In Season: Grapefruit

By Lisa Turner

Tart and tangy, with a sweet, citrus finish—a good grapefruit has all the aesthetic appeal of a fine wine. And it’s no lightweight in the nutrition department: A small pink grapefruit has about 97 calories, four grams of fiber, and high levels of vitamins A and C. Grapefruit also boasts lycopene, a potent antioxidant that protects against cancer and heart disease.

Grapefruit-Blackberry Dressing
Whisk together 1/4 cup olive oil, 1/2 cup fresh-squeezed grapefruit juice, and 1/4 cup whole-fruit blackberry preserves; serve over a salad of arugula leaves, mango and jicama cubes, blackberries, and grapefruit sections.

Broiled Grapefruit with Chai Spices
Halve a small grapefruit, and use a small, sharp knife to loosen each section. Place cut side up in a shallow pan, drizzle each half with 2 teaspoons honey, and sprinkle with 1/4 teaspoon cardamom, 1/4 teaspoon cinnamon, 1/8 teaspoon ground cloves, and 1/8 teaspoon ground ginger. Broil for three minutes or until honey bubbles.

Pan-Seared Tilapia with Grapefruit-Tarragon Sauce
Rub two thick tilapia fillets with olive oil, and sprinkle with salt and coarsely ground black pepper. In a large skillet, heat olive oil until hot, and sauté fillets for two minutes. Turn fillets over, and squeeze juice from one medium grapefruit over fish. Sprinkle each fillet with two minced garlic cloves and 2 tablespoons minced fresh tarragon, cover pan, and cook two to four minutes longer, until cooked through.