Fruits have a healing quality

Strawberries, blueberries, pineapples, plums, grapes, cantaloupe and watermelon – you see these fruits in the supermarket or at farmer’s markets and their jewel-like colors should be calling out to you to buy some of nature’s best beauty products for the skin and for some health problems.

The “Meals that Heal Cookbook” lists the following fruit as being foods that heal:

Fruits that will lower cholesterol and assist the diet for weight problems and possibly help with blood pressure are: apples, bananas, blueberries, cantaloupe, cherries, grapefruit, kiwi fruit, oranges, pears, raspberries and strawberries.

Apples protect your heart and cushion joints; bananas protect the heart, quiet a cough, strengthen bones and control blood pressure; blueberries combat cancer, stabilize blood sugar and boost memory; grapes save eyesight, conquer kidney stones and enhance blood flow; and cherries protect the heart, end insomnia and slow aging.

While fruit is not a good source of calcium, it can be enriched with the addition of yogurt to a half cup of blueberries or strawberries, and pineapple goes well with a scoop of cottage cheese.


Here is a dip that makes any fruit more appealing. It is from the Kitchen Keepsakes Cookbook.

Fresh Fruit Dip

8-ounce package cream cheese, softened

4 ounces sour cream

4 tablespoons apricot preserves

3/4 cup flaked coconut, chopped to make it finer if you desire

1/2 cup pecans, chopped fine

Combine all ingredients and serve with pineapple spears or strawberries for dipping.

Note: Pineapple preserves or strawberry jam could be used rather than the apricot preserves.

This recipe is for strawberries that are served in sherbet glasses, topped with sour cream and drizzled with warm chocolate sauce. What could be better to end a meal? —-

It is from the Kitchen Keepsakes Cookbook. And I don’t know why they have the name “Pine Cliff.”

Pine Cliff


3/4 cup sugar

1/2 cup whipping cream

1/4 cup light corn syrup

2 tablespoons butter

1/2 cup chopped Heath candy bars

Quart fresh strawberries, washed, hulled and halved if too big

1 cup sour cream

In a saucepan, combine sugar, cream, corn syrup and butter. Bring to a boil and cook for 3 minutes, stirring occasionally. Remove from heat and add chopped candy. Stir until the candy is melted. Be sure to chop the candy well. Serve strawberries in sherbet glasses, topped with a dollop of sour cream and drizzled with warm sauce.


Yup, pineapple can be used as a side dish in the same way as cranberries. Jean Baker had a prize- winning recipe in a past Holiday Cookbook, but this is different. I haven’t tried this one yet, but I know the Baker recipe is a winner at our house.

Pineapple Casserole

2 tablespoons flour

1/2 cup sugar

15-ounce can pineapple tidbits, with juice

3 slices white bread

3 eggs, slightly beaten

6 tablespoons butter, melted

In a 2 1/2-quart baking dish, mix flour and sugar. Add pineapple and juice. Tear two slices of bread into little pieces and add to the mixture. Top with another slice of broken bread but do not stir. Pour melted butter overall and bake at 350 degrees about 30 to 45 minutes, until bread is toasted and mixture is bubbling all over. This is good with ham or pork.


This salad contains raspberries and spinach, a good combination of vitamins, with feta cheese and walnuts for protein. The recipe is from “Quick and Easy 2” cookbook.

Walnut and Feta Spinach Salad

2 cups raspberries

1/3 cup sugar

1/3 cup oil

2 tablespoons cider vinegar

1/4 teaspoon Worcestershire sauce

6-ounce package baby spinach

1 sweet onion, thinly sliced and separated into rings

1/2 to 1 cup crumbled feta cheese

1/2 cup chopped walnuts

In a saucepan over medium heat, bring raspberries and sugar to a boil; cook for a minute. Strain juice and discard pulp. Combine raspberry juice with oil, vinegar and Worcestershire sauce in a blender until smooth. Pour into a serving bowl and add remaining ingredients. Toss well. Makes eight servings.


There are many types of fruit breads, but I have never heard of one using pears. The “Quick and Easy 2” cookbook tells that this is a yummy bread that is out of the ordinary. I’ll have to try it.

Walnut-Pear Bread

1/2 cup oil

1 cup sugar

2 eggs

1/4 cup sour cream

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

16-ounce can pear halves, drained and mashed

1/2 cup chopped walnuts

Beat oil and sugar together in a mixing bowl; add eggs. Stir in sour cream and vanilla. Add flour, baking soda, salt and spices. Stir in mashed pears and walnuts. Pour into a greased 9-by-5-inch loaf pan. Bake at 350 degrees for 45 minutes. Makes one loaf.


This recipe is very easy and bakes in a slow cooker to a luscious cobbler-type dessert. Try it warm with a scoop of vanilla ice cream on top.

Easy Slow Cooker Fruit Dessert

21-ounce can cherry, peach, blueberry or apple pie filling

18-ounce package yellow cake mix

1/2 cup butter, melted

1/3 cup chopped walnuts, optional

Pour pie filling into a slow cooker; set aside. Combine cake mix and butter; mix until crumbly. Sprinkle over pie filling; top with walnuts, if using them. Cover and cook on low setting for 2 to 3 hours. Serve warm. Makes eight to 10 servings.


Blueberries are little round globes of goodness that are said to boost memory. I need to get in a good supply as our bushes did not do well this year. This recipe calls for fresh blueberries and a spicy and buttery topping.

Fresh Blueberry Cake

1/2 cup margarine, softened

2 cups sugar

2 eggs

3 1/4 cups flour

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/8 teaspoon salt

1 cup milk

2 to 4 cups blueberries, depending on how much fruit you would like in the dessert.

Garnish: Melted butter and a mixture of 1/4 cup sugar and 1/2 teaspoon cinnamon

Blend together margarine, sugar and eggs; set aside. In a separate bowl, blend together flour, cream of tartar, baking soda and salt. Add flour mixture to margarine mixture alternately with milk. Fold in blueberries carefully. Spread into a greased and floured 2-quart casserole dish; bake at 350 degrees for 40 minutes. Brush top with butter while hot and sprinkle with cinnamon sugar. Serves 16 to 20.

Note: It can be served for breakfast as a coffee cake.


This recipe will instantly remind you of happy summer days and the tangy taste of strawberries. It is for a torte that looks very dignified and hard to make, but it is quite easy. It comes from “Quick and Easy 2” cookbook.

Strawberry Tiffany Torte

3 cups vanilla wafers, crushed

1/2 cup shortening, melted

4 cups milk, divided

Two 8-ounce packages cream cheese, softened

Two 3 3/4-ounce packages instant vanilla pudding mix

Quart fresh strawberries, cleaned, hulled and sliced

8-ounce container frozen whipped topping, thawed

Combine vanilla wafer crumbs and shortening; set aside a cup of mixture for topping. Press remaining mixture into the bottom of a greased 13-by-9-inch baking pan. Gradually add one cup milk to cream cheese; mix until well blended. Add pudding mix and remaining milk. Beat slowly for one minute; pour over crust. Refrigerate to set. Cover pudding that has set up well with strawberry slices. Spread on whipped topping and reserved crumb mixture. Chill several hours or overnight. Serves eight to 10.


This recipe is said to be from the south. It is different than any I have made before. You could use different kinds of pie filling and canned fruit.

Too Easy Cherry


Two 21-ounce cans cherry pie filling

15-ounce can dark sweet cherries, drained

1/4 cup flour, divided

1/2 teaspoon almond extract

5 slices white bread, crusts trimmed

1 1/4 cup sugar

1/2 cup butter, melted

1 egg beaten

1 1/2 teaspoons lemon zest

Stir pie filling, cherries, 2 tablespoons flour and extract together. Place in a lightly greased 8-by-8-inch baking pan. Cut each slice of bread into five strips. Arrange strips in a lattice shape over fruit mixture. In a medium bowl, stir together remaining flour, sugar, butter, egg and lemon zest. Drizzle over bread strips. Bake at 350 degrees for 35 to 45 minutes or until golden and bubbly. Serves four to six.

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