14 Meringue Pavlova Recipes with Fruit

I still remember the first pavlova I ever tasted—my grandmother’s creation on a sweltering Australian summer afternoon. The meringue was crisp on the outside, marshmallowy within, piled high with billows of whipped cream and vibrant kiwi slices that burst with tang. It was magic on a plate, a dessert that felt like sunshine. Those childhood memories ignited my lifelong love for pavlova, and now as a food blogger, I experiment endlessly in my kitchen to reinvent this classic.

Lately, I’ve been on a pavlova binge, testing seasonal fruits during late-night baking sessions. With summer fruits flooding markets, I’ve swapped the traditional berries for exotic combos like passionfruit and mango, discovering how each pairing elevates the light, gluten-free meringue base. In a world craving impressive yet effortless desserts, pavlovas shine—they’re naturally low-calorie when fruit-forward, endlessly customizable, and guaranteed to wow at any gathering.

Classic Strawberry Pavlova

This timeless pavlova features a glossy meringue base topped with fresh strawberries and lightly sweetened whipped cream. Ingredients: 4 egg whites, 1 cup caster sugar, 1 tsp vinegar, 1 tsp cornstarch, 1 cup heavy cream, 2 cups sliced strawberries, icing sugar for dusting. Whip egg whites to stiff peaks, gradually add sugar, then fold in vinegar and cornstarch. Bake at 300°F for 1 hour, cool upside down. Whip cream, pile on meringue with strawberries.
Its benefits include being naturally gluten-free and high in vitamin C from strawberries, making it a light, elegant end to any meal.

Tropical Mango and Passionfruit Pavlova

Bursting with sunny flavors, this version layers ripe mango slices and passionfruit pulp over the meringue for a juicy contrast. Ingredients: Meringue base (as above), 2 ripe mangos (cubed), pulp of 6 passionfruits, 1 cup whipped cream, toasted coconut flakes. Prepare meringue, top with strained passionfruit pulp, whipped cream, mango cubes, and coconut. Chill briefly before serving.
Perfect for summer parties, it’s rich in digestive enzymes from mango and antioxidants from passionfruit, plus it’s dairy-light if you use coconut cream.

Kiwi and Blueberry Pavlova

Vibrant green kiwi and plump blueberries create a patriotic pop of color on this crisp-soft base. Ingredients: Meringue base, 4 kiwis (peeled and sliced), 2 cups blueberries, 1 cup whipped cream, mint leaves. Bake meringue, layer with cream, scatter blueberries and kiwi fans, garnish with mint.
Loaded with vitamin C and fiber, this pavlova supports immunity and digestion while remaining under 300 calories per slice.

Lemon Curd and Raspberry Pavlova

Tangy homemade lemon curd pairs with tart raspberries for a zesty twist on the meringue classic. Ingredients: Meringue base, 1 cup lemon curd (eggs, lemons, sugar, butter), 2 cups raspberries, whipped cream. Spread curd over cooled meringue, add cream rosettes and fresh raspberries.
The curd adds protein from eggs, and raspberries provide heart-healthy flavonoids; it’s a refreshing, low-carb dessert option.

Peach and Raspberry Melba Pavlova

Inspired by the ice cream classic, juicy peaches mingle with raspberries for a stone-fruit symphony. Ingredients: Meringue base, 4 peaches (sliced), 1.5 cups raspberries, 1 tbsp peach liqueur (optional), whipped cream. Macerate fruits in liqueur, top meringue with cream and fruit mixture.
High in vitamins A and C, this pavlova aids skin health and is naturally sweet, reducing added sugar needs.

Pineapple and Coconut Pavlova

A Hawaiian escape in dessert form, with caramelized pineapple and creamy coconut whipped topping. Ingredients: Meringue base, 1 fresh pineapple (grilled slices), 1 can coconut cream (whipped), lime zest. Grill pineapple, whip coconut cream, assemble with zest.
Tropical enzymes from pineapple boost digestion, and coconut adds healthy fats for satiety in this dairy-free delight.

Cherry Almond Pavlova

Juicy cherries and toasted almonds add nutty crunch to the ethereal meringue. Ingredients: Meringue base, 3 cups pitted cherries, 1/2 cup toasted almonds, whipped cream, almond extract. Fold extract into cream, top with cherries and almonds.
Cherries fight inflammation with anthocyanins, paired with almonds’ vitamin E for an antioxidant powerhouse treat.

Apple Cinnamon Pavlova

Warm spices meet crisp apple slices for a fall-inspired pavlova that’s cozy yet light. Ingredients: Meringue base, 4 apples (thinly sliced, sautéed with cinnamon), 1 tsp cinnamon, whipped cream, caramel drizzle. Sauté apples, layer over cream-topped meringue.
Apples’ pectin supports gut health, and cinnamon stabilizes blood sugar in this comforting, seasonal dessert.

Banana and Passionfruit Pavlova

Creamy bananas swathed in passionfruit create a custardy topping that’s irresistibly tropical. Ingredients: Meringue base, 3 bananas (sliced), passionfruit pulp, whipped cream, honey. Drizzle honey on bananas, top meringue with cream, fruit, and pulp.
Potassium-rich bananas aid heart health, complemented by passionfruit’s vitamin A for eye support.

Mixed Citrus Pavlova

A rainbow of oranges, grapefruit, and blood oranges brings bright acidity to the sweet meringue. Ingredients: Meringue base, segments from 4 mixed citrus fruits, whipped cream, honey syrup. Supreme citrus, toss in syrup, pile high on cream.
Citrus overload of vitamin C boosts collagen and immunity in this refreshing, hydrating dessert.

Pomegranate and Mint Pavlova

Jeweled pomegranate arils and fresh mint add crunch and herbaceous freshness. Ingredients: Meringue base, seeds from 2 pomegranates, 1/4 cup chopped mint, whipped cream, yogurt swirl. Swirl yogurt into cream, top with seeds and mint.
Pomegranate’s punicalagins promote heart health, with mint aiding digestion in this elegant, jewel-toned pavlova.

Fig and Honey Pavlova

Ripe figs drizzled with honey offer earthy sweetness against the meringue’s lightness. Ingredients: Meringue base, 8 fresh figs (quartered), 1/4 cup honey, whipped cream, pistachios. Warm honey, drizzle over figs on cream-topped base, add nuts.
Figs provide fiber for regularity, and honey’s antioxidants make this a sophisticated, nutrient-dense indulgence.

Rhubarb and Strawberry Pavlova

Tangy roasted rhubarb balances sweet strawberries for a British-inspired delight. Ingredients: Meringue base, 4 stalks rhubarb (roasted with sugar), 2 cups strawberries, whipped cream. Roast rhubarb, layer with halved strawberries on cream.
Rhubarb’s antioxidants pair with strawberries’ vitamin C for anti-inflammatory benefits in this vibrant pavlova.

Watermelon and Lime Pavlova

Refreshing watermelon cubes with zesty lime elevate this pavlova to poolside perfection. Ingredients: Meringue base, 4 cups watermelon (cubed), zest and juice of 4 limes, whipped cream, basil. Toss watermelon in lime, top meringue generously.
Hydrating watermelon with lime’s vitamin C refreshes and detoxifies, ideal for hot days at under 250 calories.

These 14 meringue pavlova recipes with fruit prove that this dessert is endlessly versatile—light, beautiful, and bursting with seasonal flavors. Whip up one (or all!) for your next dinner party or lazy weekend treat; your taste buds (and guests) will thank you!