I'm sad every fall when summer fruits like plums, peaches, berries, and nectarines dwindle from the produce aisle. In recent weeks my fresh fruits have been limited to beneficial bananas along with neutral grapes and apples. Fresh cranberries are in the stores, but just for the holidays. Though frozen blueberries and cherries are beneficial I still yearn for fresh fruit.

So, I was excited and delighted to see that mangos are back. Technically, mangos are in the store year round, but in the summer they are expensive. In the winter I can get them 2 for a dollar, sometimes even 3 for a dollar.

To me the taste of a large chunk of mango can be a little strong. Here are the two ways I like to eat fresh mango:

Grilled: Stand your mango on end, and with a sharp knife slice down one side as close to the seed as you can. Do the same for the other side. Peel your two large pieces of mango. Sometimes you can get two smaller edible pieces from the sides of the seed - it just depends on the size of the mango. Melt butter or ghee in a small skillet and sauté the mango. I first ate this at a restaurant, served as a side dish to salmon. It is delicious.

Cubed: Cut the two big pieces from the mango in the same way as above. But instead of peeling, take your knife and cut a checkered pattern to, but not through, the skin. Gently push the center of the peeling side of the mango, and it will turn inside out, leaving cute little cubes of mango. Slice them off of the skin. Mix the cubes with other fruit.

It's interesting in my family that the two Type As, for whom mango is avoid, don't like it at all. While my son and I, for whom mango is beneficial, can hardly get enough. I bought four inexpensive mangos while I was shopping for Thanksgiving holiday food, but we never had a chance to eat them. I sent two back to college with my son. This morning I had mango and pineapple in my fruit and nut breakfast mix.

There may not be quite as much variety, but winter fruit is as delicious and beneficial as summer fruit.