From the perfect apple pie to homemade fig newtons, these are our favorite fruit recipes.
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Got more fresh plums than you can shake a branch at? Here's how to use 'em.
Buttery, crisp, and delicious.
Guasacaca is the Venezuelan answer to guacamole, but with a brighter, tangier flavor.
Taste the tropics, not ice water.
An entrancing mixture of brandy, lemon juice and orange liqueur.
A no-fuss method for classic apple pie.
A study in contrasts: fresh and aged, salty and refreshing, all rolled into one.
A salmon rice bowl doesn't have to take long to prepare.
Fruity, tangy, and fresh.
A classic Japanese citrus sauce.
A different sort of banana pudding for those who love warm, cozy desserts.
An addictive Thai dessert, seasoned with salty-sweet coconut milk and served with fragrant sliced mango.
These summer rolls get their refreshing crunch from juicy watermelon and jicama.
Grapefruit and lime bring acidity balanced by tequila's vegetal verve, Campari's bitterness, and a hint of salt for focus.
Crazy-flavorful lemonade takes advantage of the aromatic lemon rinds.
It's loaded with coconut at every step.
Maximum return for minimum investment.
Five ways to make the very most of your fruit, from pit to peel.
From doughnuts and scones to homemade cookie butter, coconut oil is the secret weapon in so many of our favorite dessert recipes.
Avocado is good for a lot more than smearing on toast—though we developed 9 avocado toast recipes just to be safe.
You'll go...nuts for these recipes, including the best banana bread, classic banana pudding, and hummingbird cake.
Sweet and savory uses for versatile coconut oil.
14 recipes to enjoy in-season cherries while they last.
There's nothing we want more on a hot summer day.
Delicious ways to dress up the (deservedly trendy) snack.
Sweet summer berries are good for so much more than shortcake.
Maybe an apple drink a day doesn't keep the doctor away, but these cocktails are TASTY
Tangy, sweet mangoes are good for more than eating over the sink—these 18 recipes are proof.
14 blueberry desserts, pastries, jams, and smoothies to make you wish summer lasted forever.
A quick guide to producing the tastiest, coziest, warming-est apple cider of the season.
A better berry isn't possible.
A brief guide to the plump, knobbly tropical fruit that's a lot tastier than it looks.
The benefits of mixing and matching recipes when you want to make something totally new.
How to use freeze-dried fruit to make flavorful frostings.
Everything you need to know to buy a better bottle of extra-virgin olive oil.
How to swap frozen fruit for fresh in your favorite pie.
Don't let starchy, underripe bananas get in the way of your favorite recipe.
How to incorporate the intense citrus and umami power of preserved lemon into your cooking.
Think lemon water's the best way to stop apple slices from browning? Think again.
Not just for curry: everything you can (and should) do with coconut milk
Is the advice to not sauté and fry with olive oil over high heat true? We look at the science.
A pie-baking extravaganza puts 10 different varieties of apples to the test.
How to choose, store, and cut your avocado to get the most out of it.
According to @thefoodlab, one brand of bottled coconut water destroys all others
[email protected] shows how banana pudding became Banana Pudding