20 Best Spring Recipes With Seasonal Fruits

Spring is here, and it's time to get excited about the delicious fruits that come with it. You'll find yummy strawberries, juicy raspberries, and many more tasty fruits that will make your meals super fun. These fruits will be the stars of our recipes, making everything taste fresh and amazing.

Get ready to try some amazing spring recipes that will make your taste buds happy. You can make strawberry salads, raspberry sorbet, and lots of other cool dishes that are perfect for the season. Which one of these yummy recipes will you try first and make your family and friends smile?

1. Strawberry Salad Delights

Fresh strawberries mixed with feta cheese and mint create a sweet and savory salad.

Ingredients

• 2 cups fresh strawberries
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh mint
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Wash and hull the strawberries, then slice them into thin pieces.
2. In a large bowl, combine the sliced strawberries, crumbled feta cheese, and chopped fresh mint.
3. In a small bowl, whisk together the balsamic vinegar and olive oil.
4. Pour the dressing over the strawberry mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Serve the salad immediately, garnished with additional mint if desired.

2. Blueberry Muffin Magic

Sweet and fluffy blueberry muffins bursting with juicy flavor.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups fresh blueberries

Instructions

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, milk, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until muffins are golden brown.
8. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack to cool completely.

3. Lemon Garlic Shrimp

Lemon garlic shrimp is a flavorful seafood dish with a zesty twist.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 2 lemons, juiced
• 2 tablespoons olive oil
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes

Instructions

1. Rinse the shrimp under cold water and pat dry with paper towels.
2. In a large bowl, whisk together lemon juice, garlic, olive oil, parsley, salt, pepper, and red pepper flakes.
3. Add the shrimp to the bowl and toss to coat with the marinade.
4. Let the shrimp marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
5. Preheat a grill or grill pan to medium-high heat.
6. Remove the shrimp from the marinade and cook for 2-3 minutes per side, or until pink and cooked through.
7. Serve the shrimp hot, garnished with lemon wedges and parsley if desired.

4. Spring Fruit Tarts

Delicate pastry filled with fresh spring fruits and creamy fillings.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, chilled
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup mixed spring fruits, such as strawberries and blueberries

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together flour, confectioners' sugar, and salt.
3. Add the chilled butter and use a pastry blender to work it into the flour mixture.
4. Press the mixture into a disk, wrap in plastic, and refrigerate for 30 minutes.
5. Roll out the dough and cut into desired shapes.
6. In a small bowl, whisk together granulated sugar, eggs, and vanilla extract.
7. Arrange the spring fruits on one half of each dough shape, leaving a 1/2-inch border.
8. Brush the edges with the sugar and egg mixture.
9. Fold the other half of the dough over the fruits and press the edges to seal.
10. Brush the tops with the remaining sugar and egg mixture.
11. Bake for 25-30 minutes, or until golden brown.
12. Allow the tarts to cool before serving.

5. Raspberry Sorbet Recipes

Raspberry sorbet is a rejuvenating dessert made with pureed raspberries and sugar.

Ingredients

• 2 cups of fresh raspberries
• 1 cup of granulated sugar
• 1 cup of water
• 1 tablespoon of lemon juice

Instructions

1. Rinse the raspberries and pick out any stems or debris.
2. Puree the raspberries in a blender or food processor until smooth.
3. Strain the puree through a fine-mesh sieve to remove the seeds.
4. In a medium saucepan, combine the sugar, water, and lemon juice.
5. Heat the mixture over medium heat, stirring until the sugar is dissolved.
6. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
7. Remove the syrup from the heat and let it cool to room temperature.
8. Combine the raspberry puree and syrup, and stir to combine.
9. Chill the mixture in the refrigerator for at least 2 hours.
10. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
11. Freeze the sorbet for at least 2 hours before serving.

6. Grilled Peach Salads

Grilled peach salads combine sweet and smoky flavors with fresh greens.

Ingredients

• 4 ripe peaches
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 4 cups mixed greens
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Cut peaches in half and brush with olive oil.
3. Grill peaches for 2-3 minutes per side, until caramelized.
4. In a large bowl, whisk together balsamic vinegar and honey.
5. Add mixed greens to the bowl and toss with dressing.
6. Top greens with grilled peaches, feta cheese, and chopped pecans.
7. Season with salt and pepper to taste.
8. Serve immediately and enjoy.

7. Cherry Chocolate Chip Cookies

Sweet cherry and dark chocolate combine in a delicious cookie.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter
• 3/4 cup white granulated sugar
• 3/4 cup brown sugar
• 2 large eggs
• 2 cups semi-sweet chocolate chips
• 1 cup dried cherries

Instructions

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl.
3. Cream together butter and sugars in a large bowl until light and fluffy.
4. Beat in eggs one at a time, followed by the flour mixture.
5. Stir in chocolate chips and dried cherries.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet.
7. Bake for 12-15 minutes or until edges are lightly golden.
8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

8. Orange Blossom Water Panna Cotta

Creamy panna cotta infused with orange blossom water and topped with fresh fruits.

Ingredients

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup orange blossom water
• 1/2 cup unflavored gelatin
• Fresh fruits for topping

Instructions

1. In a small bowl, sprinkle gelatin over 1/4 cup of cold water and let it sit for 5 minutes to soften.
2. In a medium saucepan, combine cream, milk, sugar, and vanilla extract, and heat over medium heat, stirring occasionally.
3. Remove the saucepan from the heat and add the softened gelatin, stirring until it's fully dissolved.
4. Stir in the orange blossom water and let the mixture cool to room temperature.
5. Pour the mixture into individual serving cups and refrigerate for at least 4 hours or overnight.
6. Just before serving, top the panna cotta with fresh fruits and serve chilled.

9. Pineapple Upside Down Cakes

Sweet pineapple upside down cakes with caramelized fruit and a brown sugar crust.

Ingredients

• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup pineapple rings
• 1 cup cherry halves

Instructions

1. Preheat the oven to 350°F and grease a 10-inch tube pan.
2. Prepare the topping by melting 1/4 cup butter and 1/2 cup brown sugar in a saucepan.
3. Arrange the pineapple rings and cherry halves in the prepared pan.
4. In a large bowl, whisk together the flour, granulated sugar, and baking powder.
5. Add the softened butter and eggs to the bowl and mix until combined.
6. Pour the batter over the pineapple and cherry topping.
7. Bake the cake for 45-50 minutes or until a toothpick comes out clean.
8. Remove the cake from the oven and let it cool for 10 minutes.
9. Invert the cake onto a serving plate and serve warm.

10. Apricot Chicken Tagine

Apricot Chicken Tagine is a flavorful Moroccan dish with tender chicken and sweet apricots.

Ingredients

• 1 1/2 pounds boneless chicken thighs
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 1 cup dried apricots
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cayenne pepper
• 1 can diced tomatoes
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions

1. Heat oil in a large Dutch oven over medium heat.
2. Add onions and cook, stirring occasionally, until they are lightly browned.
3. Add garlic, ginger, cumin, coriander, cinnamon, turmeric, and cayenne pepper.
4. Cook, stirring constantly, for 1 minute.
5. Add chicken and cook until browned on all sides.
6. Add apricots, diced tomatoes, salt, and pepper.
7. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
8. Serve hot, garnished with chopped parsley if desired.

11. Watermelon Mint Refreshers

A rejuvenating drink perfect for spring, combining watermelon and mint flavors.

Ingredients

• 3 cups diced watermelon
• 1/4 cup fresh mint leaves
• 1 cup sparkling water
• 1 tablespoon lime juice
• Ice cubes

Instructions

1. In a blender, puree the diced watermelon until smooth.
2. Strain the watermelon puree through a fine-mesh sieve into a large pitcher.
3. Add fresh mint leaves to the pitcher and muddle them gently with a spoon.
4. Stir in the lime juice and let it infuse in the refrigerator for at least 30 minutes.
5. Just before serving, stir in the sparkling water.
6. Fill glasses with ice and pour the Watermelon Mint Refresher over the ice.
7. Garnish with additional mint leaves, if desired, and serve immediately.

12. Blackberry Crumble Bars

Sweet and tangy blackberry crumble bars perfect for spring.

Ingredients

• 2 cups fresh blackberries
• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup cold unsalted butter
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 375°F and line an 8-inch square baking dish with parchment paper.
2. In a large bowl, mix together blackberries, granulated sugar, and flour.
3. In a separate bowl, combine rolled oats, brown sugar, cold butter, cinnamon, nutmeg, and salt.
4. Press half of the oat mixture into the prepared baking dish.
5. Top with the blackberry mixture and spread evenly.
6. Cover with the remaining oat mixture and press gently.
7. Bake for 40-45 minutes or until the topping is golden brown.
8. Let cool completely before cutting into bars.

13. Kiwi Lime Tarts

Miniature pastry tarts filled with a zesty kiwi lime curd.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners' sugar
• 1/4 cup unsalted butter, chilled and cut into small pieces
• 1/2 cup granulated sugar
• 2 large egg yolks
• 1/2 cup freshly squeezed lime juice
• 1/4 cup kiwi puree
• 1/4 cup unsalted butter, melted
• 1 tsp grated lime zest
• 1/4 cup diced kiwi

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together flour and confectioners' sugar.
3. Add the cold butter and use a pastry blender to work it into the flour mixture.
4. Press the mixture into a disk, wrap in plastic, and refrigerate for 30 minutes.
5. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch.
6. Cut out small squares of dough, about 3 1/2 inches per side.
7. Press the dough squares into a miniature tart pan with a removable bottom.
8. In a small bowl, whisk together granulated sugar, egg yolks, lime juice, and kiwi puree.
9. Pour the lime curd into the tart shells, filling about 3/4 of the way full.
10. Bake the tarts for 20-25 minutes, or until the edges are lightly golden.
11. Allow the tarts to cool completely in the pan.
12. Top each tart with a piece of diced kiwi and a sprinkle of grated lime zest.

14. Peach Cobbler Recipes

Warm peach cobbler with a crispy crust and sweet filling.

Ingredients

• 3 cups peaches, sliced
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup butter, melted
• 1/2 cup biscuit dough

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, combine peaches, sugar, flour, cinnamon, nutmeg, and salt.
3. Roll out biscuit dough to fit a 9x9 inch baking dish.
4. Fill the dough with the peach mixture and dot with melted butter.
5. Roll out remaining dough to fit the top of the baking dish.
6. Crimp the edges to seal the cobbler and cut a few slits in the top.
7. Bake for 40-50 minutes or until crust is golden brown.
8. Serve warm with vanilla ice cream or whipped cream.

15. Plum Chutney Glazed Pork

Sweet and tangy plum chutney glazes tender pork chops for a flavorful dish.

Ingredients

• 1 cup plum chutney
• 4 pork chops
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together plum chutney, cumin, smoked paprika, salt, and pepper.
3. Brush the pork chops with olive oil and place on a baking sheet.
4. Brush the plum chutney mixture evenly over both sides of the pork chops.
5. Bake for 25-30 minutes or until the pork chops reach an internal temperature of 145°F (63°C).
6. Let the pork chops rest for 5 minutes before serving.

16. Strawberry Rhubarb Crisp

Sweet and tangy strawberry rhubarb filling topped with crunchy oat crisp.

Ingredients

• 2 cups fresh strawberries, hulled and sliced
• 1 cup fresh rhubarb, cut into 1-inch pieces
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup chopped nuts
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, combine strawberries and rhubarb.
3. In a small bowl, mix granulated sugar and cornstarch, then add to the strawberry mixture and toss to coat.
4. Transfer the mixture to a 9x9-inch baking dish.
5. In another bowl, mix rolled oats, brown sugar, chopped nuts, cinnamon, nutmeg, and salt.
6. Add cold butter to the oat mixture and mix until crumbly.
7. Spread the oat mixture evenly over the strawberry rhubarb filling.
8. Bake for 40-45 minutes or until the topping is golden brown and the filling is bubbly.
9. Serve warm with vanilla ice cream or whipped cream.

17. Lemon Blueberry Scones

Flaky scones infused with lemon zest and bursting with blueberries.

Ingredients

• 2 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter
• 3/4 cup heavy cream
• 1 large egg
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 cup fresh blueberries

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together heavy cream, egg, lemon zest, and lemon juice.
5. Pour the wet ingredients into the dry ingredients and stir until the dough comes together.
6. Gently fold in the blueberries.
7. Turn the dough out onto a floured surface and pat it into a circle that is about 1 inch thick.
8. Use a biscuit cutter or the rim of a glass to cut out scones.
9. Gather the scraps, re-form the dough, and cut out additional scones.
10. Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
11. Remove the scones from the oven and let them cool on a wire rack for 10-15 minutes before serving.

18. Grapefruit Avocado Salsa

Fresh and tangy grapefruit pairs perfectly with creamy avocado in this salsa.

Ingredients

• 1 grapefruit, peeled and segmented
• 1 ripe avocado, diced
• 1/2 red onion, finely chopped
• 1 jalapeño pepper, seeded and finely chopped
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine grapefruit segments, diced avocado, chopped red onion, and jalapeño pepper.
2. Stir in chopped cilantro and lime juice until well combined.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature with tortilla chips or use as a topping for grilled meats or fish.

19. Pomegranate Quinoa Bowls

Nutritious pomegranate quinoa bowls filled with fresh flavors.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1/2 cup pomegranate seeds
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 tablespoon lemon juice

Instructions

1. Rinse the quinoa in a fine-mesh strainer and drain well.
2. In a medium saucepan, bring the quinoa and water to a boil.
3. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender.
4. Fluff the cooked quinoa with a fork and stir in salt, pepper, and olive oil.
5. In a small bowl, whisk together lemon juice and a pinch of salt.
6. To assemble the bowls, divide the cooked quinoa between two bowls.
7. Top the quinoa with pomegranate seeds, parsley, and feta cheese.
8. Drizzle the lemon juice mixture over the top and serve immediately.

20. Cranberry Orange Scones

Buttery scones infused with cranberries and orange zest, perfect for breakfast or tea time.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter
• 3/4 cup heavy cream
• 1 large egg
• 1 teaspoon grated orange zest
• 1 cup fresh or frozen cranberries

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter and use a pastry blender or fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together heavy cream, egg, and orange zest.
5. Add the cream mixture to the dry ingredients and stir until the dough comes together.
6. Gently fold in the cranberries.
7. Turn the dough out onto a floured surface and pat into a circle that is about 1 inch thick.
8. Use a biscuit cutter or the rim of a glass to cut out scones.
9. Gather the scraps, re-form the dough, and cut out additional scones.
10. Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
11. Remove from the oven and let cool on a wire rack for 10-15 minutes before serving.

Conclusion

As you savor the last bite, it's no coincidence that spring's warmth coincides with the sweetness of seasonal fruits, leaving you craving more of these delightful recipes, just as the sun shines brighter, illuminating your outdoor gatherings with loved ones, creating unforgettable moments.