A Twist On Fruit

June is the time for fruit. Stores and stands are bursting with berries and melons. Everyone loves them until they eat way to much - and then they become sick of them. The dilemma is these gems of nature are good for you. Stop eating them and you lose out on important and vital nutrients and antioxidants. What to do ? Give them a twist.

Watermelon is one of the most versatile fruits this season.Pureed it can create a wealth of dishes and even drinks. You can use it for a sweet granita just by pouring a mix of it and simple syrup into trays and then freezing for about half an hour. When it's semi frozen, grate a fork over it until it becomes like a slushie . Serve in cups with a sprig of fresh mint. You can also use it as an ice if you again puree it and put through a crushed ice machine. When it's liquefied , watermelon is a great ingredient for drinks.

Berries are equally as versatile. You can make a wonderful blueberry or strawberry vinaigrette by adding the pureed berries to a regular oil and vinegar dressing,It lends a sweetness perfect for a grilled chicken or salmon salad. They're also good sliced along with apples and cranberries in an arugula salad. You can also try them in a marinade.Peaches, big this time of year as well, can also be added to any sauce to lend an unusual spin on barbecue marinades or chutney.

Yes, we are surrounded by fruit right now. However don't get turned off by eating it the plain old way.Melons and berries are wonderful in other dishes. Explore the variations right now.