Fruit

Grating the garlic with a Microplane instead of finely chopping reduces it to a pulp so it can dissolve into sauces like this one.

This ribbon salad is evidence that you need a mandoline in your life. The shaved cucumber and melon will release some liquid and lose a bit of crunch after they’re dressed, so toss everything together just before serving.

Tossing sliced plums in a mixture of sharp sherry vinegar, honey, black pepper, and shaved Parm brings them into the super-savory zone. Top it all off with a drizzle of your favorite olive oil.

This summer, take your peaches to dinner. Combine the fruit with a zippy dressing, ripe tomatoes, and creamy cheese for the ultimate sweet-salty-savory salad.

This boldly flavored fruit salad is a welcome accompaniment to any grilled main.

This is a simple scone recipe with a bit of a makeover: Each scone is glazed with sticky honey and served with a dollop of clotted cream and tart rhubarb compote.

These super-moist and delicious cookies are made with a secret ingredient: banana!

You’ll love this simple olive oil cake, infused with lemon, almond, and a hint of sherry. So moist, flavorful, and easy to make!

This bright-green combination of lemon and mint is found on tables throughout the Middle East.

Limonada is most often translated as “lemonade,” but limes are the best approximation of the Colombian citrus that stars alongside coconut in this barely sweet smoothie.

Sharbats are sweet boiled fruit syrups served across Central Asia and Northern Africa, though flavor combinations vary widely. This one is infused with bright, floral, citrusy cardamom that complements the lemon perfectly.

The salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean.