One of the great things about fruit is that it’s not only good for you, but it tastes good, too. Another great thing is that there’s a variety of ways to enjoy it. Some examples of fruit’s versatility can be found in Recipes Remembered, a publication of the Star Journal that highlights three decades of readers’ recipes.

We welcome recipes from our readers, so if you have some favorites you’d like to share with others, we’d like to hear from you. Simply email your recipes to starjournal@jcpgroup.com. We’ll post new recipes each week, so log on to starjournalnow.com often.

Cool Raspberry Soup
20-oz. bag frozen raspberries, thawed
11/4 c. water
1/4 c. white wine (opt.)
1 c. cran-raspberry juice
1/2 c. sugar
11/2 tsp. ground cinnamon
3 whole cloves
1 T. lemon juice
8-oz. ctn. raspberry-flavored yogurt
1/2 c. sour cream
In a blender, puree raspberries, water and wine. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove from the heat, strain and allow to cool. Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream. Makes 4 to 6 servings.
Dixie Mathews

Strawberry Dream Salad
2/3 c. sugar
8 oz. cream cheese
1 sm. can crushed pineapple, drained
3 bananas, sliced
10 oz. frozen strawberries, partially thawed
10 oz. Cool Whip
1 c. chopped nuts, walnuts or pecans
Mix cream cheese and sugar. Add pineapple, strawberries and Cool Whip. Stir in bananas and nuts. Keep refrigerated, or you may freeze it if you like, which makes it like ice cream.
Doris Crofoot

Fruit Pizza
Crust:
1 c. margarine
11/2 c. sugar
2 eggs
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt
2 2/3 c. flour
Mix above ingredients and press into 2 pizza pans. Bake at 400o for 8 to 10 minutes. Make 2 (12-inch) pizzas.
Mix together:
8 oz. cream cheese, softened
1/2 c. sugar
3 T. fruit juice
Spread cheese mixture on cooled crust.
Fruit, drained (save juice):
1 lg. can pineapple chunks
1 can mandarin oranges
Strawberries
Grapes
Blueberries
Use a variety of fruit that you like, canned or fresh. Arrange fruit on the cream cheese mixture. Topping: Cook juices or juice and water to equal about 2 cups with 2 tablespoons of cornstarch. Cook until thick and clear. When it is cooled, drizzle over the fruit. May add a drop of red food coloring if desired. Refrigerate.
Terry Giles