5 Spring Fruits and What to Make with Them

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Source: 5 Spring Fruits and What to Make With Them

It's still officially Spring, which means you can still enjoy the bounty of fresh fruits that sweeten up the season. Just like with peak Spring vegetables, enjoying these treats can be as easy as taking a juicy bite, but we've rallied together five recipes that highlight each fruit's delectable essence.

  • The Spring Fruit - Kumquats: Don't peel these babies: tiny kumquats actually get their sweetness from the tender, edible rind, though the inside is quite sour. While the jury's out on whether it should be categorized as a citrus or something entirely on its own, the kumquat can be used in many dishes and beverages that call for oranges or lemons.
    What to Make - Kumquat Fizz: These mini fruits add the perfect sweet-tart note to a refreshing, fizzy Spring cocktail.


  • The Spring Fruit - Apricots: The fuzzy skin, delightful floral aroma, and juicy fruit seem to signal the peak of Spring and its sultry transition into Summer. Look for apricots that are plump and heavy with just a little give to the flesh.
    What to Make - Roasted Apricot Toast: Roasting apricot brings out the fruit's sweetness and lends a delicious caramel flavor. Use the fruit and its juices to top rustic bread slathered in mascarpone cheese for a sinfully good snack.


More from POPSUGAR Food: Harley Pasternak on Which Fruits to Eat and Which Fruits to Avoid



  • The Spring Fruit - Strawberries: If there's a fruit that epitomizes the flavor of Spring, it's the strawberry. With a little green "handle," these berries are easy enough to eat on their own, but adding them to salads, cocktails, and desserts just spreads the springtime spirit!
    What to Make - Strawberry Tart: In-season berries and a frozen puff-pastry shell combine to create the easiest strawberry tart you'll ever make!


  • The Spring Fruit: Rhubarb: This stalk that resembles red celery is technically a vegetable. But in 1947, a New York court ruled that since rhubarb is used primarily as a fruit for cooking purposes, it should be classified as such. Most familiar in pies and tarts, try this strikingly tart plant in a savory dish or two.
    What to Make - Rhubarb Goat Cheese Salad: Very lightly honey-glazed rhubarb is a just-sweet-enough counterpart to goat cheese, nuts, and balsamic-dressed arugula in this Spring salad.


  • The Spring Fruit - Mangoes: One of the most popular tropical fruits, the mango also may be one of the trickier to serve. But it's well worth the extra effort because the succulent, sweet flesh is a luxurious addition to smoothies, cocktails, and other treats.
    What to Make - Mango Sherbet: As the days get warmer, cool off with a refreshingly tropical mango sherbet. The limited ingredients maintain the vivid flavor of the fruit.



Related Content:
A Seasonal Eater's Guide to Spring Produce
13 Tricks and Tips For Keeping Produce Fresh Longer
10 Tricks For Better Fruit Salads