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In a mixing bowl, combine flour, sugar, and baking powder

  • 1 c. flour
  • 1 c. sugar
  • 2 t. baking powder
  • 1 c. milk
  • 1/4 lb. margarine
  • 1 large can sliced peaches in heavy syrup
  • 1/2 c. sugar
  • 5 t. cinnamon or less to taste
4.3/5 (3 Votes)

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Place apples in a large crock or bowl; add sugar and lemon juice, stirring gently to blend well

  • 10 quarts sliced peeled cored cooking apples
  • 7 cups granulated sugar
  • 1/4 cup lemon juice - (to 1/2 cup)
4.5/5 (2 Votes)

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1. Sift flour, baking soda, baking powder, cinnamon and salt into a mixing bowl

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 1 1/2 cups brown sugar, firmly packed
  • 3 eggs
  • 1/2 cup chopped walnuts
  • 1/2 cup canned crushed pineapple, with juice, drained
  • 1/2 cup raisins
  • 1 cup finely shredded carrots
4.1/5 (20 Votes)

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Combine sugar and cornstarch

  • 1 cup sugar
  • 1 large can evaporated milk
  • 2 tablespoons corn starch
  • 3 bananas, mashed
  • 1 teaspoon vanilla extract
4.4/5 (8 Votes)

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Winter salad made with lemons you easily preserve yourself

  • QUICK REFRIGERATOR PRESERVED LEMONS (1 1/2 CUPS):
  • 3 lemons, scrubbed and very thinly sliced
  • 1/4 cup large-crystal kosher salt, such as David’s
  • 1/4 cup olive oil
  • PRESERVED LEMON & POMEGRANATE WINTER SALAD:
  • 6 ounces (8-cups) baby arugula
  • 1/2 cup pomegranate seeds
  • 1/2 cup sliced almonds, lightly toasted
  • 3 preserved lemon slices (recipe below), chopped
  • 2 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
4/5 (1 Votes)

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{AIP, Paleo, 30 minute meal} Weeknight dinner that's fancy enough for guests

  • 1 pound salmon - cut into portions
  • 3 dried figs- chopped
  • 1 date - pitted
  • 1/2 cup water
  • 1/8 t cinnamon powder
  • 1/4 t pink himalayan salt
  • 1/2 T garlic powder
  • 1/4 cup orange juice - fresh squeezed
3.8/5 (4 Votes)

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{Paleo, AIP, Gluten free, whole 30}

  • 1/2 T olive oil
  • 100 grams/ 3.5 ounces lardons (uncured pork belly cubes) or pancetta cubes
  • 1 medium zucchini - chopped into bite sized pieces
  • 2 garlic cloves - finely minced
  • 1 t sea salt
  • 2 Meyer lemons - zested and then juiced (regular lemons work too - give a more lemony taste)
  • 8 ounces/ 225 grams cooked crab meat (canned is ok)
  • 2 medium sized parsnips - spiralized
  • 1/2 cup water
  • 1/4 cup parsley - finely chopped
4/5 (1 Votes)

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{AIP, Paleo, Fruit sweetened, no churn}

  • 2 bananas – ripe (turning brown)
  • 4 figs – fresh or dried
  • 2 dates – pit removed
  • pinch of cloves
  • 1/8 t cinnamon
  • 3/4 cup water
  • 1/2 T balsamic vinegar
3.5/5 (2 Votes)

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So simple to prepare and tastes amazing served with cheese, crackers or your favorite crusty bread!

  • 2 cups dried figs, rough chopped
  • 2/3 cups water
  • 1/3 cup balsamic
  • 1/4 cups range juice
  • 1/2 teaspoon orange zest
  • 1/2 teaspoon sugar
4/5 (1 Votes)

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This easy trifle dessert is quick to make starting with premade pound cake and pudding mix, but delivers on flavor!...

  • 3 pints fresh strawberries, cleaned and sliced
  • 1 large Sara Lee pound cake
  • 3 small boxes vanilla instant pudding
  • 1 quart half and half
  • 1 pint whipping or heavy cream
  • 1 can strawberry pie filling
  • 1 large container of Cool Whip, thawed
  • 1 teaspoon almond or vanilla extract
4/5 (4 Votes)

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See notes at the end for variations using the following instead of pine nuts, fennel and lemon zest Almonds, Coria

  • MAIN VERSION:
  • 3 tablespoons Pine Nuts
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon lemon zest, freshly grated
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons oil
  • 12 ounces, sugar snap peas, halved crosswise on the bias
  • 2 tablespoons water
  • 1 garlic clove, minced
  • 3 tablespoons fresh basil, chopped
  • MOROCCAN VARIATION:
  • 3 tablespoons slivered or sliced almonds
  • 1 teaspoon whole coriander seeds
  • 1/4 teaspoon orange zest
  • 3 tablespoons cilantro
  • Japanese variation
  • 2 tablespoons sesame seeds, white or black
  • 1/2 teaspoon ginger, freshly grated
  • 1 scallion, thinly sliced
4/5 (1 Votes)

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Heat the oil in an ovenproof saute pan and saute the topside of the portobello mushrooms for 2-4 minutes, or until ...

  • 2 Tbsp (30 mL) olive oil
  • 4 large portobello mushroom caps, cleaned
  • 2 Tbsp (30 mL) Dijon mustard
  • 1 Tbsp (15 mL) balsamic vinegar
  • 1 pear, cored and sliced
  • 4 slices Provolone cheese
  • 1 tsp (5 mL) dried thyme
  • 1/2 tsp (2 mL) ground black pepper
2.5/5 (2 Votes)

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Broiled Portobello Mushroom with Pear & Provolone Peach Cobbler from the TX Tumbleweed