Limes favor tropical climates. It is thought that limes originally came from Southeast Asia, where Arab traders obtained them and returned them to Egypt and Africa in the 900s. Moors introduced limes to Spain in the 1200s, and then the fruit was disseminated throughout Europe during the Crusades. Columbus brought limes to the Caribbean on his second voyage to the New World. They were subsequently cultivated in the Florida region by Spanish explorers. Today, the leading lime producers include the United States, India, Italy, Mexico, and Spain.

Limes are available year round, although they are in their peak season from May through October. The two varieties of limes used most prevalently are the larger Persian (known also as Tahitian or Bearss) and the smaller Key (known also as Mexican or bartender’s).

When selecting a lime, look for one that is brightly colored, glossy, blemish-free, and glossy. It should be heavy for its size, and firm but springy to the touch.

Limes will keep their fresh flavor if kept at room temperature for up to one week, or loosely wrapped in the refrigerator for up to one month.

If you are juicing the lime, bring it to room temperature first; a warmer lime will produce more juice. Then, applying moderate pressure with your hand, roll it on the counter prior to juicing; this will release even more juice. If you want to store the juice for future use, you can freeze it in ice cube trays, and keep them in zip-loc baggies for up to four months.

One interesting bit of trivia is that the nickname “limey” originated from the 1800s, when British sailors were issued a daily ration of limes because the fruit’s high concentration of vitamin C prevented scurvy. (They didn’t actually know why or how it worked until 1923, when the health benefits of vitamin C were discovered.) In addition to their antioxidant-rich abundance of vitamin C, limes also contain cancer-fighting limonins.

Lime juice is popular in many beverages, including nonalcoholic drinks such as limeade, as well as cocktails such as margaritas. Many commercial carbonated beverages feature lime as the predominant flavor. Limes are also a popular garnish, either as a twist (as in a gin and tonic) or as a wedge (often served as an accompaniment to Mexican beer).

Like the juice of lemons, lime juice prevent oxidation and therefore can be sprinkled on fresh-cut fruit to prevent it from browning. Its chemical properties also make it a valuable addition to marinades. Lime juice serves as a wonderful salt substitute for people who are regulating their sodium intake. Its piquancy enhances the flavor of many foods.

Of the myriad lime recipes enjoyed around the globe, one of the most popular desserts is Key Lime Pie, which was developed after sweetened condensed milk was introduced to the Floridian Keys in the 1850s.

Key Lime Pie

For crust:
1 ¼ cup Nilla Wafer crumbs
1/3 cup brown sugar
6 tablespoons butter, melted

For filling:
4 egg yolks (reserve whites for meringue)
14 ounce can sweetened condensed milk
½ cup key lime juice
½ teaspoon cream of tartar

For meringue:
4 egg whites
¼ teaspoon cream of tartar
pinch of salt
½ cup granulated sugar

Directions

• Combine crust ingredients in a bowl. Mix well. Press firmly into a pie plate to form a crust.
• Bake crust at 350 degrees for 10 minutes until lightly browned. Cool on wire rack.
• Beat the egg yolks until they appear pale yellow.
• Stir in the sweetened condensed milk, lime juice, and cream of tartar.
• Spoon into crust and bake at 325 degrees for 10 to 15 minutes, until filling is set.
• Cool 15 minutes on a wire rack.
• Freeze for at least three hours.
• Beat egg whites, cream of tartar, salt, and sugar until stiff peaks form.
• Spread meringue over pie, creating peaks and sealing edges to crust.
• Bake at 350 degrees for about 15 minutes or until meringue is golden.

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Furthermore, lemon is one of the most recognizable smells in the world. In fact, more cleaning products are scented with lemon than any other fragrance because most individuals recognize it as a clean, pure smell.

The History of the Lemon

Lemons most likely originated in India or China, where they have been grown for nearly 2,500 years. They are a cross between the lime and the citron, an old citrus fruit that is more often found in its preserved form rather than its natural form.

It’s believed that the Arabs first brought the fruit to Europe – Spain, in particular – in the 11th century. Lemons arrived in South Africa around the same time, and The Crusaders are credited with spreading the love of lemons throughout the rest of the European continent.

Like many foods from Europe, Christopher Columbus brought lemons to the New World on his second voyage in 1493. Historians believe that lemons have been growing in Florida since the 16th century.

Lemons and other vitamin C-laden fruits were crucial in 19th century America, particularly for the miners during the California Gold Rush. The fruit served to protect miners and others from developing scurvy. Records show that this fruit was so highly regarded that individuals would pay as much as $1 per lemon to obtain this healthy fruit.

Selecting Lemons

Not everyone is well-versed in how to choose the perfect lemon, and indeed, it can be tricky.

For people, being thin-skinned isn’t a good thing. For lemons, it’s preferred. Lemons with thin skins, because they have more flesh, will be juicier. That means the lemons you choose should be heavy and have peels with a finely-grained texture.

Lemons should also be bright yellow in color with no green tint. Shades of green indicate that the lemon is not fully ripe and, as a result, will not be terribly juicy. It’s also possible for lemons to be overripe. A lemon that’s no longer usable may have a dull color, be overly wrinkled, or have soft or hard patches on its skin.

Storing a Lemon

If you’re storing lemons outside the refrigerator, they can be kept at room temperature for about a week. Be sure to keep them out of direct sunlight.

Refrigerated lemons can last quite a long time, so it’s okay to buy a full bag of lemons, even if you don’t plan on using them immediately. Most will keep in your vegetable crisper for up to a month.

If you have favorite recipes that call for lemon zest (the scrapings from the outer skin of the lemon), you should know that the zest can be stored for later use by putting it in an airtight container in a cool, dry place. You can do the same with pre-squeezed lemon juice by putting it in ice cube trays and then placing the tray in a large zipper-lock bag.

Preparing the Lemon

You’ll find that most recipes requiring lemon call for lemon juice. That’s why it’s important to find the juiciest lemons to get the most out of each one.

Lemons should be at room temperature before being juiced. If you’ve just removed them from the refrigerator, place them in a bowl of warm water for about 2 minutes before you slice and squeeze. Rolling them on a table under the palm of your hand will also help to get the juices flowing.

If your recipe calls for lemon zest, try to find organically grown lemons, whose peels will be free of pesticides. Wash the lemon thoroughly, then use a specially designed “zester” or potato peeler to get the zest. Don’t peel too far down, as you’ll reach the bitter white pithy section of the skin.

Nutritional Value

Lemons, like other citrus fruits, are an excellent source of Vitamin C. They’re also high in Vitamin A, potassium, calcium, and folate. Lemons have about 15 calories each and contain no fat.

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Early Native Americans prized cranberries for their myriad of versatile uses. They mixed mashed berries with dried deer meat to make long-lasting pemmican (the benzoic acid in cranberries makes them a natural preservative). They also found that cranberries provided a variety of medicinal uses and utilized the berries’ intensely colored juices as a natural red dye.

After the Pilgrims landed at Plymouth Rock, they too began incorporating cranberries into their daily life. To this day, the cranberry remains a New England culinary staple.

Dutch and German settlers called the bright red fruit “crane berries” because their flowers, when in bloom, resembled the head of a crane. Our modern name “cranberry” evolved from that earlier usage.

Growing and Harvesting Cranberries

Cranberries grow on low vines in marshes and sandy bogs. The common image of cranberries growing in water is actually based on the harvesting process. First, the berries are handpicked from their vines; in larger crops, special machinery is used for this purpose. Next, the bog is flooded with knee-high water, which allows the harvesting machinery to gather the rest of the berries more easily. The main difference is that dry-harvested cranberries are marketed as fresh berries, while wet-harvested cranberries are sold to processing plants for juices, sauces, and other food products.

Major cranberry producers include Massachusetts, Wisconsin, Washington, New Jersey, and Oregon, with their growing season spanning October through December.

When shopping for fresh cranberries, look for plump berries with bright, shiny skin. Their scarlet tone can range from light to dark red. Truly fresh cranberries will bounce; while bouncing berries in the supermarket is not realistic, it is good to keep in mind that the berry should be “bouncy” – firm, plump, and smooth.

Frozen cranberries are available year-round. Other popular cranberry products include cranberry juice and cranberry juice cocktails, which now include blends with apple, raspberry, or grape juices. Canned cranberry sauce comes in both whole-berry and jelled varieties.

Craisins, dried cranberries similar to raisins, have gained recent popularity. A simple yet beautiful salad idea is to toss craisins and sugared pecan halves with spring greens and a light vinaigrette, then top with a small round of goat cheese. Craisins are also delicious in muffins or other baked goods. To plump craisins, soak them in a cup of boiling or very hot water for 15 minutes.

When cooking cranberries, you can reduce some of their tartness by adding ¼ teaspoon of baking soda to 3 cups of berries. Only cook them until they pop, or they will taste bitter. Cooked cranberries will last up to a month if kept tightly covered. Adding a bit of liqueur will extend their shelf life.

Before storing cranberries, be sure to weed out any mushy berries. One bad cranberry can cause the entire bunch to spoil quickly. You can refrigerate fresh cranberries for up to two months in a zip-lock bag.

To freeze cranberries, wash and dry them first. Cranberries freeze well and can be kept for up to a year.

Here is a recipe for a traditional morning treat. To adapt it for a luncheon or brunch buffet, score each into eight smaller wedges.

Cranberry Scones

¾ cup yogurt (you can substitute buttermilk)
1 egg
2 ¾ cups flour
4 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup butter
1 cup cranberries (fresh or frozen), coarsely chopped
½ cup sugar
1 tablespoon grated orange rind
1 tablespoon butter, melted
¼ cup confectioners’ sugar
Directions:

Preheat oven to 375 degrees.
In a small bowl, beat yogurt and egg until well combined. Set aside.
In a large bowl, combine flour, baking powder, baking soda, and salt.
Cut in butter.
Mix in cranberries, sugar, and orange rind.
Stir in yogurt mixture.
Turn dough out onto a floured surface and pat into a large ball.
Knead about 10 times.
Pat into two 1” thick circles.
Place on an ungreased cookie sheet.
Score both circles into quarters to make 4 wedges from each circle.
Bake at 375 degrees for 15-20 minutes.
Move to a wire rack.
Brush tops with butter and sprinkle with confectioners’ sugar.

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Today, apples are grown all over the world, and they go by many different names. Below is a breakdown of some common types of cultivated apples—and where they’re best used.

Types of Apples and Their Best Uses

Red Delicious apples are the signature of the American apple-growing industry. The Red Delicious is a beautiful apple—deep red, tall, and thin compared to rounder varieties, and always grown large. It’s a lightning rod for those who advocate for local growers and varieties, as it is the most popular eating and snacking apple sold in supermarkets. This apple is sweet-tart, crisp, with a thick, bitter skin and strong flavor. It tastes great raw but is not ideal for baking.

Golden Delicious apples are not related to Red Delicious, though they were named by the same company, Stark Brothers. Golden Delicious apples have a thin skin, a sweeter taste than Red Delicious, and a firm, crisp, juicy texture. They’re rounder and fatter than Red Delicious, making them a great option for snacking. They really shine as a baking apple, though, as their sweet flavor and firm texture hold up well in the oven.

Granny Smith apples are green and were the first green apples on the American market. They have a mild flavor with a good balance of sweetness and tartness and are surprisingly durable. Granny Smith apples hold up well under shipping and can sit in cold storage for up to half a year without going bad. While not particularly remarkable for raw eating, they do very well in sauces, especially applesauce.

Winesap apples have a lot of character. They’re tart, even spicy, with a distinctive wine-like aroma and flavor. Not everyone enjoys eating them raw, as their flavor can be a bit strong for most, but those who do are passionate about them. Winesap apples are typically smaller than most supermarket apples and are not as commonly found in typical grocery store produce sections. They’re a good-looking apple—small, round, and deep red. Winesaps are often used in cider-making, as well as in baking and sauces.

Gala apples are visually stunning, with a golden skin finely mottled with red. They’re actually a cross between Golden Delicious and a New Zealand variety called Kidd’s Orange Red. The flesh inside is creamy yellow and has a mild, sweet taste. Gala apples are great for snacking, with a more interesting flavor than Golden Delicious, though they can be a bit bland when baked.

McIntosh apples were developed by farmer John McIntosh in Ontario, Canada, in 1870. This variety remains popular today and is the top-selling apple in North America. McIntosh apples have been cross-bred with other varieties to create well-known apples such as Cortland, Empire, and Spartan. They are round, red apples, often retaining some green mottling even when ripe. Their white flesh has a spicy, aromatic flavor, and they’re quite juicy. McIntosh apples hold up well in pies and are also excellent for snacking.

Rome apples, sometimes called “Rome Beauty,” originate in Rome, Ohio. These apples are round and plump, with an appealing red color. The flesh has a greenish cast and tastes crisp and lightly tart. Rome apples have a thick skin, making them less ideal for snacking, but they’re great for cider-making and baking.

Gravenstein apples were first grown in the U.S. around the 1700s. These apples are round, reddish-green, and have a thin skin with lots of juice. Their taste is tartly acidic, with a strong flavor and a touch of sweetness. The flavor has been described as reminiscent of white wine, making them an excellent baking apple. Gravensteins are particularly notable in ciders, where their tart flavor creates a deliciously dry drink. Once considered an antique variety, Gravensteins have seen a resurgence in popularity as an heirloom apple.

For centuries, parents and health workers have been encouraging people to eat apples. Modern science suggests that apples are just as healthy as we’ve always believed—and best of all, they’re great-tasting and versatile. Delicious raw, baked, or in drinks, apples are a healthy, delightful treat. Whatever your taste preferences, there’s sure to be an apple you’ll love—and you can never eat too many.

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The association between the avocado and fertility may have stemmed from its Aztec name, “ahuacatl,” meaning “testicle,” which arose due to its shape. Spanish explorers mispronounced the Aztec name, calling it “aguacate” instead. Over time, the avocado has also been known as the “alligator pear” due to its shape and skin, and the “butter fruit” because of its creamy texture.

The Avocado’s Rich History and Varieties

Historical evidence, such as pottery shaped like avocados, dates the fruit back as far as 900 A.D. Native to Central America, avocados thrive in subtropical climates. Mexico is the top producer of avocados, with the United States coming in second, particularly in Florida, California, Texas, and Hawaii.

Although many varieties of avocados exist worldwide, the two most common in commercial production are the California and Florida strains.

California avocados, known for their higher fat content, are considered the most flavorful. The Hass avocado dominates the market, accounting for 80 percent of avocado sales. The first Hass tree was planted in California in the 1920s by postman Rudolph Hass. The Hass variety features dark green or black, pebbly skin, with a creamy, pale green flesh.

In contrast, Florida avocados tend to be larger, rounder, smoother, and greener. Their flesh is firmer and less creamy than that of California avocados.

The avocado is rich in heart-healthy monounsaturated fat and contains 60 percent more potassium than bananas. Many people also consider its creamy texture beneficial for beauty products, and avocado is a valued ingredient in facial treatments.

It is important to note that avocados should never be fed to pets, as they contain persin, which is toxic to them.

When shopping for avocados, look for fruit that feels heavy for its size, as this indicates a good amount of moisture. The flesh should yield slightly to gentle thumb pressure, but if it yields too much, it is overripe. Avoid avocados with tears or bruises on their skin.

Avocados are typically shipped unripe to prevent bruising, so you may need to plan ahead and allow time for ripening at home. If the avocado is hard when you buy it, place it in a paper bag with an apple to hasten ripening. The apple emits ethylene gas, which accelerates the process. Other fruits that emit ethylene and can be used in place of the apple include bananas, pears, and tomatoes.

Once ripened, an avocado will keep in the refrigerator for up to one week.

Preparing an avocado is easier than it may seem to the uninitiated. First, wash the skin gently. Next, cut the avocado in half lengthwise all the way around the pit. Grasp both halves firmly, twist, and pull to separate. Remove the pit using your fingers or a spoon. Many chefs prefer the knife method—thwacking the pit with the knife so that the blade lodges in it, then rotating the knife to remove the pit. However, this method requires practice and can be dangerous. After removing the pit, separate the flesh from the skin using your fingers, a spoon, or a paring knife. To prevent oxidation and browning, you can sprinkle the cut avocado with lime or lemon juice.

One popular avocado recipe is guacamole. Originally from Mexico, the name “guacamole” comes from two Aztec words meaning “avocado sauce.” This dip has many variations and is delicious with tortilla chips or as a side to many dishes. Once you’ve mastered the basics, feel free to experiment with ingredients until you find the perfect flavor combination.

Guacamole

• 2 ripe avocados
• ½ cup red onion, minced
• 1 serrano chili pepper, minced (seeds removed)
• ½ clove garlic, minced
• ¼ cup cilantro leaves, chopped
• Juice of 1 lime
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper

Directions:

Cut avocados in half, remove the pit, scoop out the flesh, and mash it on a plate using a fork.

Add the onion, chili pepper, garlic, cilantro, lime juice, salt, and pepper. Mash together until well-blended.

Taste and add more salt or lime juice if needed.

Transfer to a serving bowl, cover tightly with plastic wrap, and refrigerate until ready to serve.

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Various strains of the raspberry are native to both hemispheres. Common wisdom places the wild raspberry’s earliest days in eastern Asia, with the natural propagating of berry bushes around the world via birds, animals, and human travelers.

Raspberry cultivation did not start formally until the 1500s. By the 1800s, raspberries were becoming quite popular. Contemporary world leaders in commercial raspberry production include Chile, Poland, Russia, Yugoslavia, Germany, and the United States. The leading United States raspberry cultivator is California.

There are many varieties of raspberries, but the most frequently cultivated is the red raspberry. Wild raspberries are very similar to the red raspberry, but they tend to be smaller and more intensely flavored. Whether commercial or wild, raspberries grow on thorny bushes and are quite fragile once they’ve been picked.

When shopping for raspberries, look for deeply colored fruit that is plump and soft but not mushy. Avoid berries that are moldy or too ripe. Overripe berries will reveal themselves by leaking through the container.

Raspberries taste best within one day of being picked, so eat them quickly after purchase. Although raspberries taste best at room temperature, they will not last long without refrigeration.

Before storing, carefully cull through the raspberries to weed out any that are spoiled. One bad raspberry will contaminate the whole container.

You can store unwashed berries in their original container, although it is best to spread them in a single layer on paper towels. Although it is fine to cover them loosely with plastic wrap, most experts recommend storing them uncovered. Raspberries will last in the refrigerator for a day or two.

To store raspberries for a longer period of time, you can freeze them for up to one year. The best approach is a two-step process. First, freeze the berries in a single layer on a cookie sheet. Next, transfer the frozen berries to an airtight container. Even when frozen, raspberries are rather fragile, so choose a container that will protect them.

Raspberries should not be washed until immediately before serving. (Because of their fragility, some chefs recommend not washing them at all.) Using a light touch, wash berries quickly so that they don’t soak up too much of the water and become mushy.

Despite their fragility, raspberries have a curiously intense yet delicate flavor that makes them highly valued in a variety of recipes. They make a perfect match with dairy products, whether served with a sprinkle of sugar and a bit of milk, on top of vanilla ice cream, or alongside cottage cheese. For a colorful salad full of health benefits, toss raspberries with fresh spinach, blanched Blue Diamond almonds, and feta cheese, then dress lightly with vinaigrette.

Raspberries are rich in antioxidants – containing 50 percent more than strawberries – as well as the cancer-fighting phytonutrient called ellagic acid. The flavonoids that give raspberries their rich color help prevent the growth of harmful bacteria in the body. Freezing raspberries does not significantly diminish these healthy nutrients, so you can enjoy their benefits all year long.

Here is a recipe for an elegant appetizer that is surprisingly easy to make. It is wonderful with simple crackers or crusty baguette.

Baked Brie in Puff Pastry with Raspberry Preserves

1 sheet of frozen puff pastry, thawed
1 8-ounce wheel of brie cheese
¼ cup seedless raspberry preserves
Optional: ¼ cup toasted almonds, chopped

Directions

• Preheat oven to 425 degrees.
• Roll the puff pastry sheet, smoothing any seams.
• Leaving the rind on the cheese, place the wheel in the center of the puff pastry.
• Poke the top of the cheese a few times with a fork. (This will allow the preserves to seep in during baking.)
• Spread preserves on top of cheese.
• If you are using the nuts, sprinkle them on top of the preserves.
• Gather the puff pastry up and around the cheese, tucking at the top to form a bundle.
• Place on the center of a cookie sheet that has been lined with parchment paper or greased.
• Bake at 425 degrees for 25 minutes.
• Cool for 5 minutes before serving.

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Actually a hybrid of the orange and the pomelo (a citrus fruit also spelled pummelo), the grapefruit is a result of natural crossbreeding. When it was first discovered in the 1700s in Barbados, the sour taste and abundance of seeds made it generally undesirable for human consumption. The sweeter, tastier grapefruit we enjoy today can be attributed to decades of horticultural improvements.

Varieties and Growing Regions

Grapefruit (Citrus paradisi) varieties are named by color – white (yellowish white) and pink (ranging from light yellowish-pink to an intense dark ruby) – which refers to the fruit’s flesh, not the exterior skin. Both seeded and seedless varieties are widely available.

Available year-round, the grapefruit’s peak season is from winter through spring. The fruit flourishes in warm, subtropical climates. Since its introduction to the United States in the 1820s, grapefruit has become a major crop in several states. The U.S. is now the world’s leading grapefruit producer, with Florida contributing about eighty percent of the country’s grapefruit crop, and the rest grown in Arizona, California, and Texas. Other leading grapefruit producers include Brazil, Israel, and South Africa.

The grapefruit’s name has sparked surprising controversy over the years, as many believed it wasn’t appealing and therefore interfered with public acceptance. The fruit was first named “grapefruit” in 1814 in Jamaica due to the way it grows in clusters, much like grapes. A 1962 commission even recommended changing the fruit’s name to enhance its public image and boost sales, but consumers weren’t receptive to the change. The name “grapefruit” stuck.

When shopping for fresh grapefruit, choose one that is heavy, firm, and springy to the touch. A heavier grapefruit indicates more juice inside. The skin should be bright yellow with perhaps a hint of blush. Scratches and discolorations on the skin do not impact the fruit’s quality or taste.

Grapefruits will keep for up to one week at room temperature and up to three weeks in the refrigerator’s vegetable crisper compartment.

Grapefruit flesh and juice offer a myriad of health benefits. A single grapefruit provides the full daily recommended allowance of vitamin C, making it an excellent immune booster. Research also indicates that grapefruit lowers cholesterol, and the fruit’s pectin is a form of soluble fiber that reduces the hardening of arteries. Pink and ruby varieties are a good source of the antioxidant lycopene, which decreases the risk of heart disease and some cancers. Grapefruit also enhances the liver’s enzymes, aiding the body’s detoxification process.

The Grapefruit Diet gained tremendous publicity in the 1970s. While it was proven not to be a sustainable eating plan, the diet raised awareness of grapefruit’s health benefits and contributed to the perception of grapefruit as a weight loss miracle.

One caution: grapefruit can increase the potency of many prescription drugs. While its health benefits far outweigh any risks, it’s always a good idea to discuss any potential food or drink interactions with your physician.

Whether adding sparkle to a green salad, tang to a vodka cocktail, or a fresh zip to a fruit compote, the grapefruit has come a long way in establishing itself as a delicious addition to the fruit basket.

Here is a recipe for a traditional breakfast treat or a healthy dessert. A tasty alternative is to replace the granulated sugar and cinnamon with an equal amount of brown sugar.

Broiled Grapefruit

– 1 large grapefruit, sliced in half – 1 tablespoon granulated sugar – ¼ teaspoon cinnamon – 2 maraschino cherries

Preparation:
Prepare each grapefruit half for easier eating by running a sharp knife between the flesh and skin, then along each segment.
Mix sugar and cinnamon together.
Sprinkle the mixture evenly on each grapefruit half.
Place the halves in a broiling pan about 5 inches from the broiler element.
Broil until the sugar melts.
Garnish with maraschino cherries.

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The cherry is one of the oldest cultivated fruits. Records dating back to 300 BC document the first cherry crops, and cherries were growing in the wild for many years prior to those earliest orchards.

Ninety percent of commercial cherry crops are located in North America, with the Michigan town of Traverse, home of the annual National Cherry Festival, hailed as the “cherry capital of the United States.” Other prolific cherry producers include California, Oregon, and Washington.

Because of irrigation costs and the cherry’s proneness to damage from extreme weather conditions, cherries are a comparably expensive fruit. Despite their costliness, they continue to be in very high demand.

The Different Types of Cherries

While the cherry boasts myriad species, those selected for eating are typically derived from two: the wild cherry (Prunus avium) and the sour or Morello cherry (Prunus cerasus). Belonging to the rose family, the wild cherry tree is originally native to eastern Europe and western Asia. It produces the sweet cherry, while the sour cherry is commonly utilized in recipes and jam-making.

Sweet cherries are delicious on their own, although they also make great additions to recipes. They are large and heart-shaped, with colors ranging from light golden to almost black. A general rule of thumb is that the darker the color, the sweeter the cherry.

Sour cherries are smaller and rounder, with a tart flavor that makes them unsuitable for eating raw. They are commonly used in jams, relishes, and other recipes.

When selecting fresh cherries, look for clean, shiny fruit that is plump and blemish-free. (The flesh of sweet cherries should be firm but not hard, while the fruit of sour cherries should be medium-firm.) There are about 80 fresh cherries (with pits) in every pound. Fresh cherries with their stems still attached will provide a longer shelf life.

To store cherries, refrigerate unwashed fruit in a plastic bag. The flavor improves as the fruit comes to room temperature, so remove the cherries from the refrigerator a few hours prior to eating. They will last for about four days.

If you wish to freeze cherries for later use, pit them first to preserve the freshest flavor. You can freeze them raw in airtight plastic bags or add a sugar syrup. (To make the sugar syrup, mix four cups of water with three cups of sugar and add ½ teaspoon of ascorbic acid.) Use frozen cherries within one year.

Canned cherries will last up to one year; once opened, they should be used within one week. Dried cherries will last up to 18 months. Maraschino cherries (cherries that have been dipped in brine or alcohol, then soaked in flavoring, coloring, and syrup) will last up to one year in the refrigerator.

In addition to adding a delicious touch to both sweet and savory dishes, cherries provide a number of health benefits. They contain high levels of melatonin, a hormone found in all living creatures that is thought to improve immune system function and prevent heart disease. Additionally, cherries contain anthocyanins, powerful antioxidants (also found in the red pigment in berries) that help reduce pain and inflammation.

Here is a favorite cherry recipe, perfect for Valentine’s Day or any other special occasion that calls for an elegant, luxurious treat!

Chocolate Covered Cherries

Ingredients:

1 jar maraschino cherries, drained
3 tablespoons butter, melted
¼ cup evaporated milk
1 teaspoon vanilla
¼ teaspoon salt
5 cups confectioners’ sugar, sifted
1 12-ounce bag semi-sweet chocolate chips
2 tablespoons shortening

Instructions:

• After draining the maraschino cherries, place them on a paper towel and pat dry; set aside.
• Put the sifted confectioners’ sugar into a medium bowl.
• Combine the melted butter, evaporated milk, vanilla, and salt; pour over the confectioners’ sugar and mix well.
• Continue mixing, using your hands if necessary, to form a stiff dough.
• Pinch a small amount of dough and flatten it into a disc to form around one cherry; pinch off any excess dough.
• Place the covered cherry on wax paper or parchment paper atop a cookie sheet.
• Repeat for all cherries.
• Refrigerate for 1 hour.
• Melt the chocolate chips and shortening together over boiling water in a double boiler.
• Dip the dough-covered cherries in chocolate, scraping off any excess.
• Return to the paper-lined cookie sheet and refrigerate until the chocolate hardens.

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Bananas are one of the largest food crops in the world, ranking fourth after rice, wheat, and corn. In North America alone, the per capita banana consumption is 29 pounds!

Indigenous to southeastern Asia, bananas thrive in tropical regions and are available year-round. Leading banana producers in the world include Ecuador, Costa Rica, the Philippines, and Colombia. Major banana suppliers to the United States include Colombia, Costa Rica, Ecuador, Guatemala, Honduras, Nicaragua, and Panama.

Bananas are actually part of the same botanical family as lilies and orchids. There are about a thousand varieties of bananas, although the type most familiar to us is the Cavendish, or Giant Cavendish. It defines what most of us think of when we hear the word “banana” – smooth yellow skin, creamy pale flesh, all rolled up in a neatly rounded crescent shape.

(The Cavendish is sometimes called the sweet banana. Its relative, the plantain, is a dietary staple in many cultures.)

Choosing and Storing Bananas

When shopping for bananas, look for brightly colored, plump fruit with firm, blemish-free flesh. Some brown spotting on the skin is fine and will not affect the quality. You should buy bananas when they have a bit of green remaining at their ends, as they will ripen quickly.

Store bananas at room temperature. If you must refrigerate bananas to prolong their lifespan, be aware that they will turn dark brown or black. If the bananas are not ripe enough when you bring them home, you can speed up the process by placing them in a paper bag. Bananas emit ethylene, a gas that hastens ripening. For a faster result, you can add another ethylene-emitting fruit, such as an apple or pear.

Archaeological evidence gathered in New Guinea suggests that bananas may have originated in the region as far back as 8000 B.C. The first written account of bananas is from 600 B.C. Buddhist works, and the earliest banana plantation was documented in 200 A.D. in China. Explorers brought bananas with them in their travels throughout other countries, and the word “banana” originated from a West African language.

Bananas are high in potassium and low in sodium, making them a heart-healthy fruit. They are also linked to improved eyesight, stronger bones, and optimized kidney function. Rich in fiber, bananas’ high carbohydrate content makes them a favorite among athletes who require quick energy.

Although they are delicious eaten raw, bananas also add a flavorful touch to many recipes. They are one of the first foods that young children can eat, and their easily digestible properties make them ideal for people on restricted diets.

You can even turn bananas into a delicious frozen treat. Peel the fruit, then wrap it tightly in plastic wrap. After it’s frozen, dip it in melted chocolate and roll it in chopped nuts; you may wish to insert a Popsicle stick to make eating it easier.

Here is a recipe for moist, dense banana bread. Very ripe bananas work best because of their high sugar content. If your bananas are not ripe enough and you don’t have a day or two to ripen them at home, you can microwave them for a few seconds to speed up the process.

Banana Bread Bundt Cake

1 ¼ teaspoons baking soda
¼ cup buttermilk
5 very ripe bananas
1 cup light brown sugar
1 cup granulated sugar
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 ¼ cups all-purpose flour
¾ cup canola oil
3 eggs
1 teaspoon vanilla
1 cup chopped pecans

Directions:
Preheat the oven to 350 degrees.
Grease and flour a large (8-cup) Bundt pan.
Add baking soda to the buttermilk in a large bowl; set aside.
In another large bowl, mash the bananas.
Add all ingredients (including the buttermilk mixture) to the mashed bananas.
Mix well with a large wooden spoon.
Pour the mixture evenly into the prepared Bundt pan.
Bake on the middle rack at 350 degrees for one hour, or until a skewer inserted midway between the center and edge comes out almost clean. (A clean test will give you a drier cake.)
Invert the cake onto a platter and cool for at least 30 minutes.

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Watermelon is the most common variety of melon, with approximately 50 sub-types available. It originated in Africa, and evidence suggests its cultivation dates back to the Bronze Age. China is the leading producer of watermelon today, though several regions in the United States also grow watermelons commercially. With the highest water content of any fruit, watermelon’s juicy red flesh has become synonymous with summer fun and refreshment.

Cantaloupes are the most nutritious of all melon varieties, packed with vitamin C, beta-carotene, and potassium. They have a netted cream and green skin with sweet orange flesh. Other melons with netted skin include the Persian melon (rounder and larger than the cantaloupe, with firmer flesh) and the Santa Claus or Christmas melon (with dark green and yellow striped skin, and a flavor similar to Casaba but not as sweet). Cantaloupes are in peak season during the summer.

Choosing and Storing Melons

Honeydew is a smoother-skinned melon, with light yellow skin and pale green flesh. It has the sweetest flavor of any melon. Other smooth-skinned melons include the Crenshaw (a cross between Casaba and Persian, with lightly spicy flesh) and the Casaba (round with yellow skin and green, sweet flesh).

While watermelons closely resemble their cucumber cousins, with seeds scattered throughout the fruit, other melons tend to resemble squash with seeds gathered in a cavity at the center.

Although melons come in a wide range of varieties and sub-types, they all require similar shopping guidelines. When selecting a melon, look for one that is heavy for its size, as a hefty weight typically indicates plenty of flavorful juice. Also, check for a strong fragrance, as fragrance often equals flavor. The melon should be firm but slightly springy when you apply gentle pressure with your fingers. The skin should be whole, free of bruises, cracks, or shriveling. Avoid any melon that feels mushy.

If your melon isn’t ripe when you purchase it, you can ripen it at home. To speed up the process, place the melon in a paper bag with an apple, banana, pear, or tomato. These fruits emit ethylene gas, which hastens ripening. This process may take up to four days, so check your fruit frequently to prevent over-ripening.

Uncut melons can keep for up to two weeks at room temperature. However, once you cut them, wrap and refrigerate the melon. Cut melon will keep for up to three days in the refrigerator, but it tastes best if allowed to reach room temperature before serving.

Most melons are perfectly delicious when served fresh. You can slice them, cube them, serve them as halves with seeds scooped out, or shape them into balls with a melon baller. A scooped-out melon shell makes a lovely bowl for fruit salad. A particularly crafty cook can carve a handle from the top half of the melon while preserving the bottom as the bowl.

Here’s a recipe for a simple yet elegant appetizer. Feel free to experiment by adding other fruits or drizzling with a balsamic vinegar reduction.

Prosciutto-Wrapped Melon

– 1 melon, cut into 6 wedges – 18 paper-thin prosciutto slices
Wrap one melon wedge in three slices of prosciutto.
Repeat with the remaining melon wedges and prosciutto slices.
If desired, garnish with a sprig of fresh parsley or other garden green.

Breakfast shakes are usually the domain of berries or citrus, but here’s something new to try. The result is a refreshingly delicious and nutritious drink.

Summer Melon Smoothie

– ¼ cantaloupe – ¼ honeydew – Juice of 1 lime – Optional garnish: lime wedges or mint sprigs
Peel and seed the melons.
Cut them into 1-inch cubes.
If time allows, freeze the melon cubes. Otherwise, use them fresh. (Freezing the melon will make your smoothie thicker.)
Combine the melon and lime juice in a blender.
Blend until smooth.
Pour into a tall glass. If desired, garnish with a lime wedge or mint sprig before serving.

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