Red. The most common type of grapefruit, it is said that the redder the flesh, the sweeter taste!
Pink. This variety of grapefruit is great for juicing.
Keep grapefruit stored in the refrigerator.
Grapefruit segments are a great addition to a salad, try substituting dressing for a squeeze of grapefruit and a couple of segments.
Grapefruit can also add more taste dimension to fruit salad by offering a tangy kick.
One grapefruit provides half of your daily fruit servings based on a 2,000-calorie diet.
1/2 of a grapefruit provides 70% of the daily recommended amount of vitamin C.
Try this awesome kale salad as a way to incorporate grapefruit with your dark leafy greens!
-1 large bunch kale, stem removed and finely chopped
-1/4 cup olive oil
-1/2 grapefruit, juiced
-1/2 cup dried cranberries (may use raisins)
-1/2 cup grated or shredded Parmesan cheese
-1/2 cup slivered almonds
1. Place finely chopped kale, olive oil and grapefruit juice in a large bowl and mix until kale is evenly coated.
2. Add cranberries, cheese and almonds.
3. Toss to combine.
Makes 6 servings
Serving size: ½ cup
Cost per recipe: $6.72
Cost per serving: $1.12
Source: Caroline Durr, Area Nutrition Agent
for Kentucky Nutrition Education Program,
University of Kentucky Cooperative
Nutrition facts per serving: 240 calories;
17g total fat; 3g saturated fat; 0g trans
fat; 5mg cholesterol; 130mg sodium; 18g
carbohydrate; 3g fiber; 7g sugar; 8g protein;
150% Daily Value of vitamin A; 160% Daily
Value of vitamin C; 20% Daily Value of
calcium; 8% Daily Value of iron.