Shopping for holiday presents, decorating the tree and going Christmas caroling can work up an appetite. Reward yourself and your guests for your efforts with a "Fromage Plate" (www.cheesesoffrance.com) party featuring a selection of French cheeses paired with FRUITS, NUTS and raw VEGETABLES.

"France offers a greater diversity of cheese than any other country, with all of it top-notch quality," notes cheese expert Max McCalman, author of "The Cheese Plate" and the James Beard award-winning "Cheese, a Connoisseur’s Guide to the World’s Best." (www.artisanalcheese.com). In addition to the most popular Brie, Camembert, Comte and Roquefort varieties, McCalman suggests trying Pyrenees sheep’s milk cheeses in the "Abbaye de Belloc" family, along with "Ossau Irati" cheeses because they are "lip-smacking delicious, aromatic and nutty."

"Softer cheeses like goat’s milk and Brie are perfect for pairing with high-pectin orchard fruits like APPLES and PEARS. Cheese provides the protein, the fruits provide Vitamin C and fiber and you have a meal that’s complete. Many people think cheeses are fattening, but the truth is you don’t need to eat a lot to feel satisfied," says McCalman. POMEGRANTES, says McCalman, are another popular and attractive holiday fruit to pair with Fromage plates.

Unsalted NUTS like ALMONDS, WALNUTS and PECANS "make a nice food complement to cheeses" says McCalman. And because most cheeses are similar in color, raw vegetables add nice color contrast to your plates. "RED BELL PEPPER and BABY CARROTS are two items that add color, texture and fiber to your plate. And there’s always a place to include CELERY with cheese."

When assembling your fromage plates, add whole unpitted MEDJOOL DATES and dried or fresh APRICOTS as garnish for the cheeses. "It’s useful too to have little signs identifying each cheese so guests can remember the varieties they especially enjoy…people tend to remember a name if they see it written." Advises McCalman.

Allot about 5 ounces per person on firm cheeses, and 6 to 7 ounces on softer varieties. "What’s great about entertaining with Fromage Plates is that you don’t need very much to satisfy you. You can use it at the beginning of a meal to prepare your stomach for what’s to come, at the end of a meal to help you better digest what you’ve eaten, or as the star of the party as a complete meal in itself."

FRUITS THIS WEEK:

Excellent values this week on HASS AVOCADOS, with large sizes predominating.

MANGOES continue to be plentiful and economically priced.

Prices are easing on RASPBERRIES, BLACKBERRIES and BLUEBERRIES.

Best values in the APPLE category include sweet RED DELICIOUS varieties and tart GRANNY SMITH APPLES.

SATSUMA TANGERINES, PINK GRAPEFRUIT, LEMONS and NAVEL ORANGES are among the many CITRUS FRUIT offerings now in plentiful supply, with prices decreasing.

BARTLETT and BOSC PEARS are in peak production, with prices decreasing.

ASIAN PEARS, characterized by juicy flavor and crispy texture, are in steady supply at moderate prices.

Hawaii is supplying plentiful volume on PINEAPPLES, with prices at moderate levels.

SEEDLESS WATERMELON is in plentiful supply and slices make an attractive color appropriate appetizer or dessert for the Christmas holidays.

PISTACHIOS from California growers are in plentiful supply and one and two pound sacks make great holiday gifts. WALNUTS, ALMONDS and PECANS are additional NUT offerings this season, both shelled and in-shell.

Seeded RED GLOBE GRAPES are holding steady at moderate prices.

Good values continue on POMEGRANATES, with large sizes the best value.

Fresh CRANBERRIES are in stock until month’s end. Dice finely and cook with ORANGE juice until tender, then blend with softened butter for a delicious sauce to serve over Sea Bass or Salmon.

ROMA TOMATOES and GRAPE TOMATOES are both excellent values. Serve slices with feta, goat or mozzarella cheeses and ripe olives on appetizer platters.

DRIED FRUITS and DATES make quick energy snacks when missing meals during the holiday season.

ICEBERG LETTUCE, along with RED and GREEN LEAF LETTUCES are all excellent values this week for salads. GREEN CABBAGE and SPINACH are additional salad options in plentiful supply at economical prices. Salad toppings in plentiful supply include RADISHES, CUCUMBERS, CARROTS, JICAMA, BROCCOLI florettes, ITALIAN RED ONIONS and SPROUTS.

GARNET YAMS, RED ROSE POTATOES and RUSSET POTATOES are all in plentiful supply, with quality very good and prices reasonable.

SWEET BROWN ONIONS are holding steady at economical price levels.

BRUSSELS SPROUTS continue in plentiful supply at moderate prices.

BELL PEPPERS are plentiful in just about every color of the rainbow – RED, GREEN, YELLOW and ORANGE are in steady supply at reasonable prices.

ZUCCHINI SQUASH and YELLOW CROOKNECK SQUASH are excellent side dish choice this week. HARD SHELL SQUASH continues in peak supply at moderate prices. Use pureed SQUASH as a pie filling.

WHITE MUSHROOMS are moderately priced and a great party appetizer choice stuffed with crabmeat or seasoned breadcrumbs.

JALAPENO PEPPERS are an excellent value from Mexican growers.

GARLIC is plentiful. Roast with olive oil and butter until tender and serve this dip bubbling hot with assorted raw vegetables and bread sticks. PEARL ONIONS are a holiday favorite. Steam and serve with GREEN BEANS or PEAS as a side dish or add to macaroni and cheese casseroles.

CAULIFLOWER prices are decreasing and quality is excellent.

FLORAL THIS WEEK:

EVERGREEN WREATHS, SWAGS and TREES are available for holiday decorating, along with blooming potted POINSETTIA plants, miniature CHRISTMAS (ITALIAN STONE and EUROPEAN PINE) TREES and BROMELIAD at moderate prices. In cut arrangements, good values continue on ROSES, CARNATIONS, MUMS, ASTERS, DAISIES and SUNFLOWERS.

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