Raw

Like the striped pops from the ice cream truck—without the artificial flavors and colors.

It's hard to believe that a three ingredient dessert can deliver such a big flavor payoff. Try garnishing with a wedge of watermelon.

This Tunisian mixture elevates everything from flatbreads to <epi:recipelink id="365691">grilled lambepi:recipelink. Make extra so you'll have some on hand all summer long.</epi:recipelink></epi:recipelink>

Fresh and piquant, this crowd-pleaser is a classic.

At San Francisco's Contigo, chef Brett Emerson created this muddled soda to showcase the small, sweet strawberries he finds at the farmers’ market.

You don't need a juicer to make this sweet, smooth drink, which is rich in vitamins A and C—a blender can puree the fibrous kale and soft kiwi and banana.

This slaw is perfect as a side dish or added to a pulled-pork sandwich.

This is terrific on grilled baguette slices, sprinkled with feta or fresh goat cheese. Or try it as a topping for grilled fish or chicken.

Not to be confused with coconut milk, coconut water is the tart liquid found in the center of young coconuts.

Fresh mint and lime juice add a bright finish to this drink.

Frozen açai puree is available in the freezer section of most supermarkets.

Fresh ginger gives this a zesty kick.

A V-slicer or mandoline is the perfect tool for thinly slicing the fennel. The fresh apricots add a nice sweetness to the salad, but feel free to skip them if they're not available in your area.

The combination of daikon radish, rice vinegar, and sesame oil gives this slaw an Asian flavor.

Sweet oranges help tame the heat of the habanero in this zippy salsa, which would also be delicious alongside grilled pork loin.

This salad is great with grilled chicken thighs, lamb chops, or leg of lamb.

The classic Italian sauce gets an update with the addition of parsley and tarragon.

A relish best made when tomatoes are at their peak of summer flavor, this is versatile and zesty. Serve it with Huevos Rancheros , with chips, or to top an omelet. It would go very nicely with the Spanish Omelet with Chorizo and Avocado. Once you get started making it, you'll think of many uses. Pico de gallo means "rooster's beak" in Spanish. This relish apparently got its name because it used to be eaten with finger and thumb, and the action looked like the pecking beak of a rooster.

What a fantastic barbecue side: It's juicy, crunchy, and bright enough to provide delicious relief even from your richest dishes, and substantial enough to stand in for starchy sides like potatoes. I add a ton of marjoram and dill, but chives and basil taste amazing, too.