'Tis the Season for Grapefruit

7 cups mesclun or spring mix
2 pink grapefruits, peeled and sectioned, juice reserved
1 cup seedless red grape halves
3 tablespoons oil
1 tablespoon honey
1/2 teaspoon kosher salt
1/8 teaspoon coarsely ground black pepper
2 tablespoons toasted slivered almonds

1. Combine mesclun, grapefruit sections and grapes in a large bowl.
2. Whisk 4 tablespoons reserved grapefruit juice, oil, honey, salt and pepper in a small bowl. Pour over salad and toss gently. Transfer to individual serving plates and sprinkle with almonds. Serves 6.

Recipe by Jean Kressy, Relish 2008 Fall Supplement

Per serving: 150 calories, 8g fat, 0mg chol., 2g prot., 21g carbs., 6g fiber, 180mg sodium.

3 large red grapefruits, peeled
and sectioned
½ cup packed dark brown sugar
2 tablespoons unsalted butter,
cut into small pieces
¼ teaspoon ground cinnamon
¼ teaspoon grated or ground nutmeg

1. Preheat broiler.
2. Place grapefruit sections in a broiler-safe 13-by-9-inch baking dish. Sprinkle with sugar; dot with butter. Sprinkle spices over top.
3. Broil until bubbling and beginning to brown at the edges, about 5 minutes. Cool 2 minutes. To serve, gently transfer sections to bowls with a metal spatula; scoop up juice in pan and drizzle over sections. Serves 6.

Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Season, "The Sunshine Season," Dec. 2007.

Per serving: 160 calories, 3.5g fat, 1g prot., 35g carbs., 7g fiber, 10mg sodium.

2 large red or pink grapefruits
1⁄3 cup sugar
1⁄3 cup honey
¼ cup water
2 egg whites, at room temperature

1. Section grapefruit. Squeeze juice from membranes. Place grapefruit sections and juice in a large blender; blend until puréed, about 30 seconds.
2. Bring sugar, honey and water to a boil over medium-high heat, stirring constantly until the sugar dissolves. Boil 1 minute without stirring. Remove from heat.
3. Beat egg whites in a large bowl with a mixer at high speed until soft peaks form. Reduce speed to medium and beat in sugar mixture in a slow, steady stream. Continue beating 5 minutes, scraping down sides of bowl.
4. Fold egg white mixture into puréed grapefruit. Chill at least 6 hours or overnight. The mixture may separate while chilling; whisk until smooth before freezing.
5. Freeze in an ice-cream maker according to manufacturer’s instructions. Serve at once or freeze for up to 3 months. Serves 8.

Recipe by Bruce Weinstein and Mark Scarbrough, Relish the Season," The Sunshikne Season," Dec. 2007.

Per (½-cup) serving: 100 calories, 0g fat, 2g prot., 26g carbs., 3g fiber, 15mg sodium.

2 cups fresh red grapefruit juice (about 4 medium grapefruit)
¾ cup sugar
¾ cup dry champagne

1. Place juice and sugar iin a small saucepan over medium-high heat. Bring to a boil, reduce heat and simmer 5 minutes.
2. Remove from heat, add champagne. Pour mixture into a 9x9-inch pan; freeze 8 hours, scraping occasionally with a fork. Serves 6.

Recipe by High Cotton Food Styling & Photography, "Relish the Tealthy Table," December 2006.