Our Favorite Summer Fruit Recipes

I wanted my family to eat more fruit but not more sugary ingredients. This berry salad lets you play with different low-fat yogurts and fruits. —Betsy King, Duluth, Minnesota

You've had peach pie and strawberry pie, and maybe even peach-strawberry pie. But throw in some garden-fresh basil and you're in for a real treat. Try it. —Lindsay Sprunk, Noblesville, Indiana

I love this recipe because of the depth of flavors and burst of colors. It's quick and easy to make. It's best when peaches are in season, but you could try strawberries or pineapple instead. —Holly Bauer, West Bend, Wisconsin

Looking for a fast, colorful side to round out any meal? This refreshing fruit salad is pure perfection! —Angela Howland, Haynesville, Maine

I got this recipe from a friend a few years ago. Perfect for relaxed get-togethers. it’s even better if you make it the night before and let the flavors steep. But watch out—it goes down easy. —Tracy Field, Bremerton, Washington

My dad would always stop the car on the side of the road in Maine and say, "I smell blueberries." He had a pail ready. Then Mom would bake the wild berries in a cornmeal crust to make this homey tart. —Priscilla Gilbert, Indian Harbour Beach, Florida

While the crostata, an open-faced fruit tart, is actually Italian, my version's peach filling is American all the way. —Lauren Knoelke, Milwaukee, Wisconsin

This treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husband’s favorite desserts. Enjoy! —Charis O'Connell, Mohnton, Pennsylvania

Rhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. —Debbi Barate, Seward, Pennsylvania

The glorious colors used here make this a great summer fruit bowl. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, Michigan

When it’s time to impress family and friends, we serve barbecued chicken garnished with strawberries. It’s easier than anyone would ever guess. —Bonnie Hawkins, Elkhorn, Wisconsin

Sugar cookie dough is a speedy way to turn ricotta and mascarpone cheeses topped with blackberries into beautiful bars. — Terri Crandall, Gardnerville, Nevada

Our garden always gives us way more cucumbers and tomatoes than we know what to do with. But we’ve learned how to handle the unexpected with a surprise of our own. This is our pretty, fresh way to use up the bounty. —Anna Davis, Springfield, Missouri

Serve this dish as an appetizer or dessert—the choice is yours! If desired, the pineapple wedges can be rolled in flaked coconut before grilling. —Taste of Home Test Kitchen

This dish won second place in a summer salad recipe feature published in our local newspaper. But it takes first place with my family, who loves to try all my new creations. —Marla Arbet, Kenosha, Wisconsin

These skewers are super lean and scrumptious—especially when dipped in the fresh fruit salsa. We rave about the salsa's sweet heat and the shrimp's party-pretty look. —Agnes Ward, Stratford, Ontario

This patriotic drink is as pretty as it is tasty. Layering cherries, blueberries and lemon juice, we created a striped lemonade that sings with Fourth of July pride. —Shawn Carleton, San Diego, California

With only five ingredients, this delightful dessert is so easy to prepare. Just halve peaches and sprinkle with fresh blueberries and a brown sugar mixture. Because they're grilled in foil, there are no messy dishes to wash. —Sharon W. Bickett, Chester, South Carolina

For moms and daughters who want to bond in the kitchen, start with seasonal fruit and cream to plate up in simple, refreshing ways. —Dorit Ritter-Haddad, Livingston, New Jersey

Nothing is more refreshing to me than a seasonal fruit salad enhanced with this simple honey-lime dressing. —Victoria Shevlin, Cape Coral, Florida

It's well worth the effort to whip up this creamy tart bursting with juicy berries. A friend gave me the recipe, and it always receives rave reviews at gatherings. —Susan Terzakis, Andover, Massachusetts

For a fruit salad that’s delightful, we combine berries and citrus with a honey-lime dressing flecked with poppy seeds. —Carrie Howell, Lehi, Utah

Salmon and basil take a sweet new approach when topped off with a relish of strawberries, honey and pepper. —Stacy Mullens, Gresham, Oregon

When you tuck into this warm and comforting fresh peach cobbler, you won’t miss the extra fat and calories a bit! —Mary E. Relyea, Canastota, New York

I had leftover rhubarb and wanted to create something fresh. With blueberries, strawberries and dried cranberries on hand, I discovered I had a berry upside-down cake. —June Paul, Portage, Wisconsin

We like to relax on the back porch with glasses of my slush after a long, hot day. Strawberries and watermelon blend up with lemon juice and sugar for an instant refresher. —Patty Howse, Great Falls, Montana

Take a bite out of summer boredom with this kid-friendly food project. —Taste of Home Test Kitchen

I saw a bar recipe using apple and lemon peel on a muffin mix box. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a nifty combo. —Shelly Bevington, Hermiston, Oregon

My sister and I spent a week each summer with our Aunt Frances, who always had this thirst-quenching lemonade in a stoneware crock in the refrigerator. It makes a refreshing drink after a hot day of running around. —Debbie Reinhart, New Cumberland, Pennsylvania

This simple lemon shortcake is tender and not overly sweet. Enjoy this summertime classic with a generous layer of whipped topping and berries. —Meryl Herr, Overland Park, Kansas

Making pie for a crowd may seem impossible, but not when you turn to this crowd-pleasing recipe! The sweet-tart raspberry filling pairs well with a flaky homemade pastry. —Taste of Home Test Kitchen

My family enjoys this dessert pizza recipe anytime of the year, but it's especially refreshing during the hot months. You can use whatever fruits are in season. —Ida Ruth Wenger, Harrisonburg, Virginia

Frozen raspberries lend fruity flavor and lovely color to this pretty iced tea that's good year-round. The recipe calls for just a few common ingredients and offers make-ahead convenience. —Lois McGrady, Hillsville, Virginia

A friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. —Jana Beckman, Wamego, Kansas

I've had this recipe for ages. Each year when the wild plums are ripe, I'll fill my pail and make this jelly. It's so good served with toast, pancakes or waffles! —Ludell Heuser, Mt. Horeb, Wisconsin

Summer's the perfect time to toss up this watermelon salad. You'd never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. —Marjorie Au, Honolulu, Hawaii

This cherry pie is so easy! I'm a teacher and a Navy wife, so simplicity and quickness are both mealtime musts at our house. —Claudia Youmans, Virginia Beach, Virginia

This luscious trifle tastes best if made the day before serving. Keep additional berries on hand for decoration. —Kaia McShane, Munster, Indiana

These wings make an irresistible addition to any backyard get-together! —Silvana Nardone, Brooklyn, New York

The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick

Layers of colorful fruit submerged in a fizzy, sweet beverage make this a kid-friendly sipper that gets two thumbs up. —Taste of Home Test Kitchen

Here in Michigan, the outdoor grilling season is pretty short, so I often use my oven for "grilling." The barbecue sauce is equally good on chicken or shrimp. —Diane Nemitz, Ludington, Michigan

My state is well known for growing good peaches. This delicious recipe has been a family favorite for more than 50 years. —Marguerite Ethridge, Americus, Georgia

For a cool salad on a hot summer day, I combine shrimp, corn, tomatoes and nectarines with a drizzle of tarragon dressing. We love it chilled, but it's delectable served right away, too. —Mary Ann Lee, Clifton Park, New York