One thing we love about January is arrival of delicious Ruby Red grapefruit. January through March are the peak months for the delicious fruit from Texas.

Grapefruit began life as an accidental hybrid of an orange and a pomelo, in 18th-century Barbados. For 100 years or so, the sour fruit was grown as an ornamental tree. But in the late 19th century, growers were able to make the fruit sweeter, and it became a major crop in Arizona, California, Florida and Texas.

Over the years, grapefruit was bred in many varieties and in three colors: the original white flesh, plus pink and red flesh.

Patented in 1929, the first Ruby Red grapefruit was an accidental mutation, a red-fleshed fruit found on a pink grapefruit tree. A hit from the start, sweeter with that alluring red flesh, Ruby Reds are marketed under the names Rio Red, Rio Star and Ruby-Sweet. (Ruby Reds are grown not only in Texas, but in Florida and elsewhere).

If you aren’t already a grapefruit lover, head to the store and bring some home. They’re low in calories (42 calories per 3.5 ounces of flesh) and high in the cancer-fighting antioxidant vitamin A; the free-radical-fighting antioxidant vitamin C; the vision-friendly flavonoid antioxidants beta-carotene, lutein, naringenin and xanthin; the dietary fiber pectin (which also lowers cholesterol); and potassium, which counters the negative effects of sodium; among other nutrients such as B vitamins.

Red grapefruit also contains the powerful flavonoid antioxidant, lycopene, which protects skin from damage from UV rays and fights macular degeneration and several types of cancer. It’s one of our favorite great-tasting and great-for-you foods.
 
 
HOW MANY WAYS DO YOU ENJOY GRAPEFRUIT?

Here are nine pages of grapefruit recipes, from cocktails and appetizers through main courses, sides and desserts.

Another favorite preparation: broiled grapefruit. It takes just three minutes: Sprinkle a half grapefruit with brown sugar, place on a cookie sheet and broil for three minutes. It’s ready when the sugar melts and gets crispy—the grapefruit version of crème brûlée.

[1] Red grapefruit, winter’s delight (photo © Fit Mitten Kitchen).

[2] A yogurt parfait with red grapefruit, mint and honey. Here’s the recipe from Taste Of Home.

The video below demonstrates the best techniques to zest, peel, slice and section a grapefruit.

A second Tip Of The Day: Don’t throw out the rind until you zest it. Citrus zest, the grated rind, is a terrific flavoring for baked goods and desserts as well as in savory dishes, such as meats and sauces.

Add it to your vinaigrette, and toss it with cooked vegetables and olive oil or butter. If you don’t have a zester, here’s the one we use, from Microplane.
 
 
FOOD TRIVIA

Grapefruit was named not because it tastes like grapes (it doesn’t), but because the fruits grow on the tree in grape-like clusters.

SooFoo, a blend of nine* whole grains and legumes, was invented by the person who created SKYY vodka. He blended it at home for his own healthy eating plan, and found many ways to use the versatile food:

 
Soon, friends and family who tasted the all-natural, low-fat, sodium- and cholesterol-free blend encouraged him to market it. The name, SooFoo, is a contraction of “super good food.”

SooFoo proves that “better for you” can taste better, too. Add it to your meal plan for variety, texture and flavor.

Do You Know Your Legumes?
Check out the different types of grains and legumes in our Beans & Grains Glossary.

*Barley, black lentils, brown lentils, brown rice, buckwheat, green lentils, oats, rye berries and wheat berries.

Most people make a new year’s resolution to eat healthier.

So we’re starting the new year with a way to turn that family favorite—mayonnaise-laden tuna salad (or chicken salad)—into a healthy dish, rather than one filled with calories and cholesterol.

Yes, it means giving up the mayo. If you need to take baby steps, just prepare this healthy recipe every other time you make tuna salad. In your regular recipe, gradually lower the percentage of mayo and ease in some heart-healthy olive oil or canola oil. A flavored oil—chile oil or garlic oil, for example—is a big help.

If you need more healthy eating assistance, check out these three cookbooks, which take much of the fat and calories out of favorite recipes.

Do You Know The Different Types Of Tuna Fish?

Good Fats Vs. Bad Fats
Here’s the scoop.

You don’t need a fancy tea set to host a tea
party; everyday cups will do. Photo by Sara
Sang | IST.

A pot of tea plus nibbles—a choice of finger sandwiches, scones with jam and clotted cream, cakes and pastries—allow friends to enjoy a leisurely chat.

It’s our favorite way to keep in touch with friends, and develop relationships with new acquaintances.

Tea parties are so enjoyable that guests invariably wonder why Americans don’t have more of them.

We’ve made it easy for you to host tea parties, with a whole year of afternoon tea party ideas. You don’t need to host one every month: Rotate the location with friends. Those who like to bake can try out new recipes.
Tea parties don’t have to be fancy: No porcelain tea set is required. Use what you have.

Tea parties don’t have to be fattening. We have a selection of healthy choices among our tea party food recommendations.

Some people we know spend New Year’s Day in bed with a book. Others go out to brunch or a movie, watch football or go ice skating. One couple hosts an annual Bloody Mary party (January 1st is National Bloody Mary Day).

We check our dried herbs and spices for freshness (and then head to the party).

Rather than waiting for “spring cleaning,” start the new year by cleaning house in the spice cabinet.

After they are harvested, spices and dried herbs do not spoil, but they do lose their strength. Older seasonings will not flavor foods the way you want them to. That’s one reason why those jumbo club store spices are often no bargain.

Herbs and seasoning blends have a shorter shelf life than spices. Although they may look fine, dried oregano, parsley and other herbs will age to the point where they still provide a visual evidence of herbs, but no flavor.
 
While the packages have expiration dates, the longevity of the seasonings varies depending on exposure to air (keep those bottles tightly capped!), heat (never keep spices next to the stove or oven) and light (countertop spice racks and carousels are the enemies of freshness).

When we’re done with the spices, we start with our top cabinets and toss out foods that have expired, those we bought but will probably never eat, and so forth.

If you’re not going to eat it or don’t want the temptation (we found six jars of fudge sauce), stick it in a shopping bag and drop it off at a food bank or with friends or neighbors.

> Use this freshness checklist to ensure that your spices and herbs still have the punch you expect.

> Also check out the shelf life of foods.
 

[2] Even hot stuff can lose its punch (photo © The Spice House).

 
 
> See more of our favorite seasonings.