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In Season: Grapefruit
February 1st, 2008Tart 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
February 1st, 2008Unfeatured1/4 cup olive oil
1/2 cup fresh-squeezed grapefruit juice
1/4 cup whole-fruit blackberry preserves
Arugula
Mango
Jicama, cubedWhisk 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
February 1st, 2008Unfeatured1/4 cup olive oil
1/ cup fresh-squeezed grapefruit juice
1/4 cup whole-fruit blackberry preserves
Arugula leaves
1 mango
Blackberries
1 grapefruit, sectionedWhisk 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
February 1st, 2008Unfeatured1 small grapefruit
2 teaspoons honey
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground gingerHalve 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
February 1st, 2008Unfeatured2 tilapia fillets
Olive oil
Salt and pepper
1 medium grapefruit, juices from
2 garlic cloves, minced
1 tablespoons minced tarragon1. 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.
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