FIVE WAYS TO PREPARE . . .

This week: Grapefruit

1. SERVE half a large, fresh gr apefruit with a boiled egg and soldiers for breakfast. It’s one of your five-a-day and the vitamin C in the grapefruit helps you absorb the iron in the eggs and bread.

2. TRY adding a grapefruit side salad (fresh segments, mint leaves, sesame oil and chilli flakes) if y ou’re having a f atty meal. The compound naringenin in grapefruit helps the liver break down fat and impro ves insulin sensitivity — lessening the impact of a fatty meal. In a 2014 study, mice given grapefruit juice were less likely to become obese when eating high-fat meals. 3. LEAVE on some of the pith — it has more fla vonoids, which ha ve anti-inflammatory qualities. 4. SERVE with blueberries to help regulate blood pressure. Grapefruit supplies a fifth of your daily recommended potassium, while blueberries are packed with anthocyanins, an antioxidant. 5. OPT for a pink gr apefruit for a boos t of lycopene, which has been linked with a lower risk of stroke.