navel oranges)
4.4/5 (9 Votes)

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Blend sour cream and egg yolks; stir in lemon pudding mix, lemonade and milk

  • 1 c. sour cream
  • 3 eggs, separated and divided
  • 4.3-oz. pkg. lemon pudding mix
  • 1/3 c. frozen lemonade concentrate, thawed
  • 1-1/4 c. milk
  • 9-inch pie crust, baked
  • 1/4 t. cream of tartar
  • 1/2 t. vanilla extract
  • 6 T. sugar
4.4/5 (9 Votes)

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1. Preheat oven to 350 degrees

  • 4 ripe bananas
  • 1 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 stick unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 tsp vanilla
  • demerara or granulated sugar for dusting
4.4/5 (9 Votes)

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*pork

  • 3-4 # pork roast (boneless or bone in .. either work well)
  • 1/2 C lemon juice
  • 1/2 C yellow mustard
  • 1 onion sliced
4.3/5 (10 Votes)

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This recipe comes from the recipe booklet for the Ball Jam & Jelly Maker Machine

  • 3 1/4 cups (about four pints) fresh strawberries, crushed (for traditional recipe, using more sugar, reduce fruit to 2 2/3 cups)
  • 3 tablespoons Ball RealFruit Classic Pectin
  • 1/2 teaspoon butter
  • 2 cups granulated sugar (for the traditional recipes, increase sugar to 3 1/3 cups
  • 1 tablespoon Vanilla Bean Paste (or 1/4 vanilla bean, split in half lengthwise)
4.4/5 (9 Votes)

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Preheat oven to 325 degrees F

  • 14 oz. bag sweetened flaked coconut
  • 14 oz. can sweetened condensed milk
  • 1/2 cup all-purpose flour
  • 1 1/2 tsp. vanilla extract
  • 1/4 tsp. salt
4.4/5 (9 Votes)

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This simple Beet Salad with Goat Cheese, Green Apple & Honey is so gorgeous, tastes great and is good for you! Enjo

  • 1 1/2 pounds red beets, tops removed and scrubbed
  • 8 ounces baby Chioggia beets, tops removed and scrubbed
  • Coarse salt & freshly ground pepper
  • 2 tablespoons grapeseed or safflower oil
  • 3 tablespoons pure honey
  • 5 tablespoons extra-virgin olive oil
  • 1 lemon plus 3 tablespoons fresh lemon juice, divided
  • 1 green apple
  • 4 ounces fresh goat cheese, coarsely crumbled (about 3/4 cup)
  • 2 cups sprouts or microgreens, for garnish
4.3/5 (10 Votes)

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Cook the penne in a large pot of salted boiling water, stirring occasionally, until it is tender, about 10 minutes

  • 12 to 16 ounces penne pasta
  • 1 1/2 cups small broccoli florets
  • 1 small carrot, thinly sliced
  • 1 small zucchini or yellow squash, cut into 1/4-inch dice
  • 1/2 cup raw cashews, soaked overnight and drained
  • 1 to 2 garlic cloves, crushed
  • 1 cup hot vegetable broth or water, or more if needed
  • 1 to 2 ripe Hass avocados, halved and pitted
  • 2 scallions, chopped
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • Ground black pepper
  • Plain unsweetened almond milk, if needed
  • 1 cup grape tomatoes, halved lengthwise
  • 1/3 cup chopped fresh basil leaves or parsley
  • Whole fresh basil leaves, for garnish
4.5/5 (10 Votes)

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1. Preheat oven to 350°F (180°C)

  • Meringue:
  • 8 egg whites
  • 1/2 tsp (2 mL) salt
  • 1 1/2 cups (375 mL) sugar
  • 1 tsp (5 mL) white vinegar
  • 2 cups (500 mL) chopped toasted almonds
  • 1 tsp (5 mL) cornstarch
  • 2 tbsp (25 mL) icing sugar
  • Filling:
  • 4 passion fruit, halved
  • 1 cup (250 mL) mascarpone
  • 1/4 cup (50 mL) icing sugar
  • 1 cup (250 mL) whipping cream
  • 1 cup (250 mL) pomegranate seeds
  • ALMOND BRITTLE:
  • 1 cup (250 mL) granulated sugar
  • 1 tbsp (15 mL) corn syrup
  • 1/2 cup (125 mL) water
  • 1/2 cup (125 mL) toasted almonds, chopped
4.5/5 (12 Votes)

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1. Preheat oven to 350°F

  • Glaze:
  • 1 pkg Duncan Hines® Moist Deluxe® Lemon Supreme Cake Mix
  • 1 (3.4 oz) pkg lemon instant pudding and pie filling
  • 4 large eggs
  • 1 cup vegetable oil
  • 3/4 cup water
  • 1/4 cup Key lime juice
  • 2 cups confectioners' sugar
  • 1/3 cup Key lime juice
  • 2 tbsp water
  • 2 tbsp butter or margarine, melted
  • Garnish:
  • additional confectioners' sugar, lime slices and fresh strawberry slices
4.3/5 (12 Votes)

Any burning questions? Our chefs answer!

Luscious Key Lime Cake w/ Cake Mix Almond Coconut Bars