I have this huge stack of magazines next to my bed. I've been reading Les Mis, which is why I am just now tapping into all of my February issues. First up, Eating Well with its bright citrus cover that (of course) convinced me to buy a grapefruit:
According to the article in Eating Well, grapefruit is loaded with "immunity boosting Vitamin C," "heart-healthy fiber" and potassium. And when you choose pink or red grapefruit varieties, you get some cancer-busting lycopene, too. But did you know that grapefruit and all its nutritiousness didn't always exist? Ruby Red varieties in particular were a happy accident brought on by Mother Nature.
When I was little, I used to eat grapefruit with a sprinkle of sugar. These days, I love it plain. And now, thanks to a recipe from (where else?) this very issue of Eating Light, I think I'll enjoy it broiled on occasion.
Admittedly, it doesn't look as pretty as grapefruit does when it's freshly cut, but we all know that looks can be deceiving.
I topped mine with some plain Chobani mixed with a touch of vanilla and some additional brown sugar and cinnamon—and then I topped everything with another small sprinkle of brown sugar and cinnamon. Why not, eh?
the original recipe, or do what I did and make your own loosely based version. Either way, it's so easy. And have I mentioned that it's so good? It is.
Question: What is your favorite citrus fruit? How do you like to eat it?