7 Fruits to Include When Your Favorite Niece or Nephew Visits
With every new season comes a new crop of produce, and summer provides the best array of flavorful fruits to add to your nieces’ and nephews’ snacks and meals. Summer fruits are great in salads, threaded on sticks, tossed into smoothies, or served alone.
An important thing to remember when eating your fruits and serving them to your favorite little ones is to incorporate a nice array of colors. Each fruit provides a different variety of vitamins, minerals, fiber, and phytochemicals that your body needs to maintain good health.
Below are some of the fruits that are available locally at the farmers’ market. Eating seasonally and locally is good for you and the environment, and it will make you the best Auntie ever.
This refreshing, crispy pink fruit is a great low-calorie snack! Perfect for a hot summer day, this thirst-quenching fruit is packed with vitamin C. Try making a watermelon slushy. Puree watermelon in the blender; pour it into Dixie cups with spoons facing down; and freeze it for a couple of hours. Just a few minutes of work gives you a healthy, kid-friendly dessert!
Strawberries, Blueberries, and Raspberries
They are great for smoothies, fruit salads, and dessert. Nearly all berries are super foods. You can even use these delicious berries in oat muffins, making for a fast and yummy breakfast!
Cherries are best to buy when they are bright red or deep purple, firm and glossy. Naturally red foods have been shown to improve heart health and memory function. Foods with vibrant color provide the most nutrition.
Peaches and Nectarines
Make sure to buy your peaches and nectarines when the flesh is firm, as they tend to get ripe fast! Try the peach salsa recipe below over grilled chicken or fish,
Use it as a great garnish on any fish, chicken, veggie burger, or tofu.
2 tomatoes, chopped
2/3 cup onions, finely chopped
1/2 cup fresh peaches, peeled, pitted and chopped
1/2 cup pears, peeled, cored and chopped
1/8 cup green bell pepper, finely chopped
1/8 cup red bell pepper, finely chopped
1/4 cup balsamic Vinegar
2 tablespoons agave nectar
1/4 cup cilantro
2 tablespoons olive oil
In a large saucepan, bring to a boil the tomatoes, onions, peaches, pears, green bell pepper, red bell pepper, agave, and vinegar. Reduce heat. Stirring frequently, simmer for an hour or until volume is reduced by half; store in the refrigerator until use.
Published: June 19, 2012