If you’re a grapefruit fanatic like I am, then you are in luck; winter to spring is the time to snag the freshest picks!
This uniquely bitter, but subtly sweet, fruit is like a blast of antioxidant power as just one half almost fulfills our daily value for Vitamin C! Other nutritional components of the grapefruit promote weight loss, lower cholesterol levels, and stabilize blood sugar.
Just a little grapefruit history… It was discovered in the 18th century and is believed to be a hybrid between an orange and a pomelo!
Grapefruit can be of the white, pink or ruby red varieties and is most often enjoyed as juice or a breakfast side. How do you get your dose of grapefruit?
I love using grapefruit in the following ways:
- Topped with cottage cheese
- In a fresh salsa with onion and cilantro
- To prepare ceviche (a South American seafood dish)
Be sure to select and store your grapefruit properly by following these guidelines. The grapefruit should:
- Be heavy for its size
- Have firm skin
- Be stored at room temperature if eaten within a week of the purchase date or kept refrigerated for up to three weeks
Spiced Grapefruit Brulee
Makes: 3 servings (2 slices each)
Prep Time: 15 minutes
Total Time: 25 minutes
- 2 large grapefruits
- 2 tablespoons packed brown sugar
- 1 tablespoon light butter, unsalted and softened
- 1 teaspoon cinnamon
- 1 teaspoon Grand Marnier liqueur
- ½ teaspoon nutmeg
- ¼ teaspoon cayenne pepper
- Preheat broiler.
- Use a knife to remove the stem ends off each grapefruit. Stand each on the sliced end and proceed to safely remove the rind and white pith. Cut each fruit into 3 to 4 even slices. Set aside.
- Mix softened butter and Grand Marnier in a small bowl.
- Top each grapefruit slice with a small amount of butter mixture and sprinkle cinnamon, nutmeg, and brown sugar.
- In a baking dish, broil for 6 to 8 minutes or until the tops are browned.
- Serve plain or with vanilla ice cream/frozen yogurt!
Nutrition Facts Per Serving: 108 Calories, 3.8 g Fat (2.5 g Sat), 10 mg Cholesterol, 28 mg Sodium, 17 g Carbohydrate, 1.5 g Fiber, 0 g Protein
Recipe adapted from Eating Well
Article originally published on the Pathmark Live Better blog