Fresh, juicy fruits are abundant during the summer months. Farmers market stalls are bursting with colorful berries, cherries, nectarines, peaches, and melons. It’s the perfect time of year to make fruit-filled desserts, breakfasts, and snacks. To make the most of summer’s fresh bounty, we’ve put together a list of some of our favorite vegan summer fruit recipes.
10 Vegan Summer Fruit Recipes
Chocolate Chip Coffee Cake with Cherries and Bacon from Baconish by Leinana Two Moons – This crowd-pleasing coffee cake is incredibly moist and has little bits of savory bacon interspersed with chocolate chips and cherries, topped with a cinnamon-scented brown sugar streusel.
Lemon Meringue Chia Pudding from The Lusty Vegan by Ayinde Howell and Zoe Eisenberg – This delicious dish is a cross between yogurt and pudding, and can do double duty as both breakfast and dessert.
Cherry Garcia Soft-Serve from The Abundance Diet by Somer McCowan – This vegan version of Ben and Jerry’s Cherry Garcia ice cream is a delicious, refreshing, and guilt-free soft-serve dessert.
Blueberry Scones from Everyday Vegan Eats by Zsu Dever – These scones are tender, flaky, and light, and they have the added benefits of blueberries and lemon.
Stovetop Peach-Blueberry Crumble from Cook the Pantry by Robin Robertson – Similar to a fruit crisp, this dessert is made in a skillet on a stovetop instead of in the oven. The basis of the “crumble” topping is healthful, toothsome oatmeal.
Summer Fruit Pizza from Practically Raw Desserts by Amber Shea Crawley – On this colorful pie, raspberry sauce mimics marinara and crushed macadamia nuts make perfect “cheese” sprinkles. You can take the illusion even further by cutting the fruit to resemble pepperoni slices, diced green pepper, and other typical savory pizza toppings.
Mexican Hot Chocolate-Covered Strawberries from The Lusty Vegan by Ayindé Howell and Zoë Eisenberg – The combination of sweet strawberries, creamy chocolate, and a tiny kick of cayenne in these chocolate-covered strawberries creates the ultimate trifecta of deliciousness.
Tropical Fruit Tartlets from Practically Raw Desserts by Amber Shea Crawley – These no-cook tartlets are cool and refreshing, which makes them the perfect summertime dessert.
Macadamia Shortbread Tart With Lemon Mousse And Fresh Berries from The Blooming Platter Cookbook by Betsy DiJulio – The vegetarian version of this refreshing dessert won one of two top monthly prizes for “Lemon Desserts” in the January 2003 Better Homes & Gardens. This vegan version is even better with the addition of glistening red summer raspberries nestled into a citrus cream.
Mango Salsa from Vegan Tacos by Jason Wyrick – This salsa is a lively addition to Baja-style tacos and lighter flavored tacos. It’s also a crowd pleaser when served with chips as a snack at parties.
