Those of you who have followed my cooking through the decades know my motto: A meal is not a meal without dessert and fruit is not dessert. So, you might wisely wonder, when would I serve this luscious dip with all these beautiful summer fruit?

Just in time for Easter and Passover comes this lovely Spring fruit salad that is gently sweetened, lightly spicy and slightly sophisticated.

This is a wonderful complement to the root veggie latkes because it uses yet another root vegetable — beets — and the eye-catching color combo of beets and apples is an exciting alternative to sour cream.

Making chutney may not be on your bucket list, but if you taste this version, you will want to make it.  

Here's an amazingly fresh-tasting jam that doesn't need cooking, takes less than 20 minutes to prepare and can be frozen up to one year.  I was never a jam maker before I discovered instant pectin, but now I have a freezer full of the most delicious strawberry jam imaginable. 

Not too tart and not too sweet, this vibrant sauce has a lively combination of flavors. It's great with turkey, but just as good with chicken and duck.  It can also be a nice complement to canned jellied cranberry sauce for those who won't eat the Thanksgiving bird without it.