One of winter’s tastiest gifts, red grapefruit offers vitamin C and lycopene, a cancer-fighting phytochemical found in red plant foods. Look for heavy grapefruit with golden, tight skins and no obvious soft spots; store only a couple of days at room temperature or in a bag in your fridge’s vegetable drawer.
Red grapefruit is a classic, healthy breakfast option. Halve and eat straight (no sugar needed), or section and layer with plain yogurt, fresh pomegranate seeds, and chopped toasted pecans, granola, or flaked coconut.
For an easy, bright salad dressing, mix one part red-grapefruit juice with one part white balsamic vinegar and two parts fruity olive oil. Season with salt, pepper, and a little Dijon mustard. Drizzle on a salad of thinly shaved fennel, orange sections, and butter lettuce.
Toss grapefruit sections into chicken or shrimp salad with cashews, golden raisins, green onions, parsley, and a light sauce made with mayonnaise and fresh red-grapefruit juice.