Happy New Year, everyone! Each new year is a fresh start, so I like to establish fresh eating habits. However, with the cold weather and limited supplies of good produce, it’s easy to get caught up in eating heavy meals, creamy soups, and warm, comforting desserts. Lucky for us though, one of the healthiest fruits is in season in winter: grapefruit. Grapefruit is an excellent source of vitamin C, which can help ward off those winter sniffles! In fact, just half a grapefruit provides more than 60% of your daily value of vitamin C. Pink and red grapefruits also contain lycopene, a powerful antioxidant that is known to reduce the risk of heart disease, stroke, and certain types of cancers. Who wouldn’t want that?!
The only problem is people tend to either love grapefruit or hate grapefruit. I didn’t always like grapefruit, and I still haven’t been fully convinced to eat it plain. So when I heard we were doing a collection of grapefruit recipes for our market feature story, I was a little skeptical about how they would turn out. But man, did our test kitchen do a great job!
The tartness of the grapefruit was balanced out by the other ingredients in the dishes. The flavors brought out the wonderful taste of the grapefruit, but without the added pucker. My favorite recipes from the feature were the Chicken with Grapefruit-Tarragon Sauce, Grapefruit Tart (made with creamy yogurt), and the Grapefruit Mojito. I can’t wait to incorporate them into my fresh eating plan for this year. You can get a few of the recipes here
or pick up a copy of our January/February ’14 issue for the whole story!