The Culinary Connoisseur
Great Grapefruit
14
Jan
Jan
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.
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.
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.
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.
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.
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.
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
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.
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.
grapefruit juice) and blend until creamy and smooth.
The combination of peanut butter and soy sauce may
sound odd but we guarantee you’ll like it!
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
1/4-inch-thick strips
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon ground ginger
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.
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.
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.