Summer months are peak production time for California PEACHES, with over 200 varieties grown in the San Joaquin Valley just south of Fresno. Once called the "Persian APPLE", PEACHES were considered a symbol of long life and immortality by the Chinese who first cultivated them. The Chinese believe that eating PEACHES induces good health, happiness and wisdom. Spaniards brought this luscious treefruit to California in the 18^th century and today, PEACHES are grown in 45 different states and 70 different countries.

A good source of potassium, Vitamin A, Vitamin C and fiber, PEACHES must be harvested mature from the tree. Look for FRUIT that has a creamy gold background as a good indicator of ripeness. PEACHES should be consumed within 3 days of purchase for optimum quality, although the juice and pureed FRUIT can be frozen for later use.

Sliced fresh PEACHES make a delicious and fragrant topping for breakfast oatmeal or granola. Blend a few slices with low-fat milk, vanilla yogurt, crushed ice and STRAWBERRIES to make a BERRY-PEACH smoothie, garnished with fresh MINT and whole STRAWBERRY.

For a quick, low-calorie lunch, combine PEACH slices, grilled chicken breast and cottage cheese atop a bed of LEAF LETTUCE.

Now that barbecue season is underway, slice whole PEACHES in half, remove the pit, brush with olive oil and grill until tender as a side garnish to chicken or pork entrees. PEACH halves can also be baked, brushed with butter and sprinkled with freshly grated nutmeg, and served hot as a side dish.

Puree pieces of ripe PINEAPPLE, PEACHES and grated GINGER to create a zesty dipping sauce for egg rolls or fried chicken fingers.

Fresh PEACHES shine in the dessert category, with deep-dish PEACH pie, and fresh baked PEACH cobbler, covered with a flour-butter-cinnamon-PECAN topping - delicious served cold or warm with a little vanilla ice cream topping.

Large sizes of Hass AVOCADOS are among this week’s best FRUIT values. An AVOCADO half makes the perfect edible bowl for shrimp or crab salad.

Quality continues to be excellent on California STRAWBERRIES, with prices in the moderate range. Sliced STRAWBERRIES mixed with confectioner’s sugar and ricotta cheese makes an easy filling for ready-made crepes. Production is increasing on RASPBERRIES, delicious served with frozen yogurt.

TOMATO prices are decreasing as production volume improves. For a quick Greek salad, toss TOMATO chunks with chopped CUCUMBERS, GREEN PEPPERS, RED ONIONS, Feta cheese and LEMON peel in vinaigrette.

BANANAS continue to be plentiful at very reasonable prices. Summer temperatures invite BANANA splits and STRAWBERRY-BANANA crème pie on dessert menus.

MELON prices are holding steady in the moderate range as summer production increases volume. Good supplies are available of CANTALOUPE, HONEYDEW MELON and SEEDLESS WATERMELON.

In addition to PEACHES, first of the season YELLOW and WHITE NECTARINES are now at market, with prices near premium levels until production increases.

LEMONS are among the best CITRUS FRUIT values this week. Use the juice and zest to create a fluffy dessert soufflé. VALENCIA ORANGES, RUBY RED GRAPEFRUIT and LIMES are also good CITRUS values this week.

MANGOS are economically priced and very plentiful. Puree, blend with sugar and water to create a frozen granita.

PINEAPPLE from Hawaii has decreased in price. Marinate chunks in port wine or vodka overnight in the refrigerator, then serve garnished with toasted COCONUT and fresh MINT.

GRANNY SMITH APPLES are an excellent value; their sweet-tart flavor is perfect for summer tarts and cobblers.

PAPAYA from Mexico is plentiful at very reasonable prices. Peel, remove seeds and toss into FRUIT cocktail salads or serve plain with honey poppy seed dressing.

California’s CHERRY crop has started, with Washington State adding volume later this month.

SWEET WHITE CORN is among the best VEGETABLE values this week. Serve it Southwest style blended with diced RED and GREEN PEPPERS and chopped GREEN ONIONS, seasoned with CILANTRO.

Quality is excellent on BROCCOLI, with steady supply keeping prices reasonable. CAULIFLOWER is also plentiful at moderate prices.

Fresh HERBS are plentiful, with varieties such as DILL, SAGE, ROSEMARY, BASIL and THYME used to flavor olive oils and to make quick dips blended with sour cream.

ASPARAGUS production is winding up earlier than usual this year, due to late spring rains.

GREEN BEANS are in steady supply at moderate prices. Blanche and serve warm or chilled in salads.

GREEN CABBAGE, SPINACH and ICEBERG LETTUCE are the best values for salad preparations this week. Salad fixings in steady supply include RADISHES, GREEN ONIONS, CUCUMBERS, CARROTS, CELERY, JICAMA and SPROUTS. GREEN BELL PEPPERS are an excellent value. Use raw in salads or stuff with meat and rice mixture and bake.

RUSSET POTATOES continue to be very reasonably priced; wrap in aluminum foil and roast on the barbecue grill until tender. RED and WHITE ROSE POTATOES are also in steady supply, a favorite for summer POTATO salads.

GARLIC is plentiful and economically priced.

ZUCCHINI SQUASH is in abundant supply at moderate prices.

FLORAL THIS WEEK:

To celebrate Dads and Grads, CARNATIONS, ROSES, DAISIES and MUMS are plentiful in cut bouquets. Look for ORCHID leis and corsages, along with blooming potted BROMELIAD, MUMS, KALANCHOE and TULIPS to decorate party tables.

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