Tangy Grapefruit

tangy grapefruit

Tangy Grapefruit

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Servings: 4
Calories: 72
Prep Time 15 minutes


  • 2 large grapefruit halved
  • 1/2 green pepper seeded and chopped
  • 1 carrot grated
  • 2.5 cm/1 inch piece of cucumber diced
  • freshly ground black pepper


  • Loosen the grapefruit from the skin and remove, leaving the empty half grapefruit shells intact. Scallop the edges of the shells, if wished.
  • Remove the pith and discard. Chop the fruit and place in a bowl with the juice. Add the remaining ingredients, with pepper to taste, and mix well.
  • Cover the bowl with cling film and chill for at least 1 hour.
  • Just before serving, pile the mixture into the prepared grapefruit shells.
  • If the grapefruit shells tend to roll around in the dish, carefully remove a thin slice from the base of each half with a sharp knife before filling them.
Calories: 72 kcal
Carbohydrates: 17 g
Protein: 2 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 12 mg
Potassium: 350 mg
Fiber: 3 g
Sugar: 11 g
Vitamin A: 4129 IU
Vitamin C: 55 mg
Calcium: 45 mg
Iron: 1 mg
Ingredients Fruits, Grapefruit
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