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This versatile cake is a snap to make and perfect to serve with a mound of juicy fresh berries on top. Personalize it to your taste by using both almond and vanilla extracts as called for, or use 1 teaspoon of either on its own. For a cake with a hint of lemon, substitute freshly grated lemon zest for the almond extract.

Simple Yogurt Cake with Fresh Berries

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain nonfat yogurt
1 cup cane sugar
3 large eggs
1/3 cup expeller-pressed canola oil, plus more for oiling the pan
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
2 cups fresh berries for garnish

Preparation

Preheat oven to 350°F. Oil a 9-inch cake pan, then line the bottom with a circle of parchment paper. Oil the paper, too; set the pan aside.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a separate bowl, whisk together yogurt, sugar, eggs, oil, almond extract and vanilla extract. Gently whisk flour mixture into yogurt mixture just until blended and smooth.

Pour batter into prepared pan and bake for 45 minutes, or until cake is golden brown and top has formed a thin crust. The cake should be just firm in the center when done. Cool cake on a wire rack for 10 minutes, then remove cake from pan and peel off parchment paper. Continue cooling on a rack. Slice and serve with berries.

Seves 8.

*Recipe and image courtesy of Whole Foods Market.*

Celebrate Independence Day with this patriotic-hued, light, yet luscious dessert. Serve it family style by bringing the fruit and cashew cream to the table in separate bowls. Or dish the fruit into individual bowls, cups or wine glasses and top with the cream.

Red White & Blue Fruit Salad

Ingredients

1 cup (about 4 1/2 ounces) raw, unsalted cashew pieces
2 pitted dates (about 1 1/2 ounces), roughly chopped
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved
11 ounces blueberries
1/4 cup roughly chopped mint

Preparation

Put cashews into a large bowl, cover with water and set aside at room temperature to let soak for 4 hours or overnight; drain well. Transfer to a food processor; add dates, vanilla and 1/2 cup plus 2 tablespoons warm water and purée until smooth. In a large serving bowl, toss together strawberries, blueberries and mint. Serve with cashew cream.

*Recipe and image courtesy of Whole Foods Market.*

Sweet-tart pineapple adds a nice balance to a classic gazpacho. A garnish of macadamia nuts lends body and richness to this fresh, cooling soup.

Pineapple Cucumber Gazpacho

Ingredients

3 cups chopped pineapple
3 cups chopped seeded and peeled cucumber
1 1/2 cups pineapple juice
3 tablespoons extra-virgin olive oil
1 tablespoon lime juice
1 jalapeño, halved and seeded
1/2 teaspoon salt
1/2 cup thinly sliced green onions (white parts only)
2 tablespoons finely chopped macadamia nuts
2 tablespoons finely chopped cilantro

Preparation

Put pineapple, cucumber, pineapple juice, oil, lime juice, jalapeño and salt into a blender and purée until smooth. Add green onions and purée just until combined. Transfer soup to a bowl, cover with plastic wrap and chill for at least 2 hours. Ladle soup into bowls and garnish with macadamia nuts and cilantro.

Serves 4 to 6.

*Recipe and image courtesy of Whole Foods Market.*

This recipe can be prepared a day ahead and assembled right before serving since allowing the shrimp to pickle and salsa to marinate overnight enhances their flavors.

Shrimp Tacos with Fresh Pineapple Salsa

Ingredients

1 pound frozen cooked and peeled baby shrimp, thawed
1/2 cup finely chopped white onions
1/4 cup distilled white vinegar
1/4 cup lime juice
2 teaspoons finely chopped garlic
1 teaspoon lime zest
1 teaspoon whole cumin seeds
Salt to taste
2 cups finely chopped pineapple
1/4 cup chopped cilantro
1 teaspoon crushed red pepper flakes
8 corn taco shells, prepared according to package directions
1 avocado, peeled, pitted and thinly sliced

Preparation

In a large bowl, combine shrimp, onions, vinegar, lime juice, garlic, zest, cumin seeds and salt; set aside. In a medium bowl, combine pineapple, cilantro, pepper flakes and salt. Cover both bowls with plastic wrap and refrigerate for at least 30 minutes, or preferably overnight.

When ready to serve, divide shrimp mixture among taco shells and top with the pineapple salsa. Serve with slices of avocado on the side or arrange them in the taco shells, if you like.

Serves 4.

*Recipe and image courtesy of Whole Foods Market.*

Make these sweet, salty and spicy dessert bites up to three hours in advance, storing them in the refrigerator until ready to serve.

Spicy Chocolate-Dipped Pineapple with Sea Salt

Ingredients

1/2 Whole Trade pineapple, peeled, cored and cut into 24 chunks
2 (3.5-ounce) bars Whole Foods Market Tanzania Organic Dark Chocolate
1/8 to 1/4 teaspoon cayenne
1/2 teaspoon flaky sea salt

Preparation

Thread a short skewer (4 or 6 inches) through each pineapple chunk and arrange on a large, parchment-paper-lined baking sheet. Working over a double boiler, heat chocolate, stirring constantly, until just melted; stir in cayenne. Working with one skewer at a time, pat pineapple dry with a paper towel, and then dip in chocolate, covering about halfway. Transfer to baking sheet, sprinkle lightly with salt and repeat with remaining pineapple and chocolate. Chill until set, about 45 minutes.

*Recipe and image courtesy of Whole Foods Market.*

Are you in for a naturally sweet and organic treat with Whole Foods Markets’ Whole Trade Pineapples! “Mom” just received some of these large, juicy and perfectly ripe pineapples to taste, and my oh my – what a difference an organic pineapple can make as compared to its conventional counterpart! Hailing from Costa Rica, Whole Trade Pineapples are delectable, sweet and juicy (so juicy, in fact, you can pour the juice left on the cutting board into a small cup to savor!). The pineapples are grown on farms that keep the health of the planet high on their priority lists, and Whole Foods Market Whole Trade Guarantee ensures that you enjoy the best-quality tropical treat, delivered at peak ripeness.

Mom’s” family originally was going to make an organic chocolate fondue with the pineapple as the main fruit to dip, along with bananas and strawberries, BUT the pineapple was so amazing that it was eaten off the plate before the rest of the fruit was cut or the fondue was made!

Whole Foods Markets offers some tantalizing recipes that showcase the pineapples beautifully, including the recipe below for Mahi Mahi Pineapple Skewers with Tomatillo Salsa.

Mahi mahi is at its best grilled hot and fast. That said, you could just as successfully use chicken, pork, tofu or shrimp in this recipe.

Mahi Mahi Pineapple Skewers with Tomatillo Salsa

Ingredients

1 (12-ounce) package frozen mahi mahi, thawed and cut into 1-inch chunks
1 cup frozen and thawed or fresh pineapple chunks
1 green (or red) bell pepper, cut into chunks
Salt and ground black pepper
1 package corn tortillas
1 cup tomatillo salsa, divided

Preparation

If using wood or bamboo skewers, put in water to soak 30 minutes. Preheat oiled grill to high heat. Alternate fish, pineapple and peppers on soaked skewers. Sprinkle with salt and pepper. Place skewers on hot grill and cook 3 to 5 minutes, turning once. Do not overcook! Wrap stack of tortillas in foil and place on grill to warm. Remove skewers to plates. Use tortillas to pull fish, pineapple and peppers from skewers as you eat, drizzling each bite with salsa.

Serves 4.

*Recipe and image courtesy of Whole Foods Market.*

For more information on the Whole Trade Guarantee, or to locate a Whole Foods Market near you to purchase the Whole Trade Pineapples, please visit wholefoodsmarket.com.

*Company generously provided samples and images for this piece.*