Beaumont Food of the Month: Grapefruit

Food of the Month - GrapefruitGrapefruit is more than a beloved breakfast staple; it’s a genuine superfood! These tangy citrus fruits are in season from winter through early spring, and offer plenty of tart juice with just a hint of sweetness.  There are lots of varieties of grapefruit; seeded, seedless, red, pink – even white!

Eating just one half of a standard grapefruit (approximately 120 grams) will provide an impressive 64% of your daily value of calcium. Red and pink grapefruit also offer the antioxidant lycopene, a carotenoid phytonutrient with cancer-fighting properties. Grapefruit has also been proven to reduce blood levels of LDL (“bad”) cholesterol. Juice it, pickle it, bake with it – or enjoy this low-calorie treat all on its own!

Nutritional information

  • Grapefruit (1/2 fruit)
  • Calories: 52
  • Fat: 0.2 (0%)
  • Cholesterol: 0
  • Potassium: 166 g (4%)
  • Total Carbohydrates: 13 g (4%)
  • Protein: 1 g (2%)
  • Vitamin A: 28%
  • Vitamin C: 64%
  • Calcium: 2%
  • Magnesium: 2%
  • Iron: 0%

How to cook with grapefruit

Though often enjoyed alone, grapefruit is a versatile fruit that complements many types of dishes. Consider using grapefruit juice or peel in the place of other citrus fruits – like oranges or lemons – in your cooking or baking.

Try a few of these recipes:

Broiled Grapefruit with Cinnamon Sugar

  • 1 large Ruby Red grapefruit
  • 2 tablespoons cinnamon sugar


  1. Heat oven to broil.
  2. Slice fruit in half. Sprinkle each half with cinnamon sugar and place halves in an oven-safe dish, sugar side up.
  3. Broil for 15 minutes or until caramelized. Enjoy warm!


Avocado and Grapefruit Salad

  • 1 pink grapefruit
  • 1 avocado, sliced
  • 2 cups arugula (or green of choice)
  • 1 teaspoon sesame oil
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon maple syrup


  1. Segment grapefruit over bowl, reserving juice.
  2. Combine ¼ cup juice with sesame oil, olive oil, and maple syrup; season with salt and pepper to taste.
  3. Dress greens and top with grapefruit segments and sliced avocado.


Grapefruit and Cabbage Slaw

  • 1 large pink grapefruit, segmented and juice reserved
  • 1/2 Napa cabbage, shredded
  • ¼ cup sliced scallions
  • ¼ cup chopped pecans, toasted
  • 2 tablespoons plain low-fat Greek yogurt
  • 1 tablespoon extra-virgin olive oil


  1. Combine grapefruit juice, yogurt, and olive oil; season with salt and pepper to taste.
  2. Mix grapefruit segments, shredded cabbage, scallions, and pecans.
  3. Dress slaw and serve with pan-roasted salmon or stir-fry.
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One thought on “Beaumont Food of the Month: Grapefruit

  1. Laura O'Shell says:

    You should also remind people who take a statin that they cannot eat grapefruit.

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