If you’re like the rest of us at Good Bite, you’re probably thinking ahead to this weekend’s Fourth of July holiday -- what to eat?! Check out our 4th of July Favorites for tips on how to manage the day's cooking. Or, bring the flag to the plate with these red, white, and blue foods that are worth celebrating.

Cherries, strawberries, and other deep red fruits. The obvious way to use these luscious fruits is in baked desserts and gelatin molds. And by all means, yes, do that! But also try them out in fresh fruit salsas, which create a dark red color and pair well with meats and chips.

Tomatoes. Red tomatoes are normally present in any summer meal spread, so it should be a snap to mix them into your menu planning. Tossed in salads, on burgers, and with cheeses, tomatoes are an easy way to bring red onto the table.     

Coconuts. Why not infuse the American spirit with a little tropical flavor? Shredded coconuts and fresh coconut meat add white color and sweetness to any dish. Try them tossed in a red fruit salad, mixed into a coleslaw, or blended into creamy frappes.    

Cauliflower. These purely white veggies will pair well with roasted tomatoes for a stunning color combo. Or try them pureed for a new take on mashed potatoes.

Scallops. Scallops, when cooked, turn a fantastic white color, and they are perfect for summer grilling. A few minutes on the skillet or barbecue, and these finger poppers help to complete the day’s menu.

Dairy. The list goes on of white dairy foods: milk, cheese, whipped cream, cream cheese -- from sweet to savory recipes, milk products make it a cinch to get white onto the table. 

Blueberries. Like other fruits, blueberries can be used in desserts, snacks, and relishes for your menu planning. Use them raw for a lighter color, or cook them down for a dark midnight blue hue.

Blue potatoes and blue corn. There aren’t many blue foods in this world, but thanks to heirloom vegetables, we have blue potatoes and blue corn to throw in the holiday mix. These foods are a quick and tasty combo to pair with sour cream, crème fraiche, and tomatoes or bell peppers.

Red cabbage boiled in water. Believe it or not, red cabbage turns blue when it is cooked in water. Give it a quick blanch and see what we mean -- then use it in your salads for a colorful holiday slaw.

Mayonnaise. Thick, fluffy, white mayonnaise can be used as a condiment, dressing, or sauce for most of your recipes for the day. Add lots of paprika to make it red. 

And a few combos to get your red, white, and blue juices flowing:

Blueberry and strawberry shortcake with fresh whipped cream.

Grilled burger with thick tomato slices, mayonnaise, and the bluest bleu cheese you can find.

Blue chip nachos with sour cherry salsa and crème fraiche.

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