Among the tastiest superfruits, fresh grapefruit and 100 percent grapefruit juice step gracefully from the breakfast table into great tasting dishes from appetizers to desserts and can help enhance vitamin C and antioxidant intake.

Almond Crusted Chicken with Grapefruit Basil Salad
Serves 4
1 cup sliced almonds
2 tablespoons ground flax meal
1 teaspoon salt, divided
2 egg whites
1/4 teaspoon freshly ground black pepper
1/2 cup whole wheat bread crumbs or whole wheat cracker crumbs
4 boneless, skinless chicken breasts (about 2 pounds)
3 tablespoons olive oil
2 teaspoons Dijon mustard
1/2 Pink grapefruit, sectioned
1/2 cup grapefruit juice
1/4 cup chopped fresh basil
2 heads Boston or Bibb lettuce, torn (about 1/2 pound)
1 pound green beans, steamed 2-3 minutes until crisp-tender
Non-stick cooking spray

Coat a large cookie sheet with cooking spray. Preheat over to 425°F.
Place almonds, flax meal and salt on a large piece of wax paper or aluminum foil. Mix with fingertips until the flax is well combined.
Place egg whites in a shallow bowl. Sprinkle chicken with half the salt and pepper on both sides. Dip chicken in egg and press into the bread crumb mixture to coat both sides. Transfer to baking sheet and spray the top of the chicken with cooking spray. Bake for 10 to 15 minutes or until chicken is no longer pink in the center and the topping is crunchy.
Meanwhile, mix olive oil, mustard, basil and remaining salt in a large bowl. Cut one half of the grapefruit into sections. Pour 1/2 cup of Florida grapefruit juice into the large bowl. Add grapefruit sections, lettuce and green beans; toss. Serve immediately with chicken.
Grapefruit and Yogurt Pops
Makes 8 (2.5 ounce) popsicles
2 cups plain, low-fat yogurt
2 cups Pink grapefruit sections
1 teaspoon grapefruit zest
1 teaspoon lemon or orange extract
1 cup powdered sugar

Combine all ingredients in a blender or food processor and mix until smooth. Pour into popsicle molds and freeze.