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Apples help bring out the natural sweetness of squash in these tasty, beautiful squash apple turnovers

  • 2 teaspoons olive oil
  • 1/2 cup minced onion
  • 2 cups (1/4-inch) diced peeled butternut squash
  • 1 cup (1/4-inch) diced peeled Jonagold apple (about 1/2 pound)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 cup (1 ounce) crumbled goat cheese
  • 2 teaspoons fresh thyme, chopped
  • 1 (11.3-ounce) can refrigerated dinner roll dough
  • 1 tablespoon honey mustard
  • 2 teaspoons water
  • 2 tablespoons 1% low-fat milk
4.5/5 (4 Votes)

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This Pumpkin-Pear Crisps is a perfect dessert

  • STREUSEL:
  • 1/4 cup old-fashioned oats
  • 1/4 cup shelled pumpkin seeds (pepitas)
  • 1/4 cup walnuts
  • 1 large egg white
  • 1/4 cup dark brown sugar, packed
  • 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 3 tablespoons unbleached all-purpose flour
  • 3 tablespoons whole wheat flour
  • 1/2 teaspoon ground cinnamon
  • COMPOTE:
  • 2 cups 1/4-inch cubes peeled, seeded sugar pumpkin or butternut squash (about 1/2 pound)
  • 1/4 cup pure maple syrup
  • 1/4 cup golden raisins
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon dark brown sugar, packed
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3 large pears (2-pounds), peeled, cored, cut into 1/4-inch cubes (4 cups)
  • 1/2 teaspoon vanilla extract
4.5/5 (4 Votes)

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Lightly baked slices of baguette are slathered with ricotta, then topped with 2 pear slices and sprinkled with a li...

  • 2 tablespoons honey
  • 1 sprig fresh rosemary, plus additional leaves for garnish
  • 8 (1/2-inch) slices of baguette, cut on a sharp angle
  • 2 teaspoons extra virgin olive oil
  • 1 garlic clove, halved
  • 1/3 cup part-skim ricotta
  • 1/2 large, firm, ripe Bartlett pear, cored, and cut into 16 very thin slices
  • coarsely ground black pepper to taste
4.5/5 (4 Votes)

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Danny Seo, an eco-lifestyle expert, makes this simple orzo salad with ingredients he always has in his kitchen

  • 12 ounces orzo (2 cups)
  • 1/2 cup raisins
  • 1/4 cup extra-virgin olive oil
  • 1 medium yellow onion, thinly sliced lengthwise
  • Kosher salt
  • 3 garlic cloves, minced
  • 1/2 cup pitted kalamata olives, thinly sliced lengthwise
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup finely chopped parsley
  • Freshly ground pepper
4.3/5 (6 Votes)

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1-Cream butter and sugar on medium speed of mixer 2-Beat in eggs, milk, and extract 3-Mix dry ingredients together

  • 1/2 cup (1 stick) butter or margarine
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cup buttermilk
  • 1/2 tsp lemon or vanilla extract
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 1/2 cups flour
  • 2 cups blueberries
4.3/5 (20 Votes)

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This great whole foods frozen dessert is even better because it doesn't require an ice cream maker! Try adding in c...

  • 5 large frozen bananas, sliced
  • 2 medium ripe avocados
  • 1/2 teaspoon peppermint extract
  • 15 drops pepper mint stevia (or plain and add an additional 1/4 teaspoon peppermint)
  • 3/4 cup Taza chocolate-covered cocoa nibs (or plain ones)
4.6/5 (5 Votes)

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For the Zucchini Heat a large cast iron frying pan with a ¼ inch of canola oil; add the zucchini slices and...

  • 7 cloves of garlic – chopped
  • 2 vine ripe tomatoes – diced
  • 1 zucchini – sliced
  • 2 dozen pumpkin flowers
  • 1/2 lemon – sliced with skin
  • Fresh basil leaves
  • Canola oil – for frying
  • Olive oil
  • Fresh Romano cheese – sliced
  • 1 egg plus a splash of water
  • 1 - 2 cups flour
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. red pepper flakes
  • 1 lb. of your favorite pasta
4.5/5 (4 Votes)

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Impress family and friends with this from-scratch cobbler

  • BISCUIT TOPPING:
  • 6 cups plums, sliced
  • 1 cup rhubarb, chopped
  • 2 teaspoons lemon juice
  • 1 vanilla bean, split
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch or sugar
  • 1 pinch salt
  • 1 pinch ground cloves
  • 1 1/2 cups AP flour
  • 3 tablespoons granulated sugar
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup buttermilk
4/5 (5 Votes)

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This quick grilled swordfish dish takes hardly more effort than a turning on the grill

  • 1/4 cup kosher salt (optional)
  • 2 cup water (optional)
  • 4 cup ice (optional)
  • 4 (6 oz) swordfish steaks
  • 1/4 cup extra-virgin olive oil (separated)
  • 2 sweet onions (such as Walla Walla or Vidalia) thinly sliced
  • 2 clove garlic (peeled and smashed)
  • 2 sprigs fresh rosemary (plus more as garnish)
  • 2 tablespoon red wine vinegar
  • 2 teaspoon honey
  • sea salt and freshly cracked black pepper (as needed for seasoning)
  • 2 cup seedless red grapes
4.5/5 (4 Votes)

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Grate ½ teaspoon zest and squeeze ¾ cup from oranges

  • 2 large oranges
  • 1 1/2 lbs carrots, peeled and cut into 1/2-inch thick slices
  • 2 Tbs butter
  • 1 tsp salt
  • 2 Tbs honey
  • 1 tsp fresh thyme leaves, minces, or 1/4 tsp dried thyme
4.5/5 (4 Votes)

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Dessert

  • 1 - 12 oz. box vanilla wafers
  • 1 - cup of confectioner's sugar
  • 1 - cup of coconut
  • 1 - cup of chopped pecans
  • 1 - 6 oz. can of frozen orange juice (thawed)
4.5/5 (4 Votes)

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Heat oven to 400°. Place beets in a 9” x 13” ovenproof dish; toss with oil, salt, and pepper

  • 3 lb. beets (about 10 large)
  • 3 tbsp. olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup crème fraîche
  • Zest and juice of 1 orange
4.5/5 (4 Votes)

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Roasted Beets with Orange and Crème Fraîche Squash Apple Turnovers