3,104 fruit recipes

Light, airy sponge cake made with sugar substitute and orange juice. Fluffy texture without the sugar spike, topped with sugar-free jam and whipped cream.

Homemade jelly candies with pectin, sugar, corn syrup, and citric acid: customizable molded sweets flavored and colored any way you like. Firm, chewy, and old-fashioned.

Victorian jewels, glistening mini fruitcakes: brandy-soaked candied fruit and raisins in a spiced walnut batter, baked as bite-size muffins and glazed with melted jelly so they shine. A jewel-like holiday gift.

Traditional New Mexican biscochitos with anise seed and cinnamon-sugar topping. These shortening-based cookies are crisp, fragrant, and cut into festive shapes.

Homemade hot pepper jelly with bell peppers, jalapenos, and apple cider vinegar set with pectin. A sweet-hot spread perfect over cream cheese with crackers.

No-bake chocolate cake with melted chocolate, butter, crushed cookies, candied fruit, cherries, and almonds. Refrigerate overnight for a dense, fudgy slice.

Fruit cocktail cake with a moist sour cream batter spiced with cinnamon, nutmeg, and clove, studded with canned fruit cocktail. The retro pantry-staple cake from a 1960s Sunday-supper card.

Homemade pop tarts with a tender egg pastry crimped around any fruit jam you like, then baked and finished with a sugar crust or icing. A from-scratch take on the toaster pastry, fully customizable.

Teisen Sir Fon: a traditional Welsh fruit cake from Anglesey, made with lard, molasses, mixed spice, ginger, and dried fruit. Humble, deeply flavored, and rooted in North Wales tea-time baking.

Dessert pizza topped with homemade pistachio custard cream and fresh fruit. A from-scratch pistachio milk custard spread over a baked pizza shell.

Buttery, sweet, sour, fruity, and nutty, you can find all these yumminess in this apple tea cake. Feel free to use other fruits to replace apples.

A layered brownie cake stacked with strawberry fruit spread, whipped topping, and fresh strawberries drizzled with chocolate sauce. Uses reduced-fat brownie mix for a lighter spin on a showstopper dessert.

Rolled oats simmered with chopped dried fruit and honey, topped with toasted almonds and wheat germ. A warm, hearty Swiss-style porridge that sticks with you all morning.

Cream cheese rugelach with a tender, flaky pastry rolled around fruit jam. The classic Eastern European Jewish cookie, bakery-style at home with eight ingredients and zero kneading.

Skidaddle cookies fold canned fruit cocktail and chopped walnuts into a brown-sugar drop cookie batter for a soft, fruity vintage cookie. A pantry-staple drop cookie that bakes in 12 minutes.

Classic Italian ricotta cheesecake with a buttery shortcrust base and a light, airy filling studded with candied fruit. Torta di ricotta is lighter and more delicate than American cheesecake, baked low and slow until just set.