Fruits and Berries
Irresistible and refreshing, this cider sorbet will taste as good as the cider you use.
Oregon’s fresh prune crop ripens in late August and remains in season for a brief time. Try them in one of these simple recipes!
This bright, zippy puree makes everything it touches more rounded and delicious.
This tart is at once familiar, strange and incredibly delicious. The bottom crust is crunchy like a shortbread cookie, the oat crumble topping is fluffy and buttery, and the plums are deep and rich.
One of the last fruits on the tree, bright orange persimmons will brighten your plate in late fall and early winter.
This tamale filling reveals Spanish influence. Its mix of sweet and sour flavors seems startling, but is actually very friendly and delectable.
These caramelized pears are perfect for serving with grilled meats or on a cheese plate.
This cookie is a hybrid of several of Ellen Jackson’s favorite recipes—one for Squashed Fly Cookies, one for Fig Sandwich Cookies and one for fresh fig spread—all rolled into one delicious package.
These fig preserves have a jam-like consistency and a lasting, complex sweetness. Their flavor complements sharp aged cheeses for a knockout grilled cheese sandwich.
Four easy, quick and scrumptious ways to cook figs.
A beautiful sorbet to highlight an often overlooked fruit that is very popular in Russia.
Refreshing and playful! This makes an impressive cold summer soup to serve friends.
This barely sweet, deep purple concentrate is the flavor essence of the rare blackcap, or black raspberry.
This is a simple, gorgeous aperitif: blackcap raspberries gently reduced into a coulis and added to a classic dry brut.
This quick and easy jam combines two of spring’s sweetest treats: strawberries and honey.
Everything clicks in this salad, as long as you select apples and greens with exceptional flavor and crispness.
Serve this spicy, delicious compote on cake with whipped cream, or over ice cream, yogurt, or your morning oatmeal.
This shocking pink version of cranberry relish comes from NPR special correspondent Susan Stamberg’s mother-in-law.
This simple recipe from the Vincent Family doubles the flavor by boiling the berries in cranberry juice rather than water.
This tart contrasts the crunchy texture of an all-nut crust with the juiciness of cranberries.
A complex fall salad that can act as a full meal.
Green Anjou pears are put on the pedestal they deserve in this flavorful cocktail with handcrafted Pinot Gris syrup.
This mulled cider is brightly flavored with ginger and lemon grass.
An easy way to sneak fresh fruit into an entree, or give soups and salads an unexpected kick.
A hidden layer of cream cheese offers a tangy, creamy addition to this pie’s berry filling.
Any kind of sweet plum—from Italian prune to Greengage—makes wonderful, vividly colored ice cream.
This pie is as simple and delicious as can be.
A refreshing sorbet made with rhubarb simple syrup.
Try using this vividly pink and brightly flavored syrup over ice cream or pound cake, in all sorts of mixed drinks, or to make your own sorbet.
Chefs and consumers are reviving the market for healthy, free-range pork with sufficient marbling.
Apples with quince are a taste of heaven.
This everyday snacking cake is a delicious finish to a feast, or a scrumptious snack on a fall afternoon.
In the food processor, frozen cherries make a wonderful sorbet.
Hot summer days are ahead. Treat yourself to a glass of pure, minty refreshment, and enjoy it while it lasts.
This breakfast version of clafouti–an egg-rich pancake–is bright, thanks to lemon zest and fresh berries. It’s just right for Sunday mornings with a strong coffee at its side.
Peaches are measures in lugs. One lug, about 22 pounds of fruit, will make about 18 pints or 9 quarts of peaches.
This recipe, inspired by Anna Thomas, author of The Vegetarian Epicure, is meant to feature frozen blueberries during the out-of-season months.
Want to indulge in something too good for words in your own kitchen? Try these crispy fritters from the adorable Huckleberry Cookbook.
Raspberries are ripe! Overwhelmed with your short-lived backyard abundance? Pix Patisserie offers this delicious solution…
This new take on summer tart uses almond meal, ripe apricots, and a healthy dollop of crème fresh.
This ice cream is Philadelphia-style, which means that instead of a custard base, it’s made simply with blueberries and cream.
A warm, juicy peach with icy raspberry granita is a great way to celebrate summer.
From Amy Rogol, Pastry Chef, Screen Door
Recipe by Dale Rasmussen, Chef, The Resort at the Mountain
A deliciously fruity and refreshing summer beverage best enjoyed from large wine glasses, filled with ice and garnished with fruit.
Recipes for old-fashioned and small batch jams from Preserve
Peach pie will always be the essence of a summer fête, gift-wrapped in flaky pastry.
The exotic flavor of cardamom binds the fruity strawberries and tangy rhubarb in this jam recipe.
From Chef Bill Sutherland
Use Northwest grown apples and pears in this simple cranberry sauce, courtesy of Flax Pond Farms in Massachusetts.
This versatile side dish can be served hot, warm, or cold — depending on what you serve it with.
From, Will Leroux, Executive Chef, The Wayfarer Restaurant & Lounge, Cannon Beach, Oregon
Recipe from Chef Jeff James.
Herbalist Judy Bluehorse Skelton’s recipe for Wojapi, a Lakota word that loosely translates as “all mixed up.”
Mio Gelato chef Bob Lightman shares his recipe for refreshing, fruity gelato.
This berry compote can be made with any seasonal fruit.
Pete Petersen shares his grandmother’s cobbler recipe.