Oatmeal isn’t the only heart-friendly breakfast: Enjoying one grapefruit a day can help lower “bad” LDL cholesterol levels by 15.5% and triglycerides by 27%, according to a study in the Journal of Agricultural and Food Chemistr
This may sound like funny science but eating more of this citrus can help you lose pounds: People who ate half of a grapefruit before each meal (without making any other dietary changes) shed an average of three and a half pounds over 12 weeks, found a study from the Nutrition and Metabolic Research Center at Scripps Clinic in La Jolla, California.
And lastly here is a fun little recipe I found laying about the internet.
Grapefruit and corn summer salsa
This recipe calls for using a mandoline to shave the vegetables paper thin. If you don’t have one, you can use a food processor fitted with the slicing blade, though the vegetables will not be cut as thinly.
1 small red onion
4 medium red radishes
4 cloves garlic
½ jalapeno pepper, ribs and seeds discarded
1 large ruby red grapefruit
1 ear corn
1 teaspoon sugar
Salt and ground black pepper
Use a mandoline to shave the onion, radishes, garlic and jalapeno into a medium bowl. Toss well.
Slice off the top and bottom of the grapefruit, then set the grapefruit on one of its flat sides on a cutting board. Carefully cut down the sides of the grapefruit, working in strips, to slice off the skin and white pith, removing as little of the grapefruit flesh as possible. Try not to press the grapefruit while doing this because well you don’t want to press the juices out. Next cut out the grapefruit segments its fine if the segments don’t hold together while doing this. When all of the segments are removed, squeeze the membranes of the grapefruit to add as much juice as possible to the bowl, then discard. Mix gently. Cut the kernels from the ear of corn. To do this, stand the ear on its wide end and saw back and forth down the length of the cob. Add the kernels to the bowl, then mix. Add the sugar, mix, then season with salt and pepper. The salsa can be served immediately, or refrigerated. If chilled, let warm to room temperature for 30 minutes before serving.
Though this salsa is great with chips you could also spoon it over grilled fish, such as salmon.