Fruit Lover's Guide to Summer Fruit

There is nothing more fabulous than fruit, especially fresh picked fruit in-season. Available fruit varies from season to season. Here is your guide to which summer fruits to look for and how to pick the freshest ones this summer!

Apricots: The apricot is thought to have originated in China before being brought to Italy. This fruit is a superb source for vitamins A and C. It is also low fat, sodium free, cholesterol free, and a good source of potassium. Choose an apricot which is a ripe orange color, not dull and yellow. Some kinds of apricots will be a yellow-red color. There should be no brown spots or bruising on good fruit. Use a paper bag at room temperature to ripen this great fruit. Once ripe place the apricots in the refrigerator in a crisper/fruit bin if you have one, for up to two days. Apricots are commonly used in jams or dried for snacking.

Banana: The banana is imported to the United States year round, but is most in demand in the spring when other fruits are not readily available. Bananas are full of vitamins B-6 and C, as well as potassium and fiber. Choose bananas which are yellow and have a few brown "specks" on the peel. If you plan on using some right away while saving some for later, pick some which are ripe off of one bundle of bananas, and then choose some others which are yellow with green at the top of the stem. Those bananas will be ready in a few days. Store bananas at room temperature for up to two weeks (depending on the stage of ripeness they are when you purchase them). Never place bananas in the refrigerator. Bananas are one of the few fruits which will go bad in the refrigerator. Ripe bananas can be peeled and placed in the freezer. Bananas are perfect any time of day or night as a snack. Simply peel back the peel and eat! Other uses for bananas include bread, banana splits, yogurt, fruit salad and even ice cream.