fruit

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  • In Season: Pears

    From the juicy Bartlett to the sweet and spicy Seckel, pears provide a good source of fiber (especially if you eat the skin along with the flesh), potassium, and antioxidants such as vitamins C and E.

  • In Season: Mango

    Containing more than 20 different vitamins and minerals, this beauty fruit is full of skin-supporting nutrients to maintain your healthy glow as you enjoy the last days of summer.

  • Praise for the Pomegranate

    The pomegranate is one of civilization’s oldest cultivated foods, dating as far back as 4,000 BC Hailing from Persia—modern day Iran—and the Western Himalayas, the pomegranate has been an integral part of the human diet since ancient times.

    The ancient fruit with modern influence
    By Samantha Fischer
  • Homemade Peach Ice Cream

    Weekly Recipe: 
    NonWeekly
    [title]
    July is National Ice Cream Month!

    2 cups evaporated fat-free milk

    1 cup fat-free milk

    2/3 cup organic palm sugar

    ½ cup eggs, lightly beaten

    ¼ teaspoon almond extract, or ½ teaspoon vanilla extract

    1 cup chopped fresh or frozen peaches

    Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until blended. Stir in peaches. Pour mixture into a freezer container of a 2-quart hand-turned or electric churn. Freeze according to manufacturer’s instructions. Pack churn with additional ice and rock salt, and let stand at least 1 hour before serving.

    Source: myrecipes.com

  • Berry Blast Popsicles

    Weekly Recipe: 
    NonWeekly
    [title]
    MAKES 10 POPSICLES

    2 cups plain yogurt

    3 tablespoons honey

    1 teaspoon organic pure vanilla extract

    3 ounces raspberries

    3 ounces strawberries, hulled

    6 ounces blueberries

    In a bowl, combine the yogurt and honey. Whisk until smooth and the honey is blended into the yogurt.

    In a small food processor, add in rasp­berries and the hulled strawberries. Add in ¼ cup of the honeyed yogurt and process until smooth. Spoon 1 ½ table­spoons of the berry and yogurt mixture into each of the popsicle molds. Tap the molds on the counter so it will level out and then place in the freezer for 15 minutes to set.

    Rinse out the food processor with water and add in the blueberries and ¼ cup of the yogurt. Do not blend just yet.

    Mix the vanilla extract into the remaining 11/2 cups of honeyed yogurt. Spoon the vanilla-honeyed yogurt evenly, dividing it among each of the molds. Gently tap the mold on the counter to level the yogurt layer and then place in the freezer for 15 minutes to set.

    Once the yogurt layer is firm, blend the blueberries and yogurt in the food processor until smooth. Spoon the blueberry mixture evenly among each of the molds. Gently tap the mold on the counter so the final berry layer levels out. Cover the popsicle mold with its lid or aluminum foil and insert wooden sticks ¾ of the way in the center of each popsicle. Freeze for at least 4 hours, or overnight.

    To remove: Set popsicle mold in a dish of hot water for a moment and gently pull to release the popsicles from the mold. Source: Simply Organic

  • Ripe for the Sleeping

    Sleep issues are an epidemic in America. While many people look for answers in laboratories, not enough of us check the local produce section for the path to healthier sleep.

    Using superfruits instead of drugs for a good night’s sleep
    By Shelley Alexander, DO
  • Triple Cherry Shirley Temple

    For a refreshing summer beverage that’s completely family-friendly, look no further than this nonalcoholic bubbly.

  • In Season: Blueberries

    July is National Blueberry Month, so what better time to focus on a berry with one of the highest antioxidant capacities—if not the highest—among all fruit? Native to North America, the blueberry’s antioxidant properties support whole body functions like regulating blood sugar, eye health, cardiovascular health, and cognitive function.

  • Southern Comfort Baked Apples

    Weekly Recipe: 
    NonWeekly
    [title]
    SERVES 4

    1 regular apple wood plank, soaked in apple cider or apple juice

    4 large, tart baking apples

    1 cup Southern Comfort whiskey (approx.)

    1 cup cold water

    ½ cup lightly packed brown sugar

    ½ cup chopped almonds

    ¼ cup golden sultana raisins

    1 teaspoon ground cinnamon

    ¼ teaspoon ground ginger

    Vanilla ice cream

    Core the apples, leaving the bottom ½-inch of the apple intact. Place apples in a large bowl and pour Southern Comfort and cold water over the fruit. Cover and refrigerate to allow apples to marinade for 1 to 2 hours. Remove from liquid.

    Mix together the brown sugar, almonds, raisins, cinnamon, ginger, and a big splash of additional Southern Comfort. Fill the apples with this sugar mixture.

    Preheat grill to medium heat. Place plank on grill; close lid and heat for 2 to 3 minutes, until plank starts to crackle and smoke. Place stuffed apples, evenly spaced, on the preheated plank. Bake plank for 40 to 45 minutes, until the apples are soft and tender but not mushy, and the filling is hot and bubbly. Drizzle with a little extra Southern Comfort and serve immediately with vanilla ice cream.

    Source: Napoleon’s Everyday Gourmet Plank Grilling by Ted Reader

  • Agua Fresca

    Weekly Recipe: 
    NonWeekly
    [title]

    1 cup finely chopped watermelon

    7 cups coarsely chopped watermelon

    6 cups watermelon juice

    ½ cup sugar

    1 lime, large and juiced

    1 serving water (if needed)

    Combine all ingredients in a large serving pitcher. Garnish with watermelon wedges and mint. Source: National Watermelon Promotion Board

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