Combine 1 pound grapes with 1 cantaloupe, 1/2 honeydew melon and 1 papaya, cut into bite-sized pieces. Combine 1/2 cup lowfat yogurt, 2 tablespoons apricot preserves and 2 tablespoons orange juice. Toss with fruit. ("Food for Life: The Cancer Prevention Cookbook")

Peel, then slice a banana in half lengthwise. Sprinkle with fresh lemon and lime juice and cinnamon. Place under broiler for 7 to 10 minutes. Serve with a dollop of plain lowfat yogurt. ("The Bloomingdale's Eat Healthy Diet")

Make an apple sherbet by combining 7/8 cup of unfiltered apple juice with the juice of 1 lime in a saucepan. Bring to a boil and add 1 pound peeled, cored and sliced apples. Cook until apples are soft. Pure'e in a food processor or blender and freeze, whisking the ice vigorously from time to time, or put in an electric ice cream maker. ("Cuisine Naturelle")

Slice fresh pineapple into pieces 3/4 inch thick and 3 1/2 inches long. Grill until lightly browned. Serve warm. ("The Snowbird Diet")

Rethinking "Hot" Foods Hot foods to serve cold:

Asparagus with a mustard or orange vinaigrette. ("Fresh Ways with Vegetables")

Green beans with a yogurt-mint sauce, garnished with tomato wedges. ("Fresh Ways with Vegetables")

Cabbage soup made with buttermilk, fresh dill and diced cucumber or a curried zucchini soup. ("Jane Brody's Good Food Book")

Striped bass with sliced mango and papaya. ("The Four Seasons Spa Cuisine")

Cornish game hen. ("The Snowbird Diet")