One of the best favors you can do for your health this winter is to purchase an oversized wooden salad bowl at a flea market and designate it as your "CITRUS Bowl", keeping it filled with a variety of fresh CITRUS FRUITS to help ward off colds and flu. Although CITRUS FRUITS have been cultivated in Asia for more than 4,000 years, CITRUS orchards didn’t begin thriving in California until the mid 1860s.

NAVEL ORANGES are among the most flavorful CITRUS choices. Easy to peel and separate, they make a delicious out of hand snack. CARA CARA ORANGES, also called RED NAVELS, are great for juicing or salads due to their rich red color, low acid content and extremely sweet flavor. MORO, also called BLOOD ORANGES due to their ruby flesh, is another excellent choice for juicing, salads or cocktails.

TANGERINES make a great salad ingredient, with easy to separate segments, juiciness and good color. Try segments paired with SPINACH and sliced MUSHROOM in vinaigrette dressing.

GRAPEFRUIT are an excellent CITRUS choice for those watching their weight because a glass of freshly squeezed juice can curb the appetite prior to a meal. Choose GRAPEFRUIT that are heavy for their size, an indication of higher juice content. RUBY RED or STAR RUBY GRAPEFRUIT sections also pair nicely with AVOCADO slices as a salad offering.

PUMELO, the largest CITRUS FRUIT in the world, is sweeter than GRAPEFRUIT and often enjoyed in the Asian tradition of enjoying sections in a honey dip.

No CITRUS Bowl is complete without LEMONS, versatile enough to be used in beverages, sauces, marinades, pie fillings and chutneys. The MEYER variety, among the sweetest, is a favorite with many cooks. Roll the whole FRUIT on the kitchen counter for about 10 seconds to release more juice prior to squeezing.

LIME, popularly added to beer in Mexico and chicken broth in Cuba, makes a key ingredient for salad dressings, sauces as well as mixed drinks and teas.

And for morning toast or English muffins, marmalade made using KUMQUATS is the perfect winter indulgence!

BANANAS are among the most economical FRUIT values this week. Peel, slice and sauté in butter and ORANGE juice and serve over French Toast.

AVOCADOS are in plentiful supply, with prices decreasing on HASS variety FRUIT. For a Potassium-rich shake that’s great after a workout, blend a ripe AVOCADO with ORANGE juice, a ripe peeled BANANA, honey, and frozen yogurt. Serve garnished with a whole STRAWBERRY or MINT sprig.

Seeded WATERMELON is the best pick in the MELON category, with prices economical. Enjoy it as a low-calorie dessert.

RUBY RED GRAPEFRUIT and MINNEOLA TANGERINES are the most economical values in the CITRUS category this week. Volume is increasing on Chilean-grown NECTARINES, with prices decreasing. Try slices grilled in butter and used as a topping for ice cream or pudding.

BOSC PEARS are in plentiful supply at very reasonable prices. Poach and serve with cottage cheese and POMEGRANATE sauce.

Good values continue on APPLES, with FUJI and RED and YELLOW DELICIOUS varieties among the best values. Make an APPLE Crisp topped with oats for a delicious dessert, topped with vanilla sauce.

THOMPSON GREEN SEEDLESS GRAPES are in good supply at moderate prices. Serve chilled as a low-calorie snack or toss into FRUIT cocktail salads.

ROMA TOMATOES and SALAD TOMATOES on the vine are in plentiful supply. Keep TOMATOES at room temperature and don’t refrigerate until fully ripened to prevent them from getting mushy.

STAWBERRIES, BLUEBERRIES, BLACKBERRIES and RASPBERRIES are in steady supply, although prices are at premium levels throughout winter months. BERRIES need to be kept unwashed and refrigerated until prior to use.

California PISTACHIO NUTS are an excellent snack item to have on hand when the family gathers to enjoy winter sporting events.

BING CHERRIES are in steady supply from Chile, with prices easing as volume improves. For a quick appetizer, remove the pit, fill the hole with cream cheese and ground WALNUTS and stick both CHERRY halves back together.

ICEBERG LETTUCE is an excellent value this week, a staple for salad lovers. Also delicious when shredded and added to submarine sandwiches. RED and GREEN LEAF LETTUCES are also in plentiful supply at very reasonable prices. Best values in salad toppings include CUCUMBERS, CARROTS, CELERY, RADISHES, GREEN ONIONS, JICAMA and SPROUTS.

BROCCOLI and CAULIFLOWER are both in plentiful supply, with prices decreasing thanks to the abundant volume.

RUSSET POTATOES are an excellent value this week. Bake and serve topped with guacamole, salsa or chili.

GREEN BELL PEPPERS have decreased in price. Slice sauté and use as a topping on grilled hamburgers.

WHITE MUSHROOMS are an excellent value. Remove the stem and stuff with crab meat, tuna or shrimp, cover with shredded cheese and broil.

KALE is a nutrition-rich side dish choice. Simply steam and serve or use as an attractive bed for sautéed salmon or seafood entrees.

ZUCCHINI and CHAYOTE are two soft-shell SQUASH offerings in steady supply at very reasonable prices.

BEETS are a good value. Cook until tender and serve sliced with goat cheese or bleu cheese as an appetizer course.

GARLIC is a versatile winter menu ingredient in plentiful supply now.

JALAPENO CHILES are in plentiful supply. Use in sauces or salsas.

Make it a habit to keep potted fresh HERBS such as CHERVIL or BASIL on your windowsill all winter long as a salt-free way to season foods.

BRUSSELS SPROUTS continue to be an excellent side dish choice.

Potted blooming DAISIES, TULIPS, MUMS and HYDRANGIA are among the best FLORAL values this week. In cut arrangements, DAISIES, TULIPS, IRIS, LILIES and MINIATURE CARNATIONS.

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