Fruit

Gluten-free and dairy-free, the flavours and textures of this cake will not disappoint.

We used fruit mince bought in a jar from the supermarket, but home-made would be even better. Store squares in an airtight container for up to 3 days. Note

If you prefer, you can use 11/4 cups (380g) bottled fruit mince instead of the filling in this recipe. Note

This yummy mango and lime mousse makes a fruity and tangy alternative to the usual chocolate kind. With the slightly boozy and most delicious element of creme de menthe, you have a dessert just for the adults.

Traditional versions of this recipe originate in Spain, and are very similar to British Christmas or fruit cakes. Like with many traditional recipes, various exist between cultures and countries, even individual kitchens. This is our version.

No Christmas would be complete without a rich fruit cake such as this orange-scented beauty.

Mint and orange combine to flavour this amazing glazed tropical fruit salad. If you like, serve with a dollop of creamy coconut ice-cream for an indulgent summer treat.

You can drizzle each fig with a little vincotto or aged balsamic vinegar before grilling to add a piquancy to the finished dish.

Mother's Day, Father's Day, Saturday, any day is the right day for pancakes with three toppings for breakfast, brunch or even lunch.

Fig and chocolate studded cupcakes spread with chocolate ganache and topped with fresh figs and toffee crowns make a pretty spectacular treat.

For an elegant Christmas dessert, try this cheat's ice-cream terrine served with fresh berries. For a more layered look, you could use two different flavours of ice-cream.

We all love a bit of yin and yang in our lives, and our cooking. Sure, caramel isn't the healthiest thing on earth, but accompanied with these fruit skewers the result is absolutely irresistible.

These adorable wedding cake cookies make great party favours for guests, or as a sweet treat for a wedding shower.

egg-free gluten-free wheat-free Florentines can be stored in an airtight container for up to 2 weeks. Note

The mixed spice gives a unique aromatic element to this cake, which is kept deliciously moist with the addition of yoghurt.

Suitable from 6 months Use ripe peaches for this puree, as under-ripe fruit will give a sour taste. Store, covered, in the fridge for up to 1 day. Puree is suitable to freeze, in 1-tablespoon portions in ice-cube trays, covered, for up to 1 month. Note

Almond junket is an easy low-fat recipe that is a delicious alternative to jelly.

This decadent tart is beautiful served with thick cream and has a caramelised surface, similar to a crème brûlée.

Use any combination of melons you like. You could prepare this salad the day before, if you like; keep, covered, in the fridge. Add mint and juice to the melons when you're ready to enjoy.

This is the trifle to end all trifles, the recipe for the ultimate trifle. Sponge fingers, liqueur, raspberries, strawberries and a liqueur spiked mascarpone cream. Delicious.

If ruby red grapefruit are unavailable, use orange segments. Note

This recipe is also nut-free, egg-free and gluten-free. Note

Chocolate stout is available from bottle shops or online. You can swap it for a dark stout if you like. Make sure all fruit is chopped to the same size as the sultanas. Note

This colourful fruit and white chocolate slice makes the perfect Christmas gift.

This dessert looks and tastes amazing. The drizzling of toffee finishes it off beautifully; the toffee will begin to dissolve within 10 minutes of drizzling it over the figs, so it is best made immediately before serving.

These pretty jelly parfaits make a delightful kids' party food or dessert. Top with fresh fruit for a colourful flourish.

For a lighter dessert, you could use low-fat ice-cream, omit Maltesers and replace the hot fudge sauce with warmed low-joule caramel topping. Note

Serve with ice-cream instead of yogurt for a quick dessert. If possible, choose freestone peaches (or nectarines) rather than the clingstone variety. You can use any seasonal fruit for this recipe.

For a gift-giving idea, spray a bamboo steamer (available from Asian food stores) with silver spray, line with tissue and fill with little cakes. Wrap it completely in cellophane and tie with a ribbon. Substitute brandy for Irish whiskey, if you like.

It seems counter intuitive to cook fruit in this way, but char grilling caramelises all of those lovely fruit sugars and brings a great intensity of flavour. Whipped cream completes the experience.

These delicious and refreshing mango and passionfruit ice-cream pops are full of natural colours and flavours and a delightful treat for the kids.

Use a mandolin or V-slicer to cut the papaya and carrot into matchsticks. 8 hours Make rolls; refrigerate. Store loosely packed, with damp paper towel or baking paper between layers as rolls can stick together. Note

Not only do these white chocolate and raspberry mille-feuilles look amazing, they taste just as good. They are surprisingly quick and easy to make so you don't need an excuse to whip up a batch and surprise your loved ones.

This homemade jelly pairs the fruity flavours of black grapes and port. It tastes divine spread on toast, or spooned on almond biscotti for a tasty afternoon treat.

A refreshing, sensational summer dessert with subtle spicy flavours brought to you by Australian Women's Weekly.

These zesty poached guavas are so delicious served with a big scoop of vanilla ice-cream.

This perfect Christmas midday snack goes well with a glass of mulled wine.

Fruit can be cooked a day ahead, keep, covered, in the refrigerator. Make bread topping and bake puddings as required. Note

We used a Granny Smith apple in this recipe. You will also need one medium overripe banana for this recipe. Keeping time: 1 day. Note

The chocolate fruit cake can be baked in a 14cm x 21cm loaf pan, bake in a slow oven about 1½ hours. walnuts marry well with apple and can be used in savoury as well as sweet dishes Note

You need 2 oranges and 5 passionfruit for this recipe. Note

You can make the syrup up to two days ahead and refrigerate, covered, until ready to use. Reheat before pouring over the fruit. You can use this syrup with any fruit, for instance, a selection of tropical varieties such as carambola, rambutan, pineapple, mango or mangosteen. Note

Rich with apricots, grapes, currants and almonds, this fruity couscous makes a great side dish for a tagine.

The pudding is best made on the day of serving. Rum sauce can be made a day ahead, store, covered, in the fridge. Reheat the sauce before serving either in a microwave oven or over low heat in a small saucepan until hot. Note

Locking in the base of a springform pan upside down, makes it easier to remove the cake later. Blowtorches are available from kitchenware and hardware stores. Alternatively, you can place the tray of figs under a hot grill to caramelise the sugar. Note

Sago, also known as seed or pearl tapioca, comes from the sago palm and is used in soups and desserts, and as a thickening agent. You can use Cointreau, Grand Marnier, Curaçao or any other orange- flavoured liqueur in this recipe.

A crunchy almond topping makes this delicious Christmas fruit cake different from the rest. Perfect served with a pot of hot tea.

We used golden kiwifruit in this recipe. You need two passionfruit for this recipe. This recipe is suitable for diabetics. Note

The dark, smoky flavours of tea and the warm spice of star anise bring out the autumnal sweetness of poached pears.

The ultimate summer cocktail, this watermelon cosmo is sweet with juice and zesty with lime.

This dish is absolutely decadent and one for the grown ups. Barely ripe figs are best to use, if overripe, they are likely to fall apart during cooking. If you must, dried figs will do.

Give yourself a healthy dose of 'good morning' with this delicious fresh sunrise smoothie. Full of a healthy dose of vitamin C and energy rich banana, you'll be set up for the entire day.

This stunning lattice-topped pie is delicious served with warm custard or ice-cream.

This Italian tart with sour cream pastry and a sweet quince jam filling is wonderfully simple to make and delicious to eat.

When the kids get home from school starving, it's a good time to slip something healthy on their plate. We've got four recipes here, muffins, smoothie, fruit dip and quesadillas, that are perfect.

Also known as Melonade, a light, sparkling summer drink that is super refreshing.

Honey cider dressing adds a real splash to this tasty goat's cheese, fig and prosciutto salad. Baby rocket leaves make the perfect peppery base.

Fresh, plump figs stuffed with nuts and cheese and then baked. Finish this gorgeous walnut and ricotta stuffed figs recipe with a drizzle of warm caramel sauce for a luscious dessert.

Sweet and tart, fruity and creamy, this dessert is a taste sensation that will impress any guest.

Lighter than custard, lemon chiffon cream adds a citrus kick to this fruity mango trifle. Revel in some old-fashioned indulgence with layers of jelly, fruit, sponge fingers and cream.

Grilling peaches and nectarines brings out the intense flavour of the fruit, which is beautifully complemented by the nougat mascarpone.

There's nothing like the flavour of home-made jams and preserves. This strawberry conserve recipe uses lemon pips to help with setting, and lemon juice to add piquancy. Delicious.

That feeling when you realise you haven't made a Christmas cake and then discover our fabulous last-minute recipe.

The slightly astringent flavour of quince is the perfect foil to the sweet creaminess of cheesecake, especially when doused in fresh lemon juice. This quince and vanilla cheesecake has our favourite granita biscuit base. Yum.

We used Granny Smith apples for this pork loin with couscous and apples. To simplify making this recipe, ask your butcher to remove any excess fat and butterfly the pork for you.

Light, fluffy and moist, this divine mandarin, polenta and macadamia cake is packed full of flavour and is beautiful served sliced as morning or afternoon tea.

Slices of creamy camembert on pumpernickel topped with pear compote make sophisticated canapes for a cocktail party.

This herbaceous and light Thai chicken and lychee salad is a study in contrasts, of both flavour and texture; tender and crisp, sweet and spicy, it's got it all.

There's something therapeutic about making your own puff pastry. The process of rolling, buttering and folding is important to create light flaky layers in the pastry and at the end you get to eat delicious Danish pastries.

This is a cold, fruity and deliciously moreish party punch that, funnily enough, packs a bit of a punch. We used a traminer riesling for this recipe, but you can use any medium-dry white.

The perfect balance of sweet and tart, this delicious candied orange peel recipe can be included in desserts, cakes and savoury dishes like tagines.

The perfect combination of sweet and zesty, this shimmering marmalade is beautiful spread on toast for breakfast or given as gifts to loved ones.

The thing about rock cakes is that they should look like little rocks, not taste or bite like one. Our simple rock cake recipe makes for little golden nuggets with a scone-like interior studded with sultanas.

A cross between mandarins and grapefruit, tangelos make a jam that's sweeter than marmalade yet still tart, thanks to the fruit's natural acidity. This jam is particularly good spooned generously over rice pudding or served with tangelo cake.

There's something about warm cake that can turn even the most anti-sweet toothed reaching for the fork. These warm ginger and date muffins with caramel sauce are worth writing home about.

This lamb, eggplant and prune tagine is rich, unctuous and utterly delicious. Best served on a pile of fluffy couscous with preserved lemon.

This fresh grape jelly is so good you'll be tempted to eat it straight from the jar. For a slightly tarter flavour, you can add 1/3 cup of lemon juice to the pan when you boil up the grapes.

Cake can be made up to three months ahead. Note