If you love baking, there are countless delicious dessert recipes that incorporate fruit. Fruit is usually inexpensive and in season, and it can add tons of flavor to desserts. Try the following 19 delectable fruit recipes. They’ll make any dessert a hit! The best part? They’re easy to make and won’t break the bank!

Pecan sandies

Pecan sandies are a delicious treat for any time of year. They’re made with a crumbly dough that comes together to form a ball cookie. Pecans are a traditional ingredient, and you can substitute walnuts or other finely chopped nut of your choice. The recipe makes about 2 1/2-inch cookies.

Pecan sandies date back to medieval France. In fact, they’re actually derived from the French word “sable” – sable, which means “sandy” – and their first known appearance was in the town of Sable-sur-Sarthe, west of Paris. In Malaysia, they’re known as “arabia biscuits,” and many other world cultures make similar cookies. They’re sometimes called “snowball cookies” or “flour cookies” – though their names depend on where you find them!

These easy fruit recipes are great for family gatherings, and they require little more than a few ingredients. They’re full of flavor, and can be both sweet and savory. You can even make them right before the fruit goes bad. Pecan sandies are a delicious way to enjoy fresh fruit and are easy to make.

Free-form tarts

Free-form tarts are great for entertaining and are the perfect way to showcase fresh fruits. They are easy to prepare and can be made ahead of time. You can make all of the components ahead of time, and assemble the tart just before serving. There are a number of ways to assemble a fruit tart, including using a pie pan, or making all of the components ahead of time and assembling them right before serving.

First, prepare the tart crust. The pastry dough should be chilled before assembling. Then, line the tart pan with saran wrap or cut parchment paper. Press the dough into the tart pan, filling it about 1/4 of the way full. Once filled, add a layer of cashew cream and about one-third cup of fruit. Refrigerate for at least 30 minutes to firm up. Once the crust has hardened, you can remove it from the pan.

While these tarts are best served fresh, they can be kept for up to two days if covered. If you don’t want to eat them right away, you can freeze the leftover tart shell in an airtight container. However, they don’t taste as good as fresh fruit tarts.

Coconut milk and rum transform traditional banana bread

A touch of coconut milk and rum transforms traditional banana bread into something special. The coconut breaks up the bananas and makes the bread more tender. It also adds a tropical flavor. This recipe is a no-fail classic. If you’re looking for a new way to enjoy bananas, try this version!

To make this recipe, you’ll need to sift the dry ingredients into a bowl. Then, mash the bananas using a fork. Next, stir in the eggs, coconut oil, brown sugar, and rum. If you’re avoiding rum, substitute honey. For the rum, you’ll want to use dark rum.

For the batter, mash the bananas and combine with the butter. Next, sift the flour and coconut. Pour this mixture into a loaf pan and bake for an hour or so. While the bread is baking, use foil to prevent the edges from getting dark. You can even leave out the coconut, if you’d prefer. The bread is extremely customizable, and you can also add your favorite type of chips.

Hummingbird cake

The Hummingbird Cake is a fruit cake with three layers and a tangy, creamy cream cheese frosting. It was first published in the Southern Living magazine in 1978. It is moist and is made with canned pineapple and bananas. Instead of creaming the eggs and oil, the batter is simply mixed together. The result is a light, tender cake.

The cake’s texture is similar to a carrot cake, but with a pineapple flavor. Using ripe bananas adds more sugary juices to the recipe, which gives it a moist, rich texture. A maraschino cherry on top adds a sweet touch. Hummingbird cake is best baked at 350 degrees F in two 9-inch cake pans.

The Hummingbird cake is a classic Southern fruit cake that’s loaded with pineapple, bananas, and pecans. It’s moist and flavorful, with a hint of cinnamon. This cake is great for a special occasion or dessert. The fruity mix of the cake, cream cheese frosting, and pecans make for an irresistible cake.

Lemon sour cream cake

Lemon sour cream cake is a dense, moist cake that is easy to make and tastes great. If you’re not a fan of sour cream, you can substitute it with plain yogurt. Simply combine 2 cups all-purpose flour with 5 tablespoons cornstarch. Then, add the lemon zest.

The lemon sour cream cake is a delicious recipe made with lemons. It has a big citrus flavor and is perfect for any time of the year. In addition, the cake can be served anytime of the day. Make sure to make enough batter to make one cake.

The cake batter should be spread evenly into the prepared tube pan. Bake the cake for about 55 to 60 minutes. Allow the cake to cool in the pan before inverting it onto a serving plate. When the cake is completely cool, drizzle it with lemon glaze.

Raspberry relishes with fish

A delicious accompaniment for salmon is raspberry relish. This dish has several flavors and can be topped with balsamic vinegar, paprika, or fresh thyme. You can also serve the relish over wild rice or another starchy dish. If you want a more elegant meal, try pairing the relish with a full-bodied white wine.

The sauce can be made over the stovetop, over a simmer. When the mixture thickens, remove the basil. Add the remaining ingredients and simmer for 7 minutes. The sauce can be served immediately, or stored in the refrigerator for up to 4 days. The sauce also goes well with a tossed green salad, topped with raspberry vinaigrette. Toasted walnuts are also a great addition to the dressing.

Peach ice cream pie

Peach ice cream pie is one of the easiest fruit dessert recipes to make. The filling should be ripe, and the crust should be light and flaky. To make the crust flakier, you should add apple cider vinegar. You can also add cinnamon and nuts. Mix well, and reserve about a quarter cup for the top. Bake the crust in the oven for about eight to ten minutes, or until it’s done. Allow it to cool completely before serving.

This five-ingredient dessert is an elegant way to serve peaches. It is best served with the skin on, but you can also use thawed frozen peaches, too. The lemon filling is tangy and balances out the sweetness of the fruit. Turbinado sugar adds a little contrasting sugar to the filling.

The first step in making peach ice cream is to peel the peaches. You can do this easily by dipping them in boiling water for about 15 to 30 seconds. After that, transfer them right away to an ice bath. The skins should easily slide off. Then, slice them and place them in a large bowl with half of the sugar and lemon juice. This will soften the peaches and draw out their juices.