Fun with Summer Fruit

When the weight of the world is on my shoulders and I don’t think I can muster the energy to move one. more. inch. I remind myself that I birthed a child who loves fresh fruit more than chocolate.

Summer is the season of love in my home. My daughter is in fruit heaven right now. In addition to her favorite strawberries, she has been able to gorge on succulent summer peaches, nectarines, blueberries and cherries. While she will down them in their natural state, I enjoy having a little fun with my summer fruit. Here’s how I give the season’s best a boost:



3 cups fresh or frozen chopped rhubarb, thawed and drained

2 cups fresh strawberries, chopped

1 (6-ounce) package strawberry gelatin

1/2 cup sugar

2 cups mini marshmallows

1 package white cake mix

1 (16-ounce) container Cool Whip


Preheat oven to 350 degrees.

Place chopped rhubarb and strawberries in a greased 9 by 13-inch baking pan.

Sprinkle with gelatin, sugar and marshmallows.

Prepare cake mix according to package directions and pour batter over fruit.

Bake for an hour or until toothpick comes out clean.

Cool 10-15 minutes.

Remove cake to serving dish.

Spread top of cake with Cool Whip and garnish with fresh strawberries.



3/4 cup mayonnaise

2 tablespoons lemon juice

2 tablespoons honey

Salt and pepper

1 medium size head of cabbage, shredded

4 scallions, chopped

1 1/2 cups diced cherries

1/2 cup toasted sliced almonds


In a big bowl whisk together mayonnaise, lemon juice, and honey; season with salt and pepper.

Add remaining ingredients and toss well to coat.

Cover and refrigerate at least two hours before serving.



16-ounce box of Vanilla Wafers

5 ounces melted butter

20 ounces cream cheese

1 cup granulated sugar

3 eggs

1 tablespoon vanilla extract

1 peach, stone removed and sliced

2 tablespoons butter

2 tablespoons brown sugar

1 teaspoon cinnamon


Preheat oven to 350 degrees.

Place Vanilla Wafers into a food process and pulse until crumbly.

Pour in butter and pulse until combined.

Press 2/3 of the mixture into the bottom of a greased 8-inch springform pan.

Beat together cream cheese with granulated sugar. Scape sides of the bowl and add eggs one at a time. Stir in vanilla.

In a smaller pan, saute peach slices in butter, brown sugar, and cinnamon.

Once peaches have softened add to cream cheese batter.

Stir and pour into springform pan.

Sprinkle remaining crust mixture over the top.

Place a small pan of water under the cheesecake and put into oven. Bake for 40 minutes.

Remove from oven and allow to cool to room temperature.

Place in refrigerator until ready to serve.

Related Articles:

Summer Fun for Kids in the Great Outdoors

Super Summer Sanity Savers for Parents

Affordable Ways to Keep Kids Busy This Summer

Super Summer Fun for Kids

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Michele Cheplic

About Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism. She spent the next ten years as a television anchor and reporter at various stations throughout the country (from the CBS affiliate in Honolulu to the NBC affiliate in Green Bay). She has won numerous honors including an Emmy Award and multiple Edward R. Murrow awards honoring outstanding achievements in broadcast journalism. In addition, she has received awards from the Aircraft Owners and Pilots Association for her reports on air travel and the Wisconsin Education Association Council for her stories on education. Michele has since left television to concentrate on being a mom and freelance writer.