Strawberry rhubarb preserves are by no means innovative, but they're a classic for a reason.
Although traditional Indian chutneys typically make use of green, unripe mangoes, this recipe is perfect for that moment when your mango supply is ripening faster than you can manage.
Buckles are so-named because the cake portion falls, or buckles, around the fruit during baking. This version pairs strawberries and vanilla in the crumb and adds ginger for a kick in the buttery topping.
An overnight soak plumps up dried apricots, and matching them with fresh, juicy pineapple yields a jam that tastes positively like summer: heady and tropical.
If you haven't thought of using bananas in a fruit crisp, this sweet, boozy dish will make you think again.
OK, you'll probably be able to find them past March 1st, but their season is coming to a close. Here are three ways to use them up before they go!
Chia seeds are one of those health foods that are easy to incorporate into your diet. Raspberries, with their own seedy crunch, are a natural match for the delicate pop of the chia, and the whole thing is enlivened by limes.
If your tastebuds are feeling a little dull from the endless winter menus of chili, casseroles, and long-simmered stews, try waking them up with lemons.