Pick The Perfect Summer Produce

Sunday, March 1, 2009

Money-Saving Tips To Maximize The Flavors Of The Season (NAPSA)—Luscious red watermelon. Juicy green grapes. Crisp corn-on-the-cob. Not only do fresh summerfruits and vegetables add the perfect touch to any picnic or barbecue, they’re also picked at the height of freshness—which maximizes their flavor while mini- mizing their cost. “Summerfruits and vegetables are loaded with vitamins A and C, folic acid, fiber and a host of antiox- idants that optimize health, plus theyre lower in calories than their starchier fall/winter counterparts,” says Lisa Talamini, RD—vice president, research & program innovation for Jenny Craig, Inc. “Purchas- ing them in their peak season gives you the best taste at the best price.” Ripe summer vegetables include arugula, avocados, green beans, beets, celery, collards, corn, cucumbers, eggplant, garlic, mushrooms, onions, peppers, potatoes, sugar snap peas, Swiss chard, tomatoes and zuc- chini. Your best summerfruits are apricots, blackberries, cantaloupe, cherries, figs, grapes, guava, honeydew, lychees, mangoes, nectarines, papaya, pears, plums, raspberries, strawberries and watermelon. Talamini offers the following money-savingstrategies: 1 5 1 1% tsp. tangelo rind, grated tangelos Tbsp. honey cups loosely packed watercress leaves 1% cups arugula 1 cup thinly sliced Belgian endive 1 pint fresh strawberries, sliced Combinefirst 3 ingredients in a small jar andset aside. Peel and section 2 tangelos; set aside. Squeeze juice from remaining 3 tangelos to measure 4 cup juice. Combine juice and honey in a small sauce pan, stirring well. Bring juice mixture to a boil; cook, uncov- Visit farmers’ markets to reap the health and cost benefits of freshly harvested organic produce. Less time from the field to your table also helps ensure a better flavor. Buy produce in bulk. Divide items into individual servingsizes for lunches and quick-and-easy snacks. Stock up on berries when on sale and freeze some for future fruit smoothies. ered, until reduced to % cup, stirring occasionally. Remove from heat and cool completely. Add juice mixture to mustard Mixed Greens with Makes 4 servings. Per serving: 115 calories, 27g carbohydrate, 0.7 fat, 2.5 protein Tangelo Vinaigrette 2 tsps. coarse-grained mustard 2 tsps. sherry vinegar mixture in jar; cover tightly and shake vigorously. Combine watercress, arugu- la and endive in a bowl; add mustard mixture and toss gently. Place watercress mixture evenly on individual salad plates; top with tangelo sections and strawberryslices. For more recipes, www.jennycraig.com. visit

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