Summer is the right time to sing the praises of BLUEBERRIES, being touted as one of the healthiest foods you can incorporate into your diet.

BLUEBERRIES (www.blueberries.org) are in peak availability now through October, rich in Vitamin C, manganese, fiber and Vitamin E, as well as being quite low in calories (81 per one cup serving).

Native to North America, BLUEBERRIES didn’t start being commercially cultivated until 1916. For the best flavor and texture, look for BLUEBERRIES that are firm with uniform color and a whitish bloom. Be sure that the BERRIES in your container are free from moisture which causes rapid decay.

BLUEBERRIES are best consumed within a few days of purchase and must be kept refrigerated. BLUEBERRIES can be frozen for up to a year by freezing spread out on a cookie pan or sheet, and then packaging in plastic, although some loss of flavor and texture is inevitable.

BLUEBERRIES shine at the breakfast table, added atop granola or oatmeal, blended into pancake or muffin batter. Mash ripe BLUEBERRIES with softened butter or cream cheese to spread on bagels, toast or muffins.

Blend BLUERRIES with BANANAS, PEACHES and yogurt for a quick morning smoothie at the beginning of the day. Or blend with vodka and crushed ice at the end of the day for a cool blue martini.

This BERRY variety’s distinctive flavor marries well with other summer FRUITS in salads, including APRICOTS, PEACHES, PLUMS and NECTARINES. Try pairing BLUEBERRIES with APRICOTS and MAUI ONION slices atop ARUGULA in BLUEBERRY vinaigrette. Or serve goat cheese with BLUEBERRIES atop mixed GREENS in poppy seed dressing.

BLUEBERRIES cooked with water, sugar, cornstarch and GINGER makes a rich sauce for roasted turkey, pork or duck.

BLUEBERRY shortcake, pies, crepes and cobblers are just some of the creative ways to enjoy ripe BLUEBERRIES on the summer dessert tray.

BING CHERRIES are in peak production, with a new crop coming from Washington State. Enjoy this Vitamin C-rich FRUIT as a snack or in tarts and salads. Golden-blush RAINIER CHERRIES are also in steady supply, although more premium-priced.

California-grown summer TREEFRUITS continue in plentiful supply at moderate prices, including PLUMS, PEACHES and NECTARINES. All are delicious sliced over vanilla ice cream or pound cake.

Hawaiian PINEAPPLES are decreasing in price.

Large sizes of HASS AVOCADOS are an excellent value. Dice and use in Cobb Salad.

SEEDLESS WATERMELON, HONEYDEWS and CANTALOUPE are the best values in the MELON category, with volume improving and prices decreasing.

BANANAS are in steady supply at moderate prices. Timing is perfect for use in STRAWBERRY-BANANA crème pies and BANANA split sundaes.

California STRAWBERRIES continue to be very reasonably priced and quality is excellent. RASPBERRIES are in steady supply, at slightly more premium prices due to supply and demand.

MANGOS continue to be an excellent TROPICAL FRUIT selection.

COCONUTS are plentiful and are a great summer dessert choice. Use the milk and flesh in everything from ice cream to puddings and whipped beverages.

For a change of pace dessert, try grilling fresh FIGS over charcoal and serving with a platter of soft cheeses and WALNUTS.

PINK GRAPEFRUIT is the best value in the CITRUS FRUIT bin, delicious squeezed and served over crushed ice with a sprig of MINT.

ICEBERG LETTUCE is plentiful at economical prices, making this salad favorite one of the best VEGETABLE values of the week. GREEN CABBAGE, RED LEAF, GREEN LEAF and ROMAINE LETTUCES are other excellent salad values this week. Salad toppings in steady supply include GREEN ONIONS, RADISHES, JICAMA, CARROTS, CELERY, CUCUMBERS, SPROUTS and MUSHROOMS.

ZUCCHINI SQUASH continues to be plentiful at very reasonable prices.

BROCCOLI and CAULIFLOWER are among the most versatile side dish choices this week, both in plentiful supply at moderate prices.

Quality is excellent on GREEN BEANS. Steam lightly and enjoy hot or cold with a splash of balsamic vinaigrette dressing or browned butter and ALMONDS.

GREEN BELL PEPPERS are plentiful at very reasonable prices.

SWEET CORN is in peak production, with prices decreasing. Steam whole cobs with clams and shrimp for a quick one-dish supper.

WHITE BOILER ONIONS and ITALIAN RED ONIONS are two of the best values in this category.

CILANTRO is very economical for making fresh salsa.

RUSSET POTATOES continue to be very reasonably priced by the prepackaged bag. Store in a cool, dry place to prevent sprouting.

ROSES, BACHELOR BUTTONS, CARNATIONS, MUMS and DAISIES are all excellent choices for cut bouquets. In potted plants, look for IVY, DIFFENBACHIA, SPIDER PLANTS, DAISIES and MUMS to be in plentiful supply.

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