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By Jennifer A. Wickes
The grapefruit originates from South East Asia.
The grapefruit gets its name because it grows in grapelike clusters in Texas, Florida, Arizona and California.
There are two types of grapefruit: seedless & seeded. There are also two colors: white (which has more of a yellow flesh) and pink (yellow- pink to a ruby red). No matter what the variety, the grapefruit skin is yellow.
The season for grapefruit depends on where the grapefruits are growing. In Arizona and California, the peak season is January to June, but in Florida and Texas, the season is October to June. The United States also imports grapefruits from other countries in the off-season. So, you can find grapefruit all year long.
When choosing a grapefruit, choose one with a bright skin color, with no noticeable bruises. The grapefruit should be firm with a springy size. The heavier the grapefruit, the more juice contained within.
Although you can store your grapefruit on the counter, the best place for the grapefruit, is in a plastic bag in the refrigerator. Here the grapefruit can stay fresh up to 2 weeks!
Grapefruits are a good source of Vitamin C, and the pink varieties have a lot of Vitamin A. They both contain Folic Acid and Calcium.
Grapefruit Essential Oils are used in an alternative medicine therapy called aromatherapy. It is said that the fragrance is uplifting and the actual oil is claimed to be useful for acne, cellulite, digestion and fluid retention. For more information about essential oils, please contact your local naturopath, allopathic specialist or your holistic medicine specialist.
You can also find grapefruit canned in case of a cooking emergency!
I lb fresh = 1 medium = 1 ½ cup segments = ¾ - 1 cup juice
The types of wine that go well with a grapefruit based dish are: Chardonnay, Fume Blanc, Chenin Blanc, Grenache Rose, Zinfandel, and Syrah.
Zesting: Rub the skin on a grater. Use a brush to remove the zest from the grater. Be careful not to get too much pith (white substance between the peel and the flesh) as this is very bitter.
Julienne: Using a vegetable peeler, peel the zest off of the grapefruit going lengthwise. Then using a sharp knife, cut these strips into very thin strips lengthwise.
Juicing: Before juicing any citrus fruit, roll the fruit on the counter. This will soften the insides and release more juices. Then, cut the fruit in half. Using a wooden juicer (or a fork), push it into the flesh and twist it around until all the juice has been released.
Peeling: Cut a slice of peel from each end of the grapefruit. Standing the fruit upright, continue to slice the peel away from the flesh without removing too much flesh.
Grapefruit Meringue Pie
2 cups flour
Sift together flour and 1teaspoon salt. Cut in shortening to
a coarse meal. Sprinkle with grapefruit soda-mix with a fork. Form into
Wrap in plastic and chill for 30-60 minutes. Divide in half and rollout
to size of pan used. Place in pan, line with foil, and weight with
dried beans repeat with remaining pastry. Bake @ 425 degrees for 8 minutes.
Remove beans and foil. Bake @ 425 degrees for 2 minutes. Remove from
oven, cool. Combine cornstarch, sugar, and salt in a saucepan. Stir
water and grapefruit juice. Place over a medium flame. Bring to a boil,
heat and stir for 1 minute, reduce heat. Heat and stir for 5 minutes.
Remove from heat, cool for 5 minutes. Stir 1 tablespoon into beaten
yolks-mix well. Whisk yolk mixture back into heated mixture. Stir in
and butter-mix well. Allow to stand and cool for 10 minutes. Pour into
prepared pie shells. Combine egg whites and cream of tarter-beat until
frothy beat in sugar, 1 tablespoon at a time, until stiff and shiny
spoon over filling to cover filling evenly. Bake @ 350 degrees for 10-12
to toast top of meringue. Remove from oven, allow to cool completely.
Serve slightly chilled.
Wilted Spinach-and-Citrus Salad
2 large grapefruit
Heat oil in a large Dutch oven over medium heat. Add onion, and sauté 30
seconds. Stir in reserved juice, vinegar, honey, and salt. Add fruit
and spinach; cook 1 minute or until spinach begins to wilt, tossing gently.
NOTES : Arrange spinach mixture on individual salad plates; top with croutons.
Fresh Grapefruit Cake
2 cups cake flour -- Sifted
Fluffy Pink Grapefruit Frosting
2 Egg whites
Makes enough to fill and frost one two layer cake. In the top
of a double boiler, combine all the ingredients except vanilla and food
Place over boiling water and beat with an electric mixer about seven
minutes or until frosting will stand up in soft peaks. Remove from
water and beat in vanilla and food colouring. Use immediately. Yields:
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