Sparkling wine jelly with summer fruitPretty, pretty, shiny, shiny. And, made with champers to boot. To make, dissolve 3 x strawberry jelly packets in 2 ½ cups sparkling wine and 3 cups boiled water. Pour into a shallow tray, add 200 g mixed berries, 3 quartered stone fruit (think peaches, nectarines and plums) and 5 g torn fresh mint, then refrigerate until set. Caramelised fruit with vanilla coconut milkCaramelly, coconutty goodness in a bowl, this vegan dessert couldn’t be easier to make. Heat 1 x 400 ml can of coconut milk, 1 split vanilla pod, the juice of ½ a lime, 2 tablespoons brown sugar and a pinch of salt in a saucepan and simmer for 5 minutes. Preheat your oven’s grill, then sprinkle 2 halved bananas and 2 halved peaches with 2 tablespoons white sugar, and grill for 5 minutes until caramelised. Serve with the coconut milk.Homemade melon lolliesDipped in hundreds and thousands for good measure, there’s no way these pastel-hued lollies won’t make you jolly. Simply blend either 400 g ripe watermelon or sweet melon with ½ cup plain yoghurt and pour into lolly moulds and freeze. When ready to serve, unmould the lollies and dip into the sprinkles.Grilled sticky pineappleWhat’s not to love about the tropical taste of pineapple intensified with a sticky honey drizzle? Start by quartering a peeled pineapple lengthwise, keeping the leaves intact. Melt 4 tablespoons each of honey and butter, then glaze the quarters before chargrilling in a hot griddle pan for 3 to 5 minutes a side. Serve with ice cream or crème fraîche. Craving more summer fruit? We don’t blame you! Stock up on the freshest seasonal fruit at your nearest Woolies, pronto. The best part? You can tuck into all that fresh goodness knowing that it’s farmed with tomorrow in mind (using water, fertiliser and pesticides responsibly) through Woolies' Farming for the Future programme.