You’ve come to the right place if you’re seeking for some tasty and delicious fruit dessert recipes to enjoy over the summer. I’ll give you 15 delectable fruit dessert recipes in this article that are ideal for the summer months. These dishes, which range from a classic peach cobbler to a cool watermelon sorbet, will satisfy your sweet desire and wow your family and friends. Hence, put on your apron and let’s start cooking!
Table of Contents
- 1. Grilled Peach Melba
- 2. Blueberry Lemon Bars
- 3. Mango Sorbet
- 4. Strawberry Shortcake Skewers
- 5. Watermelon Granita
- 6. Peach and Raspberry Cobbler
- 7. Mango and Coconut Rice Pudding
- 8. Berry Tartlets
- 9. Grilled Peaches with Honey and Greek Yogurt
- 10. Blueberry Lemon Bars
- 11. Pineapple Coconut Ice Cream
- 12. Strawberry Shortcake
- 13. Watermelon Sorbet
- 14. Peach Cobbler
- 15. Raspberry Lemonade Bars
- Conclusion
1. Grilled Peach Melba
Ingredients:
- 4 ripe peaches, halved and pitted
- 1 tablespoon honey
- 1 tablespoon olive oil
- Vanilla ice cream
- Raspberry sauce
Directions:
1. Turn the grill’s heat up to medium-high.
2. Oil the cut side of the peach halves and set them cut side down on the grill.
3. Grill the peaches for 2 to 3 minutes, or until just charred.
4. Take the peaches off the grill and put them on a plate for serving.
5. Add honey to the peaches.
6. Serve with raspberry sauce and a scoop of vanilla ice cream.
2. Blueberry Lemon Bars
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted in room temperature
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup granulated sugar
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/2 cup fresh blueberries
Directions:
1. Set the oven to 350 F.
2. Mix the flour, butter, powdered sugar, and salt in a bowl until crumbly.
3. Evenly press the mixture into an 8×8-inch baking dish that has been buttered.
4. Bake for 15-20 minutes, or until just beginning to turn golden.
5. Prepare the filling by combining the eggs, sugar, lemon juice, and lemon zest in a bowl while the crust bakes.
6. Carefully incorporate the blueberries.
7. Spoon the combination on top of the baked crust.
8. Continue baking for a further 20 to 25 minutes, or until the filling is set.
9. Let bars totally cool before slicing.
3. Mango Sorbet
Ingredients:
- 3 ripe mangoes, peeled and diced
- 1/4 cup water
- 1/4 cup sugar
- 1 tablespoon lime juice
Directions:
1. Heat water and sugar together in a small saucepan. Simmer, stirring periodically, until the sugar melts.
2. Take the syrup off the heat and allow it to cool to room temperature.
3. Puree the mango in a blender until it is smooth.
4. Pour the lime juice and cooled syrup into a blender, and pulse until thoroughly blended.
5. Put the mixture in an ice cream maker, and churn it as directed by the manufacturer.
6. Before serving, place the sorbet in a freezer-safe container and freeze for a few hours.
4. Strawberry Shortcake Skewers
Ingredients:
- 1 pound fresh strawberries, hulled
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 8-10 shortcake biscuits from the store
- Whipped cream
Directions:
1. Turn the grill’s heat to medium.
2. Combine strawberries, sugar, and vanilla essence in a mixing basin.
3. Attach strawberry skewers to the fruit.
4. Cook the skewers until the strawberries are slightly browned, about 2-3 minutes per side.
5. Top store-bought shortcake biscuits with the grilled strawberries and a dollop of whipped cream to serve.
5. Watermelon Granita
Ingredients:
- 4 cups diced watermelon
- 1/2 cup water
- 1/4 cup sugar
- 1/4 cup lime juice
Directions:
1. Puree the watermelon in a blender until it is smooth.
2. Heat water and sugar together in a small pot. Simmer, stirring periodically, until the sugar melts.
3. Take the syrup off the fire and allow it to cool to room temperature.
4. Pour the lime juice and cooled syrup into a blender, and pulse until thoroughly blended.
5. Place the prepared dish in the freezer for two hours.
6. To give the granita a slushy feel, scrape it with a fork after two hours.
7. Put the dish back in the freezer, and scrape the granita every hour or so until it is totally solid.
8. Dispense with a spoon in glasses or bowls.
6. Peach and Raspberry Cobbler
Ingredients:
- 4 cups sliced fresh peaches
- 1 cup raspberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
Directions:
1. Set the oven to 375 F.
2. Combine peaches, raspberries, sugar, cornflour, and cinnamon in a mixing dish. Pour into a greased 9×9-inch baking dish after thoroughly mixing.
3. Combine flour, oats, brown sugar, and salt in a separate mixing dish.
4. Stir in the butter with a pastry blender or your fingers until the mixture resembles crumbles.
5. Evenly distribute the mixture over the fruit.
6. Bake for 40 to 45 minutes, or until the fruit is bubbling and the topping is golden brown.
7. Let it cool for a short while before serving.
7. Mango and Coconut Rice Pudding
Ingredients:
- 1 cup uncooked white rice
- 2 cups water
- 1 can coconut milk
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1 ripe mango, diced
Directions:
1. Heat water and rice together in a medium pot. Bring to a boil, then turn down the heat.
2. After the water is absorbed and the rice is done, cover the pan and simmer for 18 to 20 minutes.
3. Mix in the sugar, vanilla extract, and coconut milk.
4. As the pudding starts to thicken, boil the mixture for a further 10-15 minutes, stirring now and again.
5. Turn off the heat and toss in the mango cubes.
6. Present warm or cold.
8. Berry Tartlets
Ingredients:
- 1 package mini tart shells from store
- 1 cup mixed berries (such as raspberries, blueberries, and strawberries)
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- Whipped cream (optional)
Directions:
1. Set the oven to 350 F.
On a baking sheet, arrange the miniature tart shells.
3. Place berries, sugar, cornflour, and water over medium heat in a small saucepan. Cook the mixture for 5-7 minutes, or until it thickens and the berries start to soften.
4. Fill the tart shells with the berry mixture.
5. Bake the tart shells for 8 to 10 minutes.
9. Grilled Peaches with Honey and Greek Yogurt
Ingredients:
- 4 ripe peaches, halved and pitted
- 2 tablespoons honey
- 1/2 cup Greek yogurt
- 1/4 cup chopped pistachios
Directions:
1. Turn the grill’s heat up to medium-high.
2. Put the cut-side down on the grill of the peach halves.
3. Grill for 3 to 4 minutes, or until softened and slightly charred.
4. Take the peaches from the grill and cover them in honey.
5. Add a dollop of Greek yoghurt and some chopped pistachios to the top of each peach half.
10. Blueberry Lemon Bars
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh blueberries
- Powdered sugar for dusting
Directions:
1. Set the oven to 350 F.
2. In a sizable mixing basin, combine the butter and sugar and beat until frothy.
3. Stir in the egg, lemon juice, and lemon zest.
4. Combine the flour, baking soda, and salt in a separate bowl.
5. Gently combine the dry components with the wet ones.
6. Combine the blueberries.
7. Pour mixture into a 9×9-inch baking dish that has been buttered.
8. Bake for 30-35 minutes, or until the top is golden.
9. After cooling, top with powdered sugar.
11. Pineapple Coconut Ice Cream
Ingredients:
- 1 can (14 ounces) sweetened condensed milk
- 1 can (13.5 ounces) coconut milk
- 1 cup diced fresh pineapple
- 1 teaspoon vanilla extract
- Pinch of salt
Directions:
1. Blend sweetened condensed milk, coconut milk, pineapple chunks, vanilla essence, and salt in a blender until completely smooth.
2. Put the mixture in an ice cream maker and churn it as directed by the manufacturer.
3. Put the ice cream in a container and freeze it until it is solid.
4. Spoon the ice cream onto dishes or cones in scoops.
12. Strawberry Shortcake
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 2/3 cup milk
- 2 cups sliced fresh strawberries
- Whipped cream
Directions:
1. Set the oven to 400 F.
2. Combine the flour, sugar, baking soda, and salt in a mixing basin.
3. Stir in the butter with a pastry blender or your fingers until the mixture resembles crumbles.
4. After adding the milk, stir the mixture until the dough comes together.
5. Knead the dough for one to two minutes on a lightly dusted surface.
6. Roll out the dough to a thickness of 1/2 inch.
7. Use a drinking glass or a biscuit cutter to cut the dough into rounds.
8. Arrange the circles on a baking sheet and bake for 12 to 15 minutes, or until golden.
9. Let the cupcakes to cool.
10. Split the shortcakes horizontally in half, then top the bottom half with a dollop of strawberry slices.
11. Add whipped cream and the remaining shortcake on top.
12. Serve right away.
13. Watermelon Sorbet
Ingredients:
- 1 small seedless watermelon, peeled and cubed
- 1/2 cup granulated sugar
- 1/4 cup fresh lime juice
- Pinch of salt
Directions:
1. Puree the watermelon in a blender or food processor until it is completely smooth.
2. Pour the watermelon puree into a basin after passing it through a fine-mesh sieve.
3. Combine salt, lime juice, and sugar in a small pot. Stirring continuously, heat over medium heat until sugar dissolves.
4. Combine the watermelon puree with the sugar syrup.
5. Place the mixture in an ice cream maker and churn as directed by the manufacturer.
6. Put the sorbet in a container and freeze it until it is solid.
7. Spoon the sorbet into bowls or cones in scoops.
14. Peach Cobbler
Ingredients:
- 6 cups sliced fresh peaches
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
Directions:
1. Set the oven to 350 F.
2. Melt butter in an oven-safe dish that measures 9 x 13 inches.
3. Combine flour, 1 cup sugar, baking powder, and salt in a mixing basin.
4. After adding the milk and vanilla, stir the batter until it is smooth.
5. In the baking dish, pour the batter on top of the melted butter.
6. Distribute peach slices across the batter.
7. Add 1/2 cup of sugar to the peaches.
8. Bake for 45 to 50 minutes, or until the edges are bubbling and the top is golden brown.
9. Serve warm with whipped cream or vanilla ice cream.
15. Raspberry Lemonade Bars
Ingredients:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup raspberry preserves
- Powdered sugar for dusting
Directions:
1. Set the oven to 350 F.
2. In a sizable mixing basin, combine the butter and sugar and beat until frothy.
3. Stir in the egg, lemon juice, and lemon zest.
4. Combine the flour, baking soda, and salt in a separate bowl.
5. Gently combine the dry components with the wet ones.
6. Press the mixture into a 9×9-inch baking dish that has been buttered.
7. Top the mixture with raspberry preserves.
8. Bake for 30-35 minutes, or until the top is golden.
9. After cooling, top with powdered sugar.
Conclusion
You have it now! 15 summertime fruit dessert recipes that are delectable and simple to prepare. These dishes will definitely sate your cravings for something sweet and fruity, whether you’re looking for a tasty sorbet, a traditional cobbler, or something in between. Why don’t you try them out and decide which one you like best? You’ll steal the show at any summer party or barbeque if you have these recipes in your selection. Enjoy eating and cooking!