7 New Ways to Enjoy Grapefruit

Tianna Robinson | November 26th, 2014

Grapefruit. With winter weather in full-force, let’s take a moment to acknowledge this juicy pink this vitamin C-filled fruit for what it is. Contrary to popular belief it is more than a breakfast topped with brown sugar and eaten with a particular spoon. Grapefruit can be the one item in your fridge that turns your usual meals from drab to fab and adds the nutritional boost you need in your daily diet. We tell you why.

Recipe developer Emily Richards says you can use grapefruit at pretty much any meal, turning it from sweet to savoury. “Because of the acidity, it would help break down the protein. You could use it on beef or pork or a chicken dish. The protein will break down so that the flavour can penetrate. Grapefruit juice will work,” she says. And don’t forget about the rind. “People think to use rind when they’re baking so they’ll use lemon or orange. But grapefruit rind has that fresh, vibrant flavour as well.” Think loaves and cakes, bakers.

Trust us, it’s worth it. Registered dietitian Gail Rampersaud-Clegg says grapefruit is one of the most underestimated fruits in terms of nutritional value. “It’s very nutrient-dense. It really provides a wider variety of nutrients per calorie so basically you’re getting a lot of bang for your buck for the calories you’re consuming so you’re calories are working harder.” A medium grapefruit provides at least 100 per cent of your daily intake of Vitamin C and helps support collagen production and healthy skin.” And to top it off, it’s very heart-healthy. “It’s free of sodium and cholesterol. It offers potassium. Diets that are higher in potassium and lower in sodium may help reduce high blood pressure, which is of course a risk factor for stroke and heart disease.”

Below, we tell you top 7 ways you didn’t know how to eat grapefruit. *Note: if you’re on medication (particularly for cholesterol), please speak to a doctor before consuming grapefruit

Grains: Boost your quinoa with grapefruit juice. “If you’re doing quinoa, you can use broth and juice. It’s a nice way to add flavour without fat,” says Richards.

Veg out: Richards recommends “peppers, carrots, zucchini – a stir-fry. At the very end, add a little bit of fresh grapefruit segment. It adds a bit of freshness. It’s also great with eggplant and some of your heartier vegetables like fennel.”

Noodles: Do you like noodle salads? A bit of grapefruit might add a new flavour profile you didn’t know you wanted.

Herbs: Think of pairing grapefruit with some of your favourite flavours, says Richards. “I love it with fresh herbs so fresh herbs – cilantro, basil, parsley, thyme – any of those. Mint is one that I love with grapefruit. They really pair well because they have big flavours.“

Savoury: Maybe ditch the brown sugar. Richards suggests “a bit of olive oil or tarragon. Maybe a bit of chili powder or cayenne”

Greens and Beans: Rampersaud-Clegg says grapefruit supports iron metabolism and helps the body absorb iron from plant foods. To get the most out of it, pair it with iron-rich foods like “collard greens, kale, spinach black beans and pinto beans.”

Spice: Believe it or not, grapefruit is a great addition to any spicy dish – think a grapefruit salsa with a jerk dish or a curry brightened by grapefruit juice.