Fresh seasonal fruit is always so tasty but with a few simple add-ins, you can promise that your favorite fresh fruit will enjoy Super Delicious Destiny (and you’re sure to enjoy it, too!)!

Here are some of my Kewl Fruit Toppings:

MANGO

Kewl topping combo to take a simple mango to new heights! –>

Slice up a fresh, tropical mango
Drizzle 1 teaspoon on top, and sprinkle on a really awesome garnish:
Dried vanilla beans! This amazing seasoning is made up of the dried seeds that are extracted from a vanilla bean, so it makes for a fragrant, delicious, tiny-black-specks complement to the sweet, tender mango.

KewlTip: If you can’t find dried vanilla beans or vanilla powder, no worries! Swap it out for a quick splash of vanilla extract stirred into the honey, and then drizzle the mixture over the mangoes. The effect = a delicious result!

WATERMELON

Kewl topping combo to add some dynamic tang to juicy watermelon! –>

Slice up a fresh watermelon into triangular wedges (or any other shape you prefer!).
Squeeze the juice of a fresh lime on top for a citrusy burst, and then follow it up with a flourish of fresh mint! Topping off crisp watermelon with this equally crisp flavor is the punctuating the springtime symphony of watermelon-goodness with the ultimate exclamation point (and lots of vibrant green color, too!)!

Brainstorm with other exciting, innovative combos with fruits and good-for-your toppings to reinvigorate your at-home produce aisle (a/k/a the bounty waiting in your refrigerator!). With warm weather finally moving in, this is the perfect time to be adventurous!

Please check your local listings and, this Saturday morning, switch to CNN – the world’s news leader!

My mom is fantastic about dropping helpful hints about what she wants me to make her!

Last year on NBC’s TODAY Show, my mom Michele and I had a blast cooking together with two of the most amazing people – Kathie Lee and Hoda! We made my Kewl Waffle Pot Pots, which are so easy and delicious! Be your own flavor florist (literally), with the KEWL-est waffle bouquets!

Please click here to take a look!

My kewl Margherita Frittata: Think the classic tastes of Margherita Pizza – but with eggs!

Fresh Papaya Boats: Tropical, Colorful, and really Refreshing!

Masala Chai Tea Latté: The perfect way to wake up with a warm Mother’s Day hug-in-a-mug!
(As seen on Shape.com, the online home of SHAPE Magazine!)

Wishing you and your family the best Mother’s Day celebration!

Together we’ve teamed up to create delicious + good-for-you lunchtime school recipe menu options that are now being cooked and served onsite at schools and are available to more than 30 million students everyday!

Check out a few pics of the new school lunch recipes that I recently launched live with the amazing Kathie Lee and Hoda on NBC’s TODAY Show!

Plus, take a look at the groundbreaking Health Matters summit hosted by President Bill Clinton in Palm Springs, California, in early 2012, focusing on health and wellness for every generation, where I shared exclusive details of our Alliance and Clinton Foundation recipe program on a panel moderated by Chelsea Clinton (photos included!).

I hear the lunch bell ringing right now! Surf over to the Alliance’s website, healthiergeneration.org, to find out how your school can join this special organization!

It’s fresh and delicious, and is the perfect complement to some of my favorite Mexican-inspired dishes
like:

Black Bean Salsa
Kewl Turkey Taco Cones

If you are in the Chicago area, please tune in to Good Morning Chicago ABC on Sat morning to celebrate Cinco De Mayo with me!

Caribbean Coconut Limeade

what you need:

• 5 cups water
• juice squeezed from 6 medium fresh limes
• 3/4 cup light agave nectar
• ½ teaspoon coconut extract
• fresh mint leaves (for serving), if desired
• ice cubes (for serving), if desired

what to do:

1. In a small saucepan, whisk together 1 cup water (reserve the remaining 4) and the agave nectar. Cover, set over high heat on the stovetop and bring to a boil. Boil approximately 5 minutes, or until the mixture is a smooth syrup.
2. Add the agave-water syrup to a large heatproof mixing bowl or pitcher, and whisk in the remaining 4 cups water, lime juice, coconut extract. Mix until all ingredients are completely distributed. Chill until very cold.
3. Serve and enjoy! If desired, stir in ice cubes and garnish with fresh mint leaves.

Yields 6-8 servings.

On Saturday, May 5th, please come join me at the super HUGE Green Festival in Chicago at the Navy Pier! I’ll be hosting an exciting presentation at 2:00 pm on the main stage & I can’t wait to meet you!

Green Festival Speakers: Reed Alexander

Choose a ripe papaya and cut it down vertically (a/k/a in the long direction), to create two equal halves. Take a spoon, scoop out the seeds in each half, and fill two individual boats with tons of your favorite sliced fruits.

In my Papaya Boats, I’ve loaded up the payload compartment with lots of delicious, precious cargo – chunks of strawberries, kiwi, pineapple and more! Seasonal fruits are always great options! Strawberries are clocking in-season right now, and are super sweet!

Please join me at Williams-Sonoma NYC for a live-cooking demonstration filled with delicious dishes, tons of laughs!