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What We’re Cooking With Now: Grapefruit
Jan 22

What We’re Cooking With Now: Grapefruit

By Chef Amy Reed, Phipps Café

Looking for adventure in the kitchen? Our monthly What We're Cooking with Now post features a fresh produce ingredient, explains how to find the market's finest, and includes a recipe to try at home.


Why: Good source of Vitamin C, fiber and potassium. Pink and red grapefruit also contain lycopene.

Shopping Tip: Skin doesn’t have to be perfect in color. Discoloration or scratches do not impact flavor. You want one that is heavy for its size. Should be firm yet slightly springy with light pressure.

Preparation: Can be simply peeled and eaten in segments like an orange. Or you can cut in half and cut around sections removing the fruit from membrane. Grapefruit segments are a great addition to salads.

Recipe: Grapefruit and Fennel Salad


1 ruby grapefruit

1 small bulb of fennel, thinly sliced

¼ of a red onion, julienned

2 tablespoons of white balsamic vinegar

2 tablespoons of olive oil

1 teaspoon of honey

Salt and pepper to taste


Peel the grapefruit with a knife removing all the outer membrane. Cut along the membrane of each segment to remove the fruit. Put grapefruit, fennel and onion in a bowl. In another bowl or a mason jar combine the vinegar, olive oil, honey, salt and pepper. Whisk or shake well. Poor over the grapefruit and fennel.