There’s something about mango and papaya that makes us feel like we’re on vacation. This platter can be any mix of those plus pineapple and fresh coconut, served with lime wedges and a spicy dipping salt.
Recipe: Fancy Fruit Platter
The better your fruit, the more delicious these bright, intense popsicles will be. Lisa Brenneis of Churchill-Brenneis Orchard uses the farm's Oroblanco grapefruit, Gold Nugget tangerines and/or Page tangelos, and Moro blood oranges for her popsicles ― but you also can use your own favorite citrus combination.
Recipe: Triple-decker Citrus Popsicles
We couldn't believe how simple it was to make these frozen treats. You can strain out the seeds if you like, but we love the texture they lend to the popsicles. Feel free to use boysenberries, pitted cherries, or other favorites instead of the combination of fruits here.
Recipe: Triple-Berry Popsicles
Enough already with pairing wine with each dish; just put it right in the dessert. Syrah often has its own blueberry flavors; add a little black pepper to the real berries to clinch the match.
This juicy sorbet isn't merely rose-colored. It also contains rosewater, which combines so beautifully with strawberries that its flavor seems like an extension of the fruit. Neither heavy nor perfume-y, it gives the sorbet a delicate, aromatic sweetness.
Recipe: Rosy Strawberry Sorbet
As easy to make as a pancake, this classic French dessert from the Limousin region involves pouring a simple batter over fresh fruit (typically cherries) and baking until puffed and golden brown.
The fruit rises to the top, leaving a soft layer whose texture falls somewhere between custard and cake.
Recipe: Strawberry Clafouti
A cross between plums and apricots, pluots have an explosive flavor that only gets better when you accent it with spices. The crisp crust tastes like it took all day to make but requires no special pastry skills.
Recipe: Spiced Crostata with Pluots