Lots of people don’t like grapefruit. My husband doesn’t, and my children don’t, but I really do. I like the refreshing, juicy taste with just that edge of bitter plus sweet that a ripe grapefruit has. The ones grown in Texas always seem to be best, which is why grocery shoppers just seem to scarf them up when they are available.
So since I like grapefruit, this post is for all those who share my enjoyment and want to learn a quick and easy way to section them, as well. This, in a video, was found via Granny Miller who is going to be on “work duty” with her farm. Spring is like that. What you don’t get done in Spring, often can’t get done otherwise.
Back to Grapefruit….. which got its name from how it grows in clusters on the tree:
- Grapefruit is low in fat, saturated fat, and cholesterol.
- It has about 1.3 grams of fiber per 1/2 cup. That is from about 2 fruits.
- Grapefruit helps the body to absorb certain drugs.(Like cholesterol-lowering drugs)
- The ideal storage temperature for fresh grapefruit is 50 °F
- Naringin, a flavonoid compound, gives grapefruit its characteristic bitter flavor and blocks the uptake of fatty acids into cells
- Ruby reds have lycopene which helps prevent the ‘bad’ (LDL) cholesterol from oxidizing and damaging artery walls… More Facts
- Good source of vitamin C and potassium
Can’t leave you without a delicious recipe. This one from Martha Stewart:
Ingredients
Red Grapefruit and Fennel Salad Serves 6.
* 3 ruby-red grapefruit
* 1/4 teaspoon whole fennel seeds
* 1 teaspoon honey
* 1/2 teaspoon Dijon mustard
* Salt and freshly ground black pepper
* 1 tablespoon extra-virgin olive oil
* 1 small red onion
* 1 small fennel bulb
* 8 ounces baby spinach or watercress
Directions
1. Using a paring knife, remove peel, pith, and outer membranes from 2 grapefruit. Slice into 1/4-inch rounds; set aside. Squeeze juice from remaining grapefruit, and set aside.
2. Place fennel seeds in a skillet over medium-high heat. Cook until golden brown and fragrant, about 3 minutes. Transfer to a spice grinder, and grind until very fine.
3. Place ground seeds in a bowl; add 1/4 cup grapefruit juice, honey, and mustard. Season with salt and pepper. Whisk to combine, slowly adding olive oil. Set dressing aside.
4. Using a mandoline or sharp knife, slice onion into thin rounds; place in a bowl. Pour remaining grapefruit juice over onions; toss.
5. Cut fennel in half lengthwise; remove core. Using mandoline, slice fennel. Drain onions; place in a large bowl. Add fennel, spinach, and grapefruit rounds. Toss with dressing.
OR this very simple one:
Ingredients
* 1 large ruby pink grapefruit
* 3 navel oranges or a combination of naval oranges, blood oranges, mandarin oranges and/or tangerines
* 1/4 cup honey
* 2 Tbsp fresh lime or lemon juice
* 1/4 teaspoon ground cardamon
Directions
Peel the fruit. Cut away the membranes of the individual segments with a sharp knife. Collect the peeled segments in a bowl.
Drain off any excess juice from the fruit into a small saucepan. Add the lime juice, honey, and cardamom to the saucepan. Bring to a boil and reduce heat to low. Simmer for 10 minutes and then remove from heat and let cool to room temp. Pour over fruit mixture and gently fold in so that all the fruit is coated. Let stand for 15 minutes or chill until ready to serve.
