grapefruit

  • In Season: Grapefruit

    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.

    By Lisa Turner
  • Grapefruit-Blackberry Dressing

    1/4 cup olive oil
    1/2 cup fresh-squeezed grapefruit juice
    1/4 cup whole-fruit blackberry preserves
    Arugula
    Mango
    Jicama, cubed

    Whisk together olive oil, fresh-squeezed grapefruit juice, and whole-fruit blackberry preserves; serve over a salad of arugula leaves, mango and jicama cubes, blackberries, and grapefruit sections.

  • Grapefruit-Blackberry Dressing

    1/4 cup olive oil
    1/ cup fresh-squeezed grapefruit juice
    1/4 cup whole-fruit blackberry preserves
    Arugula leaves
    1 mango
    Blackberries
    1 grapefruit, sectioned

    Whisk together olive oil, fresh-squeezed grapefruit juice, and blackberry preserves; serve over a salad of arugula leaves, mango and jicama cubes, blackberries, and grapefruit sections

  • Broiled Grapefruit With Chai Spices

    1 small grapefruit
    2 teaspoons honey
    1/4 teaspoon cardamom
    1/4 teaspoon cinnamon
    1/8 teaspoon ground cloves
    1/8 teaspoon ground ginger

    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 honey, and sprinkle with cardamom, cinnamon, ground cloves, and ground ginger. Broil for three minutes or until honey bubbles.

  • Pan-Seared Tilapia With Grapefruit-Tarragon Sauce

    2 tilapia fillets
    Olive oil
    Salt and pepper
    1 medium grapefruit, juices from
    2 garlic cloves, minced
    1 tablespoons minced tarragon

    1. Rub two thick tilapia fillets with olive oil, and sprinkle with salt and coarsely ground black pepper.

    2. 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 garlic cloves and minced fresh tarragon, cover pan, and cook two to four minutes longer, until cooked through.