SUMMER FRUITS: TASTY AND HEALTHY.

• Position: Brief Article

Summer fruits need not be relegated to desserts and snacks, but can form a delicious basis for many light, seasonal dishes, suggests the American Institute for Cancer Research, Washington, D.C. Mixed with grains or made into salsa and salads, they add color and piquancy to summer staples. At the same time, they supply the body with substances that help protect against cancer and other chronic diseases.

"Summertime offers a tremendous opportunity to enjoy a wide range of fruits at their freshest and most flavorful," AICR nutritionist Melanie Polk emphasizes. She points to the profusion of local farmers' markets and roadside stands this time of year. Even supermarket produce aisles explode with apricots, peaches, plums, melons, and a wide variety of berries. Beyond their time-tested supporting role as garnishes, summer fruits can be featured in sauces, grilled in kabobs, tossed in salads, and serve as a light, refreshing filling for brunch omelets.

Using these plentiful and generally inexpensive summer treats to create a medley of flavors is just one reason to cook with fruit this summer. Another is the health benefit bestowed by eating a variety of fruits on a regular basis. A growing number of studies indicate that a diet high in fruits may offer significant protection against chronic disease. Substances within these foods, called phytochemicals, have become the focus of much scientific research.

Blueberries, for instance, are packed with a natural chemical called anthocyanosides that has...