Celebrate National Nutrition Month & Go Green with recipes from Chilean Grapes and Registered Dietitian Annessa Chumbley. Here are today’s recipes: 

3 Grape Sweet Salsa 

1/2 cup green grapes, quartered 
1/2 cup red grapes, quartered 
1/2 cup black grapes, quartered 
1 tablespoon fresh lime juice 
1/2 teaspoon lime zest 
1 tablespoon raw honey 

Mix all ingredients together in a bowl. Serve with toasted cinnamon chips. 

Chilean Grape Pita Pizza 

•    1 whole wheat pita pocket, about 6 inches in diameter
•    2 tablespoons extra virgin olive oil, divided
•    4 ounces creamy goat cheese
•    1/2 cup seedless Chilean green, red and/or black grape halves
•    1 teaspoon fresh lemon juice
•    1/2 teaspoon maple syrup
•    16 fresh mint leaves

Preheat oven to 375 F. Gently slice pita in half and separate into 2 rounds. Place pita rounds on a baking sheet (insides up) and brush with 1 tablespoon olive oil. Crumble and scatter goat cheese onto the pita halves, leaving a little border of naked pita around the edges, then nestle grapes on top of, and around, the crumbled goat cheese. Bake pita pizzas for 10 minutes, or until the cheese is warm and pita is crisp. In a small bowl or little jar, whisk together 1 tablespoon olive oil, lemon juice and maple syrup. Sprinkle fresh mint leaves on top of the cooked pizzas, and drizzle with some of the maple-lemon dressing. Eat right away.

Shamrock Shake 

1 cup green grapes 
1 cup mango or pineapple chunks, frozen 
1 handful spinach 
1/2 teaspoon lime zest 
1 cup coconut milk 

Mix all ingredients in a blender until well combined. Pour, top with more lime zest and grapes, and enjoy! 

To learn more, visit fruitsfromchile.com.