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Juicy peaches. Mouthwatering melons. Antioxidant-rich cherries and blueberries.

There’s a gorgeous array of seasonal fruit available, just beckoning to be turned into fruit salad.

But for most of us, fruit salads are basically variations on the same theme; little cubes of whatever-you-have-in-the-house, orange or lemon juice to prevent browning, and maybe some coconut or mini-marshmallows to entice the children. Pleasantly tasty perhaps, but not very exciting.

Here’s a suggestion. Why not give your fruit salad extra panache this summer? Don’t make it sweet, make it savory. Upgrade it from the ordinary to a toothsome delight; look beyond dessert and consider serving it also as antipasto, side-salad or even a light meal in itself.

Begin with one fruit or a combination of fresh or grilled fruit.

Then add fresh herbs, such as mint or tarragon, arugula or basil.

Next, perhaps some cheese: You could try Parmesan, feta, goat or blue cheese.

Finally, season the fruit with your choice of flavoring ingredients, ranging from mildly savory to downright spicy, or out-of-the-ordinary sweet. These seasonings could include olive oil, date syrup or molasses, white wine, preserved lemons or lively jalapeno, with a twist of freshly ground black pepper to taste.

The results will knock your socks off (if you’re wearing any this summer).

If you are uncertain about how to start, try the following recipes and have some fun experimenting. This is an easygoing pursuit, not a difficult cooking chore, perfect for lazy summer days.

The ingredients are not all that unusual. They are not hard to find – you may already have them in the kitchen. If you wish, use equivalents you may have at hand, or introduce your own choices, especially with the fruit. Use what you and your family like best, or what is at its peak in your local market the day you’re shopping for salad stuffs.

It’s the suggested combinations that may surprise you and give you reason to add new entries to your menus.

Strawberries plus onion, honey and chili? When it’s teamed with blue cheese, absolutely.

Figs, bok choy, ginger and feta? Just toss in scallions, walnuts, and date syrup or honey for special layers of flavor.

Lemons stuffed with peppered apricots and plums, lavished with lavender dressing? Taste it and decide whether to have a second helping.

These first two recipes were given to me by Amir Calphon, chef of the Carmel Forest Spa hidden in the mountains near Haifa, Israel, a world-class spa I loved to frequent in gentler times.

This one is the guests’ favorites.

Fresh Strawberry and Blue Cheese Salad

INGREDIENTS

2 cups halved or sliced strawberries (cut lengthwise)

2 cups mixed baby greens

1 cup cilantro, leaves only

1 rib celery, sliced lengthwise and finely diced

1/2 cup thinly sliced Bermuda onion

2 ounces toasted pecans

5 ounces blue cheese or Roquefort, crumbled

Dressing:

1/2 cup extra-virgin olive oil

1/4 cup freshly squeezed fresh lemon juice

2 tablespoons honey

1 tablespoon raspberry vinegar

Salt and pepper to taste

1/2 hot chili, minced

DIRECTIONS

Place all the ingredients for the salad in a large salad bowl except for the cheese, and toss gently.

Whisk all the ingredients for the dressing together (or place in a jar with a cover and shake vigorously) and pour over the salad.

Garnish with the cheese and serve.

Makes 4 servings.

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Fresh Fig, Feta and Walnut Salad

INGREDIENTS

2 cups ripe figs, each quartered

1 cup coarsely chopped bok choy leaves

3 1/2 ounces toasted walnuts

1/2 cup sliced scallions

6 ounces feta cheese

Dressing:

2 tablespoons extra-virgin olive oil

1 tablespoon freshly squeezed lemon juice

1 tablespoon ginger juice (squeezed from freshly grated ginger root)

1 tablespoon date syrup (see note) or honey

Salt and pepper to taste

1 tablespoon anisette, Pernod, pastis, or arak liqueur (optional)

DIRECTIONS

Combine figs, bok choy, scallions and feta cheese together in a medium bowl or on a platter.

Whisk the dressing ingredients together in a small bowl and pour over the salad. Toss gently. Garnish with walnuts and serve.

Makes 4 servings.

Note: Also known as “silan.” Available in Middle Eastern markets.

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The following quick and easy dessert is high in aesthetics and low in calories. Double or triple the recipe, if you wish, to make the number and size of servings you want, and substitute other summer fruit, to taste.

With their pepper-inflected stuffing the lemons can also be served as a condiment, to accompany other courses of your meal.

Just remember that basically each medium lemon half will hold about a rounded 1/4 cup of finely diced fruit salad and 1 teaspoon of the rosy lavender dressing. Larger lemons will hold more, of course.

Lemons Stuffed With Piquant Fruit Salad, Lavender Dressing

Lavender Dressing:

6 tablespoons water

2 tablespoons freshly squeezed lemon juice

2 1/2 tablespoons dried lavender leaves

1/4 cup superfine sugar

Drop of rose water (optional)

Stuffed Lemons:

2 medium lemons, halved, squeezed and juice reserved

2 fresh apricots, pitted and finely diced

2 plums, pitted and finely diced

2 to 4 teaspoons minced fresh green jalapeno peppers

Mint leaves for garnish

DIRECTIONS

Prepare the dressing first: Mix water, lemon juice, lavender and sugar together in a small saucepan and heat on low heat 2 to 3 minutes, stirring constantly till sugar is dissolved. Strain and add a drop of rose water if desired. Do not overcook or let stand without straining, or mixture will turn bitter. (May be prepared in advance and refrigerated. Use extra over fruit salads, fine vanilla cake or ice cream.)

Use a spoon to hollow out each lemon half, leaving only the white pith. Cut a slice out of the stem end so it will stand.

(Beware of making a hole in the bottom).

Finely dice the fruit and combine in a small bowl with jalapeno pepper. Add a pinch of salt if desired. Mix gently and stuff the lemon halves. Top each with 1 to 1 1/2 teaspoons Lavender Dressing, garnish with mint leaves and serve, or cover and chill till serving time.

Makes 4 servings, of 1/2 lemon each, for a light dessert. May also be served as a condiment.