From JEFF COX

It is customary in Mediterranean countries to serve small bites or plates for everyone to share. In Spain, these little bites are called tapas. The tradition has spread, and tapas are as well-known in the United States now as they are in Spain.

Heavy, meaty, savory tapas are best reserved for the colder months and pairing with rich red wines. Here are some alternatives for the hot days, many of which pair well with chilled white or rosé wines or Agua Frescas.

· A small plate of apple slices, bites of cheese, and walnuts.

· A dish of sliced apricots sprinkled with lemon zest.

· Slices of avocado and grapefruit segments, sprinkled with lime juice. Or, avocado slices topped with chopped red onion and a splash of lemon juice.

· Fresh-picked green bean pieces lightly sautéed in butter, skewered on a toothpick with small pieces of bacon.

· Diced roasted beets lightly dusted with nutmeg.

· Custard-berry cubes: Place blackberries in the compartments of an ice cube tray, then fill with vanilla custard and refrigerate until set. The custard-berry cubes are gently pried out of the compartments with a butter knife and served with red raspberries.

· Peach-blueberry bites: Peel fresh peaches and slice them, then cut the slices into small squares. Add the peach bite and a fresh blueberry to a toothpick and splash the skewer with a mixture of freshly squeezed lemon and lime juices.

· Celery stalks cut into 1-inch pieces and the hollows filled with a pungent blue cheese.

· Cherry halves placed in shot glasses with brandy, then chilled before serving.

· Mini omelets: Place a gently beaten egg in a hot skillet, one tablespoon at a time. Add half teaspoonfuls of the following mixture: cooked chopped corn kernels, minced onion, and bits of bacon.

· Peeled cucumber rounds topped with dabs of crème fraiche and sprinkled with torn-up mint leaves.

· Eggplant coins: Long, slender eggplant cut into round slices, then sautéed in olive oil until soft. Add a spoonful of mashed garlic and a small piece of anchovy fillet to each round.

· Fresh figs quartered and marinated in Cointreau, then dusted with the merest pinch of cinnamon before serving.

· A true classic: Fresh fig quartered, then wrapped in prosciutto.

· Mini fruit kabobs made of alternating grapes, diced melon, and strawberries skewered on toothpicks.

· Fine-fleshed white fish cut into ½-inch cubes and soaked in lime juice overnight. The following day, alternate equal-sized cubes of fish and mango on toothpick skewers.

· Melon balls wrapped in prosciutto, held together with a toothpick, then topped with a slice of fresh strawberry.

· Peaches and crushed almonds served in small bowls then drizzled with a splash of Grand Marnier.

· Mini brochettes of plum, apricot, and peach dice skewered on toothpicks and sprinkled with lemon zest.

· Slices of grilled pork tenderloin served atop slices of ripe apples.

· Melted chocolate drizzled over ripe red raspberries, then refrigerated so the chocolate hardens.

· Bits of grilled salmon topped with basil and bacon, served on thin-sliced bread.

· Baby summer squash halved, brushed with olive oil, and grilled. Cut the squash into 1-inch dice and sprinkle with grated Parmesan cheese.

· Hot chiles, salt, and tomato slices wrapped in pieces of red Swiss chard leaves, held together with toothpicks.
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