It’s Rainbow Season: No, Not The Weather—TheProduce Selection (NAPSA)—What’s healthful, colorful and most abundant this time of year? Fresh fruits and vegetables. Supermarkets and produce stands are overflowing with a huge selection, which makes it especially easy to follow the advice of the experts at the National Cancer Institute (NCI). They say that by filling your shopping cart with a rainbow of fruits and vegetables—green, yellow-orange, red, blue-purple and white—you’ll be likely to get a powerhouseof nutrients that promote good health. NCI encourages consumers to 1 medium yellow squash, diced 1 cup halved grape tomatoes 1 cup corn 3 Tbsp. minced red onion 1 tsp. each,olive oil and balsamic vinegar \% tsp. each, salt and pepper Seasonal fruits and vegetables offer an abundanceofvariety in the produce department. eat fruits and vegetables from eachof these color groups: cious and easy ways to include fruits and vegetables in your meals: asparagus, mixed greens, kiwifruit, grapes. * Yellow-Orange—Bell peppers, corn, peaches, apricots. SunnyFruit Salad Provides 4 people with 2 fruit servings each Green—Peas, green beans, Red—Strawberries, cherries, watermelon, tomatoes, beets. Blue-Purple—Blueberries, blackberries, plums, eggplant, radicchio. White—Nectarines, cauliflower, sweet onions, leeks, garlic. The rainbow of choices makeit that much easier to meet the daily recommendations: Most young children should eat 5 servings of fruits and vegetables; older children, teen girls and most women should eat 7; teen boys and most men should eat 9 a day. It’s one of the easiest and most refreshing things you can do for your health. Here are some deli- 1 cup strawberries, hulled andsliced 1 cup blueberries 4 apricots, pitted and sliced % cup cherries with stems removed,pitted and halved % cup raspberries 1 container(8 oz.) low-fat vanilla yogurt Combinefruit in a bowl and toss with yogurt. Serve. Versatile Marinated Vegetables Provides 4 people with more than 2 vegetable servings each 1 medium zucchini, diced Toss all ingredients in a bowl. Serve alone or over mixed greens or hot rice. Use as a pita filling, or spoon over grilled chicken or fish. Store refrigerated up to two days. Party Cooler Provides 10 people each with more than 2 fruit servings. Vegetable cooking spray 3 cups balls or cubes of cantaloupe, honeydew, and watermelon 1 mango, diced into *%4-inch squares 1 (6-ounce) can pineapple juice 1 (25-ounce) bottle sparkling white or red grapejuice, chilled Spray a rimmed baking sheet with cooking spray; place melon balls and mango in a single layer, and freeze for at least 1 hour. Divide frozen fruit among 10 large glasses. Top with pineapple juice, then with grape juice. Serve. For more tips and recipes, visit www.daday.gov.
