**On medicine? Ask your doctor about grapefruit. See EWG's
Shopper’s Guide to Pesticides in Produce to learn more. Love
lemons. Put lemon juice in your salad dressing. Cook fish on a
bed of lemon slices to add flavor and moisture and keep your pan
clean. Cut and freeze fresh fruit when it's on sale or overripe.
Use later in smoothies, oatmeal or yogurt (see recipes). To
eliminate clumping, lay pieces on a tray in the freezer or
freeze pureed fruit in ice cube trays. When frozen, transfer to
a bag. These healthy snacks average 44 cents per 1 cup serving—
less than a postage stamp—and will power you up. Snack on fruits
and vegetables. You can get your five to nine servings a day for
about the cost of a bus ride. Apricots, bananas, pears and
tangerines are great for lunch boxes (wrap apricots in a napkin
to prevent bruising). Make a fruit bowl. Slice up a kiwi and
chop cantaloupe, watermelon, papaya (or have kids do it
themselves with a spoon or melon baller) or starfruit (kids love
the shape) into bite-size pie