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it's getting warmer and hopefully, you're seeing your fruit trees begin to produce and finding more fruit on sale at your local markets. Monday is National Fruit Cocktail Day, so I thought it would be nice to explore different ways to eat fruit cocktail.

FRUIT COCKTAIL (Non-Alcoholic)

1 oz orange juice
1 oz grapefruit juice
1 oz passion-fruit juice
1 oz mango juice
1 oz pineapple juice
1/4 oz lime juice
1/2 oz kiwi syrup

Shake with a glassful of broken ice and pour unstrained into a wine goblet. Garnish with fruit, add straws, and serve.


Tossing fruit in a lemon-infused syrup lightly sweetens it and keeps it from browning once it's cut and stirred into a salad. Feel free to substitute whatever fruit you may have on hand for the choices here. If you plan to use bananas, though, do not add them until just before you're ready to serve the dish.

⅓ cup sugar or ¼ cup agave nectar
¼ cup fresh mint or lemon verbena leaves
2 Tbs. lemon or lime juice
2 cups seedless grapes, halved
2 peaches or nectarines, cut into 1½-inch pieces
1 cup sliced strawberries or whole raspberries
1 cup blueberries
1. Bring sugar and 1/2 cup water to a boil in saucepan. Simmer 2 minutes. Remove from heat, and stir in mint and lemon juice. Steep 15 minutes. Strain out mint.

2. Combine grapes, peaches, strawberries, and blueberries in large bowl. Stir in sugar syrup. Cover, and chill 2 hours, or overnight.


2 tablespoons olive oil
1 tablespoon cider vinegar
1 tablespoon honey
1/4 teaspoon salt
3/4 cup fresh spinach, torn
1/3 cup chopped apple
1/4 cup broccoli floret
2 tablespoons raisins
2 dried apricots, chopped
1 tablespoon sunflower seeds
2 teaspoons sesame seeds, toasted
1 teaspoon lemon juice

Combine oil, vinegar, honey and salt in a jar with a tight-fitting lid; shake well.
In a small bowl, combine remaining ingredients. Drizzle with dressing and toss to coat.


Original recipe makes 25 fruit slushes                                                                   1 (12 fluid ounce) can frozen orange juice concentrate, thawed
 1 3/4 cups white sugar
 1 (20 ounce) can crushed pineapple
 1 (20 ounce) package frozen strawberries, chopped
 4 bananas, diced
 5 cups ginger ale
 25 9-ounce clear plastic cups


In a large bowl, stir the orange juice concentrate and sugar together until the sugar has dissolved; gently stir in the pineapple, strawberries, and bananas until coated, then stir in the ginger ale. Ladle about 2/3 cup of the mixture into a plastic cup, and freeze; repeat with remaining fruit salad and cups. Remove from freezer about 1 hour before serving.


1 tablespoon minced ginger
3 cups chopped strawberries
2 cups chopped pineapple
1 1/2 cups chopped mango
2 pieces lemon peel
2 pieces lime peel
2 pieces orange peel
4 cups water
1 1/2 cups sugar
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 cup blueberries
Mint sprigs, for garnish

Saute the ginger in a medium pot over medium-high heat until fragrant, about 2 minutes (no oil is necessary.) Add 2 cups strawberries, 1 cup pineapple, 3/4 cup mango and the lemon, lime and orange peels; cook for another 2 minutes. Add water, sugar and fruit juices and bring to a simmer, stirring occasionally. Simmer for 5 minutes and remove from the heat. Allow mixture to cool slightly and then transfer in batches to a blender or food processor. Puree and strain into a large bowl. Add remaining 1 cup strawberries, 1 cup pineapple, 3/4 cup mango and blueberries. Stir to combine, cover and refrigerate until well chilled. Serve with mint sprigs for garnish.


What Is Your Favorite Summer Fruit?

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