《纽约时报》评出夏日水果榜，第一名是……
《纽约时报》评选出了五种最美味的夏季水果并介绍了它们不同的吃法，排在第一名的，你们猜猜是谁？
5. 树莓raspberries
Unlike strawberries, though, raspberries don’t lose their spirit when you cook them. If you can get a flat or two at a decent price, make jam right away. But just a pint, baked with their weight in sugar at 325 degrees for 20 minutes or so and then stirred to dissolve the sugar, will make a very loose jam. It won’t keep long, but it will taste like the morning sun.
不过，与草莓不同的是，树莓在烹饪时不会变味。如果你能以划算的价格买到树莓，赶紧做果酱吧。在325华氏度（165摄氏度）温度下，一品脱（约568毫升）树莓加等量糖烘烤20分钟左右，然后搅拌使糖溶解，松软的果酱就做好了。树莓果酱不能保存很久，但尝起来就像早晨的阳光。
4. 桃子peaches
Once they’re soft all over, eat or cook without delay. Even a few hours in a fruit bowl on a summer afternoon is enough to fur them with mold, after which emergency measures may or may not help.
一旦桃子熟透变软后，就要立刻吃掉或烹饪。在夏日的午后，将桃子放在水果盘里几个小时就足以让它们长满霉菌，那样任何补救措施可能都不管用了。
3. 蓝莓blueberries
A small haul can be enough for panckes, muffins or a bowl of cereal. The other trait that raises them high on the list, though, is that even a handful pitched into anything made with stone fruits, or other berries, produces tiny explosions of flavor and color.
一点点蓝莓就足够做煎饼、小松饼或一碗麦片了。蓝莓在夏季水果中名列前茅的另一个原因是，只要把一小撮蓝莓加入到任何用核果或其他浆果制成的食物中，就能在视觉和味觉上产生爆炸的效果。
2. 樱桃cherries
Pit them for a pie filling that will make you wish you’d bought 10 more pounds for the freezer. Boil them with sugar and maybe a vanilla bean, and you have a base for sodas, lime rickeys, any number of cocktails, or best of all an ice cream sauce so bright and intense that other toppings can stand down.
将樱桃去核制成馅饼馅料，你会希望自己多买了10磅冷藏进冰箱。将樱桃和糖、香草豆一起熬煮后，可以混入苏打、青柠酒、以及多种鸡尾酒中，最棒的吃法是做冰淇淋酱，鲜亮浓郁的樱桃酱让其他配料黯然失色。
1. 西瓜 watermelons
You could call its flavor plain. Or one-dimensional. You could say it’s boring and still not get much argument. But complex aromatic compounds did not make the watermelon the champion of summer fruits. No, it is the watermelon’s eagerness to join any party in sight.
你可以说西瓜的味道平淡，或者单一。说它很无趣，也不会有太多人反对。但西瓜成为夏季水果之王，并不是因为它的味道层次丰富，而是因为它是所有派对的必备品。
