Those of us who are truly blessed with children can attest to fact that they are never clones of ourselves. Surely, on more than one occasion, we wish they could do some of things we did as children, or enjoy some of games, hobbies or interests we had. We even encourage this with gifts of whatever we liked, or dreams we pursued. Somehow they manage to go on their merry way, and leave us standing in dust to hope that they will be happy with lives they have chosen. If you have more than one child, then multiply these feelings by just as many.

The world is run by adults. We make laws and we enforce them. We create products and we market them. We decide who does what and when. We tolerate some behavior and condemn others. We judge, decide, and act as adults.

Now enter world of a child. It is as colorful as a box of crayons, as bright as sunshine, and as warm as a favorite quilt or blanket. In heart of a child lives hope, dreams, goals, ambitions, and destinations. These heart-held attributes change with time and sometimes when these children reach adulthood, these hopes and ambitions are totally changed, sometimes by choice and sometimes not.

Look into eyes of a child and you have a glimpse of destination of world. Take them by hand and you place yourself at mercy of sweet smiles, bear hugs and moist kisses. They may smudge you with dirty hands yet those fingerprints leave a mark of confidence that world will continue to turn and there is a chance that it will get better.

Try some of these recipes as you partake of a fruit that is luscious, beautiful in color, and heavenly in any menu plan. ENJOY!

BASKET OF FRUIT

2 cups fresh, hulled strawberries 1 cantaloupe

1 pineapple

2 cups blueberries 3 kiwi fruit

1 banana

2 oranges

Sauce:

1 egg

1 tbs. lime juice 1/4 cup lemon juice, freshly squeezed please 1/2 cup orange juice

1 cup sugar

Prepare sauce: Beat egg. Place in a pan with lime juice, lemon juice, orange juice, and sugar. Bring to a boil over medium-high heat and stir gently for 1 minute. Set aside to cool.

Remove rind from cantaloupe, and cut into bite-size pieces. Do same with pineapple, kiwi fruit, banana (dipped in a little lemon juice to avoid discoloration), and oranges. Wash strawberries before they are hulled. Wash blueberries in cold water. Place in a clear glass bowl so your guests can admire colors. Pour sauce over fruit but do not stir. Allow to stand for 2-1/2 hours before serving. Stir very gently just before serving.

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LAYERED STRAWBERRY DESSERT 2 cups fresh strawberries, washed, hulled and sliced 1 cup sugar

1/4 cup cornstarch 2 1/2 tbs. strawberry “jello” powder 1 cup cold water

1 3/4 cups cold milk

1 pkg. instant vanilla pudding 5 cups cubed angel food cake

2 1/2 cups whipped heavy cream

In a pan combine “jello” powder, sugar and cornstarch. Slowly add water and stir until smooth. Bring to a boil, cook, stirring constantly, until syrup has thickened. Remove from heat. Stir in strawberry slices and set aside. In a mixer, combine cold milk and pudding mix. Beat on low for 2 1/2 minutes, until thickened. Set aside. In a clear glass bowl (to allow colors to show) place half of angel food cubes. Also pour one-half of pudding over cubes, then one-half of strawberry mixture, topped with one-half of whipped heavy cream. Repeat process. Garnish with slivers of chocolate. Your guests will feel luxury with every bite. **********************

FRUITY SUMMER DESSERT

1 pkg. white cake mix

1/2 cup strawberry preserves (not jelly or jam) 12 strawberries, washed, hulled and sliced

1-2 fresh peaches, sliced thinly

1 cup peach preserves

1/2 cup whipped topping