Best Thing to Buy, Best Ways to Eat It—NOW!

Sarah McColl
Editor in Chief
January 24, 2014

We keep our eyes peeled for the freshest, most in-season vegetables and the best deals on store shelves. And we do it for you, in the name of making everyday eating unicorn-sighting-exciting. (At least, we try.) Here’s what to buy, and the very best ways to eat it—now! 

Photo credit: Getty Images

Ascetic types would advise eating half-spheres of puckery, pink grapefruit prior to a pre-dawn jog. We’re not going to do that. (Frankly, we never could get behind un-gussied grapefruit unless it was a sweet Texas Ruby Red.)

We are going to tell you to eat them right now, though, because they are one of the best buys at the supermarkets in January and February. The Carribean-born offspring of the pomelo and the orange, grapefruits require tropical days and warm nights over a long growing season to create their winning balance of sweet and tart flavors. They’re super sources of vitamins C and A, heart-helpful flavonoids, and the powerful anti-aging, cancer-fighting antioxidant lycopene. (Grapefruits do interact with certain medications, wah wah, so check with your doctor to be on the safe side.)

Okay, got it. So what of the recipes? 

Rose Grapefruit Cocktail: Lillet and grapefruit were meant to be together; this ladylike drink is a sip of spring.

Photo credit: Everyday Food

Grapefruit and Watercress Salad: A little avocado in the mix never bummed out anyone.

Photo credit: Everyday Food

Halibut with Grapefruit Beurre Blanc: Earthy shiitake mushrooms ground a dish that—with its endive and and bright citrus—could almost feel too light.

Photo credit: Epicurious

Grapefruit Brûlée: If you’re going to do grapefruit halves, this is the way to do it.

Photo credit: Bon Appetit

Ruby Red Grapefruit Cake with a Hint of Mint: A dead-simple cake with the most tender crumb and a mint-flecked glaze. 

Photo credit: Food52 

In sum, grapefruit adds a welcome tart, lively snap to seasonal foods that tend to be heavy, ooey, or gooey. So let’s eat them. NOW!