Summer is coming, and the cravings for fresh summer fruit are on fire! We love using fruit in salads, desserts, and mains; frozen, cooked, or fresh. Here are some of our favorite ways to utilize the best of summer’s bounty.

Roasted Fruit Medley

I love serving fruit for dessert on Shabbos, especially on Friday night. In the winter I alternate between compote or baked apples, and in the summer I make fruit salad or this roasted fruit medley from Norene Gilletz’s cookbook Norene’s Healthy Kitchen.

Pit and slice a bunch of summer fruit (peaches, nectarines, plums, apricots) and put them in a pan. Drizzle with fresh lemon juice, a small amount of honey, and a sprinkle of cinnamon, and add 3–4 Tbsp water to the pan. Roast at 375°F (190°C) for 20–25 minutes, until soft. Serve warm or cold. It’s great with ice cream too.

—Chaya Baila Lieber, copyeditor

Apple Crisps, Any Way

We’re big into apple crisps — really any crisp, usually with apples as the base, and then whichever fruit is in season over them. We like them hot, cold, room temperature, with oat/cinnamon crumbs, lemony crumble, or nutty crumbs. Serve for dessert or as a side.

—Faigy Grossman, recipe columnist

Fresh Fruit Cups

Spring is the best, best, best time for produce in Israel. The winter season and summer season sort of converge with the spring’s seasonal bounty, and the abundant of sweet, delicious fruit is intoxicating!

Our favorite thing to do with the season’s fruit is to make our own giant, supermarket-style fruit cups. I know it’s super basic, but that’s the beauty of it.

I cut up cantaloupe and honeydew (orange and green melon, as they’re called here!), pineapple, mango, nectarines, and watermelon, and halve a bunch of grapes. I fill a bunch of plastic ice-coffee-style cups with a little bit of each fruit, pop the covers on, and stick a spoon into each straw hole. It looks like a confetti fruit cup! Full of spring’s brightest, most colorful and flavorful fruits, ready to nourish us on those long, hot, carefree afternoons!

P.S. Sometimes for fun I add tajin (a Mexican spice mix, you can find it on Amazon) and a lime wedge to each cup. My kids loooove it!

—Danielle Renov, recipe contributor

Strawberry Mango Peach Soft Serve Ice Cream

I’ve printed this recipe in these pages before, but it’s still a perpetual favorite. Here it is with my favorite fruit combo.

SERVES 2–3

• 2 cups frozen strawberries
• ½ cup frozen peaches
• ½ cup frozen mango
• ¼ cup cashew butter or almond butter (cashew butter is recommended for more neutral flavor)
• ¼ cup almond milk or other pareve milk
• 1–2 Tbsp honey (optional; see note)
• topping options: cocoa nibs, 55–72% chocolate chips, nuts, coconut flakes, homemade or store-bought granola

Before measuring the fruit, slightly thaw it enough to cut. Cut the fruit into smaller chunks as necessary to measure them out.

Blend together in a food processor fitted with the S blade. Be patient and don’t add additional milk, or the ice cream will be too thin. Once a soft serve forms, scoop into bowls, top with desired toppings, and enjoy!

Note: You can sweeten it with banana or use more mango for a naturally sweeter option or omit the honey for a tarter flavor. Adjust fruit amounts to your liking.

—Rorie Weisberg, health columnist