Here are some great ideas using fruit for your July 4th celebration.

Flag Fruit Kabobs

You’ll need bananas, strawberries and blueberries for these kabobs.  Simply use bamboo skewers and alternately slide strawberries, blueberries and banana slices onto the skewers.  Stand them upright in a class, and they’ll look like fireworks.

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Here is an easy way to display your cupcakes.  Make a flag using blueberries, raspberries, and coconut.

Stars and Stripes Forever Dessert Recipe

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 to 2 tablespoons water
• 1 tablespoon coarse sugar
• 2 cups sliced fresh strawberries
• 1-1/2 cups fresh raspberries
• 1 cup fresh blueberries
• 1/4 cup plus 1 tablespoon sugar, divided
• 1/2 cup heavy whipping cream
• 1 cup (8 ounces) sour cream

Directions

• On a lightly floured surface, roll out pastry to 1/8-in. thickness. Cut with floured star-shaped cookie cutters. Place 1 in. apart on parchment paper-lined baking sheets. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks. Brush lightly with water and sprinkle with coarse sugar. Cool.
• In a large bowl, combine berries and 1/4 cup sugar; set aside. In a small bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Place sour cream in a small serving bowl; fold in whipped cream.
• Place bowl on a serving platter. Spoon berry mixture onto platter; top with pastry stars. Yield: 8 servings.

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Star-Spangled Fruit Tart Recipe

Ingredients

• 1 tube (18 ounces) refrigerated sugar cookie dough, softened
• 1 package (8 ounces) cream cheese, softened
  
• 1/4 cup sugar
• 1/2 teaspoon almond extract
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 cup halved fresh strawberries

Directions

• Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 10-15 minutes or until golden brown. Cool on a wire rack.
• In a small bowl, beat the cream cheese, sugar and extract until smooth. Spread over crust. In center of tart, arrange berries in the shape of a star; add a berry border. Refrigerate until serving. Yield: 16 servings.

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