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Pink grapefruit gets its deep hue from lycopene, an antioxidant that fights cellular damage and may play a role in reducing cancer risk. Its high water and fiber content also help you stay hydrated and full, fending off dry skin and weight gain.
GOOD FOR: Fruit and vegetable salads
TRY IT: Take a refreshing salad: In a bowl, combine 2 supremed grapefruits (see supreming instructions below), 2 chopped avocados, 1/4 sliced red onion, and 1/2 cup chopped, toasted hazelnuts. Serve over greens with vinaigrette dressing.
At just 62 calories, a medium orange provides up to 116 percent of your daily vitamin C. The fruit is also rich in flavonoids, a class of antioxidants that may reduce risk for heart disease, as well as potassium, a key nutrient for regulating blood pressure.
GOOD FOR: Marmalades, chutneys, and relishes
TRY IT: Flavor entrées with a cranberry-orange relish. In food processor, blend 1 supremed orange, 6 oz (11/4 cups) thawed frozen cranberries, 1/4 cup sugar, 2 tsp grated orange zest, 1/4 tsp honey, and a pinch of cinnamon, until thick and chunky. Chill for a few hours; serve.
Make fresh lemon juice a kitchen staple for its ability to brighten and balance flavors in dishes. The acidity lightens up earthy or bitter flavors, making vegetables taste better, and it can tone down an overly sweet dessert or too-salty entree.
GOOD FOR: Dressings and marinades; chicken, fish, and tofu dishes; desserts
TRY IT: To make a lemon vinaigrette, blend 1 small chopped shallot, 1/2 cup olive oil, 1/4 cup fresh lemon juice, 2 tsp Dijon mustard, 1 tsp honey, and 1/8 tsp cayenne pepper in a food processor or blender. Add salt and pepper to taste.