Our favorite fruitful desserts and tangy midday snacks are guaranteed to sweeten your summer table!
Summer has finally arrived, which means your local farmers’ market is full of fresh fruit. Whether you’re lounging by the pool, hosting a backyard barbecue, or simply looking to enjoy the vibrant flavors of the season, these summer fruit recipes will add a burst of freshness to your table. Let’s celebrate the season with the best that nature has to offer!
Peach Recipes
Peach Smoothie Bag
Cook time: 5 min
Ingredients for the bag:
- 1 cup frozen peaches
- ½ banana
- ⅓ cup rolled oats
- ¼ tsp cinnamon
For blending:
- ½ cup milk of choice
Instructions:
- Add the peaches, banana, rolled oats, and cinnamon to a resealable bag.
- Place in the freezer until ready to use.
- When you’re ready to blend, add the mixture to a blender with ½ cup of milk and blend until smooth.
Peach Shortcakes
Cook time: 50 min
Ingredients:
- 2 cups all-purpose flour, plus more for surface
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ cup plus 1 tsp sugar, divided
- 1½ tsp kosher salt, plus more
- 1 lemon
- ½ cup (1 stick) cold unsalted butter
- 1 cup sour cream, divided
- 2 cups heavy cream, divided
- 1½ lb. peaches
- 1 tsp vanilla extract
Instructions:
- Place a rack in center of oven; preheat to 400°. Line a rimmed baking sheet with parchment paper. Whisk 2 cups flour, 1½ tsp. baking powder, ¼ tsp. baking soda, 4 tsp. sugar, and 1½ tsp. salt in a large bowl to combine.
- Finely grate zest of about half of 1 lemon right into bowl (reserve lemon for later).
- Cut 1 stick cold butter into ½” pieces and toss with dry ingredients until coated. Work butter into dry ingredients by pinching and rubbing it between your palms until there are lots of flat shards and pea-sized bits remaining. Those small, uneven pieces of unincorporated butter create steam pockets as the shortcakes bake, resulting in a tender, flaky end result.
- Combine ¾ cup sour cream and ⅓ cup heavy cream in a medium bowl. Create a well in the center of the dry ingredients. Scrape cream mixture into well. Working in circles from inside the well outwards with a rubber spatula, mix dough until large, shaggy clumps form.
- Knead once or twice (don’t overdo it!) until it forms a mass and most of the flour has been incorporated into the dough.
- Transfer to a lightly floured surface. Pat to a 1″-thick square (it should be about 6×6″).
- Cut dough into 4 equal squares, then stack them all on top of each other, creating one very tall tower of dough. Press down on stack with your hands, flattening dough back to a square. This stacking method is what will create lots of flaky layers. Pat to a 7½x5″ rectangle about 1″ thick.
- Cut rectangle in half lengthwise, then cut each of those 2 rectangles into 3 squares. Transfer squares to prepared baking sheet. Sprinkle tops with 1 Tbsp. sugar. Freeze 10 minutes. (This will help ensure that the shortcakes rise—rather than spread out—in the oven.)
- Bake shortcakes until golden brown all over, 20–25 minutes.
- While shortcakes bake, make your peaches and whipped cream. If whipping cream by hand, place a large bowl in freezer to chill. Trim and discard stems of 1½ lb. peaches. Cut smaller ones in half and larger ones into quarters. Transfer to a medium bowl. Cut reserved lemon in half and squeeze 2 Tbsp. lemon juice into bowl with peaches. Add 3 Tbsp. sugar and toss to combine. Let sit at room temperature, tossing occasionally as you wait for the shortcakes. They will naturally create their own syrup through the mingling of the fruit juices with the sugar and lemon juice.
- Pour remaining 1⅔ cups heavy cream into chilled bowl. Add 1 tsp. vanilla, 3 Tbsp. sugar, and a pinch of salt. Vigorously whisk with your largest whisk, making figure-8 motions, until soft peaks form. This will take 3–5 minutes, but don’t be discouraged if it takes longer! If you’re not feeling up to the challenge, use an electric mixer and beat starting at low speed, gradually increasing to high as cream begins to thicken. You’re still looking for those nice, slightly floppy, soft peaks. Whisk in remaining ¼ cup sour cream until just incorporated.
- Let shortcakes cool at least 15 minutes. Gently split shortcakes in half with your hands. Place bottom halves in serving bowls. Divide whipped cream, then macerated peaches among bottom halves. Drizzle any syrupy juices left in bowl over. Close with top halves of shortcake.
- Serve and enjoy!
Peach Sorbet Yogurt
Cook time: 5 min
Ingredients:
- 1 frozen peach
- ½ cup yogurt
- Pistachios
- Honey
Instructions:
- Add your yogurt to a bowl.
- Using a microplane, grate the frozen peach over the yogurt.
- Add crushed pistachios and a drizzle of honey, then serve immediately.
Peach & Prosciutto Bites
Cook time: 5 min
Ingredients:
- Peaches
- Prosciutto
- Basil
- Mini Mozzarella Balls
Instructions:
- Cut your peach into halves, then quarters.
- Fold a piece of prosciutto, then place it on a peach quarter.
- Top the prosciutto with a basil leaf and a mini mozzarella ball.
- Hold it together with a toothpick.
- Enjoy!
Peach Sundae
Cook time: 10 min
Ingredients:
- Peaches
- Vanilla Ice Cream
- Crushed Pecans
- Olive Oil
- Flaky Salt
Instructions:
- Cut your peaches in half and remove the pit.
- Grill them cut side down for about 4 minutes, then flip and grill for another minute.
- Add the peaches to a bowl, then top with vanilla ice cream.
- Sprinkle with pecans, drizzle with olive oil, finish with flaky salt and serve.
Peach, Tomato and Burrata Salad
Cook time: 25 min
Ingredients:
For Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup balsamic or champagne vinegar
- 1 Tbsp honey
- ½ shallot, finely chopped
- 1 clove garlic, grated
- 1 tsp lemon zest
- ¼ cup chopped fresh basil
- 2 Tbsp chopped fresh oregano
- 1 Tbsp chopped fresh dill
- 1 Tbsp chopped fresh thyme
- Red pepper flakes, to taste
- Salt and pepper, to taste
For Salad:
- 1 ½ – 2 cups cherry tomatoes, halved if large
- 2-3 peaches, sliced into wedges
- 1 cup pitted fresh cherries
- 8 oz burrata cheese, room temperature
- ¼ cup sunflower seeds (can use other nut/seed)
Instructions:
- To make the vinaigrette: combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the chili flakes, salt, and pepper.
- In a large bowl toss the tomatoes, peaches, and cherries with 1/3 of the dressing. Let sit 15 minutes at room temperature or up to 4 hours in the fridge.
- Break the balls of burrata around the salad. Drizzle with the remaining vinaigrette and top with pumpkin seeds and additional fresh herbs. Serve with grilled or toasted bread.
Peach Crumble
Cook time: 40 min
Ingredients:
- 4 peaches
- 1 cup flour
- ½ cup oats
- ⅓ cup brown sugar
- 8 Tbsp butter
Instructions:
- Preheat oven to 350º.
- Melt the butter in a medium bowl. Add the flour, oats, and brown sugar. Mix together until it forms a crumble that sticks together when pressed.
- Cut your peaches in half, remove the pits, and lay them cut side up on a baking sheet. Top each peach half with a couple tablespoons of the crumble mixture. Bake for 25-30 minutes or until golden brown.
- Serve with a scoop of vanilla ice cream and a dash of cinnamon.
Peach Tea
Ingredients:
- 1 cup water
- 1 cup sugar
- 2 large or 3 small peaches
Instructions:
- Slice the peaches, and put them in a medium pot with the water and sugar.
- Bring the mixture to a boil, and stir until the sugar dissolves.
- Turn off the heat, and crush the peach slices with the back of a spoon. Cover, and let sit for 20-30 minutes.
- Next, strain the peach syrup into a container.
- Fill a cup with ice, and pour ice tea over the ice.
- Add about one ounce of the peach simple syrup (or to taste) and stir.
- Enjoy!
Strawberry Recipes
Strawberry Corn Muffins
Cook time: 20 min
Ingredients:
- 1 8.5 oz package corn muffin mix
- ¼ cup flour
- 2 tsp lemon zest
- 1 tsp vanilla
- 1 cup chopped strawberries
- 2 Tbsp strawberry jam
- Whipped cream
Instructions:
- Preheat your oven to 375º. Coat a 6-cup muffin pan with cooking spray.
- Prepare the corn muffin batter as the label directs, then stir in the flour, lemon zest and vanilla.
- Divide the batter evenly among the muffin cups.
- Bake until the edges are set and the centers are soft but not wet, 10 to 12 minutes.
- Toss the strawberries and strawberry jam in a bowl and set aside.
- Remove the corn cakes from the oven and press the back of a spoon into the center of each to make an indentation about 1/3 of the way into the cake.
- Spoon a little of the strawberry mixture into each indentation, filling to the top.
- Reserve the remaining berry mixture for topping.
- Return the cakes to the oven and continue baking until just golden, about 5 more minutes.
- Let the cakes cool, then add reserved berries and top with whipped cream.
Strawberry Ginger Smoothie
Cook time: 5 min
Ingredients:
- 1 cup frozen strawberries
- ½ cup plain yogurt
- 1 Tbsp grated ginger
- 2 Tbsp maple syrup
Instructions:
- Add all ingredients to a blender and blend until smooth. Note: this will create a thick smoothie.
- If you prefer a thinner smoothie, feel free to add ½ cup of milk or water before blending.
Strawberry Frozen Yogurt Bites
Cook time: 2 hours 10 min
Ingredients:
- 1 cup strawberries (diced)
- 1 cup plain Greek yogurt
- 2 Tbsp honey
- 1 cup semi-chocolate chips
- 1 Tbsp coconut oil
Instructions:
- Line a baking sheet with parchment paper.
- In a medium bowl, add the strawberries, yogurt, and honey and stir until combined. Dollop ¼ cup clusters in an even layer on the baking sheet. Freeze for 2 hours or until solid.
- In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between until the chocolate is melted.
- Dip each yogurt cluster in the melted chocolate, coating both sides. Place the clusters back on the baking sheet. If needed, freeze until solid.
- Store in the freezer for up to 1 month.
High Protein Strawberry Cheesecake Ice Cream
Cook Time: 5 hours
Ingredients:
- 1 container full-fat cottage cheese
- 1 spoon jam
- ⅛ cup maple syrup
- 6-7 sliced strawberries
- A handful of Teddy Grahams
Instructions:
- Add cottage cheese, jam, and maple syrup to a blender.
- Blend for 2-3 minutes, or until completely smooth.
- Pour into a container, then add the sliced strawberries and Teddy Grahams. Stir to mix.
- Cover, and freeze for 4-5 hours, stirring every hour for the best consistency.
Strawberry Thyme Baked Brie
Cook time: 20 min
Ingredients:
- Brie
- Strawberry jam
- Fresh strawberries, sliced
- Crushed pistachios
- Fresh thyme
- Honey
Instructions:
- Preheat your oven to 375º. Place brie on a parchment paper lined baking sheet. Top with strawberry jam and fresh strawberries.
- Bake for 15 minutes.
- Once it’s out of the oven, top with pistachios, fresh thyme, and a drizzle of honey.
- Serve with toasted bread.
Strawberry Pistachio Toast
Ingredients:
- Baguette
- Cream cheese
- Strawberries
- Pistachios
- Hot honey
- Olive oil
Instructions:
- Slice your baguette at an angle and drizzle the slices with olive oil. Broil for a couple of minutes or until toasted.
- Roughly chop the pistachios and slice the strawberries.
- Once the baguette slices are toasted, smear them with cream cheese. Top with sliced strawberries, sprinkle on the chopped pistachios, and drizzle with hot honey.
Strawberry Pie
Ingredients:
- 1 pre-made pie crust
- 1 lb strawberries
- 1/4 cup sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 egg (for brushing)
Instructions:
- Slice strawberries and mix in a bowl with sugar, cornstarch, and vanilla.
- Unroll your pie crust on a parchment lined baking sheet.
- Spoon strawberry mixture into the middle of the crust, leaving a 2 inch border.
- Fold the pie dough over the edges of the strawberry mixture, crimping as you go to minimize leaks.
- Beat an egg, and brush the edges of the dough, then sprinkle sugar over the egg-washed crust.
- Bake at 350° for 45-55 minutes.
- Serve with whipped cream or ice cream
Citrus Recipes
Clementine Cake
Cook time: 1 hour 10 min
Ingredients:
Cake
- 4 clementines
- 6 large eggs
- 1 ¼ cup sugar
- 2 ¼ cup almond flour
- 1 tsp baking powder
Glaze
- 2 cups powdered sugar
- 3 Tbsp softened butter
- ¼ cup clementine juice
Candied Clementines
- 3 clementines
- 2 cups sugar
- 1 cup water
Instructions:
- Preheat your oven to 375ºF. Grease and line a 9″ baking pan with parchment paper.
- Poke a few holes into the clementines and microwave for 3 to 4 minutes. Let them cool for a few minutes, then puree until smooth in a blender.
- Using the paddle attachment on a stand mixer, mix the eggs and sugar for 5 minutes. Add in the clementine puree and mix on medium speed until thoroughly combined.
- Add the baking powder and almond flour in two additions. Mix until well combined. Pour the batter into the baking pan and bake for 50 minutes or until golden brown.
Candied Clementines
- In a wide saucepan, combine sugar and water together over medium high heat. Stir until the sugar is dissolved.
- Slice the clementines into ¼” slices. When the sugar and water mixture comes to a low boil, turn to a simmer. Add the clementine slices and let simmer for 20 minutes.
- Lay the slices on a piece of parchment paper to cool.
Glaze
- In a medium bowl, whisk the softened butter and powdered sugar. Add in the clementine juice and whisk to combine. If the mixture is too thin, add more powdered sugar. If it’s too thick, add more juice.
- Top the cooled cake with the glaze and decorate with the candied clementines.
Yogurt with Citrus, Blueberries and Maple Syrup
Cook time: 5 min
Ingredients:
- Plain yogurt
- 1 cara cara orange
- 1 handful of blueberries
- Crushed pistachios
- 1-2 tsp maple syrup
Instructions:
- Scoop plain yogurt into a bowl.
- Cut and segment your orange, placing the segments on the yogurt.
- Add a handful of blueberries and crushed pistachios.
- Drizzle with maple syrup.
Lemon Simple Syrup
Cook time: 6-8 hours
Ingredients:
- Lemon rinds
- Sugar
Instructions:
- Add lemon rinds to a bowl and weigh them.
- Divide the weight in half, and add that much sugar to the bowl.
- Toss, then set the lemons aside. Let them sit 6-8 hours, giving them a stir every 30 min to an hour.
- Squeeze the remaining liquid from the rinds into the bowl, then strain the syrup into a container.
- Add to a glass of iced tea to taste.
Orange Coconut Popsicles
Cook time: 5 min
Freeze time: 4 hours
Ingredients:
- 1 can unsweetened coconut milk
- 1 ½ cups orange juice
- 2 Tbsp honey (you can add more if you want them sweeter)
Instructions:
- Blend the ingredients together.
- Once blended, pour the mixture into a popsicle mold.
- Add the popsicle sticks, then freeze for four hours before serving.
Lime Cracker Pie
Cook time: 10 min
Ingredients:
- 2 (14 oz) cans sweetened condensed milk
- 2 cups heavy cream
- 1 Tbsp finely grated lime zest, plus more for serving
- ½ cup freshly squeezed lime juice (from about 8 limes)
- 10 oz Ritz crackers (85 crackers, from about 3 sleeves)
Instructions:
- Whisk together the condensed milk and heavy cream in a large bowl until combined.
- Add the lime zest and juice and whisk until thickened, about 1 minute.
- Spread 1 cup of the condensed milk mixture on the bottom of a deep-dish pie plate, an 11-inch oval casserole, or a similar large shallow dish.
- Top with a single layer of Ritz crackers. Repeat, alternating layers of filling and crackers, until the dish is full, finishing with a layer of filling.
- Cover and refrigerate for at least 2 hours or overnight—the longer you wait, the more the crackers will soften and meld with the filling.
- Serve cold, zesting more fresh lime over the top, if you like.
Lemon Posset
Cook time: 10 min
Ingredients:
- 2 large lemons
- 1 vanilla bean pod or 1 tsp vanilla extract
- 2 c heavy cream
- ⅔ c granulated sugar
- ¼ tsp kosher salt
- Fresh raspberries or strawberries, for serving (optional)
Instructions:
- Finely grate the zest of 1 large lemon (about 1 tablespoon). Juice the zested lemon plus one more as needed until you have 1/4 cup.
- If using a vanilla bean, cut in half lengthwise. Scrape the back of a paring knife along the cut side of each half to scrape out the seeds.
- Place the lemon zest, vanilla bean pod and seeds (or 1 teaspoon vanilla extract), 2 cups heavy cream, 2/3 cup granulated sugar, and 1/4 teaspoon kosher salt in a medium saucepan over medium heat.
- Bring to a simmer, stirring until the sugar is dissolved. Reduce the heat to medium low, stirring constantly, and simmer until the mixture begins to thicken, 3 to 5 minutes. Add the lemon juice and stir to combine.
- Remove the pan from the heat and let sit until cooled to room temperature, 20 to 30 minutes. Remove the vanilla bean pod if using. Stir and transfer the mixture to a liquid measuring cup.
- Pour and divide the mixture between 4 (4-ounce) ramekins or small bowls. Refrigerate uncovered until set, at least 2 hours. Serve chilled topped with fresh raspberries or macerated strawberries if desired.
Cutie Ice Cream
Cook time: 15 min (2 hours 15 min including freeze time)
Ingredients:
- 9-10 cuties
- 1 Tbsp maple syrup
- 1 tsp vanilla
Instructions:
- Peel your cuties and separate the segments.
- Put the segments on a baking sheet, then put them in the freezer for a few hours.
- Take out the segments, then put them in a food processor.
- Add the maple syrup and vanilla to the food processor. Turn on the processor.
- The mixture will first become crumbly, but eventually it will become thick and creamy.
- Serve immediately.
Fluffy Key Lime Pie
Cook time: 5 min (plus 2 hours of cool time)
Ingredients:
- ¼ cup boiling water
- 1 packet of lime jello
- 1 container of key lime yogurt
- 1 tub of cool whip
- 1 graham cracker crust
Instructions:
- In a large bowl, combine the water and jello.
- Whisk until the gelatin is dissolved, then add the key lime yogurt and whisk once more.
- Fold in the cool whip, and once the mixture is fully combined, pour it into the pie crust.
- Refrigerate for two hours, then serve!
Grapefruit Dressing
Cook time: 5 min
Ingredients:
- ¼ cup fresh squeezed grapefruit juice
- ¼ cup olive oil
- 2 Tbsp white wine vinegar
- 1 tsp grainy dijon mustard
- ½ tsp salt
- Freshly ground black pepper
Instructions:
- Add all ingredients to a bowl and whisk until combined.
- Drizzle over your salad of choice—we like arugula, grapefruit, avocado, and parmesan!
Atlantic Beach Pie
Cook time: 3 hours 45 minutes
Ingredients:
- 1 ½ cups finely crushed saltine crackers (from 1 sleeve, about 37 crackers)
- 6 Tbsp unsalted butter, melted
- 3 Tbsp granulated sugar
- 1 large egg white, lightly beaten
- 1 (14-oz.) can sweetened condensed milk
- 4 large egg yolks
- ¼ cup fresh lime juice (from 2 large limes)
- ¼ cup fresh lemon juice (from 2 lemons)
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- Lemon and lime zests, for garnish
Instructions:
- Preheat oven to 350°F. Stir together crushed crackers, melted butter, sugar, and egg white in a medium bowl until combined.
- Transfer mixture to a 9-inch glass pie plate; firmly press on bottom and sides. Freeze 10 minutes.
- Bake until crust is lightly browned, about 20 minutes. Transfer to a wire rack; cool slightly, about 10 minutes.
- Meanwhile, whisk together condensed milk and egg yolks until smooth. Whisk in lime juice and lemon juice until combined. Pour lime mixture into warm crust.
- Bake at 350°F until center is just set, about 15 minutes. Transfer to a wire rack; cool 1 hour. Refrigerate until chilled, about 2 hours.
- Beat cream and powdered sugar in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Spread whipped cream topping over chilled pie, leaving about a ½-inch border of custard showing around crust.
- Garnish with lemon and lime zests, if desired. Pie can be stored, covered, without whipped cream topping, in the refrigerator up to 4 days. Spread with topping just before serving.
Citrus Salad
Ingredients:
- Mixed citrus (2-3 lbs)
- Salty cheese, like Parmesan, sliced
- ¼ cup pistachios
- 3 tbsp olive oil
- 1 tbsp honey
- 1 tsp rice vinegar
- Black pepper
Instructions:
- Peek and slice your citrus, and put it on a plate. Layer it with the Parmesan slices.
- Roughly chop the pistachios, then put them in a pan with the olive oil over medium heat. Stir as the pistachios toast, around 5 min.
- When the pistachios are toasted, then off the heat. Add the honey and rice vinegar, and stir.
- Pour the nut mixture over the citrus, as evenly as possible. Top with fresh cracked black pepper, and enjoy.
Find More Recipes and New Favorites with Table & Thyme
If you liked these viral recipes and ideas, you will love our other content.
At Table & Thyme, we are committed to elevating all occasions. From birthday parties to weddings to corporate retreats, our team of skilled caterers are dedicated to creating memorable experiences with our gourmet catering options.
That is also why we share all kinds of tips, tricks, guides, and more. By joining the Table & Thyme community, you have access to all the tools you need to be a 5-star event host no matter the occasion.
Tune into our blog where we share everything from style inspo to hosting guides to irresistible seasonal recipes.
For more information on Table and Thyme, contact them today! Follow us on our social media: Instagram, Facebook, LinkedIn and Pinterest to see the other amazing events, lavishing grazing tables and beautiful graze boxes we have created.
