Fruit

This refreshing summer salsa gets some heat from serrano chile.

Update classic peach Melba, one of the most enduring creations of Escoffier, by swapping a dark, slightly salty caramel for the customary raspberry sauce. Ripe peaches are essential to the success of this elegant dessert.

For this pretty side or meatless main salad, use medium and small squash for the best flavor. Quinoa and walnuts (or a grain and nut of your choosing) add heft.

When blueberries are at their best (and most abundant), let their flavor shine in simple recipes. This cobbler can be assembled in minutes, and its ragged topping is both tender and crunchy. It's especially good with vanilla ice cream.

"It's not meant to be super sweet," Reusing says of this delicious, silken ice cream. "It's a fun way to taste corn." And using coconut milk in the base means there's no need to make a custard.

This puffy, soufflé-like pancake starts in your blender and makes a fantastic dessert—or breakfast. The honey-sweetened compote works well with fresh or frozen cherries.

This crumble-topped pie stars the flavors of an Old Fashioned cocktail. Our secret weapon: jarred sour cherries (just think of all those cherries you won't have to pit!). We like Trader Joe's Dark Morello Cherries, but other brands work well, too.

Like the classic combination of melon and prosciutto? Then you'll love this main-course pasta salad.

In this delicious double dose of pork, the tenderloin stays juicy inside a crispy pancetta crust. Make sure to save any extra chutney—you'll want it for pork sandwiches the next day.

Grunts get their quirky name from the fact that the fruit, which is topped with dumplings and cooked on the stove in a covered skillet, can make a grunting sound as the dessert steams. Molasses adds sweetness and a lovely depth of flavor.

The creamy peanut marinade comes together in just minutes. For maximum flavor, we like to soak the chicken for at least three hours.

When it comes to ice cream cakes, there are no hard-and-fast rules as to what form they can take. Some consist solely of ice cream molded and then decorated to resemble a cake, while others intersperse layers of ice cream with thin layers of cake, crisp meringue, or even crumbled cookies. Our red, white, and blue July 4th extravaganza is a gorgeous amalgam of ice cream, cake, and blueberries and raspberries cooked separately into their own jammy fillings. Frosted simply in sweetened whipped cream and topped with more berries, this cake sparkles as much as the fireworks in the sky! Editor's Note: This recipe is part of Gourmet's Modern Menu for A Fourth of July Cookout. Menu also includes Grilled Corn with Honey-Ginger Barbecue Sauce and Grilled Shrimp with Honey-Ginger Barbecue Sauce.

When frozen, bananas become so creamy they can almost pass for sorbet or even ice cream. Coat them with chocolate and sprinkle them with homemade peanut brittle—there will be plenty left over for snacking—and you've got a refreshingly cold treat that feels almost as virtuous as a serving of fruit. Editor's Note: This recipe is part of Gourmet's Modern Menu for Summer Fair Favorites. Menu also includes Fried Onion Dippers with Balsamic Ketchup and Turkey Meatball Garlic Bread Heroes.

Toss the season's first ripe peaches into a tangy relish to spoon over smoky grilled pork chops for the first official day of summer.

Why use frozen berries in the summer, when local fruit is at its peak? Because we love fresh local berries so much when whole or, in the case of strawberries, when sliced as well, puréeing them seems almost a sacrilege. If, however, you've got a surplus of fresh berries, go ahead and purée them.

Eggland’s Best® For more delicious recipes from Eggland’s Best® Click Here!

This salad of melon, sweet pepper, salty cheese and earthy basil recalls the watermelon salad that we all love so much, but its elegant components make it more refined. Salt is key to marrying the flavors, so be generous, tasting as you go. Be liberal, too, with a very good extra-virgin olive oil—it is very much a part of this salad.

Though inspired by golden cherries from the farmers' market, this pretty salad can be made with any sort of fresh or frozen cherry. Marcona almonds hail from Spain; their toasty, slightly sweet and salty flavor is a great match for the fruit. Toasted whole almonds and a few extra pinches of sea salt can be substituted.

Use the ripest, juiciest blackberries or raspberries for this cocktail.