MANGOS are one of the sweetest, most luscious tropical FRUITS you can enjoy in summertime menus.

Native to Southeastern Asia, MANGOS (www.mangoinfo.org) have a 4,000 year history, but are only a little more than a century old in the United States. They come from the same family as CASHEWS and PISTACHIO NUTS.

MANGOS are a great source of Vitamin A and C, along with fiber, potassium and Vitamin K. MANGOS are a rich source of beta-carotene, too.

Unlike most FRUITS, color is not an indicator of ripeness but tenderness is, along with a fruity, sweet aroma. To hasten the ripening process of hard FRUIT, place MANGOS in a paper bag along with a BANANA or an APPLE for a day or two.

The large seed is not edible, but the luscious FRUIT has great tenderizing qualities, making MANGO a favorite ingredient for marinades. Many people enjoy MANGO plain as a snack or dessert, enhanced with a dash of salt, LIME juice or chili pepper.

A delicious way to incorporate MANGOS into your menus is to chop ripe MANGOS for chutney, blending with chopped ONIONS, vinegar, brown sugar, freshly grated GINGER, LIME zest and allspice. MANGO relish, blending chopped FRUIT with LIME juice, chopped BASIL and cayenne pepper, is perfect for pork or chicken.

In addition to using MANGO slices in salads, ripe MANGOS can be pureed and blended with olive oil, vinegar and salt as a low-calorie salad dressing. In FRUIT cocktail salads, MANGO marries well with COCONUT, PINEAPPLE, RASPBERRIES, STRAWBERRIES and PEARS.

As a dessert course, MANGO is outstanding served chilled with COCONUT cream. Or enjoy it in cobblers, sorbet, ice cream, and soufflés or as a LIME-MANGO mousse.

MELONS are among this week’s most economical FRUIT values, and there is plenty of variety, from sweet CANTALOUPE and ORANGE FLESH HONEYDEW to seeded and seedless WATERMELON and specialty varieties such as CASABA and SHARLYN. To ensure food safety, all cut MELONS should be refrigerated.

AVOCADOS are steady in volume and moderate in price. Dice and blend with olive oil, LEMON juice, minced GARLIC, chopped PARSLEY, OREGANO, chopped TOMATOES and RED ONIONS and cubed feta cheese for a colorful summer salsa that’s great with tortilla chips.

MAUI GOLD PINEAPPLE, one of the sweetest varieties, is in steady supply at very reasonable prices. Toss chunks with whipped cream, shredded COCONUT, pitted CHERRIES and miniature marshmallows for a tasty dessert.

California STRAWBERRY production continues in high gear, with prices holding at moderate levels. Sliced STRAWBERRIES are a delicious addition to green salads.

LIMES are among the best values in the CITRUS FRUIT bin, great for seviche, marinades and mixed cocktails. California-grown PINK GRAPEFRUIT, perfect for juicing, are also in plentiful supply at economical prices.

BING CHERRIES are in plentiful supply from the Pacific Northwest at moderate prices, with RAINIER varieties more premium priced due to volume.

PEACHES, NECTARINES and PLUMS continue to be excellent values. Cut and serve over ice cream or bake into cobblers and pies.

TOMATOES, an excellent source of lycopein (a cancer preventative for men), are abundant at very reasonable prices.

KIWIFRUIT is an economical breakfast choice, rich in Vitamin C.

RED FLAME SEEDLESS GRAPES are a refreshing hot weather FRUIT choice now in plentiful supply at very reasonable prices.

RED BELL PEPPERS, which contain more Vitamin C than their green counterparts, are among this week’s best VEGETABLE values. Thinly slice and sauté with ITALIAN RED ONIONS, vinegar, brown sugar and olive oil until thickened and serve with cheese as a relish topping for crackers.

ICEBERG LETTUCE along with RED and GREEN LEAF LETTUCES are the best choices for salad entrees this week. Salad toppings in steady supply include CUCUMBERS, RADISHES, GREEN ONIONS, JICAMA, MUSHROOMS, SPROUTS, CELERY and CARROTS.

ZUCCHINI SQUASH is decreasing in price as volume reaches peak levels. Chop and cook until tender, drain and toss with feta cheese, olive oil, MINT, pepper and red wine vinegar and serve chilled as a salad or side dish.

BROCCOLI continues to be plentiful and economical. Mix florets with bulgur, LEMON juice, olive oil, chopped PARSLEY, MINT, TOMATOES and WALNUTS for a delicious summer salad.

RUSSET POTATO volume is steady with prices moderate. RED ROSE and BABY DUTCH YELLOW POTATOES are also in good supply, a favorite for serving boiled and buttered with HERBS or for using in POTATO salad.

GARLIC quality is excellent from Gilroy, celebrating its annual GARLIC festival this month.

PORTOBELLO MUSHROOMS are in good supply. Brush with olive oil or marinate prior to grilling as a vegetarian substitute for hamburger or steak.

SWEET WHITE CORN continues to be an excellent value.

ROSES, CARNATIONS, SUNFLOWERS, SNAPDRAGONS, MUMS, IRIS and DAISIES are bursting with color in cut arrangements. In blooming potted plants, good variety includes KALANCHOE, HYDRANGIAS, VIOLETS, MINIATURE ROSES and DAISIES.

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