Grapefruits, like oranges, are citrus fruits, which means they’re high in Vitamin C. Thanks to their vibrant hue, grapefruits are also high in Vitamin A, which sets them apart from their other citrus counterparts. Grapefruits are also a good source of fiber and potassium, and they contain a host of other vitamins and minerals. They may not be so healthy, however, for people who are on certain prescription drugs such as cholesterol-lowering statins. Grapefruit can interact with these medications and cause them to reach dangerous levels in the bloodstream. If you’re on a statin or any other medication, make sure to read the medication facts sheet provided by your pharmacy to ensure grapefruit isn’t off-limits. If it’s not, then you’re free to enjoy grapefruit and all of the nutrition it provides.
Broiled Grapefruit with Cinnamon Sugar
1 large ruby red grapefruit
2 tablespoons cinnamon sugar
- Heat the oven to broil.
- Cut the grapefruit in half across its equator. Use a sharp knife to carefully cut around the inside edge of the grapefruit half. Then make small, deep cuts next to each segment’s membrane, to loosen the fruit from the membrane
- Sprinkle each half with cinnamon sugar and put in an oven-safe dish, sugar-side up. Broil for 15 minutes, or until the top turns quite brown and caramelized.
- Let cool for 5 minutes and eat while warm. Serves 2.
Recipe from the Kitchn
Roasted Salmon with Shallot-Grapefruit Sauce
4 skinless salmon fillets (5 to 6 oz. each)\
Black pepper, to taste
2 ruby red grapefruits
2 teaspoons olive oil
1 tablespoon minced shallots
1 teaspoons peeled and grated fresh ginger
2 ½ teaspoons honey
Pinch of cayenne pepper
2 teaspoons fresh lemon juice
2 tablespoons thinly sliced fresh basil
- Preheat the oven to 350°F.
- Season the salmon with black pepper, place in a baking dish, and roast until just cooked through, about 18 minutes.
- While the salmon is cooking, prepare the sauce. Cut one of the grapefruits into sections by cutting off the top and bottom of the fruit, then standing it on one end and cutting down the skin to remove the woolly white pith and peel. Then, with a paring knife, remove each segment of fruit from its membrane and cut the segments in half. Set the segments aside. Juice the other grapefruit and set the juice aside.
- In a medium skillet, heat the oil over medium heat. Add the shallot and cook, stirring, until softened, about 2 minutes.
- Add the ginger, grapefruit juice, honey, and cayenne and bring to a simmer. Cook until the sauce is reduced by about half, about 10 minutes.
- Add the lemon juice. Right before serving, toss the grapefruit pieces and basil into the sauce.
- Place the salmon on a serving dish, spoon the sauce over it, and serve.
Recipe from Fine Cooking