Photo by Meeta
of What’s for Lunch, Honey?

Spring - the first signs of it makes me rush out of the house, to feel the radiating warmth of the sun rays on my face. I am engulfed by the new life and specks of fresh color all around me. As I grew up in Qatar, we only had two types of weather - hot and very hot! Living in Germany for the past 15 years, I have come to see the wonders of the four seasons. Spring however, is my favorite. It’s like being awakened from a deep dark sleep after several months. The days are longer, brighter and colorful.

Although I enjoy seeing how nature colors the world around me, using bright bold colors from her palette, I love rushing to the Farmer’s Markets at the first sight of Spring. It’s there that I finally convince myself that Spring has indeed arrived. The reds, blues, greens and yellows from fresh rhubarb, blueberries, apricots and figs lift my spirits to the maximum. Caressing each fruit, I gently take in the sweet aromas and imagine all the wonderful dishes I can create with them. I enjoy the cheerful chatter of the people around me, mostly talking about food. We talk about the vegetables and fruit, the variety of ways one can prepare them. Coming back home I am bubbling with ideas and aching to work with my acquired bounty.

Photo by Kevin
of Closet Cooking

A simple yet exquisite way to enjoy the fruit is most certainly in it’s purest form. I love preparing huge platters of fresh fruit all decorated, like a colorful painting, on a plate. Fresh Fruit with a ginger mango sauce not only brings out the true aromas of papayas, strawberries and passion fruit but combined with the tangy ginger and sweet mangoes it becomes an elegant dessert. Each bite offering a new combination of flavors.

Photo by Mary
of Alpineberry

This Spring I have already bookmarked several exciting recipes, eager to get to work on them. The awesome quinoa fruit salad with yogurt from the very talented Kevin of Closet Cooking is right up my alley. It not only has a lovely variety of fresh fruit but combines healthy quinoa and yogurt to make the most refreshing and healthy breakfast or even dessert.

There is something comforting about biting into a soft, moist cake and coming out with small bits baked fruit. Mary of Alpineberry treats her readers with an incredible and versatile summer fruit torte. She uses fresh apricots and plums for this cake but says, peaches and nectarines can also be used. Her idea of using figs is one I will be stealing when I make the cake.

Photo by Meeta
of What’s for Lunch, Honey?

Later in spring when the stalls of the Farmer’s markets are bulging with beautiful bright berries - the reds of sweet, juicy, ripe strawberries and raspberries, the deep blues of blueberries and blackberries, I know I will be in ecstasy. Because I adore berries and cannot get enough of them. Popping them straight in my mouth is the way I enjoy them most, but using them to make delicate desserts is something I never can resist. I like desserts that focus on the fruit itself, never straying away from the true flavor of the tangy berries. A simple and quick raspberry cream, with creamy mascarpone cheese and vanilla to complement the delicate raspberries is truly perfect for the warm evenings after a light dinner. Or an evocative strawberry mille feuille using fresh strawberries in creamy mascarpone and light, flaky puff pastry - each bite will satisfy all your cravings of creamy, flaky and fruity desserts.

Photo by Mike
of Mike’s Table

Strawberries are probably everyone’s darlings and there are so many recipes to choose from. Which one to make first? Well I really liked Mike’s, from Mike’s Table, idea. He makes rich and creamy balsamic strawberry ice cream, combining the tangy balsamic flavors with the sweetness of rip strawberries. Simply out of this world. Another cool treat is a light strawberry yogurt ice cream, using simple organic strawberries and natural yogurt to give you a guilt-free pleasure of creamy ice cream. If you like your desserts with strawberries, cream and cake then I am sure you will love my take on strawberry trifle. I’ve macerated the strawberries in Limoncello, soaked the cake in lemon syrup, made a smooth cream with low-fat cream cheese and heavy cream and finally topped it off with pistachios! Sound good?

Photo by Meeta
of What’s for Lunch, Honey?

How about disguising fruit for the kids? Sometimes we mums have to be sneaky and tempt the little ones into eating their fruit in a completely different way. Cookbook Catchall offers just the perfect idea - fruit pops made of a lot of fresh berries and very little sugar. I think I could indulge in several of those myself.

And finally, if you want to be taken away on a wonderful tropical treat, here’s my perfect recommendation: tropicana cream with berries, with a touch of coconut rum and coconut milk in the creamy custard to take you away on your favorite tropical fantasy.

What are your favorite spring fruits and how do you use them in your kitchen? I’d love to hear about them, so leave me a note.

FoodieView is a great source to find creative fruit recipes with strawberries, rhubarb, apricots or cherries. So go on, indulge in fruit this spring!

Meeta is passionate about food, photography and life. On her blog What’s For Lunch, Honey? she shares her passion for cooking and pictures, all peppered with a good dose of life. Visit her for more fruity dishes like this Tropical Fruit Salad with Mint or Figs In Cherry Caramel.