Ice is nice when temperatures soar toward the triple digits, and frozen desserts are a treat for your taste buds as the dog days of August approach.

One of the most delicious ways to enjoy the FRUITS of the summer season are to create your own ice cream, using freshly pureed FRUIT, sugar and heavy cream or milk.

APRICOTS, AVOCADOS, BANANAS, COCONUT, STRAWBERRIES, PEACHES and PISTACHIO are all good FRUIT/NUT choices for flavoring ice cream. For added texture and flavor, add chopped FRUIT, shredded COCONUT or diced WALNUTS and PECANS at the last minute.

SORBETS are another frozen dessert category that can serve as a refreshing appetizer or end of a meal treat, a smooth frozen ice made with FRUIT juice puree, simple syrup and LEMON juice. APPLE, CHERRY, CRANBERRY, GRAPEFRUIT, LEMON, KIWIFRUIT, MANGO, PEAR, PINEAPPLE and STRAWBERRY are all good sorbet ingredients. Serve one scoop of three different flavors on each plate, garnished with MINT or edible FLOWERS.

SHERBET is a FRUIT-flavored creamier version of sorbet made with milk, egg whites or gelatin. STRAWBERRY, RASPBERRY and BLUEBERRY are excellent sherbet flavor choices as are LEMON and LIME.

Freshly squeezed KEY LIMES make a tempting frozen dessert when the juice is blended with beaten egg yolks and sweetened condensed milk, then poured into a graham cracker crust pie shell and frozen until solid. Serve slices with a LIME wheel and a dollop of whipped cream.

Transform LEMON juice into a heavenly frozen concoction by chilling evaporated milk in the freezer for 45 minutes, then whipping until soft peaks form, blending in LEMON juice. Spoon into custard cups, topping each with either slivered ALMONDS, toasted COCONUT or graham cracker crumbs, and then returning to the freezer for an hour or two.

BING CHERRIES are in plentiful supply at moderate prices from the Pacific Northwest, making this seasonal favorite one of the best values in the FRUIT category. Quality is also excellent on RAINIER CHERRIES, but lighter volumes make these beauties more premium-priced.

There is excellent selection in the MELON category, with prices moderate as volume peaks. Look for good values on CANTALOUPE, both seeded and seedless WATERMELON, HONEYDEW, CANARY, CRENSHAW, CASABA and SHARLYN varieties.

Volume continues to be steady on California’s STRAWBERRY crop, with prices holding at moderate levels. Great for topping ice cream, shortcake or for filling ready made dessert crepes. RASPBERRIES and BLUEBERRIES are also in steady supply.

RED and BLACK PLUMS are in peak production, with prices very reasonable. Enjoy them as an out-of-hand snack, or slice atop salads.

NECTARINES continue to be an excellent value. Split in half, remove the pit and serve as an appetizer filled with goat cheese and sprinkled with chopped PISTACHIO NUTS.

PEACHES are in plentiful supply, great for cobblers and tarts or slicing atop breakfast oatmeal and waffles.

GREEN THOMPSON SEEDLESS GRAPES as well as RED FLAME SEEDLESS GRAPES are both excellent values. Try them frozen as a hot weather snack.

Best values in the CITRUS bin include VALENCIA ORANGES, LEMONS, LIMES and KEY LIMES.

BANANAS continue to be a good value, great for BANANA crème pie or BANANA splits.

MANGOS are plentiful at economical prices. Use ripe FRUIT to make a refreshing Indian drink called "Lassi", blending MANGO with buttermilk or yogurt, crushed ice, water and sugar to taste.

Good values abound in the TOMATO bin, with GRAPE TOMATOES, salad TOMATOES and heirloom varieties all in good supply now at reasonable prices.

RED and GREEN LEAF LETTUCES are among this week’s most reasonable VEGETABLE values. Other good salad choices this week include GREEN CABBAGE, SPINACH, ROMAINE LETTUCE, ICEBERG LETTUCE and ARUGULA. Salad toppings in steady supply include MUSHROOMS, CELERY, CARROTS, SPROUTS, JICAMA, GREEN ONIONS, RADISHES and fresh HERBS.

CAULIFLOWER is an excellent value this week. Serve raw with curry dip or steam until tender and serve with jalapeno cheese topping or GARLIC butter.

Volume is steady on RED ROSE and WHITE ROSE POTATOES, a favorite for making POTATO salad or serving boiled, skin-on as a side dish.

Supply continues to be good on ARTICHOKES, great served hot or cold with a LEMON-mayonnaise or GARLIC aioli dipping sauce.

SWEET WHITE CORN is in plentiful supply at economical prices from California growers.

ZUCCHINI SQUASH is plentiful, great for sweet dishes like breads and muffins or savory side dishes such as sautéed ZUCCHINI with MUSHROOMS and ONIONS.

EGGPLANT is a good choice for summer dips – bake until tender, then puree with crushed GARLIC, ONIONS, olive oil, LEMON juice, vinegar and salt.

BROCCOLI is in steady supply. Chop finely and add to beaten eggs with Parmesan cheese and cook into a brunch frittata.

ITALIAN RED ONIONS, WHITE BOILER ONIONS and PEARL ONIONS are the best values in the ONION bin.

NOPALES (Cactus pads) are an excellent side dish choice this week.

Take special care with cut FLOWERS and POTTED PLANTS during hot weather, keeping them away from direct sunlight and making sure they are adequately watered. KALANCHOE and HYDRANGIA are among the best values in blooming potted plants, while ROSES, IRIS, CARNATIONS and DAISIES are plentiful for cut bouquets.

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