Juicy Fruits

     Summer is a wonderful time to enjoy the bounty of local fruits.  Right now farmers' markets and stands all over the country are filled with a variety of healthy choices from nearby orchards and fields.  And locally grown in-season produce is in sync with our nutritional needs, according to nutritionist Ellie Krieger.  She states that since local produce is consumed so soon after being picked, it tends to taste better and has a higher overall nutritional value.  And summer produce has an added benefit:  it contains specific nutrients that replenish and protect us in the hottest, summer months.

     In the August/September 2012 issue of Fine Cooking magazine, Ellie expounds on her assertion, saying, "Summer produce provides hydration...berries, melons, peaches, plums, cucumbers, tomatoes, tender lettuces and zucchini...are at their juiciest in summer, bursting with water just when we need it most.   20% of our water intake comes from food, so eating those thirst quenching foods can make a big difference in helping us get the fluids we need."

     In addition, antioxidants provide valuable protection from the damaging rays of the sun.  Those summer fruits that help to hydrate us also are rich in Vitamin C, beta-carotene, and lycopene, antioxidants that have the unique ability to protect our skin.

     Made with some of summer's juiciest fruits and vegetables, this vibrant salad is as refreshing as it is nutritious:

TOMATO AND WATERMELON SALAD

2 oz lightly packed baby arugula                        3 oz crumbled feta (about 3/4 cup)

2 cups cherry tomatoes, halved                          1/4 cup fresh basil leaves, torn

1 1/2 cups cubed seedless watermelon               1 Tbsp EVOO

1 medium unwaxed cucumber                          1 Tbsp fresh lemon juice

halved and seeded, cut into 3/4" pieces           salt and freshly ground black pepper

     Place the arugula, tomatoes, watermelon, cucumber, feta and basil in a large bowl.  In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp salt and 1/4 tsp pepper.  Drizzle the dressing over the salad and toss gently to coat.

Serves 4