The 14 Weirdest Ways We Eat Dessert

Zucchini Crisp

Macerating zucchini in sugar creates a syrup that conjures flavors of sweet melons in this surprising dessert. Get the recipe for Zucchini Crisp »

Tomato Cake with Smoked Feta Cream and Marinated Tomatoes

In this recipe from Amanda Cohen, chef-owner of New York City’s Dirt Candy, tomato powder lends flavor to this savory-sweet cake, which gets topped with smoked feta cream and cherry tomato halves. Get the recipe for Tomato Cake with Smoked Feta Cream and Marinated Tomatoes »

Avocado-Mint Shake

This chilly treat is an adaptation of one served at the Royale Eatery, a burger and shake shop in Cape Town, South Africa. A simple purée of avocado, ice cream, mint leaves, and ice, it’s sweet, rich, and dense enough to stand a spoon in. Get the recipe for Avocado-Mint Shake »

Punjabi-Style Carrot Pudding (Gajar ka Halwa)

Studded with chopped nuts and flavored with aromatic cardamom and rose water, this sweet Indian pudding is made from a blend of nutty ghee, milk, cream, sugar, and grated carrot. It’s equally good served either hot or cold. Get the recipe for Punjabi-Style Carrot Pudding (Gajar ka Halwa) »

Sweet Vermicelli and Eggs (Balaleet)

Served as a breakfast dish and also for dessert, this Indian-influenced sweet pasta is fried and topped with a saffron omelette, making it crunchy, sweet, tender, and savory all at once.

Avocado with Salted Caramel

Salty, bittersweet caramel meets buttery avocado in this quick treatment, perfect for dessert or as a snack served atop toast or ice cream.

Cherry Tomato and Cherry Cobbler

Cherries and cherry tomatoes bake down together into a savory-sweet layer under a sweet biscuit topping in this recipe from chef Amanda Cohen. Get the recipe for Cherry Tomato and Cherry Cobbler »

Cactus Ice Granita

Like okra, cactus leaves have a gelatinous interior that lends a creamy mouthfeel to this lightly spicy, sweet-tart granita. Get the recipe for Cactus Ice Granita »

Convent Egg Sweet (Encharcada)

The recipe for this egg-based sweet, which originated in a medieval Portuguese convent, comes from home cook Conceição Abilio of Evora.

Bay and Rosemary Custard

Chef Steven Brown of Tilia serves these custards in egg-shells, but espresso cups work just as well. The yogurt helps to balance the sweetness of the rosemary-infused custard. Get the recipe for Bay and Rosemary Custard »

Spudnuts

SpudnutsTo ensure these potato-based donuts turn out pillowy and soft after frying, take care not to overwork the dough. Get the recipe for Spudnuts »

Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds

Jeni’s Splendid Ice Creams in Columbus, OH has some of the most amazing flavors around. In this recipe, the addition of roasted beets and poppy seeds lends the end product a festive hue and a bit of crunch. ‪

Celery and Rhubarb Vacherin

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The 14 Weirdest Ways We Eat Dessert

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