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Grapefruit with Mint

Exercise gets me into the zone of feeling appreciative of the fact that I get to have a body and be alive, and I just want to celebrate that by putting more great stuff in my system to keep the energy going.

The other day I came home fresh from having pushed myself harder than usual. I felt on top of the world and wanted something delicious. I opened up my fridge and spotted a batch of romaine lettuce, a pink grapefruit, and some mint leaves. I looked at this assortment and thought, "that could be the most refreshing thing ever."

Grapefruits are well known for their vitamin C, and they are super filling. The fruit, a hybrid of the pummel and the orange, is considered relatively new. Historians suspect that it may have first appeared by accident in the 1700s in Jamaica, and it was brought to the United States in 1823. I’m glad it was, because the grapefruit appears frequently on lists of super foods that make you feel great and look great. Pink grapefruits have even more health benefits than yellow grapefruits as they contain the carotenoid lycopene, which helps prevent cancer and aids in maintaining the health of your heart. Pink grapefruit also helps prevent LDL, the "bad" cholesterol, from damaging the walls of our arteries.

The antioxidants in all grapefruit help block the free radicals that can cause your skin to wrinkle or become discolored, and the hefty supply of vitamin C (80% of your recommended daily allowance per grapefruit) helps ward off colds.

Here is my recipe for Minty Grapefruit Salad. When you’re all done, continue the fruity theme by cleaning your hands with Seventh Generation Fresh Citrus Hand Soap.

Minty Grapefruit Salad
Serves four

4 medium-size pink grapefruit
8 ½  cups romaine lettuce
12 stalks of mint

Wash the romaine lettuce and rip it into the desired size of edible chunks. Place in large mixing bowl. Peel the grapefruit, slice in half, take a fist-size chunk and squeeze the juice all over the romaine lettuce. Break the rest of the grapefruit into bite-size pieces, squeezing occasionally to get more juice on the lettuce. Rinse the mint leaves, take them off the stalks, and tear them into tiny bits. Mix it all together. Enjoy!


About Lisa Ferber
Prolific multidisciplinary satirist, blogger and journalist, Lisa’s nonfiction has appeared in Crain's New York Business, Hypervocal and The New Inquiry. She wrote and stars in the feature film The Sisters Plotz (coming 2014 and based on her hit web series), and her artwork has shown at National Arts Club, Mayson Gallery and Governors Island Art Fair. Find out more about her at

Photo: Alexandra Moss