Summer is beginning to slowly wind down. College students have headed back to campus. Elementary and middle school buses are beginning their practice runs. Subtle changes indicate a new season is about to begin.
For the next few weeks, as the weather remains hot and humid it is important to stay hydrated. Water is always a great option but fruits and vegetables are also great ways to hydrate on a hot summer day.
I like to make fruit kabobs of any sort. I especially enjoy alternating cubes of watermelon and red grapes on a skewer. Hint: These fruits taste great frozen. Or use a blend of any type of fruit (e.g., mango, strawberry, banana, peaches, etc.). Whip a little honey and a splash of citrus with some basil into some plain Greek yogurt for dipping.
Frozen fruits are a great and decadent treat. Somehow it feels more indulgent. When I bring fresh berries home from the market I will put a few in mini baggies to freeze so I can pull them out as treats or to use when making a smoothie. My fascination for smoothies has waned a little. Don’t get me wrong, they are great and a quick go to. However, when the temp is hot I prefer eating the actual fruit versus drinking it.
Vegetables such as celery, tomato, sugar snap peas, cucumber, jicima, etc. have a high water content and will help keep you hydrated.
One of my favorite summer salads is a bed of salad greens (e.g., arugula, baby romaine, spinach) with red onion, strawberries and mandarin oranges tossed with a honey lime basil or balsamic dressing.
Seek out your local farmers market to find great fruits and veggies to enjoy these dwindling days of good ‘ol summer eats.