Now’s the season for fresh fruit desserts and treats, whether you’re planning a holiday festivity, are expecting guests or are just heading for a shady corner of the garden.

Fruit is a simple but welcome addition to menus for al fresco meals, cookout spreads and porch refreshers – and any informal in-between times. Not to be confused with “fast food,” fruit concoctions can be quick and easy to make and are generally among the more nutritious snacks around. Here’s a fast idea for using ripe, juicy picks from the summer produce stands or garden harvests.

Sweet summer fruit bruschetta

24 baguette slices, cut 1/4-inch thick

1/4 cup butter, softened

6 tablespoons brown sugar

1/4 teaspoon cinnamon

1/2 cup chopped peaches or nectarines

1/2 cup chopped plums

2 tablespoons fresh lime juice

2 tablespoons chopped glazed walnuts

Lay the baguette slices in a single layer on a large baking sheet. Stir together the butter, 4 tablespoons brown sugar and cinnamon and spread on one side of each baguette slice. Broil for 1 to 2 minutes or until bubbly and bread is lightly browned on the edges. Stir together the remaining brown sugar, fruit and lime juice in a small bowl. Spoon equal amounts over the bread slices and sprinkle with walnuts.

Makes 24 bruschetta, or 8 servings.

– Recipe for The Associated Press created by the California Tree Fruit Agreement.