Celebrate National Grapefruit Month with Grapefruit-Avocado Salad

Celebrate National Grapefruit Month with Grapefruit-Avocado Salad


In honor of National Grapefruit Month (and one of my favorite fruits), I wanted to give this superstar fruit some love. Originally discovered in Barbados in the 18th century, grapefruits are now grown in many states in the U.S., including California and Arizona, and are available year round.

Rich in vitamins A and C, fiber and lycopene, a powerful antioxidant, grapefruits have been recognized for their ability to help lower cholesterol and help reduce the risk of certain types of cancer. One recent study in mice even found that grapefruits may help with weight management and improve blood glucose (AKA sugar) control and insulin sensitivity.

We’ve all seen the pink, red and white varieties of grapefruit at the market, but on a recent trip I saw a mammoth grapefruit-like fruit called pummelos. As it turns out, pummelos are the largest member of the citrus family and grapefruit’s closest relative. They’re larger in size and have a thicker rind, but are sweeter and milder in flavor. Simply swap pummelos in any recipe that calls for grapefruit for an unexpected twist.

Pummelo half

Pummelo half

At the Market
When shopping for grapefruit, looks aren’t everything. Skin discolorations or scratches won’t impact taste or texture. What you should look for are grapefruits that are heavy for their size and have taut, springy skin. Enjoy grapefruits within a week if stored on the counter or up to 2-3 weeks in your refrigerator crisper.

Getting Creative with Grapefruit
Halved and sectioned isn’t the only way to serve up this fruit. Get creative in the kitchen with some of these meal and snack ideas.

  • Add grapefruit to green juices for an added zing
  • Layer yogurt parfaits with grapefruit segments, pistachios and low fat granola
  • Combine grapefruit with pineapple, cilantro and jalapeno peppers for a refreshing salsa alongside tortilla chips or on top of fish
  • Toss grapefruit and orange segments into chicken salad with sliced almonds for a colorful and nutritious lunch
  • Top homemade pizza with grapefruit, spinach and goat cheese


Grapefruit-Avocado Salad
Recipe courtesy of SUNKIST®

I love this recipe thanks to its simplicity and mouth watering presentation (plus, it complements one of my other favorite fruits, avocado, perfectly!). It’s great for a dinner party starter or an easy lunch at home.

Makes 4 servings

3 Sunkist® grapefruits or pummelo
1 Sunkist® lime, juice only
2 medium avocados
¼ cup olive oil
Salt, to taste
3 cups baby lettuce mix

For the salad:

  • With sharp knife, cut ¼” rings horizontally around the avocados, being careful not to cut through the seed. Gently remove the rings one by one and remove the skin.
  • Evenly divide avocado rings on each of 4 plates, stacking the rings vertically on each plate (approx. 4 rings per plate) to create a tower.
  • Peel and segment 2 grapefruits, gently cut segments into bite-sized pieces and divide among the 4 plates, placing segments in the center of the avocado tower. Discard peel.
  • Slice 3rd grapefruit in half. Use one half to cut into 4 slices and juice the other half, reserve juice for dressing.
  • Next to the avocado and grapefruit tower, place a grapefruit slice and top with baby lettuce, evenly dividing among the plates.


For the dressing:

  • Whisk lime juice, olive oil, reserved grapefruit juice, and a pinch of salt, for dressing.
  • Drizzle each salad with dressing, and top with grapefruit zest.


All photos courtesy of Sunkist®

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