Basil and lime lend this colorful salad of fruit a savory undertone. To make ahead, prepare the infused syrup and clean and chop the fruit; refrigerate separately. Toss the fruit and syrup together just before it's time to serve.
Use a combination of your favorite tomato varieties in this recipe. We like a mix of red Brandywine, Green Zebra, and Persimmon for the beefsteak tomatoes, and Sungold, Yellow Pear, and Green Grape for the cherry tomatoes.
A stellar combination of sweet, savory, and salty, come to play in a delightful appetizer that will please any crowd. One slice of prosciutto goes a long way (four dates to be exact), so six slices will take care of the party.
Flavors of citrus from the shortcakes complement the sweet glazed peaches. Sandwich the peaches between two layers of shortcake and top with a dollop of the Greek yogurt mixture for a beautiful presentation. As for the brandy, one small "airline bottle" is enough for this spirited dessert.
This rustic cobbler with a decorative—yet scrumptious—lattice topping will show you just how enjoyable eating fruits can be. If your healthy diet can afford it, we suggest serving with a scoop of vanilla yogurt.
This recipe calls for about half of a honeydew, so chop the rest and throw together a quick fruit salad. To make this recipe ahead of time simply whirl up the ingredients and freeze in a zip-top plastic freezer bag. If the mixture freezes overnight, let it thaw for a few minutes and knead the bag to break up big pieces before serving.
Decadent, yet refreshingly simple, this peachy dessert will soon become a family-favorite. Look for amaretti cookies at specialty or gourmet markets; they have a distinct almond-amaretto flavor and crunchy texture that make this dish memorable. In a pinch, you can substitute crumbled almond biscotti.
The flavors of fall meld seemlessly into a sweet sauce to be paired with roasts. When buying the ingredients for this recipe, buy an extra bag of cranberries to freeze so you can enjoy the sauce more often than just within the narrow window of cranberry season. The recipe can also easily be made and stored for up to two weeks.
Seared Figs and White Peaches with Balsamic Reduction
Ripe figs and peaches have naturally high levels of sugar, which means they'll caramelize beautifully without additional sugar or copious amounts of fat. This simple yet elegant dessert is a great way to maintain the texture and floral flavors of these delicate fruits. Toasted whole black peppercorns add an interesting savory flavor to this dish.
Meyer lemons, available through May, have sweeter, more aromatic juice than regular lemons. To ensure the dessert doesn't get too tart if substituting regular lemon juice, begin with 2 tablespoons juice, and taste; add more juice if desired. Garnish with fresh mint sprigs.
Coarse-grained and a light golden color, turbinado sugar has a mild molasses taste. Look for it near granulated sugar in the supermarket. If you can't find turbinado, use 1/2 cup unpacked light brown sugar. The fiery kick from the crushed red pepper enlivens the fruits' sweetness. Omit it if you're sensitive to spiciness.
There is nothing to this recipe, aside from tons of fresh frut and veggie flavor. Once you take a sip, don't be suprised if you let out an involuntary "mmm...". One glassful is all you need before you are refreshed enough to conquer the rest of the day.
Prosciutto and Melon Salad with Cantaloupe Vinaigrette
A fresh interpretation of the classic Italian antipasto of melon and prosciutto, this recipe adds arugula to the mix. Ripe cubed cantaloupe ensures a smooth dressing. Prepare vinaigrette a day in advance, and refrigerate.
The whipped cream topping can be made four hours ahead if kept chilled and covered. If you don't have Chambord, use Grand Marnier, crème de cassis (black currant-flavored liqueur), or two teaspoons raspberry extract for the sugar syrup.