3 Simple citrus dishes

TIP To get clean, membrane-free citrus fruit sections, remove the peel and pith with a knife, leaving the fruit whole. Working from top to bottom, run the knife down just to the right of a membrane. Continue, cutting on both sides of each membrane, until all the fruit has fallen away.

Citrus-avocado salsa

Serve with tortilla chips.

1 grapefruit, peeled and cut into 1-inch pieces

1 navel orange, peeled and cut into 1-inch pieces

1/2 cup chopped red onion

1/2 jalapeño pepper (or amount to taste), minced

1/8 teaspoon salt

1/8 teaspoon ground cumin

1 avocado, peeled and cut into 1/2-inch pieces

Combine the grapefruit, orange, onion, jalapeño, salt and cumin in a bowl. Gently stir in the avocado and allow to stand at room temperature at least 15 minutes before serving. Makes approximately 14 (1/4-cup) servings.

Nutritional analysis for each serving 37 calories, 1 g protein, 5 g carbohydrates, 1 g fiber, 2 g fat, 0 g saturated fat, 22 mg sodium

Citrus-and-grape compote

Serve over yogurt for breakfast or lunch and over ice cream for dessert.

2 red grapefruits

4 navel oranges

1 cup green seedless grapes, quartered

2 tablespoons lime juice

1/4 cup honey

1/8 teaspoon nutmeg

1/2 teaspoon vanilla

1/2 teaspoon lime zest

1. Peel and section the grapefruit and oranges over a bowl, catching all juices. Once the sections are removed from the membrane, squeeze it over the bowl to extract additional juice. Combine the fruit sections with the grapes in a separate bowl.

2. Combine the reserved juices, lime juice, honey, nutmeg and vanilla in saucepan and bring to a boil. Reduce heat and simmer about 5 minutes until the mixture thickens to the point where it covers a spoon; it should be the consistency of maple syrup. Stir in the fruit and lime zest, let cool slightly; refrigerate for 30 minutes, or until cold. Makes 8 servings.

Nutritional analysis for each serving 100 calories, 1 g protein, 26 g carbohydrates, 2 g fiber, 0 g fat, 0 g saturated fat, 1 mg sodium 

Grapefruit-and-fennel salad with vinaigrette

1 tablespoon extra-virgin olive oil

1 tablespoon honey (more to taste)

1/4 cup seasoned rice vinegar

1 teaspoon fennel seeds, lightly crushed

1/8 teaspoon salt

2 tablespoons fresh grapefruit juice

6 cups mixed field lettuces

2 fennel bulbs, cut in long thin slices

1/2 cup very thinly sliced red onion

1/3 cup toasted pecans

Sections from 1 large grapefruit, membrane removed

Whisk together the olive oil, honey, rice vinegar, fennel seeds, salt and grapefruit juice until honey is dissolved. Toss with the lettuce, fennel, red onion, pecans and grapefruit sections. Serve immediately. Makes 4 servings.

Nutritional analysis for each serving 203 calories, 3 g protein, 22 g carbohydrates, 6 g fiber, 13 g fat, 1 g saturated fat, 441 mg sodium