Top 10 Easy Fresh Fruit Dessert Recipes

• Blend 3 cups of mango slices, 1 ½ cup coconut milk, orange juice, and honey.
• Cut the remaining 1 cup mango slices into ¼-inch cubes. Evenly divide them among the popsicle molds.
• Add 3 tablespoons of mango coconut mixture, gently tapping mold on the counter to make sure liquid fills in the diced mango spaces.
• Add 1 tablespoon of coconut milk, or until the mold is filled. Insert the popsicle sticks and then freeze for at least 6 hours, or overnight before serving.

• Preheat the oven to 150ºC. Line a baking sheet with parchment paper. Draw a 9-inch circle on the parchment paper.
• In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract, lemon juice, and cornstarch.
• Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center.
• Bake for 1 hour. Cool on a wire rack.
• In a small bowl, beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, and top with kiwifruit slices.

For the crust

• Grease a mini-muffin tin, set aside. Preheat the oven to 176ºC.
• In a large bowl, cream together the butter and sugar.
• Add the egg yolk and vanilla and mix until smooth and fluffy.
• Add the flour, baking soda & powder to a small bowl, stir together and then add to the butter mixture.
• Mix until well combined (dough may seem crumbly)
• Use a small cookie scoop to portion 1 1/2 inch balls of dough, and use your hands to roll them into a smooth ball. (I found the dough seemed dry until I rolled each scoop by hand.)
• Portion a dough ball into each of the wells of your pan, and press down slightly.
• Bake for 8-10 minutes or until the edges are golden. Allow to cool before removing from the pan.

For the filling

• Cream together the cream cheese and powdered sugar until thick and smooth. Add the vanilla extract.
• Pipe or spread the filling into the cooled cooie shells. Top with fresh fruit.
• Store in the fridge until ready to serve.

• Beat the softened cream cheese.
• Mix in the whipped cream.
• Stir in the powdered sugar and vanilla extract.
• Spread 1/2 cup of the cream cheese frosting on each slice of watermelon.
• Top with sliced fruit.

• Heat the oil in a deep-fryer or electric skillet to 190ºC.
• In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the milk, eggs and oil and stir until well blended. Mix in apples until they are evenly distributed.
• Drop spoonfuls of the batter into the hot oil and fry until golden on both sides, about 5 minutes depending on the size. Fry in smaller batches so they are not crowded. Remove from the hot oil using a slotted spoon and drain briefly on paper towels. Toss with cinnamon sugar while still warm.

• Line a large rimmed baking sheet with parchment paper.
• Thread the strawberries onto bamboo skewers, alternating with the Snickers pieces. Transfer to the prepared baking sheet and freeze until firm, at least 4 hours.
• When ready to serve, transfer the frozen fruit kebabs to a serving platter, drizzle with the dulce de leche, and sprinkle with coarse sea salt.

• Line a tray with baking paper (parchment paper).
• Place chocolate in a microwave proof bowl.
• Microwave on high in 30 second bursts, stirring in between, until smooth.
• Pick up a strawberry by its stem and dip into the chocolate, rolling to coat most of it, then place onto the tray. Repeat with remaining strawberries.
• If you would like for the strawberries to be coated with your choice of topping, roll them in the topping and let it rest on the tray.
• Refrigerate for 30 minutes or until chocolate is firm, then serve!

• Cut your watermelon into a cube, transfer it onto a baking sheet and let it freeze in the freezer until the watermelon is solid, about 2 hours.
• Transfer the watermelon cubes to a blender or food processor and blend until smooth.
• Divide the blend among two loaf pans (or put it all in one deep baking dish), packing it down as you add more on top.
• Transfer the pans to the freezer. Freeze until the sorbet is scoopable, 1 to 2 hours more. To serve, scoop the sorbet into dishes and eat immediately.

• Peel off 250g of durian pulp, approximately 5-7 pieces according to the fruit size.
• Put half (130g) into a blender/food processor, then blend until smooth.
• In another bowl, pour in cold whipping cream.
• Prepare an ice bath, then place the whipping cream over it.
• Add in vanilla extract.
• Whip on high speed, stop once the cream has soft peaks.
• Add in condensed milk, blended durian pulp and a pinch of salt (optional).
• Whisk on low speed until well mixed.
• Add in the remaining 120g of peeled durian pulp and lightly mix it in.
• In a large enough container, pour in the durian ice cream mixture.
• Lightly tap to even out the ice cream mixture.
• Close the container tightly, then store it in the freezer overnight.

• Mix flour, milk, butter, eggs and a pinch of salt (optional) in a bowl until well mixed.
• Pour mixture over a sieve into another bowl to get a fine and smooth batter.
• Pour batter onto a lightly greased non-stick frying pan and swirl it around to get a very thin layer. Cook over a low fire until pancake solidifies.
• Repeat Step 3 until all the batter is finished.
• Add cold whipping cream and sugar into a bowl, then whip on high speed until it reaches stiff peaks.
• Peel and mash 400g of durian pulp, approximately 8-10 pieces depending on the size.
• Add mashed durian pulp into whipped cream mixture and mix gently.
• Take a tablespoon of durian whipped cream and place onto the center of a pancake, then fold all sides into the middle, forming it into a small, puffed pillow.
• Repeat Step 8 until all durian whipped cream is finished, then chill before serving.