These delightfully chewy raspberry gummies are made with real fruit and set with pectin (indeed, there’s no gelatin required for this recipe, meaning they are vegetarian and even vegan-friendly)! While it does require time and precision, making your own gummy candies is incredibly satisfying and well worth the effort, resulting in perfectly sweet, chewy fruit […]
These delightfully chewy raspberry gummies are made with real fruit and set with pectin (indeed, there’s no gelatin required for this recipe, meaning they are vegetarian and even vegan-friendly)!
While it does require time and precision, making your own gummy candies is incredibly satisfying and well worth the effort, resulting in perfectly sweet, chewy fruit gummies bursting with bright raspberry flavor.
Before we get started let me clarify that these are perfectly innocent gummies, not those kinds of gummies, and I cannot and will not advise as to how to adapt this recipe to be those kinds of gummies. Just so we’re clear up front. All good?
Moving on.
The raspberry flavor is on point. Many gummy recipes are basically water, sugar and pectin with concentrated flavorings mixed in at the end.
Not this recipe, which is made using real fruit in the form of pureed fresh raspberries (strained, because, let’s face it, seeds would mar the perfection that is the chewy gummy texture). Frozen berries will work here too, with a few caveats (see the notes at the bottom of this post for more on that).
Pectin-based gummies, while they do take more time and precision to make than gelatin-based recipes, present flavors more cleanly and produce a vegetarian-friendly candy with a lovely jammy chew. Think of the texture like a really thick jam, as that is essentially what it is (compared to gelatin gummies which are more stretchy/rubbery). It’s like the difference between a gumdrop and a gummy bear.
Our raspberry coffee cake is a sweet-and-tart treat that takes the traditional coffee cake and adds cream cheese filling, juicy raspberries, and sweet glaze.
Our raspberry coffee cake is a sweet-and-tart treat that takes the traditional coffee cake and adds cream cheese filling, juicy raspberries, and sweet glaze.
During the hot summer months, I only want to eat salads, watermelon, and ice cream. Ok, let’s go wild and include some chips and guacamole by the pool. Sounds like a good summer to me:) Seriously though, I LIVE for summer salads when produce is s…
During the hot summer months, I only want to eat salads, watermelon, and ice cream. Ok, let’s go wild and include some chips and guacamole by the pool. Sounds like a good summer to me:) Seriously though, I LIVE for summer salads when produce is so fresh and delicious. I am constantly creating new summer…
The best fruit salad you’ve ever tasted! This summer Fruit Salad tosses fresh berries, stone fruit, kiwi, and mint leaves in a sweet and zesty agave lime dressing. For more sweet summer recipes, check out my Watermelon Salad with Mint and Feta, Vegan Blueberry Cake, The Best Vegan Ice Cream, and Dairy Free Kid Friendly…
The best fruit salad you’ve ever tasted! This summer Fruit Salad tosses fresh berries, stone fruit, kiwi, and mint leaves in a sweet and zesty agave lime dressing.
I don’t know about you, but me and my family are all about fresh fruit in the summertime. We’ll take any excuse to add fresh strawberries, juicy peaches, or ruby red cherries to almost anything we eat, like these Strawberry Rolls or this Cherry Galette!
This fruit salad is an incredibly easy side dish or breakfast made with glistening berries, kiwi, cherries, peaches, and mint leaves. The simple agave and lime dressing is the perfect finishing touch and balances the fruit’s tart and sweet flavors beautifully. Treat yourself to a scoop for breakfast or dessert, with your favorite summer mains, or whenever you’re craving a sweet and healthy snack.
Why this is the best fruit salad recipe
Tastes like summer – This simple summer fruit salad is made with the best fruit summer has to offer, like fresh berries, cherries, peaches, and kiwi!
The best dressing – A simple 3-ingredient agave lime dressing balances every bite with its sweet-zesty flavors.
Always quick and easy! Slice the fruit, toss it in the dressing, and enjoy. It’s the easiest breakfast, side dish, or dessert you can enjoy all summer long.
Variations
There are no rules when it comes to fruit salad recipes, so feel free to make this version your own! You can use your favorite fruits, use what you already have in the fridge, or add any of these suggestions:
More stone fruit – Turn this into a stone fruit salad by swapping some of the berries for more stone fruits, AKA any fruit with a pit or “stone” in the middle. Apricots, nectarines, or plums would all be delicious! Check out this list of stone fruits from AllRecipes for even more ideas.
Add pears or apples – Diced green or red Anjou pears and Honeycrisp apples will give this salad a tart and crunchy bite.
Add melon – Like watermelon, cantaloupe, or honeydew!
For a tropical twist – Mix in diced mango, pineapple, or bananas.
Instead of kiwi – Use green or purple grapes.
Creamy vegan fruit salad – Stir 2 or 3 dollops of vegan yogurt or vegan Cool Whip with the lime agave dressing for a creamy twist.
Use lemons – Feel free to swap the limes for lemons in the dressing.
Frequently asked questions
Can I make a fruit salad with frozen fruit?
You can technically make a fruit salad with frozen fruit, but I don’t recommend it. Frozen fruit becomes soggy and watery after it thaws, making your salad very messy with unbalanced flavors. Instead, save the frozen fruit for a fruit smoothie or a fruit crumble.
Or, if you’d rather enjoy it for breakfast, pair it with non-dairy yogurt and homemade granola for an easy vegan fruit parfait. Any leftovers would be really tasty served on top of vegan pancakes or waffles!
Can I make it ahead of time?
Yes, you can prepare the salad 1 day before serving. Slice and chop the fruits and store them in separate airtight containers in the fridge. When it’s time to eat, toss the fruit with the dressing and serve.
How do I store leftover fruit salad?
The leftover fruit salad will stay fresh for about 3 days when stored in an airtight container in the fridge. Any longer and the fruit will start to soften and make the salad soggy and watery.
The best fruit salad you’ve ever tasted! This summer Fruit Salad tosses fresh berries, stone fruit, kiwi, and mint leaves in a sweet and zesty agave lime dressing.
Whisk the dressing ingredients in a small bowl, then pour over the fruit and toss to coat.
Serve immediately. Fruit salad will keep in the refrigerator for 3 days or so. You can also chop the fruit 1 day in advance, then make the dressing and toss right before serving.
Notes
Feel free to switch up the fruits depending on what you have and like.
You can add a few dollops of vegan yogurt or vegan cool whip topping for a creamy twist.
Turn pound cake, lemon pudding, and raspberry jam into a gorgeous Lemon Raspberry Trifle – a gorgeous no-bake dessert, ready in minutes, perfect for summer!
Turn pound cake, lemon pudding, and raspberry jam into a gorgeous Lemon Raspberry Trifle - a gorgeous no-bake dessert, ready in minutes, perfect for summer!
With creamy, ultra-flavorful layers of tropical passionfruit and bold raspberry semifreddo and a dark chocolate crumb for a bit of sweet and salty crunch, this no-churn frozen dessert is truly next-level. A semifreddo is an Italian frozen dessert (literally translating to half frozen) that, texturally, falls somewhere between an ice cream and a frozen mousse. […]
With creamy, ultra-flavorful layers of tropical passionfruit and bold raspberry semifreddo and a dark chocolate crumb for a bit of sweet and salty crunch, this no-churn frozen dessert is truly next-level.
A semifreddo is an Italian frozen dessert (literally translating to half frozen) that, texturally, falls somewhere between an ice cream and a frozen mousse. It is a great option if you’re craving a frozen treat but don’t have an ice cream maker.
This recipe was created in partnership with Amoretti (use coupon code LOVEANDOLIVEOILFREESHIP for free shipping on your order!) All opinions expressed here are my own.
Spoiler alert: this is not Neapolitan! At first glance you may think you’re seeing the classic strawberry-vanilla-chocolate combo, but don’t be fooled, this sweet frozen treat is anything but ordinary, a next-level-Neapolitan if you will, featuring the trifecta of raspberry, passionfruit, and chocolate flavors.
The texture is lighter than ice cream thanks to the folded-in whipped cream, giving the consistency of a luscious frozen mousse that softens into a velvety smooth texture on your tongue. And thanks to the custard base, it has all the creaminess that you love in ice cream without the extra effort of churning.
The beauty of a molded frozen dessert like this is its layering ability, a benefit that poor ice cream certainly can’t claim. Here I’ve stacked layers of bright passionfruit and bold raspberry with Milk Bar-style chocolate crumbs in between and on top for the prefect foil of salty to sweet, crunchy to creamy.
Linzer cookies are traditional Austrian jam-filled sandwich cookies! This classic recipe is simple to whip up at home.
When it comes to Christmas cookies, here’s one type we can’t resist: Linzer cookies! This classic Austrian sandwich cookie stars buttery almond shortbread with fun cutout window to show a layer of fruity preserves, making a treat that’s nuanced and just sweet enough. This recipe spells childhood nostalgia for us, and here we’re sharing a traditional recipe for this classic cookie!
Ingredients in linzer cookies
Linzer cookies are a shortbread jam-filled sandwich cookie based on the Austrian dessert Linzer torte, a tart made with ground nuts and fruit preserves. Linzer cookies bring in those signature flavors by making a shortbread with both all-purpose flour and almond flour, which gives it a complex, nutty flavor. The traditional shape features cut-out windows where the jam shows through.
This recipe comes from my dear Austrian friend Milena’s mother: Milena currently lives in Vienna, but we grew up together in Minnesota eating Linzer cookies at the holidays. This recipe has the nostalgia of childhood all over it for us, and it’s perfect for the holidays, Valentine’s Day, or any time you need a sweet treat. Here’s what you’ll need for classic Linzer cookies:
Flour
Almond flour
Cinnamon
Fine sea salt
Unsalted butter
Granulated sugar
Egg
Vanilla extract
Raspberry jam or other fruit preserves
Powdered sugar
Tip: use almond flour, not almond meal!
Avoid using almond meal for Linzer cookies: look for almond flour when you are shopping. You should be able to find it at your local grocery, depending on your location.
Almond flour is made from blanched almonds, or almonds with their skins removed. It’s ground very finely, resulting in a fluffy texture in baked goods.
Almond meal contains the skins, making it darker brown in color instead of off-white like almond flour. It has a coarser grind than almond flour and results in denser, chewy texture in baked goods.
Linzer cookie cutter and an alternative
Linzer cookies are a cutout cookie with a twist! Instead of cutting out just one cookie, you’ll need two: a cookie with a window and a solid cookie. There are special cookie cutters just for this purpose, but you can also use a alternative based on what you have at home.
Option 1: Use a Linzer cookie cutter. We like this Linzer cookie cutter. It comes with various cutout window shapes: hearts, stars, flowers, etc. It is worth buying if you plan to make Linzer cookies multiple times!
Option 2: Use a 2-inch circular cutter and a smaller shape for the window. If you happen to have both of these shapes on hand, it’s easy to make your own version of cutout cookies!
Tips for making the cookies
Linzer cookies are a fun baking project that results in visually-stunning, sugar dusted cookies with bright shapes of jam. There are a few notes for how to put together this recipe:
Chill the dough 1 to 3 hours. This is important with a cutout cookie dough: you’ll want it nice and cold to get uniform shapes.
Gently roll the dough slightly less than 1/4-inch thick. This makes just the right thickness for the finished cookie.
Simple cutout window shapes (like circles and hearts) are easier to cut out. The stars were a little trickier to cut, and they became more distorted when baked. But, they still turned out great.
Linzer cookie storage info
Once you’ve made your linzer cookies, you probably won’t be eating all 30 at once. How to store them? Here are some tips and notes about storage:
The cookies taste crisp the first day, then soft after storage. They’re delicious both ways, but we like the soft version best!
Store in a container with a few layers of parchment paper or foil between each. The powdered sugar on the bottom layer of cookies after a few days, so it’s good to protect between each layer.
Store at room temperature for 2 days or refrigerated up to 2 weeks. With room temperature storage, the powdered sugar can start to melt on the cookies that are stacked in layers beneath other cookies. We recommend storing them refrigerated for longer term storage.
Or, freeze for up to 3 months. The powdered sugar topping is a little fragile, so keep in mind the cookies look best when they are fresh.
More cookie recipes
Love a good batch of cookies? Here are a few more fun cookie recipes to enjoy:
Linzer cookies are traditional Austrian jam-filled sandwich cookies! This classic recipe is simple to whip up at home.
Ingredients
2 cups (240 g) flour, sifted
1 cup (120 g) almond flour
1 teaspoon cinnamon
½ teaspoon fine sea salt
1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 ⅓ cups raspberry jam
Powdered sugar, for dusting
Instructions
In a medium bowl, whisk the flour, almond flour, cinnamon and salt.
In the bowl of a stand mixer add the butter and sugar. Beat with the paddle attachment on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla, and mix on low speed until combined. Gradually add the flour mixture and continue mixing on low speed until just combined, about 30 seconds. Divide the dough into two disks. Wrap the disks in plastic wrap and refrigerate for 1 to 3 hours.
Preheat the oven to 350°F.
Take one disc of dough out of the fridge and place it on a floured surface. Using a light touch, roll the dough out until it is slightly less than 1/4-inch thick. Use plenty of flour on the counter and the rolling pin to prevent sticking. Moving quickly so the dough remains chilled, use a linzer cookie cutter (or a 2-inch round cutter and smaller heart-shaped cutter) to cut an equal number of cookies with and without a hole in the center. Place excess dough back in the refrigerator and re-roll it after it’s chilled again (after baking the first sheet). Place the cookies on a baking sheet and refrigerate the sheet for 5 minutes.
Transfer the baking sheet directly to the oven and bake for 11 to 14 minutes, until lightly browned. Cool the cookies for 1 minute on the cookie sheet. Then transfer to a cooling rack.
Repeat with remaining disc of dough and re-rolled scraps of dough.
Cool the cookies completely, at least 15 minutes. Then sift powdered sugar the cookies with the cutout centers. On the bottom cookies, spread a layer of jam about 1/8” thick (about 2 teaspoons per cookie), not quite to the edges of a cookie. Then very gently press on the top cookie to sandwich the jam.
Repeat for all cookies to make 30 to 32 sandwiches. Store room temperature with several sheets of parchment paper between the cookies for up to 2 days*, or refrigerated for 2 weeks. You can also freeze for up to 3 months. The cookies taste crispy the first day, and become softer after storage (both delicious, but we prefer the softer version!).
Notes
*With room temperature storage, the powdered sugar can start to melt on the cookies that are stacked in layers beneath other cookies. We recommend storing them refrigerated for longer term storage.
No dry, bland scones here: these cream scones are tender and fluffy and ultra flavorful! This particular version has dark chocolate chunks and freeze-dried raspberries mixed in, but the base recipe is ultra flexible to accommodate whatever flavors you happen to be craving! Compared to their butter-based counterparts, cream scones are a cinch to whip […]
No dry, bland scones here: these cream scones are tender and fluffy and ultra flavorful! This particular version has dark chocolate chunks and freeze-dried raspberries mixed in, but the base recipe is ultra flexible to accommodate whatever flavors you happen to be craving!
Compared to their butter-based counterparts, cream scones are a cinch to whip up with little more than flour, sugar, cream and a fork—no finicky cold butter, pastry blenders or stand mixers needed!
Trust me when I say these are not the dry, crumbly things you probably think of when you hear the word “scone”. Instead, these cream scones are tender and fluffy and chock-full of punchy freeze-dried raspberries and rich, dark chocolate.
I’d argue that cream scones are an entirely different beast, made with heavy cream rather than butter and/or buttermilk.
The high-hydration dough results in a super light and fluffy scone that’s worlds away from the dry, chalky pucks that often pass for scones (it’s sad, really). Trust me, you’ll be shocked at how not-dry these are. They’re almost more muffin-like than anything.
Brownies are one of the best desserts of all time, especially when served with ice cream. I love my One Bowl Brownie Recipe, they are the BEST fudgy brownies and almost as easy as a box mix. We make them all of the time. Whenever I am feeling fruity, I…
Brownies are one of the best desserts of all time, especially when served with ice cream. I love my One Bowl Brownie Recipe, they are the BEST fudgy brownies and almost as easy as a box mix. We make them all of the time. Whenever I am feeling fruity, I mix things up and make…
Muffins are fun to bake and fun to eat! A few of my favorite muffin recipes include: blueberry, strawberry, pumpkin chocolate chip, and zucchini. I also love these Raspberry Muffins, especially during the summer months when our garden is overflowing wi…
Muffins are fun to bake and fun to eat! A few of my favorite muffin recipes include: blueberry, strawberry, pumpkin chocolate chip, and zucchini. I also love these Raspberry Muffins, especially during the summer months when our garden is overflowing with fresh raspberries. The muffins are easy to mix up at home and are just…
During the hot summer months, I only want to eat salads, watermelon, and ice cream. Ok, let’s go wild and include some chips and guacamole by the pool. Sounds like a good summer to me:) Seriously though, I LIVE for summer salads when produce is so fresh and delicious. I am constantly creating new summer… 
The best fruit salad you’ve ever tasted! This summer Fruit Salad tosses fresh berries, stone fruit, kiwi, and mint leaves in a sweet and zesty agave lime dressing. For more sweet summer recipes, check out my Watermelon Salad with Mint and Feta, Vegan Blueberry Cake, The Best Vegan Ice Cream, and Dairy Free Kid Friendly…
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Brownies are one of the best desserts of all time, especially when served with ice cream. I love my One Bowl Brownie Recipe, they are the BEST fudgy brownies and almost as easy as a box mix. We make them all of the time. Whenever I am feeling fruity, I mix things up and make… 
Muffins are fun to bake and fun to eat! A few of my favorite muffin recipes include: blueberry, strawberry, pumpkin chocolate chip, and zucchini. I also love these Raspberry Muffins, especially during the summer months when our garden is overflowing with fresh raspberries. The muffins are easy to mix up at home and are just…