Our best recipes with fruit - 5602 recipes
More Fruit recipes
Persimmon Jelly
By á-174942
Wash fruit, remove blossom ends
- 3 1/2 pounds ripe persimmons - (to 4 lbs)
- 2 cups water
- 3 tablespoons lemon juice
- 1 package powdered pectin
- 1 cup honey
Cantaloupe-Peach Jam
By á-170456
Combine cantaloupe and peaches in a Dutch oven; cook over medium heat, stirring constantly, 15 minutes or until the...
- 4 cups chopped peeled seeded cantaloupe (abt 1 large)
- 4 cups chopped peeled pitted peaches (abt 4 med)
- 6 cups sugar
- 1/4 cup lemon juice
- 1 teaspoon grated lemon rind
Plum Jelly Without Added Pectin
By á-174942
To prepare juice. Select about one-fourth underripe and three-fourths ripe plums
- 4 cups plum juice
- (takes abt 3 1/2 lbs plums, 1 1/2 cups water)
- 3 cups sugar
Grape Jelly With Liquid Pectin
By á-174942
To prepare juice. Sort, wash, and remove stems from fully ripe grapes
- 4 cups grape juice
- (abt 3 1/2 lbs Concord grapes, and 1/2 cup water)
- 7 cups sugar
- 1/2 bottle liquid pectin
Blackberry Jam With Liquid Pectin
By á-174942
To prepare fruit. Sort and wash fully ripe berries; remove any stems or caps
- 4 cups crushed blackberries
- (abt 2 one-quart boxes blackberries)
- 7 cups sugar
- 1/2 bottle liquid pectin
Mandarin Orange Muffins
By á-170456
Preheat oven to 350 degrees
- TOPPING:
- 1 can mandarin oranges - (11 oz)
- 1 1/2 cups flour
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 cup sugar
- 1/3 cup shortening
- 1 egg slightly beaten
- 1/3 cup milk
- 1/4 cup melted butter
- 1/4 cup sugar mixed with
- 1/2 teaspoon cinnamon
Pineapple Upside Down French Toast
By á-174942
Preheat oven to 400 degrees
- 1/4 cup unsalted butter
- 1/3 cup dark brown sugar - (firmly packed)
- 1 can crushed pineapple in juice - (20 oz) drained, reserving 1/4 cup juice
- 2 large eggs
- 1 cup milk
- 1/4 half-and-half
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- 8 slices French bread, 1" thick
White Peach, Cassis, And Champagne Floats
By á-170456
Place 3 peach wedges in bottom of each of 6 tall glasses
- 6 medium white peaches halved, pitted, and each half cut into 4 wedges
- 2 pints peach ice cream
- 3/4 cup crème de cassis (black-currant liqueur) plus
- additional for drizzling
- 2 cups chilled brut Champagne (or sparkling wine)
Ciabatta Pizza With Gorgonzola, Walnut Pesto, And Pears
By á-174942
Preheat oven to 450 degrees
- 2 cups walnuts
- 1 cup olive oil
- 1/4 cup honey
- 2 tablespoons chopped fresh thyme
- 1 loaf ciabatta bread - (abt 1 1/3 lbs) halved horizontally
- 10 ounces thinly-sliced Havarti cheese
- 6 ounces thinly-sliced prosciutto cut crosswise
- into strips
- 2 pears halved, cored, and thinly sliced
- 2/3 cup crumbled Gorgonzola cheese
- 2 cups arugula
Strawberry And Prosecco Fizz With Lemon Sorbet
By á-170456
Hull 1 1/2 pints strawberries; cut berries in half
- 3 pints strawberries divided
- 1/3 cup sugar plus
- 1/4 cup sugar
- 3 pints lemon sorbet
- 1 bottle chilled Prosecco - (750 ml) (or brut Champagne)
Castellane Pasta With Sausage, Peppers, Cherry Tomaotes
By á-170456
Heat oil in large nonstick skillet over medium-high heat
- 1 tablespoon extra-virgin olive oil
- 1 pound hot Italian sausages casings removed
- 2 red bell peppers chopped (abt 2 cups)
- 1 large onion chopped (abt 2 cups)
- 2 1/2 teaspoons chopped fresh marjoram
- 2 packages cherry tomatoes - (12 oz ea)
- 12 ounces castellane (long oval shells) (or fusilli pasta)
- 5 ounces crumbled goat cheese
Green Beans With Orange And Rosemary Gremolata
By á-174942
Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes
- 2 pounds slender green beans trimmed
- 3 large garlic cloves minced
- 2 tablespoons minced fresh Italian parsley
- 1 tablespoon finely-chopped fresh rosemary
- 1 tablespoon grated orange peel
- 1 teaspoon grated lemon peel
- 6 tablespoons butter - (3/4 stick)
- 1/2 cup low-salt chicken broth
- 2 tablespoons frozen orange juice concentrate thawed
- 1 tablespoon fresh lemon juice
- Salt to taste
- Freshly-ground black pepper to taste
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