30 Summer Fruit Recipes We Love

Chef Jason Franey makes this sweet and tangy summer soup by marinating fresh peaches overnight with dried apricots, honey, vinegar and olive oil and then pureeing the mixture. Since peaches can vary in flavor, Franey suggests seasoning with vinegar to taste as you puree.

A trio of ingredients—high-quality white chocolate in the batter, créme fraîche and heavy cream in the icing—make this all-American dessert especially rich and moist.

Free-form tarts (sometimes called crostatas) are an easy, quick-to-prepare way to use up seasonal fruit.

Suzanne Goin typically makes this savory and sweet salad with whatever fruit looks best at the market. Ripe green or black figs are some of her favorites and a couple of crushed ones can be used as the base for the vinaigrette, in place of the nectarine.

For this classic French dessert, Alix de Montille swapped in raspberries for the traditional cherries to better pair with Jean-Marc Roulot’s new raspberry eau-de-vie, La Framboise du Roulot.

This recipe turns out a berry ice cream pie that is as beautiful as it is deliciously refreshing.

“I use macadamia nuts two ways in this summery zucchini-and-peach salad: chopped, for crunch, and also pureed, to make a dairy-free cream,” says chef Alyssa Gorelick.

This elegant tart is a great option for cooking in the bare-bones kitchen of a mountain cabin, since it doesn’t require a special pan. Kelly Liken uses Colorado plums, which she loves for their “beautiful tartness.” Even when ripe, the plums are somewhat tangy, thanks to Colorado’s cool nighttime temperatures. Any firm-but-ripe plums will work perfectly here.

Heather Tirrell uses buttermilk to make the ricotta she piles on graham tartlet shells. But any good, store-bought ricotta would be fine, she says.

Ginger liqueur, ginger beer, vodka, peach puree, and ice come together for this refreshing drink.

Excellent-quality puff pastry (F&W likes the Dufour brand) makes all the difference to this minimalist fruit dessert. Berries simmered in a little sugar become a slightly gooey, fresh-tasting topping.

The recipe is a fabulous blend of juicy (watermelon) and crunchy (red onions and walnuts). For anyone who thinks raspberry vinegar went out with the ’90s, this fruity vinaigrette will be a revelation.

This knife-and-fork dessert from Michael Glissman is a fantastic showcase for seasonal fruit at its peak; caramelizing the fruit on the grill intensifies its flavor. The grilled bread served alongside soaks up the sweet juices.

Alice Waters likes eating savory peach relishes with fish. Make sure to use peaches that are firm enough to hold their shape once diced.

Make the most of peach season with this spicy salsa.

Instead of strawberries, fresh blueberries are paired with rhubarb in this incredibly simple and delicious sweet-tart jam.

Serve this dish with vanilla ice cream or lightly sweetened whipped cream.

Berries grilled in a foil pack are delicious with everything from ice cream to grilled pound cake.

These popsicles are a great fat-free snack, made with lots of naturally sweet watermelon and only a little sugar. They can be frozen in special popsicle molds or in standard ice cube trays (three cubes equals one serving). Joy Manning has them whenever she feels the temptation to visit the new gelato shop around the corner from her apartment.

Melissa Rubel Jacobson mixes creamy yogurt with honey so it’s deliciously sweet and tangy, then she spreads it in a graham-cracker crust spiced with bits of crystallized ginger and tops it with plump blueberries.

Caramelizing plums and peaches on the grill brings out their natural sweetness, and Francis Mallmann bastes them with melted butter and sugar to make them even more luscious. A dollop of cool mascarpone tops the warm fruit.

This tasty pie combines cherries, raspberries, and blueberries.

Creamy, rich whole milk yogurt carries the sweetness of juicy watermelon and cantaloupe in this refreshing summer salad. Perfect for brunch or dinner, the dressing adds just enough spice and acidity. For the sweetest melons, look for watermelons that sound hollow when you knock on them and have a pale yellow patch from where they sat in the field.

This is Michael Psilakis’s modern take on the traditional Greek combination of watermelon and feta cheese. It features the creamy yogurt he grew up eating in New York’s Long Island: “My mom made it at home all the time, and we’d snack on it with honey after school.”

These muffins are easy to make: Simply mix the dry and wet ingredients separately, then combine them. Since the baking powder, which lightens the muffins, is activated by moisture, get the batter into the oven immediately. For soft edges, use liners; for crisp edges, use a well-greased, unlined pan. You can easily replace the blueberries with other kinds of fresh fruit, such as raspberries or peaches (chopped into small pieces).

Chef Lachlan Mackinnon-Patterson pairs a subtly tangy berry granita with honey-sweetened pesto in this refreshing summer dessert. Choose the sweetest, juiciest berries for the most flavorful granita.

This elegant amuse-bouche showcases Michael Gallina’s zero-waste approach: Tomato skins are dried to become an umami-rich flavored salt; the tomato seeds and pulp, plus the brine of pickled green tomatoes, become the base of the Tomato Water Gazpacho.

Gail Simmons says this is her new favorite cake, layered with rich mascarpone whipped cream, tart berries, and a little lemon zest.

Biryanis are traditionally served hot, laden with cooked meats, vegetables, fruit, and nuts. Chef Biju Thomas reimagines the dish as a refreshing summer side, starting with cooled basmati rice and an array of dried fruits that puff and crisp in coconut oil. The lentils make it hearty enough for a lunch main and a fantastic alternative to your usual cookout starches.

Depending on the season, Travis Lett also makes this salad with plums, peaches and pears.