Get a free tree Saturday at the Hawaiian Electric Arbor Day Tree Giveaway. Up for grabs are variety of popular fruit trees, flowering shrubs and native plants.

Arborists from Kaulunani Urban and Community Forestry Program, Urban Garden Center, Wahiawa Botanical Garden, Wai­mea Valley and HECO will answer questions.

Be sure to arrive early for the best selection.

Here are a few treats using fruit from trees you’ll see Saturday.

GLAZED MEYER LEMON COOKIES

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon finely grated lemon zest
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 teaspoon vanilla
2 tablespoons fresh lemon juice

» Glaze:
2 cups powdered sugar
2 tablespoons finely grated lemon zest
1/3 cup fresh lemon juice

Preheat oven to 350 degrees. Line two baking sheets with parchment. In medium bowl, whisk flour, baking soda, salt and lemon zest; set aside.

In large bowl, using electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla and lemon juice and beat until combined. With mixer on low, slowly beat in flour mixture.

Drop dough by heaping tablespoons, 1 inch apart, onto baking sheets. Bake until edges are golden, about 15 to 20 minutes, rotating sheets halfway through.

Let cool 2 minutes on sheets, then transfer cookies to wire rack to cool completely.

To make glaze, in medium bowl, whisk sugar, lemon zest and lemon juice. Mix until smooth. Drizzle cookies with glaze and let set about 1 hour. Makes 2 dozen cookies.

Approximate nutritional information, per cookie: 150 calories, 4 g fat, 2.5 g saturated fat, 20 mg cholesterol, 100 mg sodium, 27 g carbohydrate, no fiber, 18 g sugar, 1 g protein

POMEGRANATE GINGER MUFFINS

Nonstick vegetable spray
2 cups flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon lemon zest
1-1/4 cups fresh ripe pomegranate seeds (about 1 large fruit)
1 cup low-fat milk
1 large egg
1/4 cup butter, melted and cooled
Crystallized ginger, minced, for topping
Sugar, for sprinkling

Preheat oven to 425 degrees. Coat muffin tins with nonstick spray. In bowl, mix flour, sugar, baking powder and salt. Stir in lemon zest and pomegranate seeds.

Make well in center. In measuring cup, mix milk, egg, and butter. Pour liquid all at once into well. Stir just until batter is moistened; it will be lumpy.

Spoon batter into muffin tins. Sprinkle with ginger and sugar. Bake 15 to 17 minutes or until lightly browned. Remove muffins from pan immediately. Makes 12 muffins.

Note: Be careful when handling the pomegranate seeds and juice — they stain.

Approximate nutritional information, per muffin: 210 calories, 7 g fat, 3 g saturated fat, 30 mg cholesterol, 250 mg sodium, 34 g carbohydrate, 1 g fiber, 16 g sugar, 4 g protein

FIG AND APPLE COMPOTE

2 Red Delicious apples, peeled, cored and diced
14 ounces dried figs
1 (2 inches) stick cinnamon
1 tablespoon lemon juice
1-1/2 cups apple cider

Place apples, figs and cinnamon stick into large saucepan. Pour in lemon juice and apple cider. Bring to a simmer over medium heat, and cook 20 to 25 minutes, stirring occasionally.

Cover compote as it cooks if you prefer thinner consistency.

Serve warm or cold with your favorite ice cream. Makes 2 cups.

Approximate nutritional information, per 2 tablespoon serving: 90 calories, 19 g carbohydrate, 1 g fiber, 3 g sugar, 1 g protein, no fat, saturated fat, cholesterol or sodium

———

More Hawaiian Electric Co. recipes are available at www.heco.com.