Crisp Watermelon Salsa
This light, mild salsa recipe is perfect for taking advantage of late summer’s ripe and juicy watermelons.

Servings: 8

INGREDIENTS
3 cups watermelon, pre-cubed and seeded
2 Anaheim peppers, seeded and chopped
1/4 cup cilantro, chopped
1/4 cup lime juice
1/3 cup red onion, minced
1 clove garlic, minced
2 tablespoons fresh mint leaves, finely chopped
1/2 teaspoon sugar

INSTRUCTIONS

1. Combine all ingredients in a large mixing bowl and stir well.
2. Let chill in the refrigerator for at least 2 hours to allow flavors to blend. Serve with tortilla chips.

Tip: Anaheim peppers, also called California green peppers, are mild, sweet peppers that can be purchased fresh or canned from most supermarkets. You can also substitute another mild pepper, like Poblano chilies or canned green chilies. If you want to give your salsa more kick, try using spicy jalapeño peppers instead.

Sautéed Shrimp in Tropical Fruit Sauce
This healthy recipe will delight your taste buds with the exotic flavors of pineapple, papaya, mango and lime.

Servings: 6

INGREDIENTS
2 pounds frozen shrimp
1 tablespoon extra-virgin olive oil
1 bag (12 ounces) frozen mango, cubed
2 cups papaya, peeled and cubed
1 cup pineapple juice
3 tablespoons sugar
1 teaspoon salt
2 teaspoons lime juice
3 tablespoons white wine vinegar
2 teaspoons cornstarch
1/4 cup chopped fresh cilantro

INSTRUCTIONS

1. Heat oil in a nonstick skillet over medium-high heat. Add shrimp and sauté for 5 minutes or until the shrimp turns pink. Remove from skillet and set aside.
2. Combine vinegar and cornstarch in a small bowl. Stir until smooth.
3. Mix mango, papaya, pineapple juice, sugar, salt and lime juice together in the skillet. Add vinegar and cornstarch mixture.
4. Bring to a boil, stirring constantly. Cook for one minute or until mixture thickens.
5. Add shrimp and reduce heat to low. Simmer for one minute, stirring constantly.
6. Remove from heat. Serve over rice and top with cilantro.

Tip: To save time, look for pre-cubed papaya in your local produce department.

Zesty Lemon Pasta Sauce
Turn your favorite pastas into summer treats by adding this yummy sauce with the refreshing tang of lemon.

Servings: 5

INGREDIENTS
2 garlic cloves, minced
4 tablespoons unsalted butter
1 cup heavy whipping cream
1 cup chicken broth
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon grated lime zest
16 ounces cooked pasta
Salt and pepper, to taste

INSTRUCTIONS

1. In a large saucepan or skillet, melt the butter and cook the garlic and lemon zest over medium heat until fragrant.
2. Add cream and chicken broth. Simmer over medium heat until the mixture is reduced by half.
3. Stir in lemon juice and lime zest. Remove from heat and season with salt and pepper. Serve over pasta.

Tip: Zest is the flavorful, outermost rind of citrus fruits. To prepare it, use a vegetable peeler or a grater to remove the colored part of the fruit peel. Stop once you reach the white part of the rind, which can be bitter rather than sweet and aromatic.

Tip: For a healthier dish, opt for whole-wheat pasta and aim for 1-2 cup portions.

Citrus-Infused Vinegar-by Deborah Fewell
Perk up fish, poultry, even salads with a simple flavor-infused vinegar, steeped in the bright, fresh flavor of lemon and herbs.

INGREDIENTS
2 cups cider vinegar
6 fresh herb sprigs (oregano, tarragon, rosemary, etc.)
Peel of one lemon

INSTRUCTIONS

1. Pour vinegar into a clean glass jar, then add herb sprigs and lemon peel.
2. Seal the jar's lid tightly and let the flavors infuse for 5 to 6 days. When ready, use to deglaze your favorite cooked fish or poultry.

Tip: Deglazing involves pouring a liquid, like wine or vinegar, into the skillet to create a flavorful sauce that incorporates the cooking juices.

The refreshing fruit flavors in these recipes make them perfect to serve for dinner on a hot summer evening. Enjoy them in the warm months, when the fruits are freshest, or prepare them all year round to remind yourself of summer!