Remember the half grapefruit, a first course at breakfast, lunch or dinner? Rich in vitamin C, it became a staple at breakfast, lunch and dinner tables when train transport began to bring the fruits up from Florida in the the early 1900s.

Today, the half grapefruit and grapefruit salad have largely fallen out of fashion. Yet grapefruits are winter sunshine, and the tradition should be revived posthaste. This recipe is from Bee Raw Honey, which used its maple honey. The fruity flavors of the honey balance the sweet acidity of the grapefruit.

Our favorite grapefruits are in the pink and red families, but taste a variety to find what appeals to you.

RECIPE: GRAPEFRUIT SALAD WITH HONEY

Ingredients For 4 Servings

 
Preparation

1. ARRANGE grapefruit slices on four salad plates.

2. DRIZZLE each plate one teaspoon of maple honey.
 

The best fruit in winter: citrus! Photo courtesy BeeRaw.com.

3. SPRINKLE each plate with hazelnuts, micro greens and a touch of salt. Serve immediately.

WHAT ARE MICROGREENS

What are microgreens? They are tiny, tiny vegetables, no more than 8 to 14 days old, that have just developed their cotyledon (first) leaves. They are far tinier than “baby greens.”

Think of the first, threadlike shoot that rises when you plant a seed, and the first tiny leaves, barely a quarter-inch in diameter. You may have seen a few scattered on your plate or garnishing your food at fine restaurants.

Microgreens are very tender and oh, what flavor! Both intense and delicate, visually captivating and sublime to eat, they are a gourmet experience. Yet, they are highly nutritious with scarcely a calorie.

For people who already like greens, microgreens are the zenith. For people who do not care for salad or raw vegetables: If you don’t like these precious greens, we’ll rest our case. Use them in salads, main dishes, soups and as general garnishes.

Here’s more about microgreens.