Fresh fruit is great in the summer. And there's not much in the way of skills required for preparation. Which, for a lot of guys, is good.

But there are some easy things you can do with fruit that you may not have thought of. Or heard of. Things that can enhance the flavor, but may seem ridiculous. Until you try it. Things that also up the Impression Factor when she comes over for dinner. (Which is what you're shooting for.)







1. Salt on Watermelon
Ok, I'm starting really small here, but stay with me. A few years ago I was on a trip to South Carolina and everyone at a barbecue I was invited to was putting salt on their watermelon. Which, I thought, was disgusting. Until I tried it.

Salt is a natural flavor enhancer, which is why it's called for in almost every recipe. And although it sounds counterintuitive, it actually enhances the sweetness of watermelon. A lot. And you only need a very small amount to make a big difference. Everyone I've ever suggested this to looked at me like I just told them Britney Spears was a model parent, but then said they doubted they'd go back to eating unsalted watermelon ever again.

2. Frozen Grapes
Another simple one, the only skill this requires is knowing how to open your freezer door.

A beach staple for many, I first had them under a blazing sun in Miami. All you do is take a bunch of grapes (make sure they're seedless), rinse and dry well, and store in the freezer overnight. The next day you've got bite sized balls of grape ice. With no added sugar.




3. Strawberries and Balsamic Vinegar and Pepper
I grew up in an Italian neighborhood in New York and this was served for dessert in my buddies' homes on special occasions. It's another of those recipes thats better tasted before you know what's in it. And much like putting salt on watermelon, the balsamic vinegar escalates and intensifies the sweetness of the strawberries, and adds an extra flavor component.

I've seen several different variations, but the majority go like this:
Take 2 tablespoons of balsamic vinegar and drizzle over a pint of rinsed capped and halved strawberries. Add 1 tablespoon of sugar. Stir to mix and let stand at room temp for about 20 minutes. Just before serving add some fresh cracked pepper over the top.

You can play with the vinegar-to-sugar ratio to suit your own taste. I've seen recipes where the more sugar than balsamic is used. Another interesting variation substitutes a full-bodied red wine for the balsamic.



4. Hot Kiwi Dipping Sauce
Kiwi is great. It's high in Vitamin C and potassium. Looks good on a fruit platter. And most people just peel it and eat it. But this recipe from the California KiwiFruit Commission shows kiwi can be served with some heat.

For a unique dipping sauce for chips or crackers, or as a spicy and tangy glaze for chicken or fish, this Hot Kiwi Dipping Sauce brings together sweet and tart taste of kiwi, with the heat of jalapeño peppers.

Here's how easily it comes together:
Ingredients:
2 tablespoons red bell pepper, chopped
1/4 bunch fresh cilantro
1/8 small sweet onion
1/2 jalapeno pepper, seeded*
2 tomatillos, husks removed and cut up
1 teaspoon fresh lime juice
dash salt
2 tablespoons brown sugar
2 tablespoons green jalapeno pepper jelly
1-2 kiwifruits, peeled and mashed with a fork

Place the bell pepper, cilantro, onion, jalapeno pepper (seeded), tomatillos, lime juice, salt, brown sugar, and jalapeno pepper in a blender or the bowl of a food processor fitted with a steel blade. Blend until the ingredients are smooth. Pour the blended mixture into a bowl and add the mashed kiwifruit. Stir until well combined.


For more things you can do with kiwi, click here



5. Melon and Prosciutto
As an appetizer or alternative to salad, there's nothing like the sweet taste of fresh cantaloupe offset with the saltiness of thinly sliced Parma prosciutto.

Again, I've seen several variations on this, but the basics are simple: Cut a melon into bite-sized chunks and wrap with a single thin layer of the prosciutto. You can drizzle with extra virgin olive oil and fresh cracked black pepper, or you can top with fresh mint leaves. If you go the mint route you can alternate the wrapped melon with mint leaves on a skewer as a different way of serving at a barbecue, so people can use their hands. Another variation replaces the melon with fresh figs.



6. Honeydew and Blueberry Soup
If you're a fan of soup, but having a hot bowl on a summer day just isn't gonna cut it, try something colder.

From AllRecipes.com is this recipe for honeydew and blueberry soup that'll take some of the heat off, and gives you a big boost of antioxidants.

Just take a honeydew melon and cut it into chunks. Puree in a blender or food processor until smooth. Stir in a pint of blueberries and chill until cold. They suggest crumbling an oatmeal cookie into each bowl. (I'm not going to argue with that.)



7. Cantaloupe Butter
Think you need dairy to make butter? Nope. Cantaloupe works well too.

This recipe from About.com's Southern Food section is a little more involved than the other recipes here, but the effort is worth it. You'll end up with a great, healthier alternative for her to spread on her morning bagel. Which you'll be serving to her in bed.



Ingredients:
cantaloupes (1 cantaloupe will yield approximately 2 cups of purée/pulp)
sugar
lemon juice
cinnamon
allspice

Remove rind and seeds from melons. Cut melon into small pieces. Put cantaloupe in a large, heavy kettle; add just enough water to prevent sticking (about 1/4 cup). Boil until soft, then process with a food processor or a food mill. Measure cantaloupe pulp; add 1 1/4 cups sugar, 2 tablespoons lemon juice, 1 teaspoon cinnamon and 1/2 teaspoon allspice to each quart of pulp. Boil gently, stirring often to prevent sticking, until thick. Pour hot, thickened mixture into hot, sterilized jars. (Also read your jar manufacturer's instructions.) Wipe away any spills on jar rims with paper towels moistened with sterilized water. (A wide-mouth funnel is very useful for filling jars.) Apply lids and rings. Process for 10 minutes in boiling water bath, then tighten rings and check for proper sealing . Store in a cool, dark place.
This recipe will make about 2 half-pints of cantaloupe butter for each quart of cantaloupe pulp.

For more cantaloupe recipes head over to About.com



8. Hot Melon Salad
Most of us eat melon cold. And never think of having it any other way. The Food Network's Alton Brown likes his hot.

His recipe for Hot Melon Salad has you sautéing chunks of melon in olive oil and mixes it with onion, basil, feta cheese and pine nuts, for a hot salad your date will go crazy for. (Just don't ask her how she likes her hot melons.)

This one requires some cooking skills, but even the greenest kitchen newbie should be able to get it down without burning down the house.

You'll need:
1 1/2 tablespoons olive oil
1 small red onion, sliced into thin rounds
16 ounces medium-diced melon, approximately 2 cups
1 tablespoon fresh basil, cut into chiffonade
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons red wine vinegar
2 ounces feta cheese, crumbled
1 tablespoon pine nuts, toasted

Here's how Alton does it:
Heat a large saute pan or wok over high heat. Once the pan is hot, add the olive oil, followed by the onion, and saute for 1 to 2 minutes, moving the pan continually. Add the melon and saute for another 1 to 2 minutes or until the melon starts to take on color. Add the basil, salt, and pepper and continue to cook for another minute. Add the vinegar to the pan and toss to combine. Pour mixture onto a serving platter, sprinkle with the cheese and pine nuts, and serve immediately.


For more recipes from Alton Brown click here.