121 fruit served Recipes

currants (assorted red fruits, in any combination) or 2 1/4 lbs raspberries (assorted red fruits, in any combination) or 2 1/4 lbs brambleberries (assorted red fruits, in any combination) or 2 1/4 lbs strawberries (assorted red fruits, in any combination) or 2 1/4 lbs sour cherries (assorted red fruits, in any combination) or 2 1/4 lbs plums (assorted red fruits, in any combination), sugar (or more to taste, depending on the tartness of the fruit), water, cornstarch, rum (optional), milk or cream, to serve with the dessert

cream cheese, softened, butter, softened, honey, eggs, vanilla, flour, baking powder, various filing and topping options(see below), topping and filling possibilities, use about 2tsp per serving of any 1 of the following, any all fruit fruit spread(mix with 1tsp cornstarch), lemon curd(mix with 1tsp cornstarch), cinnamon and brown sugar(mix with 1tsp cornstarch), peanut butter with or without fruit spread(you can try swirling it, melted chocolate chips or vanilla chips with marshmallows or a bit of the fruit spread, topping possibilities, honey with a touch of water with or without lemon juice, heated in the microwave and brushed over baked treats, vanilla or chocolate glaze made with powdered sugar mixed with milk or half and half with extract or cocoa added to make a thin glaze to be brushed on, add any other extract/flavor can be added to a glaze, sprinkle with colored sugars or other cake/cookie decorations.

eggs, milk, caster sugar, ground cinnamon, butter, fruit bread or 8 slices raisin bread, bananas, sliced,to serve, maple syrup, to serve

natural yoghurt, soft cream cheese, chocolate syrup, chopped fruit, to serve, marshmallow, to serve

generous wedge brie cheese (sometimes, i buy those very small rounds of brie or camembert and serve 1 or half per person) or camembert cheese, for each person you re planning to serve (sometimes, i buy those very small rounds of brie or camembert and serve 1 or half per person), milk, flour, egg (or 2 or 3 - again depending on how many people you re serving this to), plain breadcrumbs, butter, lettuce leaf , chiffonade (lettuce cut in thin, strips to make an attractive plating), fruit chutney or preserves, crusty bread

mango diet jelly crystals, boiling water, non-fat vanilla yogurt or 1 cup plain yogurt or 1 cup vanilla yogurt, banana, to serve, passion fruit, to serve

cream cheese, at room temperature, caster sugar, cornflour, eggs, vanilla extract, grated icing sugar, strained fresh lemon juice, sour cream, thickened cream, good quality white chocolate , melted then cooled to lukewarm, fresh seasonal fruit, passion fruit pulp, to serve

unflavored gelatin (plain ), water (boiled ), mango pulp (puree), passion fruit pulp, plus extra, passion fruit pulp, to garnish, mango liqueur (optional), egg whites, caster sugar, thickened cream, wafer biscuit (thin cookies to serve)

quick cooking oats (you will need about 1/2 cup total per serving, so the amount will depend on how many servings you want to make up--1/2 cup for 1 serving, or about 6 cups for 12...and anywhere in between), kosher or sea salt(about 1/2tsp per serving, so, again, adjust as needed), dry milk (about 1tsp per serving, adjust as above), various flavoring additions ie brown or white sugar, cinnamon, mini chocolate chips, dried fruits like blends, berries, apples, bananas(though these don tsp rehyrdate as well), i suggest starting with about 1tsp sugar per serving, 1/2t cinnamon, and about 3t of any of the dried fruits or chocolate chips, but, again, once you try it, just adjust to your preference. also, if you want to make 1 of the and cream type recipes, like peaches and cream, etc, just add another 1/2t dry milk to your ingredients

strawberries, hulled and chopped, fresh blueberries or 1 cup frozen blueberries, fresh raspberries or 1 1/2 cups frozen raspberries, kiwi fruit, peeled and roughly chopped, orange juice, freshly squeezed, ice cube (see notes below ) (optional), caster sugar , to taste, mint leaf, to serve

fish sauce, lime juice, palm sugar (can sub brown sugar), pomelo fruit, coconut flakes, dry roasted peanuts, coarsely chopped, shallots, chopped, mint leaf, chopped, bird chiles, finely chopped, bibb lettuce, to serve on

self-raising flour, caster sugar, butter (cold finely chopped plus extra to serve ), muesli (toasted fruit), milk

cognac, ruby red grapefruit juice, lemon juice, passion fruit, caster sugar, mint leaves, ice, to serve

sweet chili sauce, passion fruit , pulp, lime , juice of, bananas, halved, mint, finely chopped, cream, to serve, ice cream, to serve, lime wedge, to serve

lavender flowers (fresh or dried, see note ), caster sugar, boiling water, glenfiddich scotch whisky (see note ), pear liqueur (see note ), fresh passion fruit pulp (from 1-2 passionfruits), ice cube, plus extra to serve, fresh lavender, to serve

seedless watermelon, cut into 12 small wedges, rind removed, kiwi fruits, peeled , each cut into 4 slices, passion fruit pulp, malibu rum (coconut liqueur), heavy cream, to serve

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.

mixed soft fruit (red-currants, raspberries, blackberries, cherries), water, sugar (caster or superfine), vanilla essence , to taste, potato flour, sweet white wine, cream, almonds, to serve