From appetizers to salads, entrées to desserts, these 20-minute recipes use fruit to demonstrate nature's sweetness.
Pounding the chicken breasts flat ensures juiciness and quick cooking so you can focus on the sweet-sour sauce. The plums
and onions are sweet, but sage, the familiar herb that flavors Thanksgiving stuffing, gives the sauce a warm and hearty feel.
Add brown rice, bulgur, or whole-grain couscous for a healthy fiber-rich meal.
View Recipe: Chicken with Dried Plums and Sage
Salty and unctuous, prosciutto is a classic match for fresh melon, and a topping of Parmigiano-Reggiano (the real stuff is
worth it here) adds another layer of savory flavor. Make this salad the centerpiece of an easy antipasto meal. Serve with
a platter of olives, roasted peppers, sliced tomatoes, mozzarella cheese, and, if you're feeling ambitious, add your favorite
grilled or roasted veggies, too.
View Recipe: Melon and Prosciutto Salad with Parmigiano-Reggiano
Browning gives butter a rich and complex flavor that keeps this dessert from feeling overly sweet, as do the acidity and alcohol
in the sauce. The result is an elegant dish that cooks in about four minutes. Try chocolate or mint-chip ice cream to give
the recipe a whole new taste.
View Recipe: Browned Butter Bananas with Orange-Brandy Sauce
Fire up the grill and keep the stove off: This entire dish cooks over the flames. The chunky fruit salsa with mint, avocado,
and lemon brings out the subtle flavors of the fish. The whole dish cooks in under 15 minutes and has only 246 calories per
View Recipe: Snapper with Grilled Mango Salsa
Crumbled feta can be substituted for the goat cheese in this recipe.
View Recipe: Apple, Goat Cheese, and Pecan Pizza
The bright, bold flavors in this dish mean you don't need a side with a lot of high impact flavors. Serve over quick-cooking
View Recipe: Skillet Pork Chop Sauté with Peaches
Round out this meal that is full of fresh and bright flavors with rice and sugar snap peas.
View Recipe: Pineapple Chicken Satay
Peanut butter and banana smoothies are usually a splurge item. Luckily, we have a healthy version that doesn't skimp on flavor.
If the smoothies seem too thick, add another tablespoon or two of milk.
View Recipe: Peanut Butter, Banana, and Flax Smoothies
This tropical dessert couldn't be easier, and it cooks on a grill pan, so you can make it any time of year. For a twist, use
a mango-, coconut-, or other-flavored rum in the glaze mixture.
View Recipe: Rum-Spiked Grilled Pineapple with Toasted Coconut
Using bottled preserves creates a nice thick sauce extra quickly, and it makes this recipe versatile; you can use apricot,
plum, or whatever fruit preserves you have on hand. The ginger gives a slight spicy tinge to the sauce that works nicely with
the pork. You can also use this recipe with chicken breasts or steak.
View Recipe: Pork Chops with Ginger-Cherry Sauce
Cumin and black pepper add a unique spice element to what would otherwise be a standard fruit salad. We cheat with frozen
peaches, but use fresh berries to make the whole salad feel fresher. Pair this with a Southwestern or Mexican main like tacos
View Recipe: Peach Salad with Cumin Dressing
Any dish you set on fire (on purpose) is guaranteed to impress guests, but this New Orleans classic is so quick and easy you
can make it for the family any night. Crème de banane adds a deeper banana flavor, but it's not a part of most home bars―you
can leave it out if you want. Ice cream is an absolute must―there's enough caramelly sauce to coat both it and the bananas.
View Recipe: Brennan's Bananas Foster
A cherry pitter makes short work of this recipe, but if you don't have one, just place two or three fruits at a time under
the flat side of a knife and hit the knife lightly (not as hard as you would to crush garlic). The pits will pull right out
with the stems, bringing this surprisingly sophisticated dessert together in a flash.
View Recipe: Summer Cherries Jubilee
The mint jelly that often accompanies lamb is made with apples, so this dish makes perfect sense. The warmth of the cinnamon
and clove with the tenderness of the lamb makes this a comforting fall or winter dish. Serve with rice pilaf or wild rice.
View Recipe: Lamb Chops with Sautéed Apples
This isn't a fruit salad; it's a dinner salad with fruit on top. A white-wine vinaigrette made with nutty almond oil, crunchy
almonds, and creamy goat cheese make for a remarkable dish on their own, but sweet and fresh plums, peaches, nectarines, apricots,
and cherries bring it to another level. Add some chopped cooked chicken or canned tuna for a more substantial meal.
View Recipe: Stone Fruit Salad with Toasted Almonds
Crunchy and creamy are the two most important characteristics of a good slaw, but this recipe turns the traditional on its
head. Sweet apples form the base of the salad, along with a generous helping of raisins, while balsamic vinegar in the dressing
keeps things from getting too sweet. This is a great last-minute potluck or picnic recipe, or you could toss in some almonds
to make it a healthy lunch.
View Recipe: New-Fashioned Apple and Raisin Slaw
Botanically, avocados are in fact a fruit, and if you have any doubt of their sweet flavor, try squeezing a lime over an avocado
half and eating with a spoon―makes a great breakfast. This soup is thick and creamy, and a meal in itself with its topping
of lemony shrimp, but it weighs in at less than 300 calories a bowl.
View Recipe: Avocado Soup with Citrus-Shrimp Relish
Spicy and sweet go great together―witness the popularity of flavors like Mexican chocolate, cayenne candied almonds, and pepper jelly―and this fresh salad is no exception. Eat as-is for a side, or chop the melon smaller and use atop grilled chicken or fish
or as a salsa.
View Recipe: Picante Three-Melon Salad
Sabayon is an elegant wine-and-egg custard whose creaminess is a great match for any kind of stone fruit―peaches, nectarines,
plums, cherries, or a combination. This simple recipe is perfect for a summer dessert any time. Make it part of your regular
View Recipe: Fresh Peaches with Sabayon
Opposites attract in this recipe: The concentrated sweetness of dried fruit and the briny sharpness of olives combine seamlessly
to give plain chicken breasts huge flavor. Regular or Israeli couscous are great, authentically Moroccan sides, but any grain
would be tasty―bulgur, barley, rice pilaf, even grits or polenta.
View Recipe: Moroccan Chicken with Fruit and Olive Topping
A bowl of fresh fruit is great on its own, but the little bit of dressing up this recipe provides elevates it incomparably.
A five-minute mint-lime syrup coats the fruit, turning it into a dish fit for company, either as appetizer or dessert.
View Recipe: Fruit Medley with Mint and Lime
With its deeply flavored dressing and deliciously fresh fruit, this dish can serve as appetizer, salad, or dessert. It's a
great introduction to pluots―a cross between a plum and an apricot with the firm texture of the former and the sweet juiciness
of the latter. They're pretty commonly available, but you might overlook them if you haven't heard of them.
View Recipe: Grilled Stone Fruit Antipasto Plate
Four ingredients (not counting salt, pepper, and cooking spray) are all this dish takes and it cooks in less than 10 minutes.
It has a unique combination of sweet, savory, and meaty flavors. A salad containing pungent blue or tangy goat cheese would
make an excellent counterpart to the sweet pork.
View Recipe: Pan-Seared Pork Chops with Dried Fruit
Seven-year-old aspiring chef Cyrus Johnson created this no-cook salad and submitted it to our Reader Recipes column in 2007.
We love it because it's so fast and so versatile: Swap in your favorite jam or jelly in the creamy yogurt dressing, and use
whatever fruit's on hand. No matter what you create, you'll have a great healthy workday snack or side.
View Recipe: Majiggy Fruit Salad