Raspberries are available right now for 1.00 or less per pint.  You simply need to refrigerate and rinse before using, no slicing or prep needed. This delicious low maintenence fruit is quick, convenient and full of vitamin C and antioxidants as well as fiber.  They are also high in ellagic acid, which is a compound  that may help prevent cancer by inhibiting the growth of cancer cells.  Raspberries contain a large amount of polyphenolic compounds that are known for their anti-cancer properties. They are wonderful by themselves or lightly sweetened in smoothies or with yogurt, not to mention on an amazing cheesecake.  For those of you who are fans of balsamic strawberries, you may be surprised to know that raspberries are beautifully paired with this sweet popular vinegar as well.  This recipe is simple and best made right before serving.  I used vanilla ice cream but many may like chocolate as well.  Either way, I hope you love it! 

1    pint (6 oz) fresh raspberries, rinsed and drained
2    tablespoons sugar
1 1/2    teaspoons balsamic vinegar
Your favorite vanilla or chocolate ice cream

Combine raspberries, sugar and balsamic in a bowl  and allow to sit about 8-10 minutes before serving.  Spoon over your favorite ice cream.  Makes 3-4 servings.  Enjoy!

 I am seeing grapefruit for around 50 cents a pound in our local grocery stores, even organic grapefruit is available for around $1.00 a pound. For some reason, this is a very good year for grapefruit.  They are both flavorful and plentiful which is reflected in the cost.   This winter citrus is of course full of vitamin C and the red or pink varieties are loaded with with lycopene, an antioxidant that contributes to heart health.  Also, studies have shown that grapefruit helps reduce cholesterol.  Typically, this fruit is tart and needs a little sweetening to be palatable.   This  is a quick and easy recipe that is great for individual servings or if you are serving a small group for brunch or perhaps a light dessert. 

Preheat broiler to high.

Grapefruit Halves
Cinnamon Sugar *

Place grapefruit halves on broiler tray or baking sheet.  Sprinkle generously with cinnamon sugar. Place on highest rack in your oven  to broil for about 3 minutes or until bubbly.   Serve immediately.  Enjoy!

*To make your own cinnamon sugar, combine 1/2 cup of sugar with 1 1/2 – 2 teaspoons  ground cinnamon.  Store at room temperature in an airtight container or shaker with a lid. 

Fall is apple season!  The new crop is in!  And for some reason, cooked apples and cinnamon along with the cooling weather are a winning combination.   Braeburn, Fuji, Honey Crisp are all great varieties that are on sale for about $1.00 a pound  throughout the season and work well with this easy preparation.   Look for firm apples without bruises or blemishes.  Store at room temperature or in the refrigerator being careful not to place to closely to onions or strong scented foods as apples absorb odors. If you are finding that your apples are starting to soften,  this is a great recipe that is simple, quick and an economical way for them to not go to waste.  It’s versatility allows you to use it for a side dish with mac and cheese or roasted pork or as a topping for ice cream.  It is also great all by itself!

2   large braeburn apples, quartered, cored and sliced into 1/2 inch thick slices (about 3 cups)
2   tablespoons butter
3   tablespoons brown sugar
1    teaspoon cinnamon
1/8    teaspoon salt
2    tablespoons water

In a large skillet, over medium heat combine butter through water.  Heat through allowing everything to blend.  Add apple slices and simmer, stirring regularly for about 4-6 minutes. You will have a nice cinnamon sauce with apples.  Serve immediately.  Makes about 3 servings or 2 1/2 cups.  Doubles easily.  Enjoy!   

This year has been an exceptionally good year for fresh cantaloupe.  This fruit is loaded with vitamins A and C.  A cantaloupe is ripe if the outer rind is no longer green and it is slightly soft.  To peel and  seed, cut a thin slice from one end of the cantaloupe.  Place the flat end on a cutting board and slice off the peel in strips from top to bottom rotating the melon to remove all of the skin.  Cut the melon in half and remove the seeds with a spoon.  At this point, you cut slice it, cut into wedges or chunks.  It will last covered in the fridge for 4-5 days.  It is so delicious on its own but this simple soup gives some variety and a healthy light meal or dessert.  This is also tasty garnished with peach yogurt if you wish!  

1   large ripe cantaloupe, peeled, seeded and chopped
1-2   tablespoons sugar (depending on how sweet you like it)
1/4  teaspoon salt
1     teaspoon vanilla
1/4   cup toasted almond slices* for garnish

In a blender or food processor,  puree cantaloupe, sugar, salt and vanilla.  Chill until service.  Garnish with toasted almond slices.  Makes 3 cups or 3-4 servings.  Enjoy! 

*Toasting Almonds:  Preheat oven to 350 F.  Place almonds on a baking tray in a single layer.  Bake for 5-7 minutes or until golden. 

I don’t remember getting fresh raspberries as easily growing up but now they are readily available and for bargain prices too!  With all of the nutitional benefits of these delicious berries, adding the fact that they are on sale for $1.00 to $1.25 per pint, it’s nice to have a few quick and easy serving options.  This combination sprinkled with Parmesan cheese is simple, yet full of flavor and a healthy light salad for a lunch or dinner entree.   

4   grilled chicken breasts, sliced
1  -  5  ounce package mixed salad greens
2  -  6  ounce containers fresh raspberries, washed
1/2   cup toasted walnut pieces
Your favorite raspberry vinaigrette
Grated Parmesan cheese for sprinkling

Divide mixed greens between 4 large plates.  Top each with a chicken breast, raspberries and toasted walnuts.  Drizzle with raspberry vinaigrette and  sprinkle with Parmesan cheese.  Makes 4 Servings.  Enjoy!

In the news for the last few years, we have heard repeatedly that blueberries are a super food, high in antioxidant and anti-inflammatory properties that are thought to help protect the body against the damaging effects of free radicals and diseases associated with aging. Anthocyanin, what gives blueberries their color, is thought to be responsible for these health benefits.  Enough science, onto summer fruits on sale.  I picked up pints of fresh blueberries for $.99 each.  Once these are ripe, they are delicious on their own, in cereal, etc. but this simple chilled soup is a great way to enjoy this bargain and it uses yogurt, another beneficial food product that we are encouraged to eat regularly.  Chilled fruit soups are so refreshing this time of year.  This works well for a light lunch or as a dessert option. 

2  pints fresh blueberries washed, reserving 1/4 cup for garnish
2 – 6 ounce containers of blueberry yogurt, reserving 1/4 cup for garnish
1/3  cup sugar or less if you like
2  tablespoons lemon juice

Combine blueberries, yogurt, sugar, and lemon juice in a blender. Puree until smooth.  Serve chilled garnish each bowl with about 1 tablespoon each of yogurt and blueberries.  This soup is great when made ahead and chilled.  Makes 4 Servings.  Enjoy! 

Growing up,  I  remember a version of this recipe during the summer.  It was very light and refreshing with the delicious combination of crunchy celery, toasted walnuts, tuna, sweet grapes and cantaloupe. I have always liked it and made it recently with seasonal cantaloupe and grapes on sale.  This works well for a light supper or lunch.  There is no hot oven or stove to contend with and it goes together quickly.  It is even something that you can prep separately and assemble just before serving to save time.

2  -  5 oz. cans white tuna, drained
1/4  cup chopped celery
1/4  cup toasted walnut pieces
1/2  cup green grapes
1/4  cup mayonnaise or salad dressing
1/4  teaspoon onion powder
1/4  teaspoon salt
1   small to medium cantaloupe, seeded, peeled and quartered  (If using a large cantaloupe, cut into 6 wedges using the remaining 2 wedges for another use.)

Combine tuna, celery, walnut pieces, green grapes, mayonnaise, onion powder, and salt in medium bowl. Mix until combined.  Divide between 4 cantaloupe wedges and serve.  Makes 4 servings.  Enjoy! 

Regular and Organic Mangoes have been on sale all spring for around a $1.00 a piece and sometimes less. By themselves, when they are ripe, mangoes are delicious. This simple, time saving option offers a little bit of variety and is tasty as a salad or dessert. Feel free to add more dressing if you like!

2  cups cubed mango (3 small or 2 large)
3  tablespoons of your favorite poppyseed dressing
1/3  cup shredded coconut

Combine all ingredients and serve. Also great chilled. Makes 2-3 servings. Enjoy!

Mango Prep Tip: Mangoes typically have to ripen after purchasing. When they are ready, they will be slightly soft and the stem end will have a sweet scent. To seed, place the mango upright on a cutting board and slice through the flesh slightly off center, curving around the seed. Repeat with the other side. To easily dice, place skin side down on cutting board, score the flesh in a checkerboard pattern being careful not to cut through the skin. Gently push the skin side in the center to expose the cubes and cut the flesh away from the peel.

Fresh Strawberries are one of the healthiest fruits available. They are loaded with Vitamin C and are a favorite among many. Simply sweetened strawberries have a variety of uses, over cheese cake, French toast, pound cake, angel food cake, short cake, and my very favorite, over decadent chocolate ice cream (whatever brand is your favorite). Spring is strawberry season and we will see these on sale for weeks to come. Once the strawberries are ripe, rinse them in a strainer, remove the stems, allow them to dry on a paper towel for a couple of minutes and then place them in a glass container covered with plastic wrap. Refrigerate them at this point. They will last 3-4 days. This will have them ready for use when you are. The following recipe is very simple. You can allow these to “sweeten” while you are having dinner or prepping your meal.

1  quart fresh strawberries, stemmed and sliced (will make about 3 cups)
2  tablespoons sugar

Combine strawberries and sugar. Allow to sit for 30 minutes. Stir before serving. Enjoy!