Grapefruit Parfait

I love grapefruit. My uncle would go down south to be with his sisters each year and when he came back he would bring large sacks of oranges and grapefruits. They would not go to waste as mom would fix them for us daily. We had been blessed with the fruit and we were going to eat well.

Grapefruit is at its sweetest and juiciest at the peak of winter (January - March) This is about the same time that my uncle would travel to the south from Illinois where winter meant snow, ice and cold weather. One half of a grapefruit contains 100% of the recommended daily amount of vitamin C. This helps support a healthy immune system. Vitamin C, Vitamin A, Potassium and fiber inside the grapefruit makes them a perfect healthy snack.

1 large Florida grapefruit, peeled and sliced into segments or bite-sized pieces
1 cup Greek-style yogurt (I like vanilla or plain)
¼ teaspoon coconut extract (optional)
4 teaspoons honey
½ cup chopped, toasted macadamia nuts (feel free to substitute with almonds, pecans, or other nut of your choice)
¼ cup unsweetened flaked coconut, toasted


In a small bowl, stir together yogurt and coconut extract. Set aside.
Preheat the oven to 350°F. Place the coconut and the nuts on a baking sheet and toast in oven until golden brown and fragrant, about 5-7 minutes.
To assemble the parfaits, place ¼ cup of the yogurt mixture into the bottoms of two glass jars or other small serving bowls. Place some grapefruit on top of the yogurt and drizzle with honey. Sprinkle about 2 tablespoons of nuts on the grapefruit. Repeat layers, ending with a sprinkle of coconut on top of each parfait.
Serve immediately.

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