This refreshing and healthy salad makes a really interesting starter or a great salad for summer barbecues. The croutons and dressing can be made in advance, and then the salad can be assembled in seconds.

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 6

1 pink Florida grapefruit, segmented
200g cooked beetroot, cubed
150g ricotta cheese
180g washed and picked baby salad leaves, such as ruby chard, spinach, rocket or mizuna
4 slices white bread, cut into 2cm cubes
1 bunch fresh mint
2 tbsp light olive oil

For the dressing:
Juice of ½ Florida grapefruit
Juice of 1 orange
100ml lemon oil (this can be bought in most supermarkets, or you can make your own by warming olive oil gently with thinly pared lemon zest and leaving to infuse for a day or so)
Salt and freshly milled black pepper

1. Pick the mint leaves from their stalks and crush the stalks lightly. Shred the leaves.
2. Warm the olive oil in a pan and add the mint stalks. Leave on one side to infuse (the longer you leave this the better).
3. Heat the mint-infused oil in a pan and fry the bread cubes until pale golden. Add the chopped mint leaves and drain on kitchen paper.
4. When you're ready to eat, mix the salad leaves, grapefruit and beetroot in a salad bowl.
5. Shake the dressing ingredients together and pour it over the leaves. Crumble the ricotta cheese over the salad and scatter over the croutons.

This is a perfect barbecue dish, but it is just as successful on a flat ridged griddle pan. It's great sharing food; just leave a platter on the table and let people help themselves. The grapefruit works brilliantly with the lamb to cut the richness, but this healthy salsa would also go well with other chargrilled meat.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 6 as a starter or 4 as a main course

700g loin of lamb, cut into pieces around 8cm long
1 tsp olive oil
salt and freshly milled black pepper

For the salsa:
½ tsp cumin seeds
1 tsp coriander seeds
1 orange, segmented and chopped
1 pink Florida grapefruit, segmented and chopped
1 small pomegranate
small bunch mint, chopped

1. Crush the cumin and coriander seeds in a pestle and mortar and mix with the orange, grapefruit, mint and pomegranate seeds.
2. Skewer the lamb onto pre-soaked wooden or metal skewers.
3. Heat the barbecue or ridged griddle pan until smoking hot, rub oil and seasoning onto the lamb and sear for a few minutes on each side.
4. Pile up onto a plate and serve with the salsa.

An extremely easy to prepare pork and sweet potato casserole, spiced with ginger, allspice and chilli, baked with the citric flavour and sweetness of Florida ruby grapefruit juice.

Preparation: 15 mins
Cooking: 1 hour 30 mins
Serves: 4

675g/1½ lb cubed pork leg or shoulder
350g/12oz sweet potatoes, peeled and cubed
1 onion, chopped
2 cloves garlic, crushed
1 red chilli, de-seeded and chopped
½ tsp ground allspice
½ tsp ground ginger
2 tbsp soy sauce
300ml/½pt Florida ruby grapefruit juice

1. Preheat the oven to 180C/350F/Gas 4. Place all the ingredients in a large ovenproof dish and mix well. Cover and bake for 1 hour.
2. Remove the lid and bake for a further 30 minutes to allow the sauce to thicken slightly. Serve with brown rice and char grilled corn on the cobs.

White chocolate and pink grapefruit make a delicate and sophisticated combination. This recipe works served in slices as a pudding or in little squares as an impressive sweet canape, topped with tiny balls of sorbet.

Preparation time: 30 minutes
Cooking time: 1 hour
Serves: 8 as a pudding or makes about 30 canapes

For the tart:
300g sweet shortcrust pastry
240ml double cream
150ml milk
660g best quality white chocolate
3 eggs, lightly beaten

For the sorbet:
2 Florida pink grapefruits
500ml sugar syrup (made from 340g sugar dissolved into 340ml water)
2 lemons, juiced
1 egg white, lightly beaten

1. For the sorbet, clean and dry the grapefruits.
2. Thinly pare the zest, cut it into thin strips and add to a pan along with the sugar syrup and the strained juice from the grapefruits.
3. Boil gently for 10 minutes, then strain into a non-reactive bowl and add the strained lemon juice. Cool, then chill in the fridge.
4. If you have an ice cream machine, churn until it starts turning opaque (5-10 minutes).
5. Lightly beat the egg white, then add to the machine as it churns. Continue churning according to the manufacturer's instructions until the sorbet is firm enough to serve.
6. If you don't have an ice cream machine, pour the mixture into a container to a depth of around 4cm.
7. Turn out and beat with an electric mixer every hour or so, adding the egg white during the first beating, until it is frozen solid.
8. For the tart, pre-heat the oven to 125C. Line a tart tin with the pastry. Chop the chocolate and place in a bowl.
9. Bring the milk and cream to the boil, pour over the chocolate and stir gently until it has melted. Beat the eggs and add to the mix, then pour into the pastry case.
10. Bake for around an hour or until the middle has set.
11. To serve, cut the tart into slices and serve with a ball of sorbet.
12. If serving as a canape, cut the tart neatly into squares and top with a tiny ball of sorbet, made with a melon baller. Decorate with shaved or grated white chocolate.

Muffins just bursting with juicy pieces of Florida grapefruits and walnuts. Simple to make, delicious to eat.

Preparation: 15 mins
Cooking: 15-18 mins
Makes: 12

150g/5oz plain flour
1 tbsp baking powder
½ tsp salt
75g/3oz wholemeal flour
100g/4oz golden granulated sugar
75g/3oz butter, melted
1 large egg
200ml/7floz buttermilk
1 pink Florida grapefruit, segmented and roughly chopped
75g/3oz walnuts, roughly chopped
50g/2oz icing sugar