15 fabulous fruit desserts for the Fourth

Berries seem to burst patriotically on our nation’s birthday. We’ve gathered a round of desserts that rely on the goodness of what’s in season at the farmers market: apricots, blackberries, blueberries, raspberries, cherries and more.

Stay cool on the Fourth; none of these will take long to make and most of them won’t even heat up the kitchen.

You’ll find the recipes after the jump, as well as Virginia Willis’s handy guide to packing a picnic. Check out the gallery of Fourth of July-friendly recipes in the gallery below.


View Photo Gallery: These easy summer recipes will help spice up your Independence Day menus.

Fresh Fruit Summer Parfait. An old-fashioned notion that never really goes out of style.

Apricot Crostata. The crust is forgiving; the lattice top is optional.

Balsamic Berry Parfait. A bit of the vinegar does nice things for mixed fruit with ricotta cheese.


Something unexpected: Summer Couscous Pudding With Blueberries. (Deb Lindsey for The Washington Post)

Blueberry Fritters With Honey Cream. Something unexpected for your guests; don’t be afraid to fry.

Cake Scrap Cherry Ice Cream. From The Process columnist David Hagedorn; this combines cake leftovers with a no-cook ice cream mixture.

Cherry Pit Ice Cream. Developed exclusively for Washington Post readers by Jeni Britton Bauer of Jeni’s Splendid Ice Creams in Columbus, Ohio. ’Nuff said!


Raspberry Whipped Cream Ice Box Cake. (Julia Ewan/The Washington Post)

Grilled Spice-Rubbed Peaches. Cooks who say they can handle only burgers and dogs will have no trouble producing beautiful grilled fruit.

Plum, Yogurt and Tarragon Popsicles. Beautiful color, and kind of good for you.

Raspberry Whipped Cream Ice Box Cake. No-bake, easy assembly, impressive presentation, from cookbook author Elinor Klivans.

Raspberry Frangipane Cake. A perfect picnic cake, with easy-to-cut wedges.

Smoke-Roasted Raspberry Pear Crisp. Keep things cool indoors with a dessert on the grill.

Strawberry-Lime Granita. In about four hours’ freezer time, you’ll have a slushy treat. Add a shot of tequila for grownups.

Summer Couscous Pudding With Blueberries. Like tapioca, but better; from The Process columnist David Hagedorn.

Bonnie S. Benwick has the job most envied among cocktail-party conversations. If they only knew ... Cook with her each week at Dinner in Minutes: washingtonpost.com/recipes.

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