Bali-Hai is calling – tropical island themes and luaus seem to be the party of choice this summer. "It’s a big trend," admits Greg Jenkins, partner in Bravo! Productions (www.bravoevents-online.com), a Long Beach, CA special event production and design firm. "Since 9/ll, a lot of travel to desirable destinations has been suspended, so it’s a way to enjoy Paradise right in your own back yard."

Jenkins and business partner Thom Neighbors offer some easy ways to get that Island feel into your next party. "Choose PLANTS with broad leaves, PALMS, BIRD OF PARADISE" suggests Neighbors. "Bright colors, floral prints as tablecloths, tiki torches and whole TROPICAL FRUITS, such as MANGOES, PINEAPPLE, LYCHEE FRUIT, PAPAYA and COCONUTS as part of the decoration gets the atmosphere going," adds Jenkins. "If you have a pool, throw some ORCHID leis into the water. Any blooming potted plant used for décor can be enjoyed long after the party’s over on your patio."

Caterer Jeff Kembel (www.jckgourmetfoods.com) often works with Bravo! on luau party planning. The one-time Hawaii resident suggests Pina Coladas made with PINEAPPLE juice and COCONUT or soft drinks featuring such tropical flavors as MANGO as perfect beverage selections to greet guests. "Garnish them with fresh FLOWERS, ORANGE slices or PINEAPPLE spears."

You don’t need a barbecue pit to recreate the traditional Hawaiian luau "Kahlua pig". Kembel says an oven version, slow roasted for five hours, works just as well. Simply stud a pork butt roast with GARLIC cloves, rub with liquid smoke, soy sauce, sea salt, then wrap five times in foil and bake. Serve with Lomi Salmon, an authentic Hawaiian salad featuring salted salmon cut into pieces and mixed with diced TOMATOES, GREEN ONIONS and WHITE ONIONS and served chilled.

Poi is another luau staple, make from pulverized TAROT ROOT, a VEGETABLE now available on the mainland and very popular at Asian markets.

"Puu Puu platters of your favorite appetizers make great luau fare," says Kembel. "Anything from grilled shrimp and egg rolls to grilled Portuguese sausage with PINEAPPLE makes great appetizer fare for the party."

For the sweet table, offer BANANA Bread, "Haupia", a traditional island COCONUT custard served cold, or even a FRUIT cake chock full of Hawaiian MACADAMIA NUTS.

New crop BING CHERRIES from the Pacific Northwest are among this week’s best FRUIT values. Keep CHERRIES unwashed with stems intact until ready to eat.

California grown STRAWBERRIES, RASPBERRIES and BLACKBERRIES are all moderately priced and in steady supply, with BLUEBERRIES also at peak production this month.

California AVOCADOS are plentiful, with smaller sizes the best value. Arrange slices with GRAPEFRUIT or ORANGE segments and diced HAZELNUTS and serve with CITRUS vinaigrette dressing.

PLUMS are among the best STONEFRUIT values this week, with Santa Rosa, Black and Red varieties all in steady supply at moderate prices.

PEACHES and NECTARINES continue to be in steady supply. Cut in half, brush with PEANUT oil and grill on the barbecue as a garnish for poultry dishes. APRICOT season is winding down, but there is still good supply available.

MELONS are in the peak of production with numerous varieties available at moderate prices. These include PERSIAN, HONEYDEW, CANTALOUPE, and seeded or seedless WATERMELON.

PAPAYA volume is increasing, with FRUIT coming from Mexico and Hawaii. Hawaiian PINEAPPLE is an excellent value this week. Pick a FRUIT with a mellow golden color and a slightly sweet aroma as an indicator of ripeness.

New Zealand is providing good quantity on both green and gold KIWIFRUIT with prices decreasing. Add slices to your next FRUIT cocktail salad.

Recent research indicates that daily NUT consumption may prevent Alzheimer’s disease. Look for good values on in shell California PISTACHIOS, great for out of hand snacking or for using in recipes.

California orchards are producing excellent quality GRAPES this season with both RED and GREEN SEEDLESS varieties in plentiful supply.

TOMATOES are plentiful at moderate prices.

Best value in CITRUS FRUITS this week is VALENCIA ORANGES and LEMONS.

WHITE and YELLOW SWEET CORN is plentiful at affordable prices, with excellent quality, making this one of the week’s best VEGETABLE values.

LEAF LETTUCES, including RED, GREEN, BIBB and ROMAINE are all economically priced, with ICEBERG LETTUCE also plentiful at very reasonable prices. Salad toppings in good supply include GREEN ONIONS, RADISHES, SPROUTS, CUCUMBERS, CARROTS, CELERY and PARSLEY.

GREEN BEANS are plentiful and make a great warm or cold salad offering. Simply steam and serve with boiled PEARL ONIONS, sliced ALMONDS or chopped MUSHROOMS.

Gilroy, California celebrates its title as "GARLIC" Capital of the World this month, and there’s plenty of fresh GARLIC on the market for use in salad dressings, sauces and stir-fry dishes. Store GARLIC in a cool, dry place so it doesn’t sprout. Other ONION family members in steady supply include WHITE ONIONS, SWEET BROWN ONIONS and ITALIAN RED ONIONS, with weather conditions earlier this year limiting volume on the popular VIDALIA ONION crop.

Quality is excellent on fresh CHILI PEPPERS from Mexico. Try larger CHILIES stuffed with cheese, then dipped in tempura batter and fried. Chop smaller CHILIES into salsas and sauces. SWEET RED BELL PEPPERS are in steady supply at moderate prices. GREEN BELLS are also a good value.

CHAYOTE and ZUCCHINI SQUASH continue to be plentiful.

Dark green VEGETABLES give the most nutrition per serving. Try SPINACH, BROCCOLI and MUSTARD or COLLARD GREENS as a side dish choice.

YAMS and RUSSETS are among the best POTATO values this week.

Cut flowers in peak supply include DAISIES, SNAPDRAGONS, CARNATIONS, IRIS, ROSES, SUNFLOWERS and the more exotic BIRD OF PARADISE. In potted plants, supply is plentiful on MUMS, CACTUS, VIOLETS and BEGONIAS.

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