Autumn fruits, such as apple, papaya, pear and avocado, provide a wide range of delicious dessert options and represent, in themselves, a celebration of the season. With the arrival of Easter, when many families gather for lunch, there is an excellent opportunity to incorporate them into delicious recipes for this holiday.

Next, see 7 Easter recipes that highlight the fruits of the season!

Apple pie

Ingredients

Massa

• 2 cups of wheat flour tea
• 90 g of diced butter
• 1/4 cup of chilled water
• 1 salt whistle

Filling

• 4 apple peeled and cut into slices
• 1/2 lemon juice
• 90 g sugar
• 2 tablespoons of wheat flour
• Cinnamon powder and nutmeg powder to taste
• Grease butter
• Wheat flour to flour

Preparation mode

Massa

In a large container, place the flour and salt and mix. Add the cold butter cubes and stir with your fingertips until you get a thick crumbs. Gradually add the cold water and mix until a uniform mass. Afterwards, arrange the dough in a container and wrap in plastic films. Refrigerate for 30 minutes. Reserve.

Filling

In a large container, put the sliced ​​apples and drizzle with the lemon juice to prevent them from darkening. Add sugar, wheat flour, cinnamon and nutmeg and mix.

Assembly

Divide the dough into two parts. Sprinkle a smooth surface with wheat flour and open one of the parts until you get a circle large enough to cover the bottom and sides in a shape. Put the dough into a butter -greased pan and press lightly to adhere. Pour the apple filling over the dough and set aside. Open the other part of the dough and cut into strips to form a grid pattern over the apple filling. Press the edges to seal. Bake in preheated oven at 200 ° C for 40 minutes. Serve next.

Khaki ice cream

Ingredients

• 6 mature persimmons
• 395 g of condensed milk
• 250 g de milk cream
• 320 ml of milk

Preparation mode

In a blender, put the persimmon, condensed milk, sour cream and milk and beat until smooth. Pour into a lid container and freeze for 2 hours. After this time, remove from the refrigerator, get again in a blender and beat for 2 minutes. Put again in the container and freeze until the time of serving.

Ingredients

Massa

• 5 eggs
• 1 cup of hot milk tea
• 1 tablespoon of butter
• 2 cups of sugar tea
• 2 cups of wheat flour tea
• 1 tablespoon of baking powder
• 1 cup of crushed chestnut
• Grease butter
• Wheat flour to flour

Filling

• 10 kiwis peeled and sliced
• 3 tablespoons honey

Preparation mode

In a blender, place eggs, hot milk, butter, sugar and flour and beat until smooth. Add the cashew nuts and the chemical yeast and beat for another 1 minute. Transfer to a greased shape with butter and floured with wheat flour. Bake in preheated oven at medium temperature for 30 minutes.

Meanwhile, in a container, put the slices of Kiwi and honey and mix. Reserve. Remove the cake from the oven, wait for warm and cut in half horizontally. Stuff with half the kiwi and cover with the dough. Finish providing the remaining kiwi over the cake and refrigerate to freeze. Serve next.

Papaya

Ingredients

• 1 pulp papaya Picked Papaya
• 395 g of condensed milk
• 1 lemon juice
• 300 g of sour cream without serum

Preparation mode

In a blender, put the papaya, condensed milk and lemon juice and beat until smooth. Add the cream and beat to incorporate. Pour the mixture into individual cups or a dessert platter. Refrigerate for 2 hours. Serve next.

Passion fruit pave

Ingredients

• 395 g of condensed milk
• 300 g of sour cream
• 100 g of pulp passion fruit
• 170 g of cornstarch cookie
• 1 cup of concentrated passion fruit juice

Preparation mode

In a container, put the condensed milk and sour cream and mix until smooth. Add the passion fruit pulp and stir to incorporate. In a medium refractory, place a thin layer of the passion fruit cream mixture. Quickly dive the cornstarch cookies in the passion fruit juice and make a layer over the cream. Repeat the process by alternating layers of cream and cookies until you fill the entire refractory. Finish with a layer of passion fruit cream. Cover with filme plastic and refrigerate for 4 hours. Serve next.

Avocado Cold Pie

Ingredients

• 200 g of cornstarch cookie
• 100 g of melted butter
• 3 avocados
• 395 g of condensed milk
• 1/2 cup lemon juice tea
• 300 g of sour cream without serum
• Grated coconut to decorate

Preparation mode

In a blender, put the cornstarch cookies and beat until a thin crumbs. Transfer the crumb to a container and add the melted butter. Mix until you get a wet crumb. Put the dough into a removable bottom, pressing to compress in the bottom of the pan, and refrigerate for 30 minutes.

For the filling, put the avocado, condensed milk and lemon juice in a blender and beat until smooth. Add the cream and beat to mix. Remove the pan with the refrigerator dough, pour the avocado cream and smooth the surface with a spatula. Sprinkle with grated coconut and refrigerate for 4 hours. Serve next.

Ingredients

• 6 pear without seeds and cut in half
• 2 tablespoons of melted butter
• 4 tablespoons of honey
• 90 g of chopped nuts
• 1 teaspoon of cinnamon powder
• 1 salt whistle

Preparation mode

In a baking sheet, place the pears facing up. In a container, place the melted butter, honey, walnuts, cinnamon powder and pinch of salt and mix. Cover the pears with the mixture and bake preheated to 180 ° C for 25 minutes. Serve next.