These Sweet and Savory Recipes Let You Make the Most of Delicious Spring Fruits

You’ll need 32 bamboo skewers (each 8 in.); there’s no need to soak them before they go on the grill, because they won’t char with such a short cooking time.

This juicy strawberry 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.

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.

A smooth, delicate cheesecake. Lemon zest in the crust brings out the tang of the cheese, topped with the season’s freshest strawberries.

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.

Rachel Yang and Seif Chirchi, chef-owners of Joule and Revel restaurants in Seattle, have taken a favorite Korean dessert—shaved ice with sweet syrup—and turned it into a ginger-flavored granita.

This coconut avocado ice cream is silky smooth, luscious, and surprisingly good with chocolate sauce.

This smoothie is the ultimate morning pick-me-up that helps you get your greens.

This dense sherbet is subtly dark and elegant. If you’re wondering what the difference is between sorbet and sherbet, sorbet typically contains little more than fruit and sweeteners, while sherbet adds eggs or dairy products such as milk or a splash of half-and-half.

This dessert is great for backyard barbecues: Make everything ahead, then quickly assemble and serve. The cake is denser and more buttery than classic shortcake.

This simple dessert cooks in the oven, but you could make it on the grill—cook the pineapple until grill marks appear and lightly toast the angel food cake. Whichever way you go with this dessert, the cinnamon whipped cream is delicious, and a scoop of ice cream wouldn’t be a bad idea either.

Refreshing and bright, with the tropical flair of pineapple and coconut, these little tarts are a fun departure from typical desserts. Even better, most of the elements can be prepared a day ahead, then assembled just before serving.

Although basil is more commonly used in savory dishes, its sweet, aromatic flavors work beautifully with caramelized pineapple as a topping for frozen yogurt.

The secret ingredient in this refreshing salad? Fish sauce. It provides a savory, salty element that unites the herbs and fruit without tasting a bit “fishy.”

We could make a meal of this deliciously unexpected combination, but it’s excellent alongside a grilled steak too.

Sunset reader Bill Gaines invented this delicious, tangy-sweet sandwich to use the plentiful apricots from his neighbor’s tree, which hung over the property line. “He told us we could have all the fruit on our side of the fence,” Gaines explains.

Grilled to perfection, these skewers pair savory shrimp with juicy-sweet apricot.

This fresh Greek-inspired soup comes together in minutes. It’s infused with dill and mint for a refreshing dish.

The warm anise flavor of shiso, encouraged by the licoricey fennel, comes through clearly in this pretty salad.

The cherries’ bursts of sweet juice offset the richness of the pasta.

We’ve shamelessly put the flavors of Zinfandel into this sauce: dried cherries, anise seeds (Zin often has faint licorice flavors), black pepper, and lots of the wine itself.

Pork tenderloin is a very tender cut of meat, perfect for stir-frying. The pineapple adds a natural sweetness and acidity to balance out the savory sauce.

The al pastor preparation has morphed over the decades, and now involves layers of roasted pork with a whole pineapple at the top of the spit, basting the meat with its dripping juices. This recipe, from chef Donnie Masterton, focuses on just the pineapple, slathered with al pastor paste and roasted. Then he chops it up and blends it with ordinary pico de gallo to create something extraordinary.