BAKED GRAPEFRUIT

Three ideas for a hot breakfast or starter. Serves 4.

Preheat oven to 200C, 400F, gas 6. Halve 2 grapefruits crosswise. Cut segments free from membranes with a sharp knife without removing them. Place on a baking sheet cut side up and choose one of the following toppings, then bake for 10 minutes in the centre of the oven.

• Sprinkle dark brown sugar on each half. Beat 3 egg whites with a pinch each of cream of tartar and salt until whites hold soft peaks. Add 2 tablespoons sugar and beat until stiff and glossy. Dollop onto grapefruit halves.

• Sprinkle with a mixture of 2 tablespoons sugar, 1/2 teaspoon cinnamon, and 1 dash nutmeg.

• Sprinkle with dark brown sugar. Pour 1 tablespoon of Port on each half, then dot with 1 teaspoon butter each.

GRAPEFRUIT CHICKEN SALAD

Serve on a bed of salad greens. Serves 4

2 grapefruits, segmented and cut into bite size pieces
3 handfuls diced, cooked chicken
1 handful chopped celery
1 spring onion, minced
2 tablespoons mayonnaise
3 tablespoons plain yogurt
1 handful chopped fresh parsley

Combine all ingredients and mix thoroughly.

GRAPEFRUIT VINAIGRETTE

Juice of 1 grapefruit
2 tablespoons cider vinegar
4 tablespoons water
2 tablespoons olive oil
2 garlic cloves; crushed
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon ground pepper

Place all ingredients in a jar with a tight fitting lid. Shake until well mixed. Store in refrigerator for up to one week.

SPINACH AND GRAPEFRUIT SALAD

Serves 4 as a starter - add more spinach to create a main-course salad

2 teaspoons poppy seeds
1/2 medium red onion, thinly sliced
2 grapefruits
6 cloves garlic peeled
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 tablespoon coarse grain mustard
1/2 teaspoon honey
Salt and freshly ground pepper to taste
Fresh spinach, enough for 4 salads, washed and torn

Heat a small frying pan over medium heat. Add the poppy seeds and toast them, stirring constantly, until they aromatic (about 1 to 2 minutes) them set them aside. Place the onion slices in a small bowl and cover them with cold water. Leave them to soak for 10 minutes and then drain them. Meanwhile, with a sharp knife, remove the skin and white pith from the grapefruit Working over a small bowl to catch the juice, cut the grapefruit segments from their surrounding membranes and reserve the segments in a small bowl. MPlace the garlic cloves in a small saucepan and cover them with water. Bring the water to a simmer over a medium heat and cook until tender, about 3 minutes and drain. In a blender, combine the vinegar, oil, mustard, honey, cooked garlic and 4 tablespoons of grapefruit juice. Blend until creamy. Season to taste with salt and pepper. In a salad bowl, combine the spinach, reserved onions and grapefruit sections. Drizzle with the dressing and toss. Arrange on salad plates and garnish with the toasted poppy seeds.

GRILLED FISH WITH GRAPEFRUIT

Fresh, easy and healthy; excellent with a green salad. Serves 4

4 portions of skinless fish fillets such as cod, haddock or whiting (about 150 g each)
2 grapefruits
1 teaspoon ground coriander
Salt and pepper to taste
2 tablespoons olive oil
4 tablespoons butter, room temperature
Juice of 1/2 lemon
2 tablespoons minced fresh parsley

Arrange the fish in one layer in a shallow dish. With a sharp knife, remove the skin and pith from the grapefruit. Working over a bowl to catch the grapefruit juice, cut the grapefruit segments from their surrounding membranes putting aside the segments in a small bowl. Blend the coriander, olive oil, reserved grapefruit juice and a pinch each of salt and pepper. Pour over the fish and let it stand for 10 to 15 minutes. Preheat the grill. Arrange the fish on a shallow oven dish and grill for 4 to 5 minutes in middle of oven. Combine the butter, lemon juice and parsley and spoon over the cooked fish. Serve with the grapefruit sections.

GRAPEFRUIT PRAWN STIR-FRY

Simple to make, yet complex on the tongue! This can also be made with chicken or pork - serves 4 on rice.

1 tablespoon cornflour
1/4 teaspoon chilli powder
3 tablespoons soy sauce or tamari
2 teaspoons minced garlic
2 tablespoons vegetable oil
450 g prawns, thawed if frozen
2 handfuls sliced vegetable like carrot or peppers
2 grapefruits, sectioned, juice reserved

Mix the cornflour, chilli powder, soy sauce and 1 tablespoon of oil. Add the prawns and make sure they are completely coated, then let them stand for 15 minutes. In a large frying pan or wok, heat the remaining oil. Add the shrimp mixture and vegetables and cook them for 3 minutes. Add the grapefruit juice, cover and cook over a low heat for 3 minutes. Add the grapefruit sections and cook, still covered, for 3 more minutes.