Fruit

When Mexican Americans begin celebrating the extended Christmas season this Saturday on the feast day of Guadalupe, they will enjoy one big change from a few years ago: ample supplies of tejocote , a peculiar crab-apple-like fruit that most people have never heard of but that is an indispensable ingredient in ponche , the hot fruit punch emblematic of the holidays. Once the most smuggled fruit on the Mexican border, tejocote is forbidden no more. Cheap and abundant in the Mexican highlands, tejocote (pronounced te-ho-COT-e)

Total time: About 1 hour, plus freezing time for the dough Servings: About 9 dozen cookies 1 cup (2 sticks) butter, at room temperature 1 cup sifted powdered sugar 1 egg 1 teaspoon vanilla 1/4 teaspoon cream of tartar 2 1/2 cups (10 ounces) sifted flour 1/2 cup chopped pecans 1/2 cup candied whole red cherries 1/2 cup candied whole green cherries 1/2 cup candied orange peel 1. In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and powdered sugar.

- Storing dried fruit in an airtight container in the refrigerator or freezer keeps it fresher and prevents it from drying out and becoming too hard. - If dried fruit does get too dry and hard, microwave it briefly with a little water in a covered container on low power, or soak it in hot water to plump it before adding to cake batters or bread dough. If you're using dried fruit in a cooked dish, it will soften after a few minutes of simmering.

Eat LACMA fruit tree giveaway Where: Saturday at Watts Towers Arts Center, 1727 E. 107th St., L.A.; Sunday at Los Angeles County Museum of Art, 5905 Wilshire Blvd., L.A. When: Noon each day. Price: Free Contact: (323) 857-6146; www.lacma.org

  Total time: 1 hour Servings: 6 as garnish Note: In the homes of Jews from North Africa, this mixture of browned onions, dried fruit and fried almonds is popular for festive occasions as a garnish for couscous or rice. You can blanch the almonds yourself or buy them from a nut shop. 3/4 cup almonds, preferably blanched (skins removed) 1 tablespoon plus 1 teaspoon vegetable oil such as grapeseed or canola 2 tablespoons extra virgin olive oil 2 large onions (about 1½ pounds)

Total time: 1 hour Servings: 4 to 6 1/4 cup farro Water Salt 1/4 cup mixed dried fruit (such as sour cherries, cranberries, raisins) 1 tablespoon orange-flavored liqueur, such as Grand Marnier 1 pound kale (about 2 bunches) 1 tablespoon olive oil 1/4 cup crumbled blue cheese 2 tablespoons minced red onion 2 tablespoons chopped toasted pecans 2 teaspoons red wine vinegar Freshly ground pepper to taste 1. Toast the farro in a dry medium saucepan over medium heat until it smells nutty and turns golden, about 5 minutes.

African American adults who were counseled to eat more produce and get more exercise as ways to reduce their chances of getting cancer and heart disease ate more fruit over the course of a month, researchers said. But they didn't exercise or up their consumption of vegetables, according to the work presented Wednesday at the American Assn. for Cancer Research meeting in Anaheim. The work was looking at the notion that a greater effect could be achieved if people understood that one risky behavior - a poor diet, for instance - is associated with the chance of developing multiple diseases, said Melanie Jefferson of the Medical University of South Carolina, the lead researcher.

  Total time: 15 minutes, plus 2 hours resting time for the salad Servings: 6 Note: Adapted from "Ten: All the Foods We Love . . . and Ten Recipes for Each" by Sheila Lukins. Assemble the blueberry fool no more than 2 hours prior to serving. Berry fruit salad 1 pint fresh blueberries, lightly rinsed and patted dry 1 pint fresh blackberries, lightly rinsed and patted dry 2 tablespoons fresh lemon juice 2 tablespoons sugar 2 tablespoons chopped fresh mint leaves In a large, nonreactive bowl, combine the blueberries, blackberries, lemon juice and sugar.

Almost everyone who sees a Pakistan mulberry for the first time exclaims, "Oh, my gosh, what is that?" It certainly is bizarre looking, a long, thin, purplish, snakelike fruit, anywhere from 1 to 5 inches long, with 3 inches being typical. Although not yet exactly common at farmers markets, they're not nearly as rare as they used to be even a few years ago. Aside from looking weird, they're quite delicious, with a mild, fruity flavor and a good balance of sweetness and acidity. One eats this berry as one might a satay, grabbing the stem and stripping the flesh off with one's teeth from the long, stringy central core, which is edible but not particularly pleasant.