Easy and cheap, high in fiber and vitamins, fruit recipes that has many advantages: no added sugar and no fat at all. In addition, it allows you to use those few overripe fruits left in the basket that could be damaged if you keep them longer. What a nice way of recycling! http://www.gourmetrecipe.com http://www.gourmandia.ca http://www.gourmetrecipe.com/recipes/ingredients/fruits

1. Fruits
For the sake of simplicity, fruits discussed here refer to the more widely understood
definition rather than the strict botanical classification that includes tomatoes,
eggplants, bean pods, corn cobs and wheat grains.
In a nutshell, fruits are generally the term used for the fleshy parts of a plant that are
generally sweet and edible in its raw state. These can come from a tree, bush or even
a small shrub and include (but certainly not limited) apples, oranges, grapes,
strawberries, peaches and bananas. Like vegetables, herbs and spices, there are
thousands of different varieties of edible fruits available in different countries.
Though mostly sweet, quite a number are sour like lemons and limes. Others have a
very distinct taste like durian, the king of fruits, which has a very strong aroma that is
certainly an acquired taste. Exotic looking dragon fruit are harvested from a variety of
cactus.
Being the part of the plant that contains seeds meant to grown into a new plant, fruits
are often fleshy and are naturally high in nutrients, vitamins and minerals. In fact,
among the different kinds of super foods available, quite a lot are fruits – like anti-
oxidant rich acai, goji berries, mulberries and golden berries. A small serving provides
a large amount of phyto-nutrients and enzymes.
One doesn’t have to fuss much; go to a health food store and spend a pretty penny to
buy super foods to get a fair share of nutrients. A simple trip to the farmers market
for a bag of crunchy apples and pears (if you’re in a temperate country) or juicy sweet
mangoes (when you’re in a tropical climate) ensures you get the freshest product
brimming with vitamins. Buy in season to get them at the lowest possible price, best
quality and taste. Dehydrate them by sun drying or baking or preserve them in bottles
or cans to enjoy them year round.
Fruits used in recipes range from the expected application in sweet desserts and
salads to more creative inclusions in meat, poultry and seafood dishes, Apples are
used to provide a sweet balance to savory roast goose and grilled baby back ribs.
Like when buying any produce, try to go organic as much as you can especially for
foods that are consumed raw and/or unpeeled because most of the chemical residues
are found on the skin.

2. Almond Galette with Red Fruits
The health benefits of almonds include getting relief from constipation, respiratory
disorders, cough, hearth disorders, anemia, impotency, and diabetes. It also helps in
hair care, skin care (psoriasis), and dental care.
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Recommended Wine: Loupiac
Ingredients:
Almonds, 4.48 oz. (about ½ cup) sugar, 7 tablespoons flour, 5 eggs, 1 lb. raspberries or
seasonal red fruits, 3.5 oz. (7 tablespoons) thick cream (creme fraiche), 3.5 oz. (7
tablespoons) creme patissiere (vanilla flavored custard filling for pastries and cakes)
raspberry sauce
Preparation Instructions:
Mix the almonds, sugar, flour, and eggs, creating a dough. Spread this dough as thin as
possible in a cake form. Bake it in a preheated oven for about 5 minutes. Meanwhile,
mix the creme patissiere with an equal amount of cream. Place the almond cake in the
middle of a plate. Pour the cream on one side of the cake. Top with red fruits. For
decoration, add some mint leaves, raspberry sauce, and berries. You may serve the
rest of the cream in a gravy bowl. In another bowl, serve the rest of the raspberry
sauce.

3. Fried Seasonal Fruits with
Rosemary Honey
What's in season? Find out when your favorite seasonal fruits with Rosemary Honey
recipe here. The ingredients you will need for fried seasonal fruits with rosemary
honey are mandarin orange, pear, apple, pineapple, papaya, strawberries, honey,
rosemary branch, mint leaves, orange juice and feuilles de pate a filo.
Fruit that’s in season isn’t just fresher, tastier and more nutritious. It’s cheaper, too.
All you need to know is what to look for when. Here’s a breakdown of how to eat fruit
in season during spring, summer, fall and winter.
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Recommended Wine: Monbazillac
Ingredients:
1 mandarin orange, 1 pear, 1 apple, ½ a pineapple, 1 papaya, 8 strawberries, 3
tablespoons honey, 1 fresh rosemary branch, 4 mint leaves, orange juice, 2 Phyllo (filo)
pastry sheets
Preparation Instructions:
Wash, peel, and chop all the fruits. Using a metal punch, form a small tartlet with the
Phyllo. Bake it in a 355 degrees F. oven for about 5 to 6 minutes. Soak some rosemary
in honey. Place the honey in a frying pan. Heat it until it turns blonde. Add the fruits
(the thickest ones first). Near the end the of the cooking, add the orange juice. Add
the fruits to the tartlet. Boil down the fruit cooking gravy and pour it gently over the
fruits.

4. Creme brulee with red fruits
Creme Brulee or "burnt cream" is satiny custard. It is served chilled yet glistens with a
crisp caramelized sugar top, which when tapped with the back of a dessert spoon,
shatters like glass, revealing that cool, vanilla-infused custard hidden below. This is a
very easy no fail Creme Brulee recipe! It's so rich and creamy everyone will think you
are a professional cook! Just don't tell them how easy it is.
Servings: 4
Preparation Time: 25 minutes
Cooking Time: 25 minutes
Recommended Wine: Maury
Ingredients:
3 1/2 oz. strawberries, 1.8 oz. raspberries, 0.88 oz. black currants, 0.88 oz. red
currants, 0.88 oz. blueberries, 6 eggs, 0.35 lbs. sugar, 0.46 lbs. cream, ½ vanilla pod,
brown sugar
Preparation Instructions:
Separate the egg yolks and whites. Blanch the yolks with sugar. Boil the cream with
the vanilla. Pour this mixture over the yolks. Place on low heat until the mixture
becomes thick. Divide the mixture into 4 small cups. Cover with cream, sprinkle with
brown sugar, and brulee it in a salamander iron.
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