Grapefruit Season

It's easy to make healthy eats taste great when you cook with seasonal ingredients. Grapefruit is a wonderful example, and you're in luck because it's in season right now. Perhaps you have tart memories of squeezing yourself in the eye while experimenting dieting on plain grapefruit halves, but there are so many other creative ways to serve this tart fruit. It doesn't have to be restricted to breakfast; consider these recipes for turning this figure-friendly fruit into appetizers and party drinks.

Grapefruit Bellini

This Bellini is rich in vitamin C with the addition of grapefruit juice. Nutmeg adds spicy sweetness to this peach-based drink.

Makes 2 bellinis

1/2 cup grapefruit juice
1/2 cup frozen peaches, thawed
2 tablespoons granulated sugar or honey
1/4 teaspoon nutmeg
Pinch of cinnamon
4 ounces champagne, prosecco or sparkling wine
2 thinly sliced grapefruit segments, for garnish

In a blender or food processor, combine the grapefruit juice, peaches, agave syrup or honey, nutmeg, and cinnamon. Pulse until well blended. Pour 2 ounces of champagne into each glass. Add 2 1/2 ounces of the grapefruit mixture. Top the glass with the grapefruit segment.

Nutritional Information Per Serving (1 six-ounce glass):
144 calories, 0 g protein, 27g carbohydrates, 0 g fat (0 g saturated), 0 mg cholesterol, 0.5 g fiber, 8 mg sodium.


Teriyaki Salmon Skewers

I love foods on a stick, especially skewers that you can prep ahead and cook in minutes. Tangy teriyaki salmon skewers are not only delicious but they pack two powerful superfoods into one meal. This low-fat appetizer is a great way to start a meal while benefiting the mind and body inside and out. Grapefruit and grapefruit juice are rich in vitamin C, which promotes a healthy immune system and boosts collagen production, giving skin a healthy glow. Wild salmon contains omega 3's, which can help protect against osteoporosis, aid in weight loss and improve brain function.

Makes 12 large skewers

1 large pink grapefruit
1 cup grapefruit juice (about 8 ounces)
1/4 cup reduced-sodium soy sauce
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons rice wine or apple cider vinegar
2 cloves garlic, minced
1 pound of boneless wild skinless salmon, cut into 1-inch chunks
1/2 pound cherry tomatoes
1 yellow or orange pepper, seeded and cut into 1-inch chunks
1 zucchini, cut into 1/2-inch chunks
1 small red onion, peeled and cut into 1-inch chunks
12 wooden skewers

Cut the top and bottom off one of the grapefruit. Place it cut side down on a cutting board. With a small paring knife, cut along the curve of the grapefruit and remove the peel, exposing the fruit. Turn grapefruit on its side and cut 1-inch slices across the membrane (slices will have a flower-like appearance with the membrane intact). Cut each "flower" in half and set aside.

Pour 1 cup of grapefruit juice into a small saucepan. Add the soy sauce, tomato paste, Worcestershire sauce, brown sugar, vinegar and garlic. Bring to a boil. Reduce to a simmer and cook 15 to 20 minutes, stirring occasionally until the sauce reduces by half and starts to thicken. Set aside.

Preheat oven to 400°F (205°C). Cover two cookie sheets with aluminum foil. Coat the aluminum foil with cooking spray. Thread salmon, tomatoes, peppers, zucchini, onion and grapefruit slices onto the skewers. Drizzle with half the teriyaki sauce and bake 10 to 12 minutes until the vegetables are soft and the salmon is no longer translucent in the center but still moist. Drizzle with remaining sauce and serve immediately.

Nutritional Information Per Serving (3 large skewers):
358 calories, 27 g protein, 26g carbohydrates, 15 g fat (3 g saturated), 62 mg cholesterol, 4 g fiber, 811 mg sodium.