In Season: Grapefruit

This super-citrus fruit is in season in the United States from October until June and comes in white, pink, and Ruby Red varieties. Little known fact: The grapefruit gets its name because it grows in clusters much like grapes. Grapefruits are not only a significant source of Vitamin C (often averaging more than 80 mg per fruit) and potassium, but the pink variety (a hybrid between the Ruby Red and white varieties) packs four grams of fiber and lycopene, a potent antioxidant that protects against cancer and heart disease. It also averages less than 100 calories, which makes it a great sweet snack for those watching their waistlines.


Grapefruit Sorbet



Citrus Chicken

Prepare chicken in a baking pan (any chicken parts will work, in addition to a whole chicken). Use 1 large grapefruit for each pound of chicken. Cut the grapefruit in half. Squeeze the juice from 1/2 grapefruit over the chicken. Peel the remaining half and cut into medium-sized pieces and arrange around, under, and on top of the chicken. Add salt, pepper, and garlic powder to taste. Roast at 400 degrees for 15 minutes per pound of chicken, being sure to baste chicken with juice half way through the total cooking time.


Grapefruit Crisp

Preheat oven to broil. Slice a grapefruit in half and remove the seeds from each half. Place halves, cut-side up, in a baking dish and set aside. In a medium bowl, mix together 1/4 cup old-fashioned oats, 1 tablespoon brown sugar, ¼ teaspoon cinnamon. Add 2 tablespoons butter and mix with a fork until the mixture is completely incorporated. Spread the oat mixture over the tops of the grapefruit halves. Cook in broiler for 10 minutes—or until topping turns golden brown.