Fabulous Fruit Dishes for the Fourth of July

Berry Patriotic Salad

Kick off your Fourth of July with a colorful blend of strawberries, blueberries, and raspberries. A light honey-lime dressing adds a tangy twist to this simple, refreshing salad. 

Recipe: Mix 2 cups each of strawberries, blueberries, and raspberries. Whisk together 2 tablespoons of honey and the juice of 1 lime, drizzle over the fruit, and gently toss to combine.

Watermelon Pizza

This fun and healthy dish features a thick slice of watermelon topped with Greek yogurt, berries, and a drizzle of honey. 

Recipe: Slice a round piece of watermelon about an inch thick. Spread Greek yogurt on top, sprinkle with your favorite berries, and drizzle with honey.

Pineapple Shrimp Skewers

Sweet pineapple and succulent shrimp make these skewers a hit at any barbecue. 

Recipe: Alternate threading shrimp and pineapple chunks onto skewers. Grill until shrimp are cooked through, about 2-3 minutes per side.

Strawberry Rhubarb Pie

This classic summer pie is a delicious way to celebrate.

Recipe: Combine 3 cups each of sliced strawberries and rhubarb with 1 cup sugar and 1/4 cup cornstarch. Pour into a pie crust, top with another crust, and bake at 375°F for about an hour.

Blueberry Corn Salad

Fresh corn and blueberries make a surprisingly delicious combination in this colorful salad. 

Recipe: Toss together 2 cups each of fresh corn kernels and blueberries with 1 diced red bell pepper and a handful of chopped fresh basil. Dress with olive oil, lemon juice, salt, and pepper.

Grilled Pineapple Sundaes

Grilled pineapple rings topped with vanilla ice cream and caramel sauce make a delightful dessert. 

Recipe: Grill pineapple rings until charred, about 2-3 minutes per side. Top with a scoop of vanilla ice cream and a drizzle of caramel sauce.

Cherry Almond Galette

This rustic tart is a simple yet impressive dessert featuring fresh cherries and a hint of almond. 

Recipe: Toss 4 cups of pitted cherries with 1/2 cup sugar, 2 tablespoons cornstarch, and 1 teaspoon almond extract. Pour onto a rolled-out pie crust, fold the edges over the filling, and bake at 375°F for about an hour.

Mango Avocado Salsa

This tropical salsa is perfect for topping grilled fish or chicken or scooping up with tortilla chips. 

Recipe: Combine 2 diced mangos with 1 diced avocado, 1/4 cup diced red onion, the juice of 1 lime, and a handful of chopped cilantro.

Blueberry Lemonade Popsicles

These refreshing popsicles are made with fresh blueberries and homemade lemonade. 

Recipe: Puree 2 cups blueberries with 1/2 cup sugar. Strain to remove seeds. Mix with the juice of 6 lemons and 4 cups of water. Pour into popsicle molds and freeze.

Grilled Banana Split

Grilling bananas brings out their natural sweetness. Top with ice cream and chocolate sauce for a healthier take on the classic banana split. 

Recipe: Halve bananas lengthwise and grill until caramelized, about 2-3 minutes per side. Top with a scoop of your favorite ice cream and a drizzle of chocolate sauce.

Fig and Prosciutto Salad

Dried figs add a touch of sweetness to this savory salad featuring prosciutto and baby greens. 

Recipe: Arrange sliced figs on a bed of baby greens. Top with thin slices of prosciutto and crumbled goat cheese. Drizzle with balsamic glaze.

Raspberry Lime Sorbet

This refreshing sorbet is made with just three ingredients—raspberries, lime juice, and sugar. 

Recipe: Puree 4 cups raspberries with the juice of 2 limes and 1 cup sugar in a blender until smooth. Strain to remove seeds. Churn in an ice cream maker according to the manufacturer’s instructions.

Strawberry and Raspberry Parfait

A layered dessert featuring fresh strawberries and raspberries, Greek yogurt, and gluten-free granola. 

Recipe: Layer Greek yogurt, berries, and gluten-free granola in a glass. Repeat layers until full, then top with a dollop of yogurt and a few more berries.

Blueberry Lavender Mousse Pie

Filling

1 can full fat coconut milk, refrigerated overnight

1 cup raw cashews, soaked overnight

¾ teaspoon sea salt

2 cups fresh blueberries

Grated zest of 1 lemon

¼ cup fresh lemon juice

⅓  cup raw honey

½ cup coconut oil

Crust

1 ½ cups pitted dates

½ teaspoon sea salt

1 teaspoon ground cinnamon

1 teaspoon fresh lavender leaves, finely minced

1 ½ cups raw cashews

¼ cup ground flaxseeds

¼ cup coconut oil

Topping

1 cup fresh blueberries

1 tablespoon fresh lavender flowers

1. The night before, place the can of coconut milk in the fridge, and soak the cashews in water with ½ teaspoon of salt.

2. The next day, using a food processor, pulse all the crust ingredients together until they form a ball-like paste. Evenly press the paste into a 9-inch pie plate and refrigerate until needed.

3. In a blender, process blueberries, lemon zest and juice, honey and remaining salt to form a purple juice. Drain and rinse the cashew nuts thoroughly, then add them to the blueberry juice and process until smooth.

4. Open the can of coconut milk and whip up the coconut cream in a freestanding mixer or using an electric whisk until smooth and thick.

5. Melt the coconut oil and blend it into the blueberry juice. Add everything in the blender to the whipped coconut cream and lightly whisk everything once more until just combined. If you over-mix, the cake won’t be as light as it should be. Fold in the remaining blueberries, then pour the mix over the prepared base. Refrigerate for 2 hours until firm.

6. When set, remove from the mold. Decorate with blueberries and edible flowers and serve immediately. This pie keeps well in the fridge for up to five days.

Strawberry-Raspberry Crumble

A gluten-free crumble made with fresh strawberries and raspberries, topped with a crunchy almond topping. 

Recipe: Mix 2 cups each of strawberries and raspberries with 1 tablespoon of Stevia and place in a baking dish. In a separate bowl, mix 1 cup of gluten-free oats, 1/2 cup of almond flour, 1/4 cup of melted coconut oil, and 1 tablespoon of Stevia. Sprinkle over the fruit and bake at 350°F for 25-30 minutes.

Blueberry Cobbler

This gluten-free cobbler features blueberries with a sweet almond flour topping. 

Recipe: Mix 2 cups blueberries with a sweetener of choice and place in a baking dish. In a separate bowl, mix 1 cup of almond flour, 1/2 cup of melted coconut oil, and sweetener. Sprinkle over the fruit and bake at 350°F for 25-30 minutes.

Berry Bliss Balls

These no-bake treats feature strawberries, raspberries, and dates for a healthy dessert. 

Recipe: In a food processor, blend 1 cup each of strawberries, raspberries, pitted dates, and gluten-free