Red Grapefruit Salad
Chef Alain Braux
Written by Chef Alain Braux

This simple dessert is loaded with vitamin C, which is the one we need the most during Winter. A tasty way to ward off colds.

Servings: 4

Prep Time: 20 min.


  • 2 large pink grapefruit, peeled and quartered
  • 4 navel oranges, peeled and quartered
  • Juice of 2 fresh oranges
  • 2 Tbsp local honey or raw agave nectar
  • 4 oz frozen raspberries (1/2 cup)
  • The juice of 1 lemon


  1. Peel the grapefruits and oranges with a small knife.
  2. Over a medium bowl, cut the citrus fruit into quarters, making sure to cut between the sections’ Squeeze out the juice remaining in the pulp. Drain the quarters, reserving the sections and the juice in separate bowls.
  3. In a food processor, place the drained juice, the juice of two additional oranges, the juice of one lemon, the honey and the frozen raspberries. Process together well. If you wish to avoid the raspberry seeds, strain the sauce over the quartered fruits. Toss lightly.
  4. Refrigerate for at least 30 minutes to allow the flavors to blend.
  5. Serve in bowls, topped with a fresh mint leaf.

Chefs tip: This dessert is very refreshing after a heavy meal.


About the author

Chef Alain Braux

Chef Alain Braux

Chef Alain Braux is the Executive Chef and Nutrition Therapist at A Votre Santé – To Your Health Nutritional Services, a health food consulting private practice. He is an award-winning executive chef and best-selling and award-winning food and health author.