Summer is a produce-aplenty opportunity to eat fresh. And it's convenient that the seasons cooperate with the holidays to bring a berrylicious assortment of red and blue. Strawberries and cherries offer the red, and blueberries provide the blue. Mix in a little white, too, for quick and easy recipes on the Fourth of July.

Karen Elizabeth Watts is a Kansas City food stylist

In a trifle bowl, or a clear bowl with straight sides, layer 1/3 of the angel food cubes. Top with strawberries. Add an additional 1/3 of the angel food cubes. Add blueberries and the final 1/3 of the angel food cake. Top the layered cake and berries with whipped cream and refrigerate until time to serve. Makes 8 to 10 servings.

PER SERVING: Calories 248 (8% fat) Fat 2 g (1 g sat) Cholesterol 8 mg Sodium 336 mg Fiber 3 g Carbohydrates 54 g Protein 5 g

In a clear bowl, layer ingredients, beginning with cabbage as the bottom layer. Top with jicama. Add the layer of blueberries. For the top layers, sprinkle bacon and walnuts and top with vinaigrette dressing. Refrigerate until ready to eat. Toss and serve. Makes 8 to 10 servings.

PER SERVING: Calories 412 (52% fat) Fat 25 g (4 g sat) Cholesterol 11 mg Sodium 465 mg Fiber 16 g Carbohydrates 43 g Protein 9 g

In a medium bowl, combine chicken and almonds and place in the refrigerator. In a separate bowl, combine strawberries, blueberries, vinegar, lemon juice and sugar. Allow mixture to marinate in the refrigerator for 15 to 30 minutes.

When ready to serve, add marinated berries to diced chicken and almonds and carefully fold. Divide mixture on plates and offer endive to scoop it, or serve on a lettuce leaf. Makes 4 servings as a meal, 8 to 10 as an appetizer.

Note: Use your favorite grilling seasonings or just salt and pepper, if you prefer.

PER MAIN-COURSE SERVING: Calories 359 (25% fat) Fat 10 g (1 g sat) Cholesterol 73 mg Sodium 275 mg Fiber 13 g Carbohydrates 36 g Protein 34 g

On a large white platter, arrange fruit in a diagonal pattern. In a small bowl, combine lemon juice and sugar, and drizzle over arranged fruit. Sprinkle zest over the top of the fruit. Refrigerate until ready to eat. Makes 12 servings.

PER SERVING: Calories 128 (7% fat) Fat 1 g No c holesterol Sodium 2 mg Fiber 8 g Carbohydrates 31 g Protein 2 g

Prepare a 151/2 x 10 ½ -inch pan, using cooking spray. In a large, microwave-safe bowl, heat butter and marshmallows on High for 4 minutes, stirring each minute. When smooth, add berries and cereal and stir. Press mixture into prepared pan and allow to cool. (Cut and enjoy in 5 minutes.) Makes 12 servings.

PER SERVING: Calories 189 (15% fat) Fat 3 g (2 g sat) Protein 1 g Cholesterol 8 mg Sodium 166 mg Fiber 1 g Carbohydrates 38 g

Preheat oven to 350 F.

In a medium bowl, combine berries, zest, cornstarch and sugar. Toss to coat. Spoon into prepared 9x11-inch baking dish sprayed with cooking spray.

In a medium mixing bowl, combine flour, baking powder, salt, milk, butter and lemon juice, mixing until dry ingredients are moist. Drop batter by heaping tablespoons over fruit and sprinkle top with nutmeg, cinnamon and allspice. Bake for 25 minutes. Allow to cool slightly before serving. Makes 8 to 10 servings.

PER SERVING: Calories 275 (33% fat) Fat 10 g (6 g sat) Cholesterol 25 mg Sodium 263 mg Fiber 4 g Carbohydrates 45 g Protein 4 g