Tangy Grapefruit
Ingredients
- 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
Instructions
- 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