51 sweet and savoury fruit recipes

Looking for fresh uses for your fresh fruit? We've got you! Whether you're looking for a way to mix up your breakfasts, sweeten up your salads, or make a refreshing dessert, here are 51 of our favourite recipes that utilise fruit—a ZeroPoint food category on the Points Program. ZeroPoint foods are nutritional powerhouses that you can reach for frequently and consistently, without weighing, measuring, or tracking them.

Here are some of our fave fruits to add to your day:

Strawberries

Choose berries that are bright red, shiny, and plump, avoiding any with soft spots, mold, or white shoulders. Strawberries are highly perishable, so refrigerate unwashed berries and eat within three to five days. To freeze the season’s best berries, wash and hull them, then place them on a plate or oven tray. Put the plate or tray in the freezer, and when berries are frozen, transfer them to a sealed container or freezer bag and store for up to two months. Packed with antioxidants, strawberries are also an excellent source of vitamin C.

Mangoes

Choose mangoes that are fragrant and firm, with a slight give. Avoid any with black spots or wrinkled skin, which indicate fruit that’s past its prime. Mangoes are rich in vitamin C and beta-carotene, and are a good source of fibre and vitamins A and B6. And while they’re a fruit, mangoes can absolutely be used in both sweet and savoury dishes!

Watermelon

Watermelon is available year-round, but in the peak season is durin summer and autumn. Whole melons should be heavy, without any soft spots or cracks. (A pale-yellow spot is fine; it indicates the fruit was picked when ripe.) A ripe melon should smell fresh and sweet and sound hollow when you tap on it, which indicates juiciness. You can store whole watermelon at room temperature for seven to 10 days or in the refrigerator for two to three weeks. Cover cut watermelon, which will keep refrigerated for two to three days. Watermelon is a good source of vitamins A and C, and is packed with the antioxidant lycopene.

Apples

Keep apples in a cool area of your kitchen if you plan to use them within a few days. For longer storage, store in the fruit and veg section of the fridge for up to several weeks. Wash apples well before eating. If you’ve cut them up, stop them from browning by brushing them with lemon or orange juice. Apples are an excellent source of fibre and vitamin C. Almost half of an apple’s vitamin C, and most of its fibre, are found in the skin, so eat them unpeeled for maximum nutritional benefit.