by Tiffany Block
In my opinion, there is no better food than fruit
.Fruits are such a delight to the senses. Of all the foods available to us, fruits are the most attractive, delicious and enjoyable. Of all natural foods (those we can eat in their natural state), fruit is the food we are most attracted to and that first entices our senses. Is there anything better than devouring a delicious ripe mango on a hot summer day? What about biting into a luscious, freshly-picked apple? How would you enjoy a sweet, juicy ripe orange? Is there any man-made dish that can beat the perfection of a fully ripe cherry?
Not only does fruit taste good but it also contains an abundance of pure water. Eighty percent of our body is water and 80 percent of fruit consists of water! If you think about it, it’s logical for the human body to consume food that contains as much water as the body itself. The nutrition that meets that requirement is fruit. There is no other food than fruit on this planet that contains on average 80 percent water. Vegetables also contain a lot of water and are therefore second best.
Fruit offers natural health benefits like vitamin C, potassium, calcium, iron and folic acid to name a few. Fruit is low in sodium and has no fat content. Fruit helps in maintaining joint function and healthy cardiovascular, urinary and vision systems. Fruit also acts as a natural body cleanser, providing antioxidants that help combat free radicals and protect the circulatory system. Fruit is the answer to having a happier healthier longer life.
Live long….live life….live healthier.
Blue Cheese Apple Salad
3 unpeeled red apples, cubed
2 teaspoons lemon juice
3 cups cubed cantaloupe
2 cups sliced celery
1/2 cup sour cream
1/2 cup crumbled blue cheese
1/3 cup mayonnaise or salad dressing
In a large bowl, toss apples with lemon juice. Add cantaloupe and celery; mix well. In a small bowl, combine the sour cream, blue cheese and mayonnaise. Pour over apple mixture and toss to coat. Cover and refrigerate for 1 hour. Serve in a lettuce-lined bowl.
Ginger Lime Dip
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon honey
1 tablespoon lime juice
1 teaspoon grated lime peel
1/4 teaspoon ground ginger
Cantaloupe and honeydew slices
In a small bowl, combine the sour cream, mayonnaise, honey, lime juice, lime peel and ginger. Cover and refrigerate until serving. Serve with melon.
Fruit Stacked English Muffins
2 English muffins, split
1 (8 ounce) container pineapple yogurt
3/4 cup sliced fresh strawberries
3/4 cup drained crushed pineapple
Lightly toast the English muffin halves in a toaster. Spread each half with pineapple yogurt. Top each half with strawberries and pineapple. Serve while English muffins are still warm.
Chocolate and Fruit Trifle
1 (18.25 ounce) package devil’s food cake mix
1 (14 ounce) can sweetened condensed milk
1 cup cold water
1 (3.4 ounce) package instant vanilla pudding mix
2 cups whipping cream, whipped
2 tablespoons orange juice
2 cups fresh strawberries, chopped
2 cups fresh raspberries
2 kiwifruit, peeled and chopped
Prepare cake batter according to package directions; pour into a greased 15- x 10-in. x 1-in. baking pan. Bake at 350 degrees for 20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
Crumble enough cake to measure 8 cups; set aside. (Save remaining cake for another use.)
In a mixing bowl, combine milk and water until smooth. Add pudding mix; beat on low speed for 2 minutes or until slightly thickened. Fold in the whipped cream.
To assemble, spread 2-1/2 cups pudding mixture in a 4-qt. glass bowl. Top with half of the crumbled cake; sprinkle with 1 tablespoon orange juice. Arrange half of the berries and kiwi over cake. Repeat pudding and cake layers; sprinkle with remaining orange juice. Top with remaining pudding mixture. Spoon remaining fruit around edge of bowl. Cover and refrigerate until serving.