Make Fruit Fab

By Susan Hall
March 28, 2013
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Turn fresh fruit into the ultimate spring desserts (and cocktails!) with these easy recipes.
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Sweet treats

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For the ultimate spring dessert, top superfresh fruit with these amazing extras.

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Strawberries + Balsamic

Kate Sears

Sweet, juicy strawberries are just coming into season, and a drizzle of balsamic vinegar is the perfect way to bring out their subtle tartness. Just pour a tablespoon of aged, good-quality balsamic over 1 quart of halved berries, refrigerate for 30 minutes, and savor.

Strawberries are loaded with vitamin C and fiber, and antioxidant-rich balsamic vinegar is a virtually no-cal way to jazz up fruit and veggies. Vinegar may also help us absorb key nutrients and fight fat.

Bonus: a drizzle makes sub-par berries taste great—and great ones taste amazing.

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White Peaches + Prosecco

For an irresistible, bubbly summer sipper, mix juicy peach slices with Prosecco in champagne flutes.

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Blood Oranges + Sherry Vinegar

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Add a splash of this mild vinegar to the citrus segments, and toss with baby spinach, goat cheese, and a little olive oil.

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Raspberries + Grand Marnier

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This orange-flavored liqueur infuses raspberries with the perfect tang, making a great topping for vanilla ice cream.

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Plums + Lavender Honey

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A drizzle of this aromatic honey (find it at specialty food stores) brings out the earthy sweetness of sliced plums.

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