Kiwi

Refreshing in looks and taste, these light fruit sorbets served in a colorful raspberry sauce are perfect after a filling seder meal. There will be leftovers of each sorbet to enjoy later.

These individual Pavlovas are inspired by the popular Australian dessert (named for the Russian ballerina), which combines crisp meringue with whipped cream and assorted fruit. It's easy to form the cups with a pastry bag, but if you don't have one, try this technique: Drop the meringue by half-cupfuls onto the baking sheets, then use the back of a spoon to create a deep, wide indentation in the center of each.

This refreshing mint syrup can flavor any combination of fresh fruits. Leftover syrup is great for sweetening iced tea.

Can be prepared in 45 minutes or less.

Offer some crusty bread with this lovely main-course salad.

Try over frozen yogurt, ice cream, pound cake, or serve with your favorite cookies.

Oranges and kiwis are among the fruits highest in calcium; almonds are the nuts with the most. This is a light and refreshing finish to any meal.

A colorful combination of oranges, berries and kiwis teams up with crunchy biscotti for a delicious and wholesome finale.

Can be prepared in 45 minutes or less.

A refreshing dessert on its own or spooned over vanilla ice cream. This recipe can be prepared in 45 minutes or less.

"I’ve been cooking since I was twelve, and my husband, Bruce, picked it up during a "Mr. Mom" phase after our second daughter was born," writes Renee Davis of Cadiz, Ohio. "We have a great time coming up with recipes together. If he concocts a dish, I’ll taste-test it, and vice versa. Some of our best (and worst) dishes have been the result of enthusiastic experimentation. I used to serve fresh fruit with a cream-cheese-and-marshmallow dip as an easy dessert after big barbecue meals, but we improved on that by adding a cookie crust and ended up with an entirely new dish." Popular with kids and adults, this dessert pizza is incredibly easy to make. Top with your favorite summer fruit.

Active time: 30 min Start to finish: 1 3/4 hr (includes chilling time for syrup)

Bulgogi Editor's note: The recipe and introductory text below are excerpted from restaurateur Jenny Kwak's book, Dok Suni: Recipes from My Mother's Korean Kitchen. Kwak also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Kwak and Korean cuisine, click here. As you will see when you are barbecuing this marinated beef, its smell will make your mouth water. Once you try Korean barbecue, it will become something you crave — even if you're not usually a beef eater. Bulgogi is traditionally eaten with white rice and a variety of sides, usually spicy ones. Most important, serve it with fresh red leaf lettuce, thinly sliced raw garlic, and some spicy fresh peppers to make a ssam: holding the lettuce in your palm, make a wrap that envelops the barbecued beef, some rice, the dipping sauce, and, if desired, the vegetables. Feel free to experiment!

Grand Marnier and grated orange peel add a touch of elegance to this simple indulgence. Prepare the fondue just before serving, and keep it warm while dipping so that it will remain smooth. Use a traditional fondue pot, or place the pan of the fondue on an electric hot plate. Either way, be sure the heat is low; too much heat will cause the chocolate to burn. Angel food cake, pound cake and a variety of fresh and dried fruits make great accompaniments.

Simply omit the ginger for a classic crème brûlée. A small blowtorch (made for the kitchen) is a useful gadget for caramelizing the sugar topping. You can also broil the custards until the sugar turns dark brown.

A luscious tropical treat enhanced with a delicious crust made of gingersnap cookies and macadamia nuts. Begin preparing this one day before you plan to serve it.

This eye-catching fruit mélange also includes kiwi, which isn't tropical but is very colorful and refreshing. Using store-bought sorbet makes this even easier to prepare.

A rich cheesecake filling is baked in a tart crust for an elegant twist on a favorite.

Looks pretty and tastes great. If you can find fresh raspberries at this time of year, layer them with the other fruits.