Healthy Appetite

Grapefruits are great for juicing. Bring the fruit to room temperature for easy squeezing.

January/February

EVERYDAY FOOD

healthy appetite

CITRUS STARS

Grapefruits are bright spots in an otherwise meh time of year for fresh produce. They’re an ideal combo of sweet and tart that’s loaded with vitamin C, potassium, and fiber. Plus, they keep well in the refrigerator for a few weeks. Here’s how to wake up any meal with this winter wonderfood.

PHOTOGRAPHS BY ARMANDO RAFAEL

When buying, look for signs of a ripe and juicy fruit: heavy for its size, with taut and shiny skin.

Half a medium-size grapefruit packs about half the full daily recommended dose of vitamin C. Lycopene, an antioxidant also found in tomatoes, provides the rosy hue.

Easy Prep in Three Steps

January/February

EVERYDAY FOOD

SLICES OF LIFE

Grapefruit can invigorate any meal. It provides a tart contrast to smoked trout, a brightness to earthy beets, and a burst of flavor to ricotta paired with cardamom honey.

1

To remove the skin, pith (white flesh), membranes, and most seeds from a grapefruit, start by trimming the ends with a sharp knife.

2

Set the grapefruit on one end, and slice off the peel and pith in sections, following the curve of the fruit.

3

Cut along both sides of the membrane to release each segment, working over a bowl to catch juices. (This step, called supreming, works for any citrus fruit.) You can also halve the fruit and thinly slice it, or just cut it into thick rounds.

FOR LUNCH

SMOKED-TROUT “COBB” SALAD

Active Time: 20 min. Total Time: 35 min. Serves: 4 For the dressing, whisk together ¼ cup fresh grapefruit juice, 2 tablespoons minced shallot, and 2 teaspoons Dijon mustard; season with kosher salt and freshly ground pepper. Whisk in ¼ cup extra-virgin olive oil. Toss 3 cups chopped romaine hearts, 2 cups watercress (tough stems removed), and 3 cups cooked farro with ⅓ cup dressing. Top with 8 ounces flaked smoked trout, 1 sliced avocado, and 1 halved and thinly sliced grapefruit. Season with pepper, drizzle with more dressing, and serve.

FOR DINNER

VINEGAR-ROASTED BEETS WITH SALSA VERDE

Active Time: 30 min. Total Time: 1 hr. 10 min. Serves: 4 Preheat oven to 400°. In an 8-inch square baking dish, toss 6 peeled, quartered baby beets with 2 tablespoons each red-wine vinegar and water. Drizzle with extra-virgin olive oil; season with kosher salt and freshly ground pepper. Cover with foil; roast until tender, about 50 minutes. Meanwhile, mix ½ cup chopped flat-leaf parsley, ¼ cup chopped fresh mint, 1 tablespoon capers, 1½ teaspoons red-wine vinegar, ½ cup olive oil, and ¼ teaspoon salt. Place slices of 3 small grapefruits with beets on a platter; drizzle with salsa verde. Season with salt and pepper; serve room temperature.

ANYTIME

RICOTTA AND CARDAMOM HONEY

Active Time: 20 min. Total Time: 45 min. Serves: 4 In a small saucepan, toast 6 lightly crushed green cardamom pods over mediumhigh heat. Add ¼ cup water and ½ cup honey; stir. Bring to a boil, then reduce heat and simmer 5 minutes. Let cool. Arrange supremed grapefruit over fresh ricotta, drizzle with cardamom honey, and sprinkle with freshly ground black pepper. Use leftover honey in tea, on toast, or in any recipe that calls for the natural sweetener.

Snackable. Dippable. Perfect-for-watchingthe-big-game-able. Genius!