Even though they are readily available year round, for some reason I think of carrots as a spring vegetable. Maybe it's that their lively orange hue makes me think of regrowth and rejuvenation, or maybe it's just because they remind me of the Easter bunny. For whatever reason, every year when the warm weather finally hits, I find myself craving carrot cake. More

I've always loved kiwi fruit, if for no other reason than that they taste intensely tropical and they are in season in the dead of winter. Their fuzzy skin, succulent flesh, and parrot-green hue are always a welcome alternative to the usual roster of apples, oranges, and bananas. Because they are so juicy, kiwis also make great jam—especially when paired with complimentary flavors. More

Here at the Serious Eats World Headquarters we rejoice the end of March for many reasons; "Hello, Spring weather!" and "Hallelujah, the return of ice cream" are certainly major contenders. But mid-March is also the beginning of a glorious season. That's right, folks, we're talking about pineapple season! Here are 7 of our favorite pineapple inspired recipes. More

I'm about to leave for vacation in south Florida and I've got summery, tropical fruits on the brain. Pineapple might not be the first flavor that comes to mind when you think of jam, but it is unexpectedly juicy and delicious. A handful of fresh raspberries add a touch of berry sweetness and a lovely pink hue. More

Dried cherries are one of my favorite dried fruits. Plump, tart, and sweet, they have a concentrated cherry flavor that packs a serious punch. When incorporated into cookies or granola they really pop—much more than common raisins or dried cranberries. Here, dried cherries shine in a silky fruit butter sweetened with honey and spiced with cinnamon. More

You'll have to forgive us, we've got chocolate on the brain. In these days leading up to Valentine's Day, we can't stop thinking of red velvet cake and fancy chocolate souffle, carefully dipped chocolate-covered strawberries, and handmade cherry cordials. Luckily, it looks like we're not alone in our obsession: this week's Share Your Sweets is full of chocolate-fruit combinations that leave our mouths watering. More

Strawberries are the ultimate fruit for coating in chocolate for a number of reasons. The dry exterior gives the chocolate something to hold onto (slices of wet fruit are a major challenge for chocolate dipping). They're also the perfect pop-in-your-mouth size. Or, if you prefer, grasp on to the green stem and nibble through the hardened candy chocolate shell into the luscious gush of juicy sweet-tart berry inside. Aphrodisiac? Definitely. More

In preparing this cake, I looked for a number of different ways to handle the persimmon topping. I tried sautéing in butter and brown sugar, roasting under a sheath of amber honey, and broiling and torching after sprinkling the halved fruit with sugar. Ultimately I thought the fresh, ripe flesh suffered under the heat, shriveling and losing the delicacy of its taste. A clean and straightforward arrangement with a drizzle of burnt caramel turned out to be the best way to showcase this seasonal fruit. More

Even if you've vowed to eat healthier in the new year, that sweet tooth just has a way of winning out at some point. Here are a collection of lighter dessert recipes that feature the natural sweetness of fruit. If chomping on an apple just isn't going to cut it for you, check out these 9 fruity desserts. More

I like a cookie and a glass of eggnog every now and then, but I don't understand why warm, soft apple filling inside a flaky pastry crust has to go by the wayside come December. Thankfully, apple strudel is a delicious stand-in that lets you enjoy fruit dessert through the New Year. Here are 6 tasty strudels in the D.C. area—some traditional and apple-filled, and other more unusual options. More