summer fruit

The dressing on this Fruit Salad from Delish.com is to die for. 

Fruit Salad

c. honey

c. orange juice

lemon

strawberries,

blueberries

raspberries

kiwis,

orange,

apples,

mango,

c. grapes

This is an excellent salad. I did eliminate the oranges just because I forgot them, but since there is such a good variety of fruit, it was fine. Although it is simple, the dressing is the best and really makes this salad special. I used some of the left over ( since it does make a lot for 4 people), to put on top of waffles the next morning.  I would definitely make this again.

My gma made this for me once, it's fantastic!

This was a big hit with both adults and kids alike

It was amazing .... Even i tried at my home👍👍

I’ve made this for many occasions.  The bowl is always empty!  Looks pretty and tastes delish!

https://streaming.hearstdigitalstudios.com/6af7050d-f2de-41f8-b642-1e5b0cc3dd85/video_rover_16x9_1080p_hd_1526908844_41441.mp4

Bet you never thought you'd need a recipe.

Can You Guess The Secret Ingredient In This Fruit Salad?

These melon prosciutto skewers from Delish.com are the easy summer appetizer you've been searching for.

Melon Prosciutto Skewers

cantaloupe

basil leaves

mozzarella balls (ciliegine)

prosciutto

Balsamic glaze, for drizzling

I rarely ever write a review but seeing that this one didn't have many I wanted to encourage ya'll to make these! So fun! Hit of the party! Everyone loved them. If you haven't made melon balls before I suggest you watch a video as I near destroyed 1/2 a cantaloupe before I got it right!

My man loved these and cleaned the plate! Then, he did dirty things to me after, so there ya go!

https://streaming.hearstdigitalstudios.com/manual_upload/593ad87dd559302d7aeaa616/mp4/Melon_Prosciutto_Skewers-YOUTUBE-Final__1__1497028744_4000_hd_v3.mp4

These *classy* skewers are the easy summer app you've been searching for.

Melon Prosciutto Skewers Are The Perfect Party Bite

When you can&#039;t decide between blueberry cobbler and peach cobbler combine them and have the best of both worlds with my Blueberry Peach Cobbler with Oatmeal Cookie Streusel!

Blueberry Peach Cobbler

all-purpose flour

sugar

brown sugar

cinnamon

butter

old-fashioned oats or quick cooking oats

peaches (about 4 medium)

cornstarch

salt

lemon juice

vanilla extract

Preheat oven to 350°F.

Combine flour, sugars, and cinnamon in a bowl; cut in the butter with a pastry blender/cutter until butter is the size of small peas. This can also be done by pulsing in a food processor or using your fingers to press the butter into the flour until the mixture is crumbly. I like to use my fingers because the warmth of your fingers soften the butter just enough to bring the mixture together somewhere between a ball of dough and dry and crumbly. (I don’t add the oats until after this step because it cuts the oats into tiny bits.)

Stir in oats. I used quick cooking oats in this photo because I had it on hand but I prefer the look and texture of old-fashioned oats.

Combine all the ingredients for filling in a large bowl and stir gently to coat the fruit. Frozen fruit can also be used but be sure to pat dry with paper towels to remove water when they thaw. Spoon filling into a greased 9-inch square baking dish or 2-quart casserole. Spoon, sprinkle, or dollop the topping mixture onto the filling and bake at 350° for 45 minutes or until the topping is golden brown and the filling is bubbly.

These soft, buttery, berry-filled sweet treats are everything I love about the warm, sunny months all baked into one seriously good cookie!

Strawberry Shortcake Cookies

unsalted butter (at room temperature)

white sugar

heavy cream

baking powder

strawberries

Preheat the oven to 375 degrees Fahrenheit and line a 12x16 baking pan with parchment paper or spray it with non-stick spray.

Cream the butter and sugar together then add the heavy cream and vanilla and stir to combine.

Add the flour, baking powder and salt and stir to combine.

Stir in the strawberries as best you can since the batter is so thick.

Form 2-inch balls from the dough and lightly press them down a bit.

Place 8-10 cookies on the baking tray evenly spaced and bake for 15-18 minutes or until light and golden on top.

Let them cool on the pan for 5 minutes before transferring them to a cooling rack before serving.

This gorgeous purple jam, with blueberry and pear, has a hint of spice for even more flavour.

Blueberry, pear & star anise jam

Granny Smith apple

1.1kg (41/2 cups) white sugar

water

star anise

This nectarine pie is a great spin on a dessert classic. It's ideal with a cuppa for afternoon tea!

Nectarine pie

(2 1/2 cups) plain flour

butter, chilled, chopped

tbsp caster sugar

milliliters (1/4 cup) iced water

yellow nectarines, halved, stone removed, cut into wedges

tbsp plain flour, extra

egg, lightly whisked

Pure icing sugar, to dust

A twist of lime cuts through the sweetness and adds a tropical flavour to this deliciously sticky peach conserve.

Peach & lime conserve

1.5kg firm ripe peaches

(4 cups) white sugar

limes, halved, juiced, halves reserved

Put a summer spin on festive sides with seasonal fruit.

Peach, lime & chilli salad

lime juice

tsp extra virgin olive oil

tsp raw sugar

limes

yellow peaches, halved, stone removed,

red onion,

red chilli, halved, seeded, thinly sliced

A refreshing and light fruit sorbet that tastes of summer with every bite.

Summer fruit sorbet

(220 grams) caster sugar

mango (from about 2 large mangoes)

(250 milliliters) coconut milk

Halved coconuts (optional), to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981822308001&=domain=del

5348771529001-5981822308001

This rich compote makes a perfect addition to pancakes for brunch

Easy cherry compote

cherries

jam sugar (the

brandy

Put the cherries into a wide, deep frying pan, add 150ml water, then bring to the boil. Cook for 15 mins, stirring now and again until the fruit is starting to soften. Tip in the sugar, stir until it dissolves, add the lemon juice and brandy, then bring back to the boil.

Cook for 15 mins until the fruit has collapsed a little and the sauce is syrupy, smooth and dark purple. Spoon a little of the juice onto a saucer and leave to cool for 30 secs. Push it with your finger; it’s ready if the syrup wrinkles. Ladle into sterilised jars (see tip, below) and seal.

The combination of light, fragrant lemon verbena custard and blueberries makes for a memorable dessert everyone will love.

This recipe is an extract from Valli Little's new book, My Kind of Food (Harper Collins, $39.99), available nationwide.

Blueberry and lemon verbena tarts

(250 milliliters) milk

lemon verbena leaves lemon thyme sprigs

(55 grams) caster sugar

egg egg

cornflour

milliliters thickened cream

(160 grams) blueberry jam

(225 grams) plain flour

(40 grams) icing sugar

tsp vanilla extract

cold unsalted butter, chopped

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981857416001&=domain=del

5348771529001-5981857416001

Easy Summer Fruit Cookie Tarts - baked in individual tart pans with a cookie dough crust &amp; filled with any summer fruit you like. A summer picnic favourite!

Easy Summer Fruit Cookie Tarts

milk

You will also need seasonal fruits and berries. Suggestions below.

Sift together the flour, baking powder and salt.

Cream together the butter and sugar until light...

Cream together the butter and sugar until light and fluffy:

Add the egg yolks, milk and vanilla and...

Add the egg yolks, milk and vanilla and beat well.

Fold in the dry ingredients until crumbly, then...

Fold in the dry ingredients until crumbly, then press the dough into a ball , wrap in plastic wrap and chill in the fridge for a half hour.

Press the cookie dough into tart pans about...

Press the cookie dough into tart pans about a 1/4 inch thick on the bottom and sides.

Add any sliced fruit or berries into the...

Add any sliced fruit or berries into the pastry shell and sprinkle each one with 1/2 tsp sugar. You can probably omit the sugar if you'd rather just have the natural sweetness of the fruit. Some fruit and berry suggestions include:

blueberries, strawberries, peaches, plums, nectarines, blackberries or raspberries.

Bake for 20-25 minutes at 350 degrees F...

Bake for 20-25 minutes at 350 degrees F until evenly dark golden brown at the edges. You want some good dark color to the cookie crust to make sure they are fully baked.

Cool on a wire rack to almost room...

Cool on a wire rack to almost room temperature before removing from the pans to cool completely. These would also be excellent served warm with a scoop of good vanilla bean ice-cream.

A gooey mixed fruit cobbler with sweet and tart plums, blueberries and a brown sugar oat cobbler topping.

Plum and Blueberry Cobbler

plums

brown sugar (1/2 cup)

flour (1 cup, spooned and leveled)

old fashioned oats (1/4 cup)

brown sugar (1 lightly packed cup)

butter, melted (1 stick)

vanilla

Preheat your oven to 375°F. Pit and chop the plums into a small dice.

Combine the blueberries and plums in a bowl with 1/2 cup of brown sugar (2.8 ounces), cornstarch, and cinnamon. Mix well and pour into a 9 inch pie plate or 8 x 8 baking dish.

Melt butter and set aside to cool slightly.

Combine flour, baking powder, salt, oats, and remaining brown sugar in a separate bowl, whisk to combine.

Lightly beat egg and pour into flour mixture, work it in with a fork or your fingers until the flour mixture looks like coarse crumbs.

Spread the flour mixture evenly over the fruit filling. Add the vanilla into the melted butter and pour over the cobbler topping.

Bake for 35 minutes, or until top is a rich golden brown and the fruit filling is bubbling.

Allow to cool for 10 to 20 minutes before serving. Store at room temperature, covered, for up to 3 days.

Summer fruit salad packed with juicy, ripe and colorful fruit dressed in a zingy lime-mint dressing makes the perfect easy, healthy breakfast.

Summer fruit salad with lime-mint dressing

pineapple

mangoes

grapes (sliced, if preferred)

strawberries (hulled and halved)

kiwi fruit (peeled and chopped)

bananas (sliced)

juice of 1 orange

mint (finely chopped)

honey (optional)

Combine all the ingredients in a large bowl and mix well. Add the banana just before serving to prevent browning.

To make the dressing, combine all the ingredients and mix well.

Pour over the salad just before serving.

Make the most of a seasonal yield with a comforting crumble bake - a crunchy, buttery topping and fruity filling

Gooseberry crumble

gooseberry

golden caster sugar

plain flour

demerara sugar

salted butter

Preheat the oven to 180C/fan 160C/gas 4.Toss the gooseberries with the caster sugar, spread in the bottom of a medium ovenproof baking dish with 2 tbsp water.

To make the crumble, put the flour, butter and a big pinch of salt in a bowl. Rub together with your fingertips until you have a rough breadcrumb texture. Mix in the demerera sugar.

Scatter the crumble topping evenly over the gooseberries. Bake in the oven for 45-50 minutes until top is pale golden and crunchy and the gooseberries bubbling. You can also give the crumble a quick flash under a hot grill to give the top an extra browning if you like.

This classic dessert will be a hit at all parties! It&#039;s sweet, creamy, and has a great touch of saltiness in the pretzel crust.

Strawberry Pretzel Salad

strawberry Jell-O packets

½ cups salted pretzels (measured before crushing)

unsalted butter

package cream cheese

whip

Pre-heat oven to 350 °F (177 °C). Mix strawberry Jell-O with 2 cups boiling water and stir until Jell-O mixture is completely dissolved. Set aside and let cool to room temperature.

In the meantime, crush 2 ½ cups of pretzels with a rolling pin in a plastic bag or roughly in a food processor or blender.

In a medium pan, melt 8 tablespoons of butter then add ¼ cup sugar. Stir to dissolve. Mix in crushed pretzels then transfer to a 9-inch spring form pan, pressing the pretzel mix evenly over the bottom of the dish and bake for 10 min at 350 °F (177 °C). Set aside to cool to room temperature.

When pretzels have cooled, use a hand mixer to beat 8 ounces of cream cheese and ½ cup of sugar until fluffy.

Fold in Cool Whip until no streaks of cream cheese remain. Evenly spread mixture over cooled pretzels in the pan, spreading to the edges of the pan to create a tight seal. Refrigerate 30 minutes to set.

Hull and slice strawberries then stir into your room temperature Jell-O mix. Pour and spread strawberry jello mixture evenly over your cooled cream cheese layer and refrigerate until Jell-O is set, about 2-4 hours.

Top 16 summer fruit recipes from across the web

The most viewed summer fruit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fruit Salad

Melon Prosciutto Skewers

Blueberry Peach Cobbler

Strawberry Shortcake Cookies

Blueberry, pear & star anise jam

Nectarine pie

Peach & lime conserve

Peach, lime & chilli salad

Summer fruit sorbet

Easy cherry compote

Blueberry and lemon verbena tarts

Easy Summer Fruit Cookie Tarts

Plum and Blueberry Cobbler

Summer fruit salad with lime-mint d...

Gooseberry crumble

Strawberry Pretzel Salad

Top 16 summer fruit recipes from across the web

The most viewed summer fruit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fruit Salad

Melon Prosciutto Skewers

Blueberry Peach Cobbler

Strawberry Shortcake Cookies

Blueberry, pear & star anise jam

Nectarine pie

Peach & lime conserve

Peach, lime & chilli salad

Summer fruit sorbet

Easy cherry compote

Blueberry and lemon verbena tarts

Easy Summer Fruit Cookie Tarts

Plum and Blueberry Cobbler

Summer fruit salad with lime-mint d...

Gooseberry crumble

Strawberry Pretzel Salad

The most viewed summer fruit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine