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

Make sure that your grill is on a flat surface away from shrubs, grass or any flammable material. Check vents to make sure that ashes are not clogging them from any previous meal preparations. Use lighter fluid starter but never gasoline or kerosene. Never wear clothing with sleeves that might catch on fire. Short sleeves are best.

How much charcoal to use - this depends on how big your grill is, what kind of food you are preparing and weather conditions. If there are strong winds, cold temperatures or if is very humid out you will need more charcoal to get a good fire going. A rule of thumb - it takes about 45 briquets to grill 6-8 burgers.

If you don’t have a grill thermometer, you might try this. Do not let a child do this and be very careful as you would not want to get burned. Hold your hand, palm-side-down just above grill. Count “one thousand one, one thousand two, and so on.” If you keep your hand in place without pulling it away for 2 seconds it is a very hot fire (375), 4 seconds its a medium fire (300-350) and 5 seconds or more it is a low fire (200-300). Once again use reasonable caution when testing heat.