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It's about two of my favorite citrus fruits today -- oranges and grapefruit. Just a little bit of information about the nutrition aspect of them. Oranges supply foliate, one of the B Vitamins which plays an important part in the prevention of cardiovascular disease. It is necessary for the maintenance of normal DNA and also plays a role in the prevention of colon and cervical cancers. Right here is a good reason to eat oranges. And grapefruit -- nature packs this fruit with Vitamins C and A and potassium. The sodium content is very low, which is a big plus for those on restrictive diets. There is much more I could tell you about these two fruits but it's time for recipes.

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Let's start with a couple of salads. Perfect to bring to a potluck gathering.

ORANGE CREAM FRUIT SALAD

1-20 oz. can pineapple tidbits, drained

1-15 oz. can sliced peaches, drained

1-11 oz. can mandarin oranges, drained

3 medium bananas, sliced

2 medium apples, unpeeled and diced (Braeburn or Red Delicious)

DRESSING

1 small package vanilla instant pudding mix

2/3 c. milk

half of a 6 oz. can frozen orange juice concentrate, thawed (1/3 c.)

3/4 c. sour cream

In a large bowl, combine drained fruits. Set aside.

In a small bowl, combine first three ingredients of dressing. Beat until blended, 1-2 minutes. Beat in sour cream. Fold in all fruits. Cover and chill at least one hour. Makes 10-12 servings.

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ORANGE-SHERBET GELATIN SALAD

2-11 oz. cans mandarin oranges, drained (save liquid)

2-small packages orange gelatin

1 c. boiling water

1 pint orange sherbet

In a large bowl, dissolve gelatin in boiling water. Stir in liquid from oranges. Stir in sherbet until dissolved. Fold in oranges.

Turn into 2 qt. bowl or gelatin mold. Chill until firm. Makes 8 servings.

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And, grapefruit . . .

RUBY RED TOPPING

2 large pink grapefruit, peeled, sectioned (pith removed - white membrane)

1-21 oz. can cherry pie filling

1-10 oz. package frozen strawberries, thawed

1/2 t. almond extract

Cut grapefruit sections in half; drain in large strainer or colander.

In a medium bowl, combine pie filling, strawberries and almond extract; mix well. Fold in grapefruit sections.

Cover and chill two hours. Serve over pound cake, angel food cake or as an ice cream topping. Makes about 5 cups.

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GRAPEFRUIT AND ORANGE SALAD

4 c. torn spinach leaves or romaine lettuce

2 pink grapefruit, peeled, pith removed and sectioned

3 oranges, peeled and sectioned

1/2 medium red onion, sliced, rings separated

3 T. honey

2 T. lime juice

dash nutmeg

1/3 c. canola or vegetable oil

In a large bowl, combine first four ingredients; set aside.

In a small mixing bowl, combine honey, lime juice and nutmeg. Beat with an electric mixer on medium speed, adding oil in a thin, steady stream. Beat until mixture is thick. Pour desired amount of dressing over salad. Toss to combine. Store remaining dressing in fridge up to two weeks. Makes 6 servings.

NOTE: Drizzle this dressing over slices of oranges, grapefruit or any combination of fresh fruit for another salad.

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Thought for today: Marriage is the only union that can't be organized. Both sides think they're management.

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