Grapefruit may not be your top-of-mind go-to comfort food during winter, but this sharp fruit actually displays its fresh and floral full glory for a few weeks when it first comes into season in January. This is certainly good news when planning for a liver-healthy diet, as this winter fruit offers nutrients that help protect the liver. Grapefruits are rich in vitamins C and A, as well as flavonoids, which — if you’ve been up-to-date with ADRLF’s blog — have anti-inflammatory and antioxidant properties that nourish the liver cells and help the organ perform its important functions. Pink and red grapefruits, in particular, are akin to red fruits and vegetables like tomatoes and watermelon with their high phytochemical lycopene content that are antibacterial and antifungal.

However, the US FDA has sent a word of caution when drinking grapefruit juice: It may interact with certain medications and cause problems. These drugs include:

• Some statin drugs to lower cholesterol, such as Zocor (simvastatin) and Lipitor (atorvastatin).
• Some drugs that treat high blood pressure, such as Procardia and Adalat CC (both nifedipine).
• Some organ-transplant rejection drugs, such as Neoral and Sandimmune capsule or oral solution (both cyclosporine).
• Some anti-anxiety drugs, such as BuSpar (buspirone).
• Some drugs that treat abnormal heart rhythms, such as Pacerone and Cordarone tablet (both amiodarone).
• Some antihistamines, such as Allegra (fexofenadine).

So, with this in mind, consider these sweet and savory grapefruit recipes that can certainly liven up your winter season!

SALAD & SAVORY RECIPES:

BEET SALAD WITH GRAPEFRUIT, BLUE CHEESE & WALNUTS (www.thefoodblog.net)

INGREDIENTS:

Roasted Beets

4 medium beets

2 shallots sliced

½ teaspoon salt

½ teaspoon pepper

1 large red grapefruit peeled, sectioned, with pith removed

2 oranges peeled, sectioned, with pith removed

Dressing:

2 tablespoons extra virgin olive oil

2 tablespoons apple cider vinegar

½ teaspoon coarse salt

½ cup walnuts toasted

¼ cup blue cheese crumbled

2 green onions sliced

INSTRUCTIONS:

1. Preheat oven to 400°F.
2. Wrap beets in foil, and place on a baking tray, along with sliced shallots.
3. Roast until beets are fork-tender, about 30 minutes. Remove from oven, open foil, and allow to cool.
4. When beets have cooled, rub the skins off with a paper towel. Cut them into cubes.
5. In a bowl, combine beets, grapefruit, and orange segments.
6. Whisk together olive oil, cider vinegar, and salt. Pour over salad and toss to coat.
7. Add walnuts and blue cheese and gently combine.
8. Refrigerate for about an hour.
9. Top with green onions for serving.

Notes: Most of the time allotted for this recipe is the roasting time for the beets. You can roast the beets anytime and keep them in the fridge until you want to make this salad; or, use leftover beets. Leave out the nuts if preferred. The slightly bitter crunch is what they bring, so if you can, substitute arugula, or radicchio.

CITRUS-MOLASSES GLAZED HAM (from www.tasteofhome.com)

INGREDIENTS:

1 fully cooked bone-in ham (7 to 9 pounds)

½  cup grapefruit juice

½  cup orange juice

¼  cup molasses

3 tablespoons honey

INSTRUCTIONS:

1. Preheat oven to 325°F. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score the surface of the ham with cuts 1/4-inch-deep in a diamond pattern. Cover and bake until a thermometer reads 130°F. This should take  1 and 3/4 to 2 and 1/4 hours.
2. Meanwhile, in a large saucepan, combine grapefruit and orange juices. Bring to a boil; cook until liquid is reduced by half, 6-8 minutes. Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, until thickened, 12-15 minutes.
3. Remove ham from the oven. Brush with 1/3 cup glaze. Bake, uncovered, basting occasionally with remaining glaze until a thermometer reads 140°F, 15-20 minutes longer.

JUDY RODGERS’ CITRUS RISOTTO (from https://food52.com)

INGREDIENTS:

1 to 2 medium grapefruit, to yield 3/4 cup sections (about 16 small sections) plus juice

1 lime, to yield a scant 1/4 cup sections (about 8 sections)

2 tablespoons unsalted butter

1/2 cup finely diced yellow onion (2 ounces)

Salt

2 cups Carnaroli or Arborio rice

4 to 5 cups chicken stock

1/4 cup mascarpone

INSTRUCTIONS:

1. Slice both ends off the grapefruit and lime, cutting just deeply enough to expose the juicy flesh. Setting the citrus on a cut end, use a paring knife to carve away the skin and white pith in a series of smooth, curved strokes from top to bottom, rotating the citrus a little with each stroke. If you don’t get all the pith on the first go-round, go back and trim any you missed. Working over a bowl to catch juices, cradle the citrus in one hand, slide the blade of the knife close to the membranes on either side of each segment and gently pry out the sections. Tease out any seeds you encounter as you go, and don’t worry if some of the sections break. Squeeze the remaining juice from the grapefruit “carcasses” into the bowl.
2. Warm the butter in a 4-quart saucepan or another medium pot over medium-low heat. Add the onions and a few pinches of salt. Cook, stirring regularly, until the onions are tender and translucent, about 6 minutes.
3. Add the rice and stir until the grains are warm and coated with fat.
4. Add about 2 cups of the stock, adjusting the heat to maintain a gentle simmer, then stir as needed until it has been mostly absorbed. Add another cup of stock and repeat. The risotto should look like a shiny porridge of pearls.
5. Taste: The rice will still be hard and a little raw tasting. Correct the satiny liquid for salt. Add another 1/2 cup or so of stock and stir as needed until just absorbed. Taste again, checking flavor and doneness.
6. Break the citrus sections into irregular pieces as you add them, and the grapefruit juice, to the risotto. Continue to cook as described above. Taste again. If the rice is still quite firm, add more stock about a tablespoon at a time and cook until it is al dente, with a little firmness still in the center. If your grapefruit was very juicy, you may use little of the remaining stock.
7. Turn off the heat and, with a little vigor, stir in the mascarpone. The citrus will be reduced to pretty flecks in the creamy rice. Serve promptly.

DESSERTS

COCONUT PANNA COTTA WITH GRAPEFRUIT GELEE (from www.thekitchenmccabe.com)

INGREDIENTS:

1 can (14 oz) coconut milk

3 teaspoons of sugar

½ vanilla bean, split and seeds scraped

2 teaspoons water

1½ teaspoons gelatin (powdered)

For the grapefruit gelee:

½ cup fresh grapefruit juice, divided

¾ teaspoon gelatin(powdered)

1 teaspoon sugar

1 grapefuit, segmented

mint leaves, for garnish

INSTRUCTIONS:

1. Pour the water into a small bowl. Sprinkle the gelatin over the water and allow it to bloom for 5 minutes.
2. Place the coconut milk, sugar, and vanilla bean in a small saucepan and bring just to a simmer. Remove from the heat and add the bloomed gelatin to the pan. Whisk the coconut milk/gelatin mixture until the gelatin has completely dissolved. Discard the vanilla bean, scraping out any remaining vanilla beans and adding them back into the coconut mixture.
3. Divide the panna cotta mixture evenly in dishes or ramekins. Refrigerate the panna cotta for at least 3 hours, or until firmly set.
4. To make the grapefruit gelee:
5. Place 2 tablespoons of the grapefruit juice in a small bowl. Sprinkle the gelatin over the juice and allow it to bloom for 5 minutes.
6. Place the remaining grapefruit juice and 1 tablesoon of sugar in a small saucepan. Bring the juice to a boil and add the bloomed gelatin. Whisk the gelatin into the grapefruit juice until it has fully dissolved. Remove from heat.
7. Remove the chilled panna cottas from the fridge and place 2-3 segmented grapefruit slices on top of each one.
8. Pour the grapefruit gelee into each of the panna cotta glasses, so that it almost completely, but not quite covers the grapefruit slices.
9. Refrigerate for another hour, or until the gelee has set. Serve cold, garnished with mint leaves.

GRAPEFRUIT CHEESECAKE (from www.myrecipes.com)

INGREDIENTS:

Crust

2 ½ cups finely crushed crisp almond cookies (from 2 [3.5-oz.] pkg.)

5 tablespoons butter, melted

2 tablespoons granulated sugar

Cheesecake

5 (8-oz.) pkgs. cream cheese, softened

1 ¾ cups granulated sugar

3 tablespoons all-purpose flour

5 large eggs

2 large egg yolks

1 tablespoon grapefruit zest plus 1⁄4 cup fresh juice (from 1 grapefruit)

1 teaspoon vanilla extract

Topping

¼ cup grapefruit marmalade (such as Stonewall Kitchen)

1 tablespoon fresh grapefruit juice

3 grapefruits, peeled, sliced, and patted dry

INSTRUCTIONS:

1. Prepare the Crust: Preheat oven to 325°F. Wrap outside of a lightly greased 9-inch springform pan with heavy-duty aluminum foil. Stir together cookies, butter, and sugar. Press onto bottom and 1 inch up sides of the pan. Bake until set, 7 to 8 minutes. Transfer to a wire rack; cool completely, 30 minutes.
2. Prepare the cheesecake: Beat cream cheese with a heavy-duty stand mixer on medium speed until creamy, 3 minutes. Gradually add sugar and flour, beating until smooth. Add eggs, 1 at a time, beating after each addition. Add egg yolks, 1 at a time, beating after each addition. Beat in zest, juice, and vanilla on low speed just until combined. Pour into prepared pan (it will be full); place on a rimmed baking sheet.
3. Bake at 325°F until the center is almost set but still wobbly, 1 hour and 10 minutes to 1 hour and 20 minutes. Transfer to rack; cool completely, 2 hours. Cover with aluminum foil; chill for 8 to 12 hours. Run a knife around the outer edge; remove the sides of the pan.
4. Prepare the Topping: Stir together marmalade and juice in a microwavable bowl. Microwave on HIGH, about 45 seconds; stir to make a glaze. Arrange grapefruit slices on Cheesecake; brush with glaze.

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