Grapefruit: winter’s sunshine

This article was originally published in January 2013

There’s a reason fresh grapefruit appears in the dead of winter — it’s a natural cold fighter, arriving when we’re most susceptible to sniffling and sneezing. A single grapefruit packs a lot of punch: It’s an excellent source of vitamins C and A. It also offers heart-healthy fiber and potassium, which can help lower cholesterol. And thanks to the presence of lycopene in pink and red grapefruit, it may even protect against certain kinds of cancer.

If you struggle with the tart, mouth-puckering flavor of grapefruit, you don’t have to resort to dumping a pile of white sugar over the flesh to make it palatable. There are multiple ways to prepare this super citrus to bring out its best flavor in a number of satisfying ways. Avocado and grapefruit are a delicious pair — their flavors complement each other beautifully.

Or, if you want to stick with a sweeter option, try broiling the grapefruit for a warm, dessert-like dish worth devouring. Slice a grapefruit in half and cut around the edge and sections with a serrated knife to loosen. Sprinkle each half with a little honey or brown sugar and place the halves under the broiler for 2 to 10 minutes, or until the juice bubbles and the edge of the peel turns a light brown.

 

Meet our grower

Dennis and Lynda Holbrook

Deep in the Lone Star State, Dennis and Lynda Holbrook of South Tex Organics farm 500 acres of organic citrus, including the sweetest, most succulent grapefruit around. It’s a family tradition for Dennis, who grew up in a citrus and row-crop farming family and established his own organic citrus business in 1984.

Rio Star is a blend of two Texas varieties — Rio Red and Star Ruby — which accounts for its signature deep red color. Find Rio Star grapefruit in our stores in January and February.

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