Sometimes you want to eat your fruit. Sometimes, you want to play with your food and make something simple to share. From easy pies and tasty tarts, to juicy jams and more, we’ll share our favorite recipes with you anytime.
If you just need simple, great ideas or inspiration for what to do with a lot of fruit, check out Before Good Fruit Goes Bad! Then, send us some of your ideas and we can share them with fruit lovers right here.
Or, if it is recipes you desire, begin with Seedling Basics.
Do you have a particular fruit on hand? Are you searching for the perfect recipe for your favorite fruit? Dive right into Seedling Fruit Favorites. (You’ll see that many start with the Seedling Basics!)
Blend sugar and egg until light and fluffy.
Meanwhile heat milk and cream to a simmer in a large saucepan.
Temper egg mixture:
Pour half of the milk and cream mixture into egg mixture while
constantly stirring.
Pour the mixture back into the saucepan.
Add in the rest of the whipping cream and milk.
Continue to cook on medium until the custard thickens to coat a spoon (about
5 minutes).
Cool and refrigerate until ready to use.
Bring 1 cup water and 1 cup sugar to boil.
Simmer until no sugar is visible.
Cool.
Use as a base for all Seedling sorbet.
Puree fruit and syrup until smooth.
Freeze in ice cream maker according to directions.
Syrup quantities can go down as berries sweeten later in the season.
To peel most tree fruit; apricots, peaches, plums, and
nectarines:
Bring a pot of water to a rolling boil.
Drop fruit in and let boil for 1 minute.
Immediately take out and put in an ice water bath.
When cool, skin should pull right off.
Wash, peel and/or pit your favorite fruit.
Put fruit in bottom of jar or bottle.
Cover with vodka and seal tightly in a cool, dark place.
Let steep minimum of 1 week.
Strain.
Viola!
Steep stone fruits longer to break down fruit.
Steep longer for a deeper and richer flavor.
Use less fruit for a lighter product.
Great for martinis!
In a food processor, briefly blend flour and salt.
Cut butter into chunks and add to flour mixture.
Pulse about a dozen times until the butter is all pea size or smaller.
With machine running add the ice water.
Let run until the mixture begins to form a ball.
Take out dough, shape into a disk and wrap in plastic wrap.
Chill at least 1 hour.
May double for a top or lattice crust.
Add 2 tsp of sugar to dough for a sweeter crust.
Pastry Cream
Add all ingredients except sugar
Whisk together
Put on medium heat; whisk constantly until boil
Whisk for 1 minute more until thick
Pull off heat, add vanilla
Pour in bowl, cover with plastic wrap; Cool at room temperature
Refrigerate
Rhubarb Dried Cherry Compote
Add rhubarb and cherries to simple syrup
Bring to a simmer
Remove from heat
Add vanilla and liqueur
Let cool to room temperature
Chill until cold
Drain and serve compote
Strawberry Rhubarb Tart
Mix all ingredients together, gently
Let macerate for 15 minutes
Roll out crust to big circle
Put filling in middle leaving 1 inch on all sides
Fold over crust towards center, leaving opening in center
Bake in preheated 375 oven until crust is crisp, and filling is bubbly. About 1 hour.
VARIATION: bake filling separately for crustless pie!
Rhubarb Chocolate Crumble Cake
Cake
Preheat oven to 350
Grease 9 x 13 baking dish
In Mixer Cream:
When mixed add:
Blend until just mixed
Sift:
Alternating add flour mixture and 1 cup sour cream in 3 additions to butter mixture.
When blended, stir in:
Spread into dish
Make topping:
Mix together, and crumble over cake
Bake for 45 minutes, until tester comes out clean
Cool and cut.
Vanilla Rhubarb Crumb Cake (serves 8)
Preheat oven to 350 degrees. Butter and flour an 8 inch square cake pan, or line it with parchment paper.
In the bowl of a mixer with a paddle attachment combine the flour, sugar, brown sugar and butter on a low speed till blended and mixture starts to form clumps. Set aside 1 cup of the crumb topping for later to top off the cake.
Whisk together the sour cream, egg, vanilla, baking powder and baking soda till blended. Add this to the remaining flour mixture and mix till it’s a smooth batter. Spread it into the prepared cake pan. Sprinkle chopped rhubarb pieces over the cake's surface then sprinkle the reserved crumb topping over that.
Bake for about 40 minutes till firm to the touch in the middle and a toothpick inserted into the cake comes out clean. Cool on a wire rack. Sprinkle with powdered sugar and cut into squares to serve.
Place sugar and cider in a pan
Heat on low until sugar melts, stir constantly.
Turn heat to medium, in about 12 minutes the mixture starts to turn dark
amber.
Pull off heat, mix in butter 1 tablespoon at a time. Stir until melted
Add cream, stirring constantly until smooth.
Heat on very low 2 minues to fully combine.
Cool slightly, and serve
Peel apples, core and slice each apple into 16 wedges.
Toss with sugar and cinnamon.
While apples macerate, roll out dough and fit to bottom of pie pan.
Fill with apples, dot with butter.
Top with second crust, crimp the edges, and cut a few slits on crust.
Bake in preheated 400 degree oven for 45 minutes.
Best to bake on a pan to catch drippings.
Peel apples, core and slice each apple into 16 wedges.
Saute with butter and sugar
While apples saute, roll out dough to circle about 1/8" thick
Fill with apples about 1 inch from edge
Fold up edges around the tart, crimping as you go
Brush edges with butter, sprinkle entire tart with brown sugar
Bake in preheated 375 degree oven for 25 minutes.
Done when crust is golden brown
Wash and roughly chop apples (you can leave stem and core
intact)
Put fruit in bottom of jar or bottle.
Cover with vodka and seal tightly in a cool, dark place.
Let steep minimum of 1 week, preferably 2.
Strain.
Viola!
Peel apples, core and roughly chop
Puree apples in a food processor
Add syrup and lemon juice
Puree to a fine consistency
Freeze in ice cream maker according to manufacturers directions
Pour cider into a very large pot
Boil...for a long time...until it starts to bubble and foam
As soon as it starts to thicken, take off heat and pour into jar to cool
It will take several hours
If using a candy thermometer, it reaches just below boiling (205 or so)
It stays at 160-180 for a long time, before it starts heating again.
Roughly chop apples
Cook with 1/4 cup of water until apples are soft, about 15 minute
Press through a food mill so mixture is very smooth
Put back in saucepan with sugar and cook, cook, cook some more
Cook until mixture is very thick and bubbly; it will hold its shape
in the pan. This could take 2-3 hours!
Mix in the lemon juice and spread on parchment paper until cool (overnight
is just fine.)
Cut into squares and enjoy this homemade candy!
Blend ice cream base with cherries and chocolate.
Freeze in your ice cream maker according to manufacturer's directions.
Clean, stem and pit your cherries.
Blend remaining ingredients and let cherries macerate up to 1 hour.
Roll your dough out to about 1/8” thickness and line your pie or tart
pan.
Fill with cherry filling.
Top with second crust, crimp the edges, and cut slits in crust.
Bake in preheated 425 oven until thick and bubbly about 45 minutes.
Use second crust to form a lattice or
replace second crust with crumble topping.
Simmer uncovered in a heavy saucepan until reduced to
about 1/2 cup, about 10 minutes.
Chill in refrigerator until syrupy, about 15 minutes. Great over ice cream!
Wash your cherries, and dry thoroughly.
Heat dark chocolate in microwave until just melted.
(Heat for 30 seconds, stir and repeat until melted)
Holding cherry by stem, swirl in chocolate until covered.
Place on parchment or wax paper until chocolate hardens.
Try not to eat them all at once!
Wash, stem and pit cherries.
Heat cherries in a small saucepan over medium-low.
In another pan, heat brandy on low.
Place ice cream in bowls.
Spoon warm cherries over ice cream.
Pour brandy over cherries.
Ignite and let the party begin!
Be careful.
Mix first 4 ingredients.
Bring to simmer until cherries soften about 3 minutes.
Mix brandy and cornstarch together in a bowl.
Blend into simmering berries.
Continue to simmer until thickened 1-2 minutes.
Stir all ingredients in medium saucepan over medium heat
until sauce boils and thickens, about 5 minutes.
Cool slightly.
Cover and refrigerate.
Rewarm before serving.
Remove cherry pits.
Crush the fruit and boil in their juice till tender (about 10 minutes).
Add sugar, stir well to dissolve.
Boil for another 5-7 minutes.
Remove from heat and let stand, cover for 2 to 3 minutes.
Stir and skim if necessary.
Pour into sterile jars and seal.
Cherry-sicle
Make simple syrup: Boil sugar and water until clear.
Blend with fresh cherries. Chill. Pour into molds and freeze.
Use hot (not too hot!) barbecue grill.
Cut and pit your fruit….do not peel.
Brush cut side with vegetable oil to avoid sticking.
Place cut side down on grill until softens about 2 minutes.
Turn over on grill.
Fill pit area with crumbled blue cheese.
Cover to melt cheese.
Place on top of young green salad mixture.
Toss with a light and fruity vinaigrette.
Use any peach, the riper the better, you will get the full flavor of the fruit.
Puree peaches in a food processor, add syrup and lemon
juice.
Mix well.
Freeze in ice cream maker according to manufacturer's directions.
Roughly chop peaches.
Pour all ingredients into blender.
Blend until smooth.
Add any additional fruit you like!
Peel peaches.
Slice into eights and toss with sugar.
Let macerate for 10-15 minutes.
Scoop ice cream into bowls.
Top with peaches and drizzle with raspberry sauce.
Mix last 4 ingredients in a large bowl.
Toss peaches with sugar mixture.
Let sit for at least 1 hour.
Roll out crust and place in your pie tin.
Place filling into crust.
Top with second crust, crimp edges together tightly.
Cut 4-8 slits in the top crust to let air escape.
Bake at 375° for about 1 1/2 hours until thick and bubbly.
Preheat the oven to 450 degrees.
Spray a baking sheet with non-stick spray.
Melt the butter gently over low heat.
Into a mixing bowl, put the sour cream and the egg and add in the melted
butter.
Stir in the flour and salt and Seedlings Dried Cherries and mix gently until
the dough is smooth.
Turn the dough onto a lightly floured counter and lightly knead for a minute
or two.
Pat the dough with the palm of your hand until it is about 3/4 inch thick.
Using a 2 inch round cutter, cut out the scones and place on the prepared
cookie sheet.
Brush with the beaten egg yolk and bake for 10-12 minutes until golden brown.
Make dressing:
In small bowl, blend shallot and salt to form paste
Mix in mustard and vinegar, whisk to blend
Slowly whisk in oil, add pepper to taste.
For Salad:
Toss all ignredients together until well-=mixed
Toss with dressing until lightly coated.
In food processor, blend ingredients to form a thick paste
Transfer to bowl, chill unitl firm, about 30 minutes
Roll 1 Tablespoon into a ball with your palms
Roll in cocoa powder
Place on parchment to dry
Makes aobut 18 truffles
Peel, pit and chop plums in small chunks.
Put in 2 qt saucepan on low heat.
Cook until ALL liquid has evaporated, up to 12(!) hours.
Lightly spray cookie sheet with cooking spray.
Smooth plum mixture evenly over sheet.
Allow to dry overnight and cut into small 1” square to serve.
Slice plums in half lengthwise, remove pit
Place in baking dish, cut side up.
Pour brandy over plums, sprinkle with 5 tbsp of sugar.
Broil until plums begin to brown, about 8 minutes.
Meanwhile, whip cream and remaining sugar to soft peaks.
Top plums with sweet whip cream and serve.
Place pears on plate with cheese
Slice pears, slice cheese
Eat together.
Moan.
Pear/Chocolate Biscotti
Blend butter and sugar in mixmaster until light and fluffy
(3 minutes)
Add eggs, blend until smooth
Add dry ingredients, blend until smooth
Add chocolate and pears...blend until smooth
Split dough, shape into 2 logs, place on parchment paper
on cookie sheet
Bake for 1 hour in preheated 350 degree oven until firm to touch
Let cool, slice into 1/2 cookies, bake cookied until dry and light brown;
abut 25 more minutes.
Poached Pear
Slice pears lengthwise
Remove stem and seeds
Bring wine, sugar and spices to simmer in a small pot
When sugar is dissolved, add pears halves
Make sure pears are submerged
Simmer until tender, about 12 minutes (they pierce easily with a tip of
a knife)
Some great variations:
Use a sweet white wine, instead of red
Add orange juice to liquid
Your choice of spices or herbs
Peal and core pears.
Cut into quarters
Blend with simple syrup in cuisinart until creamy and smooth
The mixture should be about 25% brix (25% sugars)
Chill until cold
Process in your ice cream maker according to manufacturers directions
Bring mixture (except pears) to simmer until sugar dissolved
Add pears; simmer until tender; about 15 minutes
Keep pears submerged
Serve with salad, cheese, ice cream, …
Bring wine & tea to simmer
Add pears
Simmer until tender; about 15 minutes
Keep pears submerged.
Make 2 cups SIMPLE SYRUP
Add 1 tsp vanilla
8 Asian pears, peeled, cored
Simmer covered until tender,
Turn every few minutes
About 5 minutes
Quarter your poached pears
Take Phyllo sheets
Make 3 layers, brush with butter sprinkle with sugar between each layer
Quarter sheets
In the middle of each sheet, place a dollop of pastry cream and 1 pear quarter
Close & seal phyllo
Bake at 400 until golden brown
Chop and sauté 1 leek (or onion) with Olive Oil
Slow, until melted
Add 2 chopped butternut squash (peeled & seeded)
Sautee until just beginning to brown, about12 minutes
Add Stock, simmer 20 minutes until soft
Add 4 chopped (peeled & cored) pears
Simmer 5 minutes
Blend
Serve with pear pieces on top
Blend pears with Simple Syrup (about 4 pears per cup of syrup)
Put in pan in freezer
Stir every 45 minutes (3 times)
Let Freeze
Shave with tines of fork
Basic all-butter crust recipe; pre bake shell in tart pan
Add a layer of applesauce to shell
Peel, halve and core pear
Slice into 1/8ths…
Arrange decoratively in shell, small points facing in
Sprinkle pears with sugar
Broil until just brown
Sprinkle with powdered sugar
Pit apricots and roughly chop.
Put in saucepan with sugar.
Bring to a boil, stirring to keep from sticking to the pan.
Simmer, skimming off foam that bubbles to the surface,
until jam forms thickness you desire.
Remove pan from heat and add lemon juice.
Pour into jars and let cool at room temperature.
Refrigerate.
Roll our dough to 10 inch circle.
Slice apricots into thin slices, toss with lemon juice.
Starting in the center of the crust, place apricot slices in circle pattern
until about 1/2 inch from the border.
Fold up crust edge over outer row of apricots.
Brush entire tart with butter.
Sprinkle with sugar.
Bake in preheated 375° oven until golden, about 40 minutes.
Using a chocolate cake mix…bake a cake!
When cooled, cut into 3 x 3 inch squares.
Clean and cut berries.
Toss with sugar, let macerate at least 15 minutes.
Mix whipped cream with cocoa powder to taste.
Cover cake, cover with berries and chocolate whipped cream.
Sprinkle with shaved white chocolate.
Combine 2 ingredients and pat into a 9 inch spring form
pan.
Fill the bottom and as high on the side as you can.
Chill at least 30 minutes.
In an electric mixer, blend cream cheese until fluffy.
Gradually add sugar while beating on low, until combined.
Beat in flour.
Beat in eggs, one at a time, until incorporated.
Beat in sour cream, salt and vanilla until mixture is combined.
Pour into chilled crust.
Bake in a pre-heated 325 oven for about 1 hour and 15 minutes.
The cheesecake should be a bit jiggly, but will set as it cools.
Arrange berries in your favorite red, white and blue pattern.
Mix all ingredients together, let stand as blueberries
give up their juice, up to 1 hour.
Puree Mixture in a blender.
Strain, pushing down on strainer to get all the juice out.
Discard the pulp.
Chill.
Works great on ice cream, yogurt, pound cake, lemon cake, cheesecake, and the list goes on.
Mix berries and sugar, let sit until 15 minutes.
Bring mixture to a boil over medium high heat, stirring occasionally.
When the mixture thickens to the consistency you like (about 15 minutes)
stir in lemon juice.
Place into jars and refrigerate.
Chop raspberries.
Put berries in bottom of jar or bottle.
Cover with vodka and seal tightly in a cool, dark place.
Let steep minimum of 1 week.
Strain.
Steep longer for deeper and richer flavor.
Use less berries for a lighter product.
Blend to taste.
For smooth sauce, push through a strainer to remove seeds.
Courtesy of Gale Gand, TRU restaurant
Wash berries and cut tops off
Fill syringe with Cointreau and inject each berry with a tiny bit.
Stab the forks into the cut ends of the berries.
Dip them in creme fraiche and then brown sugar
Serve immediately, the brown sugar will start to dissolve quickly
Alternatively, place bowls of creme fraiche and brown sugar out with a tray
of berries and forks.
Let your guests dip their own!
Preheat Oven to 400.
Slice cake to 2-inch height.
Fit into ceramic casserole dish.
Hull strawberries.
Place hull side down on pound cake.
Melt butter, and liberally brush over berries.
Sprinkle lightly with sugar to coat.
Roast about 10 minutes until strawberries soften, and begin to brown.
This will intensify and sweeten your early season berries.
Puree strawberries and syrup until smooth.
Freeze in ice cream maker according to directions.
If you don't have ice cream maker, simple pour mixture
into a shallow pan that fits in your freezer.
Every 45 minutes, stir or scrape with a fork.
In about 3 hours you should have a flaky, sorbet-like, granita mixture.
Puree the strawberries in a food processor to your desired
thickness
Stir in the remaining ingredients and let macerate for at least 30 minutes.
Blend with ice cream base.
Pour the mixture into the bowl of the machine and freeze.
Rinse, dry and half strawberries.
Toss in sugar and macerate 15 minutes.
Cook over high heat for 15 minutes, skimming foam.
Pour jam into shallow glass pan and let cool at room temperature until thickened.
Keep jam to about 1/2” high.
When thickened, transfer to clean jars and refrigerate .
Wow, pure jam flavor!
Hull and half berries.
Place in bowl, sprinkle with 2 tbsp sugar (or to taste).
Let rest 1 hour.
Cake base.
Strawberries.
Whipped Cream.
Repeat.
Trim short edge of berry, so it stands. Scoop out fat part of berry. (Can be reserved for later use.) Fill with whipped cream. Sprinkle with graham cracker.
Hull and slice your berries.
Put in bowl.
Drizzle with a touch of balsamic vinegar.
The acid and richness with the sweetness of the berries is great.
The older the vinegar the better.
You need to experiment with your products and your palette.
Improves as it sits.
Have your guests leave a little red wine in their glass
after dinner.
Not so fruity wines actually work better.
Toss with strawberries and let macerate for a minute or so.
Great with the earlier, less sweet berries.
Does not age well, gets bitter as it sits.
Okay, just toss with some sugar, and let the juice come
out.
Super sweet, super rich pure berry flavor.
In a tall glass layer 1/2 the yogurt, 1/2 the granola,
and 1/2 the blueberries.
Repeat.
Drizzle honey to taste over the top.
Simmer berries in 1 1/2 cups vinegar and sugar until sugar
is dissolved (about 5 minutes).
Cool to room temperature.
Pour into 2 quart jar and add remaining vinegar.
Let stand 2 days at room temperature.
Store in refrigerator.
Great for salad dressings (mixed with a light oil), especially when using our dried fruits.
Mix blueberries, water, and sugar in saucepan.
Boil on medium-high until berries are soft about 5 minutes.
Strain mixture into bowl; push on solids to extract all juice.
Mix in lemon juice, cool.
Pour mixture evenly into cups.
Freeze until mixture start to harden.
Push sticks into juice mixture.
Freeze until hard.
Mix all ingredients together, let stand as blueberries
give up their juice, up to 1 hour.
Puree mixture in a blender.
Strain, pushing down on strainer to get all the juice out.
Discard the pulp.
Chill.
Works great on ice cream, yogurt, pound cake, lemon cake, cheesecake, and the list goes on.
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