Five Fresh Fruit Desserts To Make The Most Out Of Spring

There’s no better time than spring to enjoy what Mother Nature gave us. With some of the most flavorful fruits headlining the season, it’s tempting to clear out the produce aisle in one fell swoop. The five amazing recipes below highlight the best of spring’s offerings, because there’s no sweeter way to celebrate the season than with desserts featuring the freshest, ripest, sweetest springtime fruit. So read on as you make a list for your next farmer’s market or grocery store visit. Whether you invite others to enjoy the fruits of your labor or savor it for yourself, is up to you.

Coconut Banana Pudding
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Whether you are the guest or host, this new take on an old classic is a perfect party pleaser. Bring the taste of the tropics to your next Spring Fling, with this coconut banana fusion.
Coconut Banana Pudding
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Whether you are the guest or host, this new take on an old classic is a perfect party pleaser. Bring the taste of the tropics to your next Spring Fling, with this coconut banana fusion.
Servings
16servings
Servings
16servings
Ingredients
  • 6 Egg Yolks
  • 1 cup Granulated Sugar
  • 1/2 cup All-Purpose Flour
  • 1/4 tsp Salt
  • 3 cups Half-and-Half
  • 2 tbsp Salted Butter
  • 1/4 tsp Vanilla Extract divided
  • 3 cups Heavy Cream
  • 1/2 cup Powdered Sugar
  • 1 package Vanilla Wafers (11 oz)
  • 6 ripe Bananas sliced 1/4 to 1/2 inch thick
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Ingredients
  • 6 Egg Yolks
  • 1 cup Granulated Sugar
  • 1/2 cup All-Purpose Flour
  • 1/4 tsp Salt
  • 3 cups Half-and-Half
  • 2 tbsp Salted Butter
  • 1/4 tsp Vanilla Extract divided
  • 3 cups Heavy Cream
  • 1/2 cup Powdered Sugar
  • 1 package Vanilla Wafers (11 oz)
  • 6 ripe Bananas sliced 1/4 to 1/2 inch thick
Servings: servings
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Instructions
  1. Whisk egg yolks in a medium bowl until thick.
  2. Stir the sugar, flour, and salt together in a large saucepan. Whisk in half-and-half. Bring sugar mixture to a low boil (8-10 minutes) and continue to whisk. Remove from heat.
  3. Whisk ¼ of the hot sugar mixture into yolks. Add yolk mixture to remaining hot sugar mixture in the saucepan, whisking continuously. Place back on medium heat. Whisk for 1 minute. Remove from heat, and whisk in butter, coconut extract, and 2 teaspoons vanilla extract. Pour mixture into bowl and place plastic wrap on warm filling and cool for about 2 hours.
  4. Add cream and 1 teaspoon vanilla with an electric mixer until foamy. Slowly add powdered sugar, and continue to beat until medium peak forms.
  5. Keep 12 vanilla wafers to the side. Arrange remainder of wafers in a layer at the bottom of the bowl (3 1/2- to 4-quart size). Top with half of the banana slices, half of the custard, and half of the whipped cream. Repeat layers once. Top with crumbled wafers.
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Apricot-Almond Cobbler
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There’s no better ending to a spring meal than a cobbler dessert. This recipe blends spiced apricot wedges and toasted-almond batter, a mouthwatering combo that makes it hard to stop at just one serving.
Apricot-Almond Cobbler
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There’s no better ending to a spring meal than a cobbler dessert. This recipe blends spiced apricot wedges and toasted-almond batter, a mouthwatering combo that makes it hard to stop at just one serving.
Servings
8servings
Servings
8servings
Ingredients
  • 1/2 cup Whole Raw Almonds
  • 1 cup All-Purpose Flour
  • 1 cup Sugar
  • 2 tbsp Sugar
  • 1 1/2 tsp Baking Powder
  • 1 pinch Salt
  • 1 pinch Grated Nutmeg
  • 6 tbsp Unsalted Butter melted
  • 1/2 cup Whole Milk
  • 1 Egg
  • 2 tbsp Almond Flavor Liqueur (Amaretto)
  • 1 1/2 lbs Pitted Apricots cut 3/4 inch thick
  • 1 tbsp Lemon Juice
Servings: servings
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Ingredients
  • 1/2 cup Whole Raw Almonds
  • 1 cup All-Purpose Flour
  • 1 cup Sugar
  • 2 tbsp Sugar
  • 1 1/2 tsp Baking Powder
  • 1 pinch Salt
  • 1 pinch Grated Nutmeg
  • 6 tbsp Unsalted Butter melted
  • 1/2 cup Whole Milk
  • 1 Egg
  • 2 tbsp Almond Flavor Liqueur (Amaretto)
  • 1 1/2 lbs Pitted Apricots cut 3/4 inch thick
  • 1 tbsp Lemon Juice
Servings: servings
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Instructions
  1. Preheat oven to 375 degrees.
  2. Toast almonds in oven, stirring occasionally for about 10 minutes. Let cool completely and finely grind almonds in a food processor. Transfer to bowl.
  3. Whisk in flour, 3/4 cup sugar, baking powder, 3/4 teaspoon salt, and nutmeg into bowl with ground almonds.
  4. Brush a 10-inch cast iron skillet with 2 tablespoons butter. Whisk together remaining 4 tablespoons butter, milk, egg, and liqueur in a separate bowl. Stir butter mixture into flour mixture. Spread batter into buttered skillet.
  5. Stir apricots, remaining 1/4 cup plus 2 tablespoons sugar, a pinch of salt, and lemon juice. Spread evenly over batter. Bake for 50-60 minutes.
  6. Test center of cake with a cake tester and make sure center crumbs come out moist. Let cool in skillet 1 hour before serving.
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Strawberry-Rhubarb Sundaes
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Add some elegance to your ice cream with this sweet strawberry and tart rhubarb goodness. This crowd-pleaser only takes 10 minutes to prepare and features dessert’s favorite vegetable—rhubarb.
Strawberry-Rhubarb Sundaes
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Add some elegance to your ice cream with this sweet strawberry and tart rhubarb goodness. This crowd-pleaser only takes 10 minutes to prepare and features dessert’s favorite vegetable—rhubarb.
Servings
8servings
Servings
8servings
Ingredients
  • 1 lb Strawberries hulled & quartered
  • 2 Rhubarb Stalks
  • 1/2 cup Sugar
  • 2 pints Vanilla Ice Cream
  • Shortbread Cookies optional
Servings: servings
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Ingredients
  • 1 lb Strawberries hulled & quartered
  • 2 Rhubarb Stalks
  • 1/2 cup Sugar
  • 2 pints Vanilla Ice Cream
  • Shortbread Cookies optional
Servings: servings
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Instructions
  1. Cut rhubarb stalks into small 1/2-inch pieces.
  2. Bring strawberries, rhubarb, sugar, and 1/4 cup water to a simmer in large saucepan.
  3. Stir occasionally until rhubarb starts to break down for 6-8 minutes.
  4. Refrigerate for at least 1 hour and up to 1 week.
  5. Pour strawberry-rhubarb mixture over scoops of ice cream.
  6. Serve with shortbread, if desired.
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Strawberry-Pistachio Tart
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If you’re looking for a symbolic dessert that represents both the simplicity and beauty of spring, look no further. This tart favorite is almost too pretty to eat. Almost.
Strawberry-Pistachio Tart
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If you’re looking for a symbolic dessert that represents both the simplicity and beauty of spring, look no further. This tart favorite is almost too pretty to eat. Almost.
Servings
12servings
Servings
12servings
Ingredients
  • All-Purpose Flour for rolling
  • 1 sheet Frozen Puff Pastry thawed
  • 1/2 cup Unsalted Shelled Pistachios
  • 2 tbsp Sugar
  • 5 cups Strawberries thinly sliced
  • 1/4 cup Apricot Jam warmed
Servings: servings
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Ingredients
  • All-Purpose Flour for rolling
  • 1 sheet Frozen Puff Pastry thawed
  • 1/2 cup Unsalted Shelled Pistachios
  • 2 tbsp Sugar
  • 5 cups Strawberries thinly sliced
  • 1/4 cup Apricot Jam warmed
Servings: servings
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Instructions
  1. Preheat oven to 350 degrees.
  2. On a floured work space, roll out puff pastry to a 12-by-16-inch rectangle. Move pastry to parchment-lined rimmed baking sheet and shape it into a rectangle. Freeze for 10 minutes. With a fork, prick pastry all over
  3. Place a sheet of parchment paper over pastry and add a rimmed baking sheet on top to prevent pastry from rising. Bake for 20 to 25 minutes, or until golden.
  4. While pastry is baking, grind 1/4 cup pistachios and sugar in food processor until it’s finely ground. Sprinkle pistachio mixture on pastry, leaving ¾-inch border.
  5. Bake for 15 to 17 minutes, or until golden. Chop up remaining ¼ cup of pistachios and put to side. Remove pastry from oven and place strawberries on top of pistachio mixture, overlapping the slices. Brush berries and pastry border with apricot jam. Sprinkle chopped pistachios on pastry border. Serve warm or at room temperature.
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Mini Blueberry Pie
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There’s something about mini desserts that feels extra decadent. Besides being adorable by nature, it helps you portion the perfect individual serving size. This easy, breezy Mini Blueberry Pie recipe is sure to become a new spring staple.
Mini Blueberry Pie
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There’s something about mini desserts that feels extra decadent. Besides being adorable by nature, it helps you portion the perfect individual serving size. This easy, breezy Mini Blueberry Pie recipe is sure to become a new spring staple.
Servings
6servings
Servings
6servings
Ingredients
  • 1 pint Blueberries
  • 1/4 cup Sugar plus a little extra to sprinkle
  • 2 tbsp Cornstarch
  • 1 tsp Vanilla Extract
  • 1 pinch Salt
  • 1 Whole Lemon Zest
  • 1/2 juiced Lemon
  • 2 Pie Crusts
  • 1 Egg whisked with 1 tbsp water
Servings: servings
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Ingredients
  • 1 pint Blueberries
  • 1/4 cup Sugar plus a little extra to sprinkle
  • 2 tbsp Cornstarch
  • 1 tsp Vanilla Extract
  • 1 pinch Salt
  • 1 Whole Lemon Zest
  • 1/2 juiced Lemon
  • 2 Pie Crusts
  • 1 Egg whisked with 1 tbsp water
Servings: servings
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Instructions
  1. Preheat oven to 425 degrees. Line baking sheet with parchment paper.
  2. Stir blueberries, sugar, cornstarch, vanilla, salt, lemon zest and juice together in a bowl.
  3. Cut pie crusts into 6 circles with 4 1/2-inch round cutter. Move circles to baking sheet with parchment paper. Place 1/4 cup of the blueberry mixture in center of each pie circle. Fold over edges to cover 1 inch of the filling.
  4. Brush egg wash around the edge of each pastry. Sprinkle sugar on the crust and bake for 20-25 minutes, until bubbly and golden.
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