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In-Season pick: Grapefruit

  • As a starter
    Peel and dice half a
    grapefruit, removing the seeds and
    reserving the juice. Layer 2 cups of
    Boston lettuce with grapefruit sections,
    ¼ cup toasted walnut halves, and 2
    tbsp. blue cheese. Drizzle the top with
    the reserved juice and 1 tsp. olive oil.
  • As an entreé
    Dust a 6-oz. salmon filet
    with cumin, ground coriander, salt, and
    pepper. Add to a pan with ½ cup sliced
    button mushrooms and 4 sprigs cilantro,
    chopped. Cook on medium heat for 2-3
    minutes per side. Top with 5 diced grapefruit
    segments and serve.
  • As a dessert
    Add segments from 2
    grapefruits to saucepan with ½ cup
    each of sugar and water. Cook on
    medium-high heat for 30 minutes.
    Remove from heat; add 1 whole clove.
    Serve 2 tbsp. over fat-free angel food
    cake, light ice cream, or a citrus sorbet.

In One Red Grapefruit: 103 Calories, 0 Grams Fat, 77 Milligrams Vitamin C, 3.5 MG Lycopene

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