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Heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat until almost smoking

  • 1/4 cup Olive oil
  • 1/2 cup Finely-chopped red onion
  • 2 Shallots finely sliced
  • 3 cups Orzo pasta divided
  • 3 1/2 cups Chicken stock
  • 3 Plum tomatoes, yellow and red finely diced
  • 1/4 cup Coarsely-chopped parsley
  • 1/4 cup Chardonnay vinegar
  • Salt to taste
  • Freshly-ground black pepper to taste
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Preheat broiler to high. Line a baking sheet with aluminum foil (or nonstick aluminum foil) and coat with cooking ...

  • 2 servings cooking spray (5 one-second sprays per serving)
  • 1/2 cup yellow masa corn flour
  • 1 teaspoon table salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 pound red snapper fillets, cut 2" pieces
  • 8 medium corn tortillas buy a few extra in
  • case some break
  • 1 head romaine lettuce outer leaves
  • removed and remaining leaves sliced into
  • 1/4 " strips
  • 5 medium red radishes thinly sliced
  • 2 medium scallions thinly sliced
  • 10 medium cherry tomatoes quartered
  • 1/4 cup shredded red cabbage
  • 3/4 cup low-fat plain yogurt
  • 2 tablespoons fresh lime juice
  • 1 teaspoon canned chipotle peppers in adobo sauce finely chopped
  • 2 tablespoons fresh cilantro sprigs for garnish
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Spray the broiler or grill rack with nonstick cooking spray; set aside

  • 3 nectarines pitted and diced
  • 1/4 red onion chopped
  • 1 jalapeño pepper seeded, deveined, and chopped
  • 2 tablespoons minced cilantro
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon honey
  • 4 halibut steaks - (6 oz ea)
  • 1/2 teaspoon freshly-ground black pepper
  • Cilantro sprigs
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Have the eggs at room temperature

  • 12 eggs
  • 1/4 cup milk
  • 3 tablespoons unsalted butter
  • Sea salt to taste
  • Freshly-ground black pepper to taste
  • 1 1/2 tablespoons white truffle oil
  • 1 1/2 avocados peeled, pitted, and sliced
  • Chopped fresh chives for garnish
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Preheat oven to 375 degrees

  • 1 cup plum jelly
  • 2 tablespoons catsup
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon dry mustard
  • 4 tablespoons soy sauce
  • 6 quail
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In a large skillet over medium-high heat, bring wine and next 4 ingredients to a boil

  • DRESSING:
  • 2 pounds skin-on salmon fillet
  • 1 cup white wine
  • 1 cup fish or chicken broth
  • 1/2 onion chopped
  • 4 garlic cloves minced
  • 1 teaspoon salt
  • 4 handfuls mixed greens
  • 1 large ripe tomato sliced
  • 1 avocado diced
  • 1 cucumber sliced
  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 3 tablespoons white wine vinegar
  • 2 tablespoons mayonnaise
  • 1 tablespoon minced fresh tarragon (or 1/4 tspn dried tarragon)
  • 2 tablespoons sugar
  • 1 pinch salt
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In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne

  • COCONUT RICE:
  • 1/2 cup sliced yellow onions
  • 1/4 cup olive oil
  • 2 tablespoons orange juice
  • 2 tablespoons lime juice
  • 2 tablespoons fresh cilantro
  • 5 garlic cloves smashed
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 pinch cayenne
  • 4 skin-on troll-caught mahi mahi fillets - (6 to 8 oz ea)
  • 1 cup coconut milk
  • 1 1/2 cups water
  • 1 teaspoon salt
  • 3/4 teaspoon sugar
  • 1 cup long-grain white rice
  • 3 tablespoons chopped fresh cilantro
  • TROPICAL SALSA:
  • 1 ripe mango peeled, seeded, and diced
  • 1 ripe avocado peeled, seeded, and diced
  • 1/2 cup diced fresh pineapple
  • 1/4 cup minced red onions
  • 1/4 cup minced red bell peppers
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 2 teaspoons minced jalapeño
  • 1 teaspoon minced garlic
  • 1 pinch salt
  • GARNISH:
  • Toasted coconut flakes
  • Chopped cilantro
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Heat a cast-iron skillet over medium-high heat

  • TRADITIONAL SOUTHERN BISCUITS:
  • 6 country ham slices, 1/4" thick
  • 1 shallot chopped
  • 1/4 cup Grand Marnier
  • 2 tablespoons mustard
  • 1 1/2 cups chicken stock
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Chopped chives to taste
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 2 tablespoons butter cold
  • 1/2 cup solid vegetable shortening cold
  • 1 cup milk
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In a Dutch oven or large pot, heat the oil over medium-high heat

  • 2 tablespoons olive oil
  • 4 cups thinly sliced yellow onions
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 3 tablespoons Madras curry powder
  • 1 cup thinly-sliced lemongrass wrapped in
  • cheesecloth
  • 4 cups fish stock
  • 1 can unsweetened coconut milk - (14 oz)
  • 2 pounds red snapper fillets cut 2" cubes
  • 3 1/2 teaspoons salt
  • 2 tablespoons light brown sugar
  • 1 cup julienned red bell pepper
  • 1 cup julienned yellow bell pepper
  • 1/2 cup chopped fresh cilantro leaves plus
  • more for garnish
  • 3 cups water
  • 2 cups jasmine rice
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Using a sharp knife, trim all fat and silver skin from the tenderloins and set aside

  • ROSEMARY-APPLE VINAIGRETTE:
  • 2 pork tenderloins - (1 to 1/2 lbs ea)
  • 1 tablespoon Dijon mustard
  • 1/2 cup Rosemary-Apple Vinaigrette (listed below)
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1 Granny Smith apple - (4 oz) cored, peeled, and cut into 1/4" thick slices
  • 1/4 cup apple cider vinegar plus
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons minced shallots
  • 2 tablespoons sugar plus
  • 1 teaspoon sugar
  • 1 1/2 teaspoons chopped fresh rosemary
  • 1/4 teaspoon freshly-ground black pepper
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon soy sauce
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons green onions
  • 1/2 cup vegetable oil
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Preheat a home smoker to 200 degrees

  • ORANGE-CHIPOTLE GLAZE:
  • 4 slabs baby back ribs - (to 6) (abt 10 to 12 ribs per slab)
  • Chinese five-spice powder to taste
  • Kosher salt to taste
  • Coarsely-ground black pepper to taste
  • 1 cup orange juice
  • 2 cups cider vinegar
  • 1 can chipotle peppers in adobo sauce - (7 oz) pureed in the
  • blender or finely chopped
  • 1 cup soy sauce
  • 8 cups sugar
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For the Pie crust: Sift the flour and salt into a bowl

  • PIE CRUST:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup butter flavored shortening chilled
  • 1/3 cup ice water
  • PEACH COBBLER:
  • 3 pounds medium peaches peeled, pitted, and cut into 1/4" slices
  • 2 tablespoons cornstarch
  • 1 cup sugar
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon ground cinnamon, plus more for top crust
  • 4 tablespoons butter chilled, and cut into small pieces
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Wicked Peach Cobbler Toasted Orzo Salad And Pear Tomatoes W Chardonnay Vinegar