Dietitian’s tip: This twice-baked cookie is a classic with coffee or tea. The whole-wheat and nuts are good sources of manganese (a mineral that helps bone formation) and selenium (an antioxidant important for thyroid hormone function).

Dietitian’s tip: This Southern classic is pretty and refreshing for dessert or as a snack. The bananas and oranges provide 45 milligrams of vitamin C — more than 75 percent of your daily needs for the vitamin.

Dietitian’s tip: Whole-wheat flour includes the nutritious wheat germ and bran coating of the grains. Besides fiber, whole-wheat flour adds a nutty taste and coarser texture.

Dietitian’s tip: Any good baking apple, such as Golden Delicious, Rome or Granny Smith, holds its shape beautifully for this dish. Serve it as a light dessert, or alongside roasted pork or pork tenderloin.

Dietitian’s tip: Raisins are often the fruit of choice in bread puddings, but in this classy version caramelized fresh pears are used both in and on top of the pudding. Serve it for dessert or feature it at breakfast or brunch.

Dietitian’s tip: Sweet curry is made from a blend of ground spices. Combined with yogurt, it makes a light creamy sauce that perfectly complements ripe, juicy melon.

Dietitian’s tip: This coffeecake has a crumb topping made with pecans, which are good sources of iron, potassium, zinc, copper and phosphorus. Coffeecakes are best served warm.

Dietitian’s tip: Ounce for ounce, mandarin oranges have about 40 percent less vitamin C than oranges do, but they have nearly three times the vitamin A (carotenes).

Dietitian’s tip: All walnuts are high in phosphorus, zinc, copper, iron, potassium and vitamin E and low in saturated fat. But English walnuts have twice as much omega-3 fatty acids as black walnuts do.

Dietitian’s tip: Figs are a good source of vitamin B-6 and fiber. Though dried figs are available year round, the peak season for fresh figs is June through October.