I was going to recommend Madison’s book as well. In general her books tend to feature a lot of fruit recipes, and I like that she’s typically very restrained with sugar. Rustic Fruit Desserts has great recipes, too.
I learned of Mes Confitures, by Christine Ferber via the old Chowhound list. fruit-forward book. It’s also sugar-forward, to be fair.
Currently the lucky recipient of a gift of frozen, pitted, sour cherries, and making a jam flavored with rose wine (Adele’s favorite - Whispering Angel) and Luxardo liqueur. We are calling it “Cherry jam from the Other Side.”
I concur with the recommendation for Rustic Fruit Desserts. And you might also check out David Lebovitz’s early, fruit-centered book Ripe for Dessert. It’s out of print, but there are lots of used copies available online.
This is not much of a recipe, but we are addicted. It is just fruit salad:
Chunks of mango
Chunks of orange
Strawberries, sliced (we use an egg slicer)
Blueberries and/or blackberries
Panera poppy seed dressing. It is way lower calorie and less sweet than other bottled poppyseed dressings.
Served over Good Culture cottage cheese. We like this much better than the other common store brands.
I was surprised how much we liked sour cream Ambrosia - which doesn’t call for cool whip, last year. I added other fruits- bananas, strawberries, etc , and didn’t add coconut, didn’t always add marshmallows .
There’s also a fruit salad I used to make with sour cream/yogurt, fresh ginger, lime juice and brown sugar.