The arrival of summer coincides with peak production for fresh CHERRIES, so "Think BING" when menu planning over the next few weeks.

Biting into a plump and juicy ripe CHERRY is not only a burst of flavor, but also a great serving of potassium, Vitamin C, B complex and minerals, along with a proven heart-disease preventative called quercetin.

BINGS, red/mahogany in color, are the most popular variety from California orchards, followed by RAINIER (featuring a golden pink blush), LAMBERT (dark red and smaller than Bings) and VAN (deep red in color).

Because CHERRIES easily absorb water, it’s essential to keep them unwashed and stored in a sealed container in the coldest part of the refrigerator to prolong their shelf life and quality. Wash them right before you are ready to enjoy, or freeze them up to a year for later use.

CHERRIES on the stem make a pretty plate garnish for breakfast omelettes and pancakes. English muffins hot from the toaster are even more delicious when spread with freshly made CHERRY jam, made by cooking pitted CHERRIES with water, sugar, LEMON juice and powdered pectin until thickened.

Add pitted CHERRIES to chicken or tuna salad as a lunch offering. Serving grilled pork, chicken or turkey as your luncheon entrée? Add spice and color with a garnish of CHERRY salsa, a blend of chopped CHERRIES, GREEN PEPPER, BASIL, LEMON juice, Worcestershire sauce, grated LEMON peel, salt and Tabasco. Or toss ROMAINE LETTUCE with grilled turkey, pitted CHERRIES and mozzarella cheese in vinaigrette dressing.

CHERRY pies and tarts, rice pudding with CHERRIES and a dash of cinnamon, as well as CHERRIES blended with other tree FRUIT slices, marinated in burgundy or port wine overnight as FRUIT compote are all excellent ways to serve fresh CHERRIES as a dessert course.

SEEDLESS WATERMELON is an excellent value this week. Enjoy it ice cold as a low-calorie snack or dessert option. As production increases, prices are decreasing on CANTALOUPE MELONS, with quality very good. HONEYDEW MELONS are also decreasing in price as summer production gets underway.

Small sizes of HASS AVOCADO are plentiful at very reasonable prices.

New crop BLUEBERRIES, a rich source of antioxidants, are in steady supply at moderate prices. Enjoy them over breakfast cereal or blended into pancake and waffle batter. California STRAWBERRIES continue to be excellent quality and moderately priced. Use in pies, STRAWBERRY shortcake, or as a filling for dessert crepes.

Best values in the CITRUS FRUIT bin this week include juicy VALENCIA ORANGES and RED GRAPEFRUIT from California orchards, along with LIMES and LEMONS.

California PISTACHIOS make a great on-the-go summer snack. Or shell and toss them onto summer salads.

Fresh FIGS are in steady supply, a delicious appetizer offering sliced and accompanied by feta or goat cheese.

STRAWBERRY PAPAYAS, MANGOS and BABY PINEAPPLE are in steady supply. Combine all three into a succulent tropical FRUIT salad, garnished with MINT and shredded COCONUT.

New crop RED SEEDLESS GRAPES are reasonably priced. Freeze and serve as a delicious hot weather snack.

PEACHES and NECTARINES are increasing in volume as prices decrease.

ICEBERG LETTUCE is one of the best VEGETABLE values this week, delicious in sandwiches or salads. RED and GREEN LEAF LETTUCES are also in plentiful supply at very reasonable prices for summer salad entrees. Salad toppings in steady supply include GREEN ONIONS, RADISHES, MUSHROOMS, JICAMA, CUCUMBERS, CELERY and CARROTS. ITALIAN RED ONIONS and WHITE ONIONS are both good values this week for topping salads or roasting. GARLIC is plentiful at economical prices, great for roasting and using as bread spread or mincing into salad dressings for added flavor.

BROCCOLI is an excellent economical side dish choice this week. Cook until tender and serve dressed with olive oil or cheddar cheese sauce.

GREEN BELL PEPPERS have decreased in price. Cut into chunks and spear with lamb, CHERRY TOMATOES and ONIONS for grilling.

RUSSET POTATOES are an excellent value by the pre-packaged bag.

ARTICHOKES are in steady supply at moderate prices.

Fresh CHILIES are an economical value. Try them stuffed, battered and fried, or chopped into salsa and salads. Remove the seeds to reduce their heat.

SWEET WHITE CORN is plentiful at reasonable prices. Grill or boil, then serve hot with butter and curry powder or HERB-infused butter.

ROSES, DAISIES and CARNATIONS are among the best values in cut FLOWERS. In blooming potted plants, look for plentiful supplies on BROMELIADS, AFRICAN VIOLETS, MINIATURE ROSES and MUMS.

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