386 fruit juice recipes

Tropical ceviche with red snapper and shrimp marinated in lime, orange juice, and passion fruit puree with jalapeno and cilantro. A Latin American showpiece appetizer.

Chewy oat and dried fruit breakfast bars with orange juice, cinnamon, and brown sugar. Freezer-friendly grab-and-go bars that take just 10 minutes to prep for a whole week of mornings.

White chocolate fruit tart with a buttery shortbread crust, creamy white chip and cream cheese filling, and glazed fresh fruit on top. A stunning no-fuss dessert.

Individual fruit crumbles baked in ramekins with a crunchy oat, almond, and brown sugar topping. Use any fresh or frozen fruit you have on hand for a lighter, healthier dessert in under 40 minutes.

Myrtle's fruit cake bakes a brown-sugar-and-golden-syrup batter loaded with currants, sultanas, candied orange peel, and warming spices. British-style heritage Christmas loaf cake.

Vegan key lime torte with a silken tofu filling, carob cake base, kiwi slices, and a mint-brown rice syrup glaze. Dairy-free, egg-free, and set with agar-agar.

Tropical fruit salad dressed with its own syrup, lime zest, and fresh lime juice. No oil, no fuss, with optional candied ginger or poppy seeds for texture.

Grilled turkey breast slices topped with a vibrant mango, strawberry, and kiwi salsa brightened with lime juice, ginger, and red onion. This fresh, colorful summer dinner is light, fruity, and ready in under an hour.

A semi-sweet white sangria with a light, refreshing taste and loads of fruit! A great summer treat by yourself or for the backyard soiree!

Deliciously moist cupcakes packed with tempting flavors. These go splendidly with a cream cheese frosting!

A delicious fruit dessert made with juicy grapefruits, mandarin oranges, bananas and pineapple chunks.

Ricotta and sour cream cheesecake sweetened with honey, baked in a water bath, and topped with fresh strawberry sauce, kiwi, and berries. Lighter than a classic New York style.

Coconut, kiwi and ham, they go very well. Great combination!

Passover sponge cake roll made with potato starch and matzo meal, filled with fresh strawberries, kiwi, and non-dairy whipped topping. Kosher for Pesach.

Chocolate cannoli cake turns the Italian classic into a layered loaf: butter cake split and filled with a sweet ricotta cannoli cream studded with chocolate chips and dried fruit, then drizzled with chocolate sauce.

Crepe blintzes filled with sweetened cottage cheese, Neufchatel, lemon zest, and vanilla, then pan-browned in a touch of canola oil. Served warm with non-fat yogurt, fresh berries, and a dusting of powdered sugar. Brunch favorite, lightened up.