SUMMER is the season
for fresh fruits, and it’s
a great opportunity to
use your imagination
and serve the produce
from your garden and
fruit trees in new and
unusual ways.

On the other hand, when
the fruit is fresh right off the
tree, bush or vine, it’s at its
absolute best completely
unadorned, too.

Embeilished or not, do
enjoy fresh fruits ac this time of
year, whether as a snack, for
- breakfast, lunch, or dinner —
whether it’s for the main course
or for dessert.

Often in a dessert recipe
such as a bundt cake or coffee
cake it’s possible to interchange
berries such as blueberries,
raspberries, strawberries or
cranberries.

They're also delicious
together, smushed a bit with
some sugar and poured over
angel food cake or spooned
over ice cream. Add whipped
cream if you're fecling deca-
dent, or stir together with low
fat yogurt if you're net.

Bluebernes are ripe and
cherry season is at its peak.
Apricots are now available, so

ches and nectarines can’t be

behind.

If a trip to the Okanagan is
part of your vacation plans, take
the opportunity to stock up on
fresi-from-the-orchard fruic
from that climate, as well as
berries from the Fraser Valley as
you pass through.

In the meantime, there are
some wonderful exotic fruits
available which have been
imported from other countries,
such as mangoes, papaya,
pineapple and kiwi. Enjoy them
as well.

Berries with Balsamic
Vinegar

Mesclun greens are a lively
mixture of different lettuce
varieties, spinacli, arugula, wild
greéns such as young dandelion
leaves and lamb’s quarters,
mustard greens, kale, curly
- endive, watercress, chinese cab-
bages and greens. Sometimes
fresh, herbs such as parsley and

: edible flowers such as calendula
or marigold petals are added.”

_I- grow my own, but there

are - different mixtures now

“-- available in most produce

stores or vegetable sections in
markets.

Sham
Bath

” Cooking two perfection

3 Tbsp. balsamic vinegar
2 Tbsp. olive oil
fresh ground black pepper

Tear greens into a large
salad bowl and chop up the lit-
tle green onions. If using straw-
berries, cut into raspberry-sized
chunks, but leave raspberries or
blueberries whole.

Whisk together oil and vine-
gar, grind fresh pepper over
greens and berries, sprinkle
with oil and vinegar and serve.
Serves 4.

Mango Chicken Salad

On hot summer days, a
main course salad is refreshing,
and there are lots of delicious,
exotic mangoes ripe and avail-
able in stores now. Peaches or
nectarines would substitute
very well for the mangoes.
This salad features a simple,
nutritious dressing which has
no oil in it. :
4c. lettuce
2 ¢. chicken
1 mango

1 orange
1 avocado

Dressing:

4c. plain yogurt

% c. mashed fruit
1 tsp. brown sugar
% tsp. ginger
Pee! mango and cut into
thin slivers. Scrape the large pit

and mash enough to make.

about a quarter of a cup. Mix
with plain, low fat yogurc,
sugar and ginger and refriger-
ate until ready to use.

Shred iceberg, or other vari-
eties of lettuce and spread on a
serving plate or on individual
salad plates. Slice cooked chick-
en into strips. Section orange,
or use a tin of mandarin orange
slices. Peel and cut avocado

_ inte slivers. Arrange fruit and

avocado slivers attractively in
fans on top of Jettuce, then add
a pile of shredded chicken.
Spoon dressing over top just
before serving. Pecans or wal-
nuts make a delicious garnish.

Besnice’s Blueberry
Buckle

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north shore news

{fe ROOD
ie for frequent fresh fruit

Wednesday, August 4, 1999 ~ North Shore News — 34

‘TIS the season te enjoy fresh Okanagan chercies — they're delicious on their own, or in Cherries Jubilee.

No, I don’t know where
the name came from. Isn’t it
delightful? It’s also a delicious
dessert, especially with fresh
blueberries.

1% tsp. baking powder
% tsp. salt

%c. milk

2 c. blueberries

Pre-heat oven to 350
degrees F. Cream margarine
and sugar. Beat in egg. Stir in

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flour, baking powder and salt.
Add milk and mix. Spread in
greased 8x8-inch pan. Spread
blueberries (fresh or frozen) on
top. Mix topping ingredients
together until crumbly. Scatter
over blueberries. Bake for 40-
50 minutes. Serves 9.

Fresh

Chezries Jubilee

This is a classic recipe,
adapred to use fresh fruit
instead of canned, and it’s not
only dramatic, it’s delicious.

1 Ib. cherries
1 c. water
4c. sugar

slueberry Pie

t
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% c. brandy
vanilla ice cream-

Pic cherries. Cook . with
water and sugar for about 16
minutes. Warm brandy. Spoon
cherries aver ice cream in
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brandy and carefully ignite with
a match, Serves 4-6,

re

* subject to availability of fresh blueberries

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