Grapefruit is an abundant winter fruit in Florida and whether grilled, baked, juiced, or eaten raw, it adds a tangy zest to any meal.
Grapefruit is a great source of antioxidants, vitamin C, vitamin A, potassium, and fiber. Varieties include pink, gold, white, and red grapefruit. The red ones are the sweetest. When choosing your grapefruit at the store, select those that are heavy for their size and have glossy, smooth skin.
You can eat grapefruit raw, baked, or broiled, but cooking them will reduce their nutritional properties. Add raw grapefruit to dark green salads, fish and chicken dishes, or even your favorite salsa to pack some unexpected flavor! Want more citrus in your life? Try this recipe.
- 3 cups mixed lettuce
- 1 cup baby arugula
- 2 fresh red grapefruits, cut in segments
- 1 fresh orange, cut in segments
- 1 cup canned mandarin oranges in light syrup (drain & reserve syrup)
- 1/2 cup pecans, chopped
- 1/2 cup pomegranate seeds
- 1/2 cup goat cheese, crumbled
- 1/4 cup fresh orange juice
- 1/2 cup fresh grapefruit juice
- 1/4 cup reserved mandarin orange syrup
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 1/2 cup canola oil
- Salt and pepper to taste
Divide the lettuce, arugula, grapefruit, and oranges between the four plates. Top each with pecans, pomegranate seeds, and goat cheese.
To make the grapefruit vinaigrette: Whisk together the first five ingredients. Then, slowly whisk in the canola oil. Add salt and pepper to taste.
Prior to serving, pour desired amount of dressing on each plate. For added protein, serve with grilled chicken, if desired.