Fruit

Why Fujis? This not-too-sugary cake (inspired by carrot cake) is best when made with fairly sweet apples. Plus, it's important to choose an apple variety with a sturdy structure so that it won't break down during baking. Fuji apples fill the bill on both counts.

An assortment of apple varieties adds complexity to this nicely spiced apple pie. The Pink Lady apples are just slightly tart with hints of raspberry and kiwi. Pippins are firm with crisp and tart flavors. And Golden Delicious apples (a classic choice for pies) have a juicy texture and honeyed sweetness.

The slight spiciness of Gala apples and the decadence of homemade caramel sauce pair nicely with a creamy and not too- sweet vanilla rice pudding. Fuji apples would be another good choice for this dessert.

Blend and freeze four ingredients and, minutes later, you've got this creamy, frozen confection of plump, purple blueberries and cream. This egg-free version of ice cream demands the sweetest gems of summer for maximum flavor and color. Don't expect this to last too long. You'll be making your next batch before you know it. Rinse the berries just before using, no sooner.

A treat that's rich in superfoods—blueberries and flaxseeds!

Figs combine beautifully with all sorts of salty flavors—prosciutto, for instance, or Gorgonzola, or, of course, bacon. They also add succulent, sumptuous texture.

When thoughts turn to pie, why not pear? Bartletts, which are usually eaten out of hand, are also excellent baked. Brown sugar provides the butterscotch.

Brush against a lemon verbena plant and its long, narrow leaves will release a transcendently clean, lemony scent. A little of the herb goes a long way, and it plays well with both ripe summer fruit and the light dryness of rosé. All the elements come together here in a suave gelée.

In Greek mythology, the quince, with its intoxicating perfume, was the golden apple that Paris gave to Aphrodite, "the fairest of them all." Edward Lear's Owl and Pussy-Cat dined "on mince, and slices of quince, which they ate with a runcible spoon." Coming up with a recipe to match the stuff of legend is not the easiest thing in the world, but this ultra-simple creation is delicate and alluringly aromatic. Worthy, in fact, of the goddess of beauty and, served as a compote with a little whipped cream or Greek-style yogurt, suitable for eating with a spoon, runcible or otherwise.

Watermelon and yogurt may sound like unlikely bedfellows, but this refreshing dish deliciously disproves that assumption. Flaky shards of sea salt, added just before serving, highlight both the melon's sweetness and the sauce's savory tang.

Time to dust off that bottle of cream Sherry lurking in the back of your liquor cabinet: Its nutty, plummy nature rounds out the flavor of the melon, and its alcohol content helps produce a granita that feels smoother, less icy, on the tongue.

Effervescent and floral, this drink is ideal for afternoon sipping. Purée the fruit with the skin on to capture the color of September.

Coming right up: an elegant concoction designed for warm-weather happy hour. It's pale pink in color, floral but not too sweet, and completely refreshing.

Plums and pluots—a hybrid that blends the color of plums with the flavor and soft texture of apricots—have a natural tartness that flatters the accompanying pound cake (which tastes even better if made a couple of days ahead).

Yes, buttermilk is good for tender griddlecakes and baked goods, but as these delicate individual puddings show, its tangy flavor is not to be taken for granted. The sauce that tops the puddings begins with a red-wine syrup mulled with citrus and a bay leaf and then puréed with strawberries. A final scattering of mixed berries gives a down-home touch to something that is, at heart, wonderfully curious and complex.

Sweet-tart pineapple is wonderful with pork, as are collard greens. The two together, plus a healthy dose of vinegar, morph into something that's utterly surprising and utterly delicious. It both complements and cuts the richness of the meat.

Although uva means "grape" in Italian, Concords are native to North America. A velvety sorbet brings out their inky, foxy intensity. It will, in fact, swing you right into autumn.

The nectarine, a subspecies of peach, generally has a sharper, more intense taste. The homey yellow cake here is studded with wedges of them, their summery, sunshiny essence set off by a trace of nutmeg. It's buttery and flavorful yet not too rich; a sprinkle of sugar on top gives it just enough crustiness to hold up a dollop of softly whipped cream, but it's delicious stark naked as well.

Legend has it that on December 13, 1764, a gentleman in Sweden was roused in the middle of the night by a beautiful voice. He saw a young woman in white moving through his room singing. She had wings and was carrying a candle. That was Lucia the Saint. She brought light, food, and wine as comfort on what was, in the Gregorian calendar, the longest night of the year. We celebrate Saint Lucia on December 13. Children will walk with lit candles singing the beautiful Lucia carol and bringing the Lucia bread.