GRAPEFRUIT AND HALIBUT -- Make a salsa by mixing grapefruit sections, collected grapefruit juice, slice green onion, fresh mint, minced jalapeno, red wine vinegar, honey, olive oil and black pepper. Rub halibut filets in curry powder, salt, pepper and olive oil. Grill or bake curry side down. Serve fish on top of mashed sweet potatoes with grapefruit salsa on top.

GRAPEFRUIT AND SALMON -- Combine grapefruit juice, balsamic vinegar and brown sugar in pan; boil until reduced by half, approximately 15 minutes. Brush seasoned salmon with this glaze during grilling and just before removing from grill. Serve drizzled with more glaze and grapefruit slices.

GRAPEFRUIT AND SOLE -- Season sole or any white-fleshed fish with salt, pepper and cayenne and cook in butter, about 3 minutes a side. Remove fish; add minced shallots and chopped red bell pepper and cook until shallots soften. Add grapefruit sections and juice, plus a few tablespoons of orange juice. Bring to boil, letting reduce for minute or two. Pour over fish and sprinkle with cilantro.

GRAPEFRUIT AND TURKEY -- Blend honey, grapefruit juice and Dijon mustard and brush on turkey breast steaks. Broil, turn, brush again and continue until done. Heat remaining honey mixture and stir in grapefruit sections. Spoon over steaks.

GRAPEFRUIT, CHICKEN AND BROCCOLI -- Sauté strips of boneless, skinned chicken breasts in oil flavored with fresh ginger. Remove chicken and cook broccoli, adding water as needed. Return chicken to skillet with chicken broth, grapefruit juice, and soy sauce; thicken with cornstarch/water mixture. Add grapefruit sections to skillet; heat through. Garnish with fresh ginger slices.

GRAPEFRUIT, CHICKEN AND PINEAPPLE - - Peel and section grapefruit over bowl, reserving juice. Drain can of pineapple chunks, reserving juice. Combine juices and add enough water to equal 1 cup liquid. Combine with cornstarch and soy sauce. Stir-fry chicken strips with garlic in oil until lightly brown. Add snow peas and cornstarch mixture, and cook until thickened. Add grapefruit sections, pineapple chunks and sliced green onions and cook until evenly heated.

GRAPEFRUIT, CHICKEN AND TARRAGON -- Lightly brown chicken pieces in oil; pour off the fat. Add thinly sliced carrots, sliced onion, sliced celery, fresh grated grapefruit peel, fresh grapefruit juice, dry sherry, crushed tarragon, salt and pepper. Cover and cook over low heat for 45 minutes, or until chicken is tender. Serve with sauce made by thickening pan drippings with flour and water and adding grapefruit sections.

GRAPEFRUIT, CHILE AND PORK CHOPS -- Sear a couple dozen dried, seeded hot chiles in skillet for 3 to 4 minutes (don't blacken). Add to water in a covered pan and simmer very low for 20 minutes to rehydrate then cool. Taste chile water, and if not bitter, add about 1/2 cup and the chiles to a blender (use plain water if bitter). Puree together with six cloves of garlic and strain. Add 4 cups grapefruit and 1 cup orange juice, allspice, and salt. Place pork in this marinade and refrigerate overnight. When ready, brown pork in olive oil. In ovenproof pan over medium heat, reduce reserved marinade by half, add meat and roast in oven for 40 minutes, adding water if pan gets too dry. Serve meat with sauce from pan, black beans and optional fried sweet potato chips.

GRAPEFRUIT, PORK AND SCALLOPS -- Marinate strips of pork in grapefruit juice, soy sauce, oil and ground ginger for an hour. Drain pork and reserve marinade. In large skillet or wok, stir fry pork until browned; add sliced sea scallops and continue stir-frying another couple of minutes. Add reserved marinade and sliced green onions, stir until sauce boils and thickens then gently stir in grapefruit sections. Serve over rice and garnish with green pepper strips. (If desired, julienned carrots can be added to stir fry).

GRAPEFRUIT SALAD IDEAS: -- Grapefruit sections and cooked crab meat on bed of butter lettuce with grapefruit dressing: grated grapefruit peel, minced shallot, white wine vinegar, balsamic vinegar, olive oil and salt. -- Chili sauce, ketchup, grated grapefruit peel, and grapefruit juice chilled and served with chilled grapefruit sections and shrimp. -- Mixed salad greens with grapefruit and avocado slices dressed with walnut oil, olive oil, fresh lemon juice, grated fresh ginger, red wine vinegar and maple syrup. -- Grapefruit sections and avocado slices tossed with sour cream, lime juice, honey, salt and black pepper and garnished with mint leaves. Or use a poppy seed dressing. -- Grapefruit and avocado slices mixed with watercress and crumbled Roquefort cheese, tossed with a red wine vinegar/Dijon mustard/paprika/oil dressing. -- Romaine and radicchio lettuces mixed with grapefruit sections, avocado slices, red onions slices and pomegranate seeds tossed with honey, lime juice and some oil. -- Cooked black-eye peas, cooked diced bacon, fresh lump crab meat, diced green, red and yellow bell pepper, minced purple onion, thinly sliced scallions, seeded and diced tomato, chopped fresh thyme, tarragon and chervil combined and tossed with grapefruit vinaigrette: grated peel, minced shallot, vinegar and oil. Arrange ruby red grapefruit sections around salad mound and garnish with cilantro springs. -- Romaine lettuce, red onion slices, pink grapefruit sections tossed with lime dressing: mayonnaise thinned with lime juice, salt and crushed red pepper. --Bite -size pieces of grapefruit segments, diced cooked chicken, chopped celery and minced scallion tossed with mayonnaise/yogurt/parsley dressing. -- Arugula, stems removed, mint leaves, grilled and diced chicken breasts, grapefruit segments, crumbled Feta cheese, olives and dressing of grapefruit juice, grapefruit zest and prepared balsamic vinaigrette. -- Sliced mushrooms, grapefruit sections, sliced red onion, raisins and Romaine lettuce tossed with citrus-honey dressing: oil, fresh orange juice, grated lemon peel and juice, honey, salt and freshly ground pepper. -- Diced honeydew or cantaloupe melon, diced grapefruit sections, grated grapefruit peel, seeded and minced jalapeno pepper, and minced cilantro tossed in olive oil, raspberry vinegar and salt and pepper to taste.

GRAPEFRUIT, SHRIMP AND TOMATOES -- Combine a couple cups of grapefruit and orange juice with chopped red onion; a few teaspoons of seeded, chopped jalapeno; a heaping cup of cilantro; a quarter cup of brown sugar, and some coarse salt and bring to boil in pan. Simmer 5-10 minutes , strain and chill liquid. Pour some of marinade over shrimp, reserving some for stew. Make stew with chopped tomato, red potatoes, minced red onion, and chopped cilantro cooked in reserved marinade. Boil and reduce then add grapefruit and orange sections. While sauce is cooking, remove shrimp from marinade and grill . Serve on bed of rice.

GRAPEFRUIT WITH CREPES -- Serve crepes with a grapefruit sections in a hot sauce made by cooking butter, cornstarch, grapefruit juice and maple syrup.