Grapefruit

Tip: Just-as-sweet calorie saver: Mix honey, not sugar, intro fruit desserts.

Olive oil in a dessert might seem a little odd, but try to think of it as a flavorful ingredient rather than a fat...as long as you choose a delicious extra-virgin oil. I first had something like this in Jabugo, Spain, when I ate slices of orange simply drizzled with a grassy local oil as a dessert. It was a revelation. If you want to go dairy-free in this dessert, then skip the yogurt and mix the mint in with the grapes.

This sherbet is the perfect ending to an Asian-themed meal.

Editor's note: This recipe is from Brini Maxwell's Guide to Gracious Living. For Maxwell's tips on throwing a summer pool party, click here. This drink is perfect for breakfast celebrations. It's light and fresh with the tang of citrus.

The subtle citrus notes in this dark chocolate tart come from pink grapefruit and blood orange zests. It has a sublime buttery shortbread crust. Do-aheads: filled tart, 2 days; candied citrus peel, 1 week.

If you're making the striped bass in agrodolce sauce as well as this salad, save 1/3 cup chopped fennel fronds for garnishing the fish.

A simple rum cocktail made with fresh grapefruit, lemon or lime, and sparkling water. Angostura bitters add a touch of spice.

Adding salt to this cocktail really cuts any bitterness in the grapefruit juice.