Fruit

We already know you like applesauce with pork, but this soft, creamy purée is so much better. It's like a bowl of puréed potatoes that yearns to be dessert.

This Baja treat is well known to residents of Southern California, where fish tacos have been popular since their introduction in the 1980s. The crunch of coleslaw contrasts with tender fish, and the creamy dressing is spiked with the smoky heat of chipotle chiles.

Delicate with tender stems, Broccolini tastes great simply on its own. Adding a little lemon oil reveals perky new dimensions to its flavor.

Sophisticated yet incredibly easy, this dish brings the flavors of Sicily to your table.

Cranberries mixed with sugar and citrus are perfectly fine for turkey, but pork needs something a little different. Here, the tart quality of the cranberries is underlined by the horseradish, and together they enhance the sweet, sturdy nature of roast pork.

Most salsas are too chunky and juicy to use as a dip. This one is finely puréed, with olive oil added to thicken it.

Chef-owner Michael Mina of Michael Mina restaurant in San Francisco created this recipe for Epicurious's Wine.Dine.Donate program. He recommends using local strawberries whenever possible.

Better than chocolate: The berries are bursting with fresh flavor (and fiber); the wine adds a dash of healthful sophistication.

Protein-packed lean shrimp really satisfies.

Accompanies Alambre de Camarones, Alambres de Camarones.

Don't worry about the fat; it's mostly the healthy kind in the avocado. Mixing in fruits boosts this appetizer's fiber count.

This traditional, tasty drink has 200 fewer calories than a margarita. Olé!

You don't have to feel guilty about giving these to the kids— they're made with real fruit syrup and are bursting with sweet berry flavor.

The texture spectrum of these pies is just as bold as their appearance: A crisp, flaky layered crust gives way to lush, creamy lime curd and juicy glazed berries.

Eating one of these individual pies is quite different from your basic fork-and-plate experience. A bite through the crisp pastry, sparkling with sugar, reveals a thick filling of sweet-and-tart fruit.

If you've never had pie made from wild blueberries before, you'll be bowled over by the intensity of this one. The light, tender crust provides a sublime foil for the deeply flavorful fruit. Take heart if you can't find fresh wild blueberries in your area—frozen ones also yield excellent results.

This mildly spiked dessert is so easy to put together, it will quickly become one of your summer-entertaining standbys.

This smooth and creamy chiffon pie is utterly dependent on the fruit; be choosy and select only perfectly ripe, aromatic nectarines to produce the ambrosial flavor you're after.