A make-ahead batch of sheet pan streusel will give your improvised crumbles, yogurt bowls, and ice cream scoops a pastry chef polish.

The seasonal selection of Niagaras, Lakemonts, and Jupiters go far beyond the “reds” and “greens” of the grocery store.

Turn that end-of-season fruit into a flurry of jams, shrubs, and fermentation projects.

Yossy Arefi has some ideas for that pile of ripe peaches on your countertop.

Bright banana, blueberry, and strawberry jams can be yours fast—no cooking required.

All those too-firm peaches, plums, and nectarines add crisp, structured sweetness to salads and slaws.

Cocoa nibs, sour cream, and scoops of Tajín will transform bland peaches and underripe melon into something extraordinary.

The cult-favorite conbini snack is a low-effort, high-reward dessert.

For the best watermelon juice, all you need is five minutes and a blender.

This Trinidadian snack with lime juice, garlic, culantro, and chile is here for you this summer.

How do you add mystery and intrigue to sliced fruit? With a drizzle of bracingly bitter Campari or subtly spiced Maraschino.

Durians are often portrayed as yet another strange, fantastical delicacy of Asia. But in Malaysia, Thailand, and Indonesia, they’re prized as the fruit equivalent of foie gras.