In the heat of the summer, rely on cool and refreshing foods to keep your diet balanced. Cooking outside on the BBQ can be a great way to spend a bit of time in fresh air, and keep your home cooler without a hot oven. And who doesn’t love a fruit salad when the weather is scorching?

Ingredients:

• 1 pink grapefruit, peeled
• 2 large tangerines
• 3 navel oranges
• 2 tablespoons honey
• 1/4 teaspoon ground cinnamon
• Greek yogurt
• Minced crystallized ginger, to taste

Preparation:

Cut citrus sections into thirds, after peeling fruit. Place grapefruit, tan- gerines and juice in a large bowl. Add honey and cinnamon. Cover and refrigerate at least 1 hour. Mix yogurt and ginger in a different bowl then add fruit. (Add brown sugar, or another sweetener if you don’t care for the tart taste of Greek yogurt!)

Ingredients:

• Juice of 2 or 3 limes (to equal approximately 1 cup)
• 1/3 cup honey
• 3 cloves garlic, diced
• Salt and pepper to taste
• 1 pound shrimp

Directions:

Whisk together all ingredients except shrimp in a shallow bowl. Place shrimp in the bowl, and marinate in the refrigerator for at least 10 but no more than 20 minutes. Thread shrimp onto skewers, or create a foil “pan” to be placed on the grill. Cook shrimp for approximately 2 minutes per side – shrimp will be pink and will curl. Take care not to overcook.