Ready for some winning ways to entertain this summer? Just Say Cheese! The marriage of cheese and fresh FRUIT is a wonderful wedding of good taste, says

Heather Fiscalini, who with husband John produces award-winning artisan cheeses in Modesto, CA at their Fiscalini Farmstead Cheese Co. (www.fiscalinicheese.com).

"Cheese can be categorized as soft, with natural rind such as brie or triple cream, hard cheese and bleu. Select three varieties when you entertain, but no more than five is optimum" suggests Fiscalini. "Your goal is to complement sweet or bitter/tart flavors when pairing cheese with FRUIT or NUTS. Cheddars and other hard cheeses go well with dried CRANBERRIES, FIGS, NUTS, PEARS, APRICOTS and even chutney. A wonderful but easy appetizer is a shaved piece of cheddar over an ALMOND NUT cracker with a touch of honey. Toasted NUTS, APPLES and grilled PEACHES are also perfect paired with cheddar cheese."

Soft cheeses such as brie marry well with fresh STRAWBERRIES, BLUEBERRIES and RASPBERRIES notes Fiscalini.

Stronger flavored cheeses, such as Fiscalini’s popular "Horsefeathers", a blend of cheddar and HORSERADISH, can be matched with APPLES, raw VEGETABLES and even baked POTATOES.

To enjoy cheese at its peak of flavor, advises Fiscalini, "Take it out of the refrigerator 45 minutes prior to serving. Most people make the mistake of consuming cheeses right out of the refrigerator, but you miss the depth of character possible. Remove the wrapping and let the cheese breathe prior to serving."

For a wine, FRUIT and cheese party, allot 3 to 4 ounces of cheese per guest suggests Fiscalini, in addition to adding a selection of breads. Serve your cheese on silver trays, granite squares or slate – "many people enjoy the latter because they can write the name of the cheese right on the slate with a piece of chalk. This becomes important if you’re serving flavored cheeses like a GARLIC cheddar or Purple Moon, our popular cheddar soaked in cabernet."

Quality is excellent on new crop CHERRIES from California orchards, with prices gradually decreasing as volume improves.

SEEDLESS WATERMELON is the most economical choice in the MELON patch this week, with good volume and moderate prices continuing as well on HONEYDEW and CANTALOUPE MELONS.

GRANNY SMITH APPLES continue to be plentiful at economical prices. Cook and puree into a delicious APPLEsauce which is a nice accompaniment to grilled pork chops or chicken.

This is peak season for California STRAWBERRIES, perfect for topping shortcake, filling crepes or enjoying dipped in melted dark or light chocolate.

RASPBERRIES and BLACKBERRIES are more premium priced, but great for salads. Toss onto a mix of LEAF LETTUCES with shredded COCONUT, ORANGE segments and an olive oil and balsamic vinegar dressing.

New crop PEACHES and APRICOTS are now at market, great for adding to salads or baking into tarts or cobblers to serve with ice cream.

PINK GRAPEFRUIT is an excellent CITRUS FRUIT value, with KEY LIMES also plentiful. Prices continue to be near premium levels for LEMONS, with quality marginal.

HASS AVOCADOS are in steady supply at reasonable prices.

NUTMEATS are an excellent addition to spring salads, including PECANS, WALNUTS, PISTCHIOS and ALMONDS. Try toasting them first to enhance their flavor.

BANANAS continue to be an excellent value. Slice and use as a natural topping for rice pudding.

Two fiber-rich VEGETABLE choices – BROCCOLI and CAULIFLOWER – are among this week’s best values. Enjoy raw with bleu cheese dip or steam gently and serve with browned butter or GARLIC olive oil.

SWEET WHITE CORN is another economical VEGETABLE choice this week, great for grilling over charcoal.

SPINACH is an excellent salad choice this week, rich in folic acid and fiber. GREEN CABBAGE and ICEBERG LETTUCE are also in plentiful supply for salad beds.

SWEET ONIONS from Texas growers are an excellent value. Try them chopped and blended with PEAR, RED BELL PEPPERS, LIME juice, CILANTRO and JALAPENO PEPPER for a zesty salsa.

ARTICHOKES are in steady supply at moderate prices, with large sizes the best value.

GREEN BEANS are also plentiful, with quality excellent. Steam and serve dressed with olive oil and roasted GARLIC.

ASPARAGUS prices are holding steady in the moderate range. Brush lightly with olive oil and broil until tender. Sprinkle with GARLIC salt and serve hot.

Stir-fry dishes are great if you’re watching calories. NAPA CABBAGE, SPROUTS and BOK CHOY are among the good values to mix with shrimp or skinless chicken.

ZUCCHINI SQUASH prices are decreasing. Slice; dip in tempura batter and fry as a delicious appetizer to serve with dipping sauces.

SUNFLOWERS, GERBERA DAISIES and ROSES are among the best values in cut FLOWERS. Planning a backyard luau? Look for potted ORCHIDS and ORCHID LEIS. In blooming potted plants, TULIPS, ANTHURIUM and MINIATURE ROSES are in plentiful supply.

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