8 Favorite Summer Fruit Desserts

Give in to decadence with these irresistible desserts worthy of special occasions or just a treat.

Street-vendor styleStreet-vendor style
Fancy Fruit Platter
This simple and beautiful way to serve a fruit salad was inspired by the fruit-vendor carts on city streets in Mexico.

Yield: Serves 4 to 6
Total: 1 Hour

1 coconut
1 mango, peeled, pitted, and cut into large chunks
1 papaya, peeled, seeded, and cut into large chunks
1/2 pineapple, peeled, cored, and cut into large chunks
2 limes, quartered
1 tablespoon kosher salt
1 teaspoon cayenne

1. Preheat oven to 325°. Use an ice pick or screwdriver and a hammer to pierce the eyes of the coconut. Set coconut, eyes down, in a colander set into a bowl to drain (the coconut's milk is great to sip). Place coconut in oven on a baking sheet and bake until cracked around center, about 25 minutes.

2. Let coconut cool slightly; then, using the claw side of the hammer, tap the coconut all over to break into chunks. Pull off and discard shell, and then pare brown skin from coconut flesh. Cut flesh into large chunks.

3. Arrange coconut, mango, papaya, pineapple, and limes on a large platter. Combine salt and cayenne in a small bowl and serve alongside fruit for dipping.

Nutritional Information

Amount per serving

Calories from fat: 66%
Protein: 2.9g
Fat: 22g
Saturated fat: 20g
Carbohydrate: 29g
Fiber: 8.8g
Sodium: 776mg
Cholesterol: 0.0mg

Make that summer flavor last all year--can it!

Flaky and nuttyFlaky and nutty
Apricot Baklava Strudel
We decided to combine the flakiness and nutty flavors of baklava with the fruit of a strudel. If your apricots are very ripe, don't let them sit in the honey syrup too long before you assemble the strudel--they'll turn to jam. But if they're a little firm or very tart, let them macerate a bit longer to soften and absorb the sweetness.

Yield: Serves 8
Total: 2 Hours

1/3 cup honey
1/2 cup sugar, divided
12 ounces ripe apricots, quartered
1/3 cup raw almonds
1/3 cup pistachios
1/2 teaspoon ground cardamom
10 sheets (12 by 17 in.) filo dough
1/2 cup melted butter

1. Preheat oven to 375°. Bring honey and 1/4 cup sugar to a simmer in a saucepan, stirring to blend. Remove from heat and add apricots; set aside.

2. Whirl nuts, cardamom, and remaining 1/4 cup sugar in a food processor until mostly ground. Set aside 2 tbsp.

3. Lay a piece of parchment paper on a work surface. Working with 1 filo sheet at a time, set on paper, brush with some butter, and sprinkle with a scant 2 tbsp. nut mixture; repeat, stacking filo and pressing down to seal.

4. Spoon apricots with a bit of honey mixture on filo stack along a long side. Roll up. Arrange roll on a diagonal on a rimmed baking sheet lined with parchment. Brush with more honey mixture; sprinkle with reserved 2 tbsp. nut mixture.

5. Bake until browned and juices are bubbling out the ends, 15 to 20 minutes. Let cool completely before slicing.

Nutritional Information

Amount per serving
Calories: 313
Calories from fat: 53%
Protein: 4.7g
Fat: 18g
Saturated fat: 8.2g
Carbohydrate: 35g
Fiber: 2.6g
Sodium: 217mg
Cholesterol: 31mg

More ways to savor summer fruit

Roasting makes the flavors popRoasting makes the flavors pop
Roasted Berry Sundaes
Roasting the berries brings out their sweetness even more and makes them the ultimate topping for ice cream.

Yield: Serves 4
Total: 30 Minutes

1/4 cup sugar
1 teaspoon lemon zest
1/2 vanilla bean, split lengthwise
1 pound strawberries, hulled and quartered
6 ounces raspberries (about 1 1/2 cups)
6 ounces blackberries (about 1 1/2 cups)
1 carton (14 oz.) vanilla ice cream

1. Preheat oven to 450°. Line a rimmed baking sheet with parchment paper. In a large bowl, stir together sugar and lemon zest. Scrape seeds from vanilla bean and add with bean pod to sugar mixture, stirring to combine. Add berries; toss gently to coat. Spread evenly on baking sheet.

2. Roast until berries have released some of their juice and are starting to soften, 8 to 10 minutes; be careful not to scorch.

3. Transfer berries to a bowl to cool slightly, about 5 minutes. Discard vanilla pod. Scoop ice cream into serving bowls and top with berries.

Nutritional Information

Amount per serving
Calories: 243
Calories from fat: 26%
Protein: 3.8g
Fat: 7.2g
Saturated fat: 4g
Carbohydrate: 44g
Fiber: 7.5g
Sodium: 48mg
Cholesterol: 25mg

More: strawberries 28 ways

Fresh apricots are keyFresh apricots are key
Fresh Apricot Crisp
A crunchy topping sets off apricots which are so flavorful you do not have to add much to them. If using supermarket apricots, cut each into quarters, increase lemon juice to 2 tbsp. and granulated sugar to 1/2 cup, and mix a pinch each of cinnamon, ginger, and nutmeg into the fruit before baking.

Yield: Makes 8 servings
Total: 1 Hour

1/2 cup butter
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/3 cup packed dark brown sugar
2/3 cup quick-cooking rolled oats
1/3 cup golden raisins (optional)
1/3 cup chopped pecans
5 cups pitted and halved fresh apricots (preferably Blenheim; about 15 apricots)
1 tablespoon fresh lemon juice
1/4 cup granulated sugar

1. Preheat oven to 350° and grease an 8- by 8-in. baking pan. Melt butter and let cool. Whisk together flour, cinnamon, ginger, nutmeg, cloves, salt, and brown sugar. Stir in oats, raisins (if using), and pecans, then stir in melted butter.

2. Toss apricots with lemon juice and granulated sugar and spread in baking pan. Squeeze topping into shaggy chunks and scatter over apricots. Bake until bubbling, 40 to 50 minutes; cool at least 30 minutes, and serve with vanilla ice cream.

Nutritional Information

Amount per serving
Calories: 322
Calories from fat: 45%
Protein: 3.7g
Fat: 16g
Saturated fat: 7.8g
Carbohydrate: 44g
Fiber: 2.5g
Sodium: 78mg
Cholesterol: 32mg

38 stone fruit ideas

Fruity and richFruity and rich
Chocolate Waffles with Poached Cherries
An indulgent recipe for a special summer meal.

Yield: Makes 6 servings

2 pounds fresh cherries, rinsed and pitted
3/4 cup plus 2 tablespoons granulated sugar
1/3 cup orange juice
2 tablespoons lemon juice
1 vanilla bean, split lengthwise
8 ounces mascarpone cheese
1/2 cup whipping cream
1 teaspoon vanilla
1 cup all-purpose flour
1/4 cup unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1 cup milk
3 tablespoons melted butter
Cooking oil spray
Powdered sugar

1. In a 3- to 4-quart pan over medium heat, stir cherries, 1/2 cup granulated sugar, orange juice, lemon juice, and vanilla bean until cherries are juicy and sugar is dissolved, 3 minutes. Adjust heat to maintain a simmer; stir occasionally until cherries are soft, about 10 minutes. Remove from heat; if making up to 2 days ahead, cover and chill (reheat before serving).

2. Meanwhile, in a bowl with a mixer on low speed, beat mascarpone, cream, vanilla, and 2 tablespoons granulated sugar until soft peaks form. Cover and chill up to 2 days (if needed, whisk to thicken before serving).

3. In another bowl, mix 1/4 cup granulated sugar and the flour, cocoa, baking powder, and salt. In a bowl, beat egg to blend with milk and butter. Stir into flour mixture until evenly moistened.

4. Turn a waffle iron to high heat; spray both sides lightly with cooking oil spray. When hot, add about 1 1/4 cups batter; close iron and cook until waffle is well browned, about 9 minutes. Remove waffle; keep warm on a baking sheet in a 200° oven up to 15 minutes. Repeat to cook remaining waffles.

5. Place a waffle on each of 6 dessert plates; sprinkle with powdered sugar. Top with cherries and juice (discard vanilla bean), then mascarpone cream.

Nutritional Information

Amount per serving
Calories: 632
Calories from fat: 47%
Protein: 10g
Fat: 33g
Saturated fat: 20g
Carbohydrate: 78g
Fiber: 3.7g
Sodium: 376mg
Cholesterol: 110mg

Pair your dessert with a fruity, refreshing summer drink

Classic flavors, refreshing coolnessClassic flavors, refreshing coolness
Watermelon Jello
Watermelon and mint make a classic salad combo; here we've paired them in a sleek, refreshing dessert.

Yield: Serves 6
Total: 2 Hours, 15 Minutes

3 envelopes unflavored gelatin
3/4 cup sugar
4 cups watermelon juice (from 8 lbs. watermelon, puréed and strained)
Watermelon balls (use a melon baller)
Sweetened whipped cream
1/4 cup thinly sliced mint leaves

1. Sprinkle gelatin over 1 cup cold water in a small glass bowl and let stand 1 minute. Microwave on high until hot and gelatin is melted, about 1 minute. Add sugar, whisking until dissolved. Whisk mixture into watermelon juice. Divide mixture among 6 glass dishes (about 8 oz. each). Chill until set, about 2 hours.

2. Top each serving with a few melon balls, a dollop of whipped cream, and a sprinkle of mint.

Nutritional Information

Amount per serving
Calories: 143
Calories from fat: 0.0%
Protein: 3.4g
Fat: 0.0g
Saturated fat: 0.0g
Carbohydrate: 34g
Fiber: 0.4g
Sodium: 7.1mg
Cholesterol: 0.0mg

Red wine + spice = surprising lightnessRed wine + spice = surprising lightness
Plum and Wine Trifles
Red wine and spices are outstanding with plums in these 30-minute individual trifles.

Yield: Makes 4 servings
Total: 30 minutes

1 cup Cabernet Sauvignon
1 cup fresh orange juice
1/2 cup plus 2 tbsp. sugar, divided
1/2 teaspoon ground cardamom
4 firm-ripe plums (1 lb. total), sliced
1 cup heavy whipping cream
12 sugar or shortbread cookies (5 1/2 oz. total) such as Pepperidge Farm, broken in pieces

1. In a 3- to 4-qt. pan over high heat, boil wine, orange juice, 1/2 cup sugar, and the cardamom, stirring often, until reduced to 2/3 cup, 10 to 15 minutes. Remove from heat, stir in plums, and let stand 10 minutes, stirring often. Meanwhile, whip cream with the remaining 2 tbsp. sugar until thick.

2. With a slotted spoon, lift 3 or 4 plum slices to each of 4 small bowls. Top each with 1 broken cookie, then a spoonful of cream. Repeat layers 2 more times. Serve trifles with syrup and any remaining fruit.

Nutritional Information

Amount per serving
Calories: 628
Calories from fat: 47%
Protein: 5.6g
Fat: 33g
Saturated fat: 18g
Carbohydrate: 78g
Fiber: 3.9g
Sodium: 184mg
Cholesterol: 97mg

Creamy and tangyCreamy and tangy
Three Berry Buttermilk Sherbet
Serve this creamy sherbet with whole versions of the berries for a prettier presentation.

Yield: Makes 4 1/2 cups
Total: 4 Hours, 40 Minutes

1 1/4 cups (6 oz.) raspberries
1 1/4 cups (6 oz.) blackberries
1 1/4 cups (6 oz.) blueberries
3/4 cup sugar
1 pint low-fat buttermilk
1 tablespoon lemon juice
1/4 teaspoon ground cardamom (optional)

1. Purée berries in a food processor, then rub through a fine strainer into a medium bowl. Discard solids. Stir in remaining ingredients.

2. Freeze mixture in an ice cream maker according to manufacturer's directions.

3. Transfer to an airtight container and freeze until firm enough to scoop, at least 4 hours and up to 2 weeks.

Nutritional Information

Amount per serving
Calories: 116
Calories from fat: 6%
Protein: 2.4g
Fat: 0.8g
Saturated fat: 0.3g
Carbohydrate: 26g
Fiber: 2.6g
Sodium: 58mg
Cholesterol: 2.2mg

More fresh berry ideas