Jan 14, 2016

Great Grapefruit



Eating fruit in season always affords you best flavor and price. Winter peaches just don’t cut it in my book.  Grapefruit is at the peak of its flavor from October to April—so enjoy it now.

Did you know the grapefruit only became popular in the late 19th century; before that it was grown strictly as garden decoration? The fruit also grows in clusters—hence the name grapefruit. The clusters reminded farmers of the way grapes grow on the vine.

Juicy grapefruit is very low in calories, consists of just 42 calories per 100 grams. It is rich in dietary fiber that has been shown to reduce blood cholesterol levels. The fruit contains very good levels of vitamin-A and antioxidants which help to protect from lung cancers.

It is an excellent source of antioxidant vitamin-C; providing about 52% of the government’s recommended daily amount. Potassium, also abundant in grapefruit, helps control heart rate and blood pressure.

When buying grapefruit, choose fruit that are heavy for their size, with smooth, shiny skin. These are good indicators that the grapefruit will be juicy. Grapefruit will keep at room temperature for a week when stored in a bowl or basket with good air circulation. Kept in an airtight bag in the refrigerator's crisper drawer, it can be stored for up to two months.

Grapefruit recipes are mostly simple so as not to mask its delicious tart flavor. If you really want to stick with quick—just remove the segments from 5-6 grapefruits, toss with a large can of mandarins and a bit of orange liquor and serve.

 


2 ruby red grapefruits
2 tablespoons clover honey
2 tablespoons finely chopped fresh mint

Using a sharp knife, cut away the peel and the white part or pith from the grapefruit. Carefully cut inside the skin of each segment to remove each section of flesh. Squeeze the membranes over a bowl to extract all the juice. Whisk the honey and mint into the juice and set dressing aside.
Arrange the grapefruit segments on a platter or in a shallow bowl and drizzle with some of the dressing.


No--the grapefruit is not green!

1 grapefruit, peeled, seeds removed (reserve juice)

1 large sweet apple, peeled and cored

2 cups spinach, checked

1 large ripe banana, previously sliced and frozen

2-3 ice cubes

½ cup orange juice or water

Add all ingredients to a blender (including reserved grapefruit juice) and blend until creamy and smooth.

 
Chicken and Grapefruit Salad

The combination of peanut butter and soy sauce may sound odd but we guarantee you’ll like it!

 
2 large pink or ruby-red grapefruits

1 pound boneless skinless chicken breasts, cut into 1/4-inch-thick strips

1 teaspoon dry mustard 
1 teaspoon garlic powder


1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon freshly ground pepper

1/2 teaspoon salt

1/4 cup smooth peanut butter

2 tablespoons soy sauce

1 teaspoon sugar

8 cups roughly chopped romaine lettuce

1 cup sliced radishes

 
With a sharp knife, remove the peel and white pith from grapefruits and discard. Cut the grapefruit segments from the surrounding membranes, letting them drop into a small bowl. Working over a large bowl, squeeze the remaining membranes to extract the juice. Set the segments and juice aside separately.

Heat a grill pan over medium heat

Toss chicken, dry mustard, garlic powder, cinnamon, ginger, pepper and salt in a large bowl until the chicken is well coated. Lay it in the hot pan. Cook the chicken until cooked through, about 5 minutes.

Meanwhile, whisk peanut butter, soy sauce and sugar into the reserved grapefruit juice until smooth. Add the chicken and lettuce; toss to combine. Serve the salad topped with radishes and the reserved grapefruit segments.

 

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