19 Delectable Dried Fruit Recipes for Sweet Treats

Craving something sweet but want to keep it wholesome? Dried fruits are your secret weapon! Packed with natural sweetness and chewy texture, they transform everyday treats into something extra special—from gooey cookies to elegant desserts. Whether you’re baking for a crowd or just treating yourself, these 19 Delectable Dried Fruit Recipes promise irresistible flavor in every bite. Ready to get inspired? Let’s dive in!

Apricot and Almond Energy Bites

These no-bake energy bites are the perfect sweet-and-nutty pick-me-up, packed with chewy apricots and crunchy almonds for a snack that feels indulgent but keeps you going.

Ingredients:

• 1 cup dried apricots
• 1 cup old-fashioned rolled oats
• 1/2 cup almond butter
• 1/4 cup honey
• 1/4 cup chopped almonds
• 1 tsp vanilla extract
• 1/4 tsp sea salt

Instructions:

1. In a food processor, pulse the dried apricots until finely chopped (about 30 seconds).
2. Add the rolled oats, almond butter, honey, chopped almonds, vanilla extract, and sea salt. Pulse until the mixture clumps together, scraping down the sides as needed (about 1 minute).
3. Scoop out 1-tbsp portions and roll into balls. If the mixture is too sticky, chill it in the fridge for 10 minutes first.
4. Store in an airtight container in the fridge for up to 2 weeks.

The combo of tangy apricots and toasty almonds gives these bites a caramel-like depth—no one will guess they’re made with just 7 ingredients!

Tip: For extra crunch, roll the finished bites in additional chopped almonds before chilling.

Raisin and Walnut Oatmeal Cookies

These chewy, wholesome cookies are packed with plump raisins and crunchy walnuts—perfect for a quick energy boost or a cozy afternoon treat.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 3 cups old-fashioned rolled oats
• 1 cup raisins
• 1 cup chopped walnuts

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, beat 1 cup softened butter, 1 cup brown sugar, and ½ cup granulated sugar until fluffy. Add 2 eggs and 1 tsp vanilla extract; mix until combined.
3. In a separate bowl, whisk 1½ cups flour, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt. Gradually stir into the butter mixture.
4. Fold in rolled oats, raisins, and walnuts until evenly distributed.
5. Drop 2-tbsp scoops of dough onto prepared sheets, spacing 2 inches apart. Bake for 10–12 minutes until edges are golden but centers are still soft.
6. Let cool on sheets for 5 minutes, then transfer to a wire rack.

The cinnamon-kissed dough and toasty walnuts create a rustic flavor that’s just sweet enough—without overpowering the oats’ hearty texture.

Tip: For extra-plump raisins, soak them in warm water for 10 minutes before adding to the dough.

Date and Coconut Bliss Balls

These no-bake energy bites are the perfect sweet-meets-nutty snack—naturally sweetened with dates and packed with coconut for a tropical twist.

Ingredients:

• 1 cup pitted Medjool dates (about 10–12 dates)
• 1 cup unsweetened shredded coconut, plus 2 tbsp for rolling
• 1/4 cup almond butter
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1 tbsp melted coconut oil

Instructions:

1. In a food processor, blend the dates, 1 cup shredded coconut, almond butter, vanilla extract, and sea salt until a sticky dough forms (about 1–2 minutes).
2. Add the melted coconut oil and pulse again until fully combined.
3. Scoop out 1-tbsp portions of the mixture and roll into balls with your hands.
4. Roll each ball in the remaining 2 tbsp shredded coconut to coat.
5. Chill in the fridge for 30 minutes to firm up before serving.

The chewy texture of dates paired with the toasty coconut makes these bliss balls feel indulgent—yet they’re secretly wholesome! Store extras in the fridge for a quick grab-and-go treat.

Tip: If the mixture feels too dry, add another 1/2 tbsp coconut oil. Too sticky? Dust your hands with extra coconut while rolling.

Dried Mango and Cashew Granola Bars

These chewy dried mango and cashew granola bars are packed with tropical sweetness and nutty crunch—perfect for an on-the-go breakfast or afternoon pick-me-up.

• 2 cups old-fashioned rolled oats
• 1/2 cup chopped dried mango
• 1/2 cup roasted unsalted cashews, roughly chopped
• 1/3 cup honey
• 1/4 cup creamy almond butter
• 1 tsp vanilla extract
• 1/4 tsp salt

1. Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
2. Spread oats evenly on a rimmed baking sheet. Toast for 10 minutes, stirring halfway, until lightly golden and fragrant.
3. In a small saucepan over low heat, warm honey, almond butter, vanilla extract, and salt, stirring until smooth (about 2 minutes).
4. In a large bowl, combine toasted oats, dried mango, and cashews. Pour warm honey mixture over and stir until fully coated.
5. Press mixture firmly into the prepared pan. Bake for 20 minutes until edges are golden. Cool completely before slicing into bars.

The contrast of tangy mango and buttery cashews makes these bars irresistible—plus, they hold their shape without being rock-hard!

Tip: For cleaner cuts, chill the bars for 30 minutes before slicing.

Fig and Honey Yogurt Parfait

This dreamy parfait layers creamy yogurt with jammy figs and a drizzle of honey for a breakfast (or dessert!) that feels indulgent but comes together in minutes.

Ingredients:

• 1 cup plain Greek yogurt (whole or 2%)
• 2 tbsp honey, plus extra for drizzling
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 4 fresh figs, stems removed and sliced
• 1/4 cup granola

Instructions:

1. In a small bowl, stir together the yogurt, 2 tbsp honey, vanilla extract, and cinnamon until smooth.
2. In a glass or small bowl, layer half the yogurt mixture, followed by half the fig slices and half the granola. Repeat with remaining ingredients.
3. Drizzle lightly with extra honey and serve immediately.

The contrast of cool yogurt, sweet figs, and crunchy granola makes every bite a little adventure. Tip: For peak flavor, use figs that are slightly soft but not mushy—they’ll be jammy and sweet.

Cranberry and Orange Scones

These buttery scones are studded with tart cranberries and bright orange zest, making them the perfect balance of sweet and tangy—ideal for a lazy weekend brunch or afternoon tea.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup dried cranberries
• 1 tbsp orange zest
• 1/2 cup heavy cream, plus 1 tbsp for brushing
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp turbinado sugar (for sprinkling)

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and 1/2 tsp salt.
3. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Stir in the cranberries and orange zest.
5. In a small bowl, whisk together 1/2 cup heavy cream, egg, and vanilla extract. Pour into the dry ingredients and mix just until a shaggy dough forms.
6. Turn the dough onto a floured surface, gently knead 2–3 times, then pat into a 1-inch-thick circle. Cut into 8 wedges.
7. Transfer to the baking sheet, brush with 1 tbsp heavy cream, and sprinkle with turbinado sugar.
8. Bake for 18–20 minutes until golden. Cool slightly before serving.

The orange zest adds a sunny freshness that cuts through the richness, while the cranberries give every bite a chewy pop. These scones stay tender for days—if they last that long!

Tip: Freeze the unbaked wedges on the tray, then transfer to a bag. Bake straight from frozen, adding 2–3 extra minutes.

Prune and Chocolate Chip Muffins

These tender, moist muffins strike the perfect balance between sweet prunes and rich chocolate—ideal for breakfast or an afternoon pick-me-up.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup whole milk
• ⅓ cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• ¾ cup chopped pitted prunes
• ½ cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 1 ½ cups flour, ½ cup sugar, 2 tsp baking powder, and ½ tsp salt.
3. In another bowl, mix ½ cup milk, ⅓ cup oil, 1 egg, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined (a few lumps are fine). Fold in prunes and chocolate chips.
5. Divide batter evenly among muffin cups, filling each ¾ full. Bake for 18–20 minutes, until tops spring back when pressed.

The prunes add a subtle caramel-like sweetness that pairs beautifully with melty chocolate—no one will guess they’re eating fruit!

Tip: For extra flavor, soak the chopped prunes in warm water for 10 minutes before folding them into the batter.

Pineapple and Coconut Rice Pudding

This tropical twist on classic rice pudding is creamy, fragrant, and just sweet enough—like a mini vacation in a bowl.

Ingredients:

• 1 cup jasmine rice (uncooked)
• 1 (13.5 oz) can coconut milk
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1 cup diced fresh pineapple
• 2 tbsp toasted coconut flakes (for garnish)

Instructions:

1. In a medium saucepan, combine jasmine rice, coconut milk, whole milk, 1/2 cup sugar, and 1/4 tsp salt. Bring to a gentle boil over medium heat, stirring frequently.
2. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until rice is tender and liquid is mostly absorbed.
3. Stir in 1 tsp vanilla extract and diced pineapple. Cook uncovered for 5 more minutes to soften the pineapple slightly.
4. Remove from heat and let sit for 5 minutes to thicken. Serve warm or chilled, topped with toasted coconut flakes.

The juicy pineapple adds a bright contrast to the rich coconut custard, while the toasted flakes give every bite a satisfying crunch.

Tip: For extra coconut flavor, swap the whole milk for additional coconut milk—just reduce simmering time by 5 minutes to avoid over-thickening.

Dried Cherry and Almond Bread

This tender, lightly sweet loaf is studded with chewy dried cherries and nutty almonds—perfect for breakfast or an afternoon treat with tea.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ⅔ cup granulated sugar
• 1 large egg
• ½ cup buttermilk
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• ¾ cup dried cherries
• ½ cup sliced almonds, plus 2 tbsp for topping

Instructions

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and ⅔ cup sugar in a large bowl.
3. In another bowl, beat 1 egg, then stir in ½ cup buttermilk, ⅓ cup vegetable oil, and 1 tsp vanilla until smooth.
4. Pour wet ingredients into dry ingredients, mixing just until combined. Fold in ¾ cup dried cherries and ½ cup sliced almonds.
5. Transfer batter to the prepared pan, smoothing the top. Sprinkle with remaining 2 tbsp almonds.
6. Bake for 50–55 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

The buttermilk keeps this bread extra moist, while the toasted almonds on top add a satisfying crunch. It’s even better the next day!

Tip: For extra cherry flavor, soak the dried cherries in warm water for 10 minutes before folding them in.

Banana and Date Smoothie Bowl

This creamy, naturally sweet smoothie bowl tastes like dessert for breakfast—but it’s packed with fiber and energy-boosting ingredients to keep you full all morning.

Ingredients:

• 2 large frozen bananas, sliced
• 3 Medjool dates, pitted
• 1/2 cup unsweetened almond milk
• 1/2 tsp ground cinnamon
• 1 tbsp almond butter
• Toppings: 1 tbsp chia seeds, 2 tbsp granola, 1/4 cup fresh berries

Instructions:

1. In a blender, combine the frozen bananas, pitted dates, almond milk, cinnamon, and almond butter. Blend on high until completely smooth, scraping down the sides as needed (about 1–2 minutes).
2. Pour the mixture into a bowl and swirl the top with a spoon for texture.
3. Scatter chia seeds, granola, and fresh berries over the top.

The dates melt into the base for caramel-like sweetness, while the frozen bananas give it an ultra-thick, ice-cream consistency—no added sugar required!

Tip: For extra creaminess, soak the dates in warm water for 10 minutes before blending.

Apple and Cinnamon Dried Fruit Compote

This cozy compote is like a hug in a bowl—warm, spiced, and just sweet enough to feel like a treat without going overboard.

Ingredients:

• 2 medium apples (any sweet-tart variety like Honeycrisp or Gala), peeled and diced
• 1 cup mixed dried fruit (raisins, apricots, and cranberries work great), roughly chopped
• 1/2 cup apple cider
• 1/4 cup maple syrup
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt

Instructions:

1. In a medium saucepan over medium heat, combine the apples, dried fruit, apple cider, maple syrup, and lemon juice. Stir well.
2. Bring to a gentle simmer, then reduce heat to low. Stir in the cinnamon, nutmeg, and salt.
3. Cover and cook for 15–20 minutes, stirring occasionally, until the apples are tender and the liquid has thickened slightly (it should coat the back of a spoon).
4. Remove from heat and let cool slightly before serving—it thickens more as it sits.

The magic here is in the balance: the dried fruit plumps into jammy bites, while the apples keep it fresh and light. Perfect for spooning over oatmeal, yogurt, or even vanilla ice cream.

Tip: For extra depth, add a splash of vanilla extract or a strip of orange zest while simmering.

Blueberry and Lemon Dried Fruit Scones

These blueberry and lemon dried fruit scones strike the perfect balance between tart and sweet, with a tender crumb that practically melts in your mouth.

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup dried blueberries
• 1 tbsp lemon zest
• 1/2 cup heavy cream, plus 1 tbsp for brushing
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp turbinado sugar (for sprinkling)

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups flour, 1/3 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Cut in cold butter with a pastry cutter until mixture resembles coarse crumbs. Fold in dried blueberries and 1 tbsp lemon zest.
4. In a small bowl, whisk together 1/2 cup heavy cream, egg, and 1 tsp vanilla. Pour into dry ingredients and stir just until dough forms.
5. Turn dough onto a floured surface, pat into a 1-inch-thick circle, and cut into 8 wedges. Place on baking sheet, brush with 1 tbsp heavy cream, and sprinkle with turbinado sugar.
6. Bake for 18–20 minutes until golden. Cool 5 minutes before serving.

The lemon zest brightens the earthy sweetness of dried blueberries, while the turbinado sugar adds a delightful crunch to every bite.

Tip: For extra-flaky scones, freeze the butter cubes for 15 minutes before cutting them into the flour.

Apricot and Pistachio Biscotti

These twice-baked Italian cookies are studded with sweet apricots and buttery pistachios, making them perfect for dunking in coffee or gifting in a pretty jar.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2/3 cup dried apricots, chopped
• 2/3 cup shelled pistachios, roughly chopped

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Whisk together 1 3/4 cups flour, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Beat 1/2 cup butter and 3/4 cup sugar until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla.
4. Gradually stir dry ingredients into wet until just combined. Fold in apricots and pistachios.
5. Shape dough into two 12″x2″ logs on the baking sheet. Bake 25 minutes until firm.
6. Cool 10 minutes, then slice diagonally into 1/2″ pieces. Lay flat and bake 10 more minutes per side.

The double bake gives these biscotti their signature crunch, while the apricots add chewy pockets of fruity sweetness.

Tip: For cleaner slices, use a serrated knife and saw gently without pressing down.

Raisin and Carrot Cake

This cozy, spiced cake is packed with sweet raisins and tender carrots—perfect for a lazy weekend treat or a potluck crowd-pleaser.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups grated carrots (about 2 medium)
• ½ cup raisins

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, and ½ tsp salt.
3. In another bowl, beat ¾ cup sugar, ½ cup oil, 2 eggs, and 1 tsp vanilla until smooth. Fold in the grated carrots and ½ cup raisins.
4. Gradually mix the dry ingredients into the wet until just combined. Pour batter into the prepared pan.
5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

The raisins plump up beautifully while baking, adding little bursts of sweetness to every bite. A dusting of powdered sugar right before serving makes it extra inviting!

Tip: For extra depth, soak the raisins in warm water (or orange juice!) for 10 minutes before folding them into the batter.

Fig and Walnut Salad with Balsamic Dressing

This Fig and Walnut Salad with Balsamic Dressing is a sweet, crunchy, and tangy showstopper—perfect for impressing guests or treating yourself to a restaurant-worthy lunch.

• 6 cups mixed baby greens (spinach, arugula, or spring mix)
• 6 fresh figs, quartered
• 1/2 cup walnuts, toasted and roughly chopped
• 1/4 cup crumbled goat cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

1. In a small skillet over medium heat, toast the walnuts for 3–4 minutes, stirring often, until fragrant. Let cool slightly, then chop.
2. In a large bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until smooth.
3. Add the mixed greens to the bowl and toss gently to coat with the dressing.
4. Top the greens with the quartered figs, toasted walnuts, and crumbled goat cheese.

The creamy goat cheese melts just slightly into the warm walnuts, while the figs add a jammy contrast—every bite is a perfect balance.

Tip: For extra depth, drizzle with a reduced balsamic glaze just before serving.

Dried Mango and Ginger Chutney

This sweet-tangy chutney is a knockout condiment—perfect for glazing roasted meats or spooning over creamy cheeses.

Ingredients:

• 1 cup dried mango, finely chopped
• 1/2 cup apple cider vinegar
• 1/3 cup packed brown sugar
• 1/4 cup water
• 2 tbsp fresh ginger, grated
• 1/2 tsp red pepper flakes
• 1/4 tsp salt

Instructions:

1. In a small saucepan over medium heat, combine the dried mango, apple cider vinegar, brown sugar, water, ginger, red pepper flakes, and salt. Stir until the sugar dissolves.
2. Reduce heat to low and simmer for 20–25 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency and the mango softens.
3. Remove from heat and let cool completely—it’ll thicken further as it sits.

The ginger’s warmth and the mango’s tropical sweetness make this chutney irresistible straight from the jar—if it lasts that long!

Tip: For a smoother texture, pulse the cooled chutney in a food processor 2–3 times.

Prune and Almond Tart

This elegant yet simple tart balances sweet prunes with nutty almond cream, all nestled in a buttery crust—perfect for afternoon tea or a light dessert.

Ingredients

• 1 sheet store-bought puff pastry, thawed
• 1 cup pitted prunes, halved
• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 4 tbsp unsalted butter, softened
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 tbsp sliced almonds
• 1 tbsp powdered sugar (for dusting)

Instructions

1. Prep: Preheat oven to 375°F. Unroll puff pastry into a 9-inch tart pan, trimming edges if needed. Prick the base with a fork and chill for 10 minutes.
2. Almond cream: Beat 4 tbsp butter, 1/4 cup granulated sugar, and 1/4 tsp salt until fluffy. Mix in 1 egg, 1 tsp vanilla, and 1/2 cup almond flour until smooth.
3. Assemble: Spread almond cream over the pastry. Arrange 1 cup prunes cut-side down on top, then sprinkle with 2 tbsp sliced almonds.
4. Bake: Bake for 25–30 minutes until golden and puffed. Cool 10 minutes, then dust with 1 tbsp powdered sugar.

The magic here? The prunes soften into jammy pockets, contrasting with the crisp crust and creamy almond filling. Serve slightly warm for the best texture.

Tip: For extra shine, brush baked prunes with warm apricot jam before serving.

Cranberry and Pecan Stuffed Apples

These cozy stuffed apples are like little edible bowls, packed with a sweet-tart crunch that feels fancy but comes together in minutes.

Ingredients:

• 4 large baking apples (like Honeycrisp or Granny Smith)
• 1/3 cup dried cranberries
• 1/3 cup chopped pecans
• 2 tbsp brown sugar
• 1 tsp cinnamon
• 1 tbsp melted butter
• 1/4 cup apple cider or water

Instructions:

1. Preheat oven to 375°F. Core apples, leaving the bottom intact to create a well. Place in a baking dish.
2. In a bowl, mix dried cranberries, chopped pecans, brown sugar, and cinnamon. Stuff evenly into apples.
3. Drizzle melted butter over the filling, then pour apple cider into the dish (around the apples, not inside).
4. Bake for 30–35 minutes until apples are tender when pierced with a knife but still hold their shape.

The pecans toast while baking, adding a toasty depth that plays perfectly against the jammy cranberries. Serve warm with a spoon to scoop up the spiced juices.

Tip: For extra decadence, top with a drizzle of caramel sauce or a scoop of vanilla ice cream right before serving.

Pineapple and Raisin Glazed Ham

This sweet and tangy glazed ham is a showstopper for holiday dinners or Sunday suppers, with juicy pineapple and plump raisins caramelizing into a sticky, golden crust.

Ingredients:

• 1 (8-10 lb) fully cooked bone-in ham
• 1 cup pineapple juice
• 1/2 cup packed brown sugar
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1 tsp ground cloves
• 1/2 cup raisins
• 1 (20 oz) can pineapple rings, drained

Instructions:

1. Preheat oven to 325°F. Place ham in a roasting pan, fat side up. Score the surface in a diamond pattern with a sharp knife.
2. In a saucepan over medium heat, whisk together 1 cup pineapple juice, 1/2 cup brown sugar, 1/4 cup honey, 1/4 cup Dijon mustard, and 1 tsp ground cloves. Simmer for 5 minutes until slightly thickened.
3. Brush half the glaze over ham, then arrange pineapple rings on top, securing with toothpicks. Sprinkle 1/2 cup raisins over the ham.
4. Bake uncovered for 1.5 hours, basting every 20 minutes with remaining glaze, until the internal temperature reaches 140°F and the top is glossy and caramelized.
5. Let rest 15 minutes before slicing. The pineapple rings turn into jammy, golden ribbons, while the raisins plump up with spiced sweetness—perfect against the salty ham.

Tip: Save the pineapple juice can to prop the ham upright in the pan for even glazing!

Conclusion

With 19 irresistible dried fruit recipes, there’s something here for every sweet tooth! Whether you’re baking for a crowd or treating yourself, these treats are sure to delight. Give them a try, then let us know which one’s your favorite in the comments. Don’t forget to share the love—pin this roundup on Pinterest so others can enjoy these delicious creations too. Happy baking!