17 Oct 2007

Grapefruit the Forbidden Fruit

Grapefruit was originally discoved on Barbados in 1750 by Griffith Hughes. He called it the "forbidden fruit" as he, at the time, was looking for the origin of the tree of good and evil in the Garden of Eden. It became known as grapefruit due to how it grows, hanging in clusters, like grapes.

They are an excellent source of vitamin C and a good source of vitamin A and B5, folate, dietary fibre and potassium. The red flesh variety of grapefruit contains as much lycopene as a tomato and in a slightly lesser way the pink variety. The blond (white) flesh variety contains no lycopene. Lycopene is an excellent antioxident.

Grapefruit has been found to detoxify the system and is a low GI food which could be the reason it became popular in the well known "Grapefruit Diet" of the 70's and 80's. Sadly the diet itself was not well balanced but people did lose weight. With a well planned and balanced diet the addition of grapefruit will be excellent for those wanting to lose a few pounds (kilos).

Developing calcium oxalate kidney stones and gravel can be prevented or reduced by a regular intake of grapefruit juice.

Warning: Grapefruit compounds increase the circulating level of some prescription drugs so chat with your pharmacist or doctor, if you are taking any form of medicine, before eating grapefruit.

Like all fruit, try and purchase the organic variety if available. Studies show organic fruits and vegetables do have a much better level of nutrients than sprayed ones. When choosing grapefruit choose firm fruits that appear heavy for their size. These will have far more juice than those than appear light in weight. Store at room temperature and eat within the week. Great as a meal starter, added to green salads or juiced.

“So far I've always kept my diet secret but now I might as well tell everyone what it is.
Lots of grapefruit throughout the day and plenty of virile young men at night."

Angie Dickinson (Film Actress)


Fruit Slushie with Grapefruit and Strawberries (Raw)
From All-Creatures

1 grapefruit, pink or red
3-4 strawberries, medium to large
1/8 tsp Stevia extract, white powder or 3-4 Dates, pitted
Ice, half of above volume

We prepare our fruit slushies in our Vita-Mix, but they can be made in any high speed blender. Wash and peel the grapefruit and remove any seeds. Wash and remove the stems and bracts (leafy-looking tops) from the strawberries. Place the fruit, stevia, and ice in the blender, cover and run at high speed until it is smooth. It will most likely be necessary to tamp or mix the slushie to insure that all the ice cubes are finely chopped. If your blender does not have a tamper rod, stop the machine, mix the slushie, cover and run at high speed again until the slushie is smooth. The slushie can be made thicker by adding more ice, or thinner by reducing the quantity of ice. Enjoy! Slushies are great for breakfast, dessert or for a snack.

Fricassee of Garden Peas and Ginger with Grapefruit
From Vegetarian Times
This light, delicate dish makes a grand introduction to a veggie main course.

7 tbsps Vegan marg or virgin olive/avocado oil (original recipe used salted butter)
4 scallions, thinly sliced (I use spring onions)
1 inch/2cms piece fresh ginger, peeled and julienned
2 cups green peas
7 Tbs. unsalted butter
1 cup water
1 bunch fresh coriander, leaves only
1 pink grapefruit
Sea salt to taste

In large skillet, put 3-1/2 tablespoons oil/marg over low heat, and cook scallions and ginger until softened, about 7 minutes. Add peas and enough water to cover ingredients. Continue cooking over low heat until peas are just tender. In saucepan, melt marg or add oil with 1 cup water. Using electric mixer, beat to thicken and form emulsion. Pour emulsion over coriander leaves in mixing bowl. Mix with electric mixer and strain. Peel grapefruit, and cut into thin segments. Cut each segment of grapefruit in half. When peas are cooked, add remaining marg/oil and season with sea salt. To serve, arrange alternating pieces of grapefruit with portion of peas, and spoon coriander sauce around perimeter. 4 servings

Asparagus Stir Fry with Grapefruit and Almonds
From Florida Juice
This fresh take on asparagus is quick, easy and delicious. Toss it over couscous for a modern addition to a salad buffet.

1 large pink Florida grapefruit
1 tbsp olive oil
1/2 cup slivered almonds
3 cloves garlic, minced
1 pound (1/2 kilo) asparagus, trimmed and cut into 2-3inch (4-8cm) pieces
Pinch of salt

Cut grapefruit in half. Squeeze juice into measuring cup to make about 1/2 cup (125mL). With small spoon, scrape pulp from grapefruit into separate bowl to make about 1/2 cup (125mL). Set aside. Swirl oil into large skillet or wok set over medium-high heat. Stir-fry almonds and garlic until golden-brown, about 30 seconds. Add asparagus and salt; stir-fry 1 minute. Add grapefruit juice and 1/4 cup (50mL) water. Cook asparagus, stirring occasionally, until tender-crisp. Stir in reserved grapefruit pulp. Makes 4-6 servings.

Red Grapefruit Risotto
From Martha Stewart

3 medium red onions
Vegetable-oil cooking spray
1/8 tsp coarse salt
Freshly ground pepper
1 red grapefruit
1 quart homemade or low-sodium store-bought stock
1 tbsp olive oil
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 tbsp chopped fresh thyme, plus 4 sprigs for garnish
1 tsp Vegan marg (original recipe states unsalted butter)
1/2 cup Vegan Parmesan

Cut 2 onions crosswise into 1/2inch (1cm) thick slices. Coat a medium nonstick in a single layer; sprinkle with the salt, and season with pepper. Cook, without turning, until undersides are deep golden brown, about 3 minutes. Turn, and cook until soft, about 4 minutes more. Reserve in skillet with heat off. Bring a small pot of water to a boil. Meanwhile, finely zest half of the grapefruit. Add zest to pot, and boil 3 minutes. Remove zest with a fine sieve, and set aside. Zest remaining half of grapefruit into long strips; cover strips with a damp paper towel, and set aside for garnish. Cut pith from grapefruit; discard. Working over a bowl to catch any juices, cut segments from membranes, letting them fall into bowl. Squeeze the remaining juice from membranes into bowl. Bring 1 1/2 cups water, the stock, and 1/4 cup grapefruit juice from bowl to a bare simmer in a medium saucepan over medium heat. Meanwhile, finely chop remaining onion. Heat oil in a large heavy bottom pot over medium heat until hot but not smoking. Add chopped onion; cook, stirring occasionally, until soft and golden brown, 4 to 5 minutes. Add rice; stir until coated with oil, 1 to 2 minutes. Add wine; stir until completely absorbed. Stirring constantly, add simmering stock, 1/2 cup at a time, letting rice absorb each addition before adding the next. Stir until all stock has been absorbed and rice is creamy but al dente, about 20 minutes. Stir in grapefruit segments and reserved zest (excluding garnish); cook 3 minutes more. Season with pepper. Stir in chopped thyme, butter, and Parmesan. Meanwhile, reheat the reserved onions over medium-low heat. Divide risotto among four bowls. Garnish each serving with onions, the reserved zest, and a sprig of thyme. Serves 4.

Baked Tequila Grapefruit
From AAA Recipes

1 grapefruit
1 tbsp apple juice
1 tbsp tequila
1/2 tsp cinnamon

Halve grapefruit. Spoon apple juice and tequila over grapefruit halves. Sprinkle with cinnamon. Microwave on HIGH for 2 minutes. Those that dislike microwave ovens can pop it under a grill.


motherwintermoon said...

Yum! Thanxx Jackie for all the juicy information and recipes on new ways to enjoy grapefruit. I love organic pink grapefruit! Delish! LOL at the Angie Dickinson quote.

urban vegan said...

I adore grapefruit--esp pink grapefruit. And my favorite thing to do after eating a salty sushi dinner out is to chug grapefruit juice right out of the container.

I am intrigued by the idea of grapefruit risotto.

Tina Su - Think Simple. Be Decisive. said...

Thanks for sharing. These are great information.

I've been a Raw Vegan for about 5 months now and I love it. Life will never be the same.

I welcome you to check out my blog if you like on Happiness. :)

Would you be interested to Guest write on my blog sometimes?

Love & Gratitude,
Think Simple. Be Decisive.

Theresa said...

I love grapefruit season, when I can gorge myself on fresh, local grapefruit. I love having it for brekky, or eating it in salad. Yum!

aTxVegn said...

Texas has some yummy grapefruits that should be available soon and lots of folks give baskets of them as Christmas gifts. I would love to try the recipe with the peas and cilantro.

Cherry said...

Grapefruit is adorable, esp pink grapefruit. I love drinking grapefruit juice, taste so refreshing.

The Fat Priest said...

Hi, and thanks for your work on this blog. I'm thinking of starting one related to issues of nutrition and spirituality in my own tradition, and you are very inspiring!

God bless!

reiskeks said...

Please sign the petition against Guillermo Habacuc Vargas, the 'artist' who starved a dog as an 'art exhibition', and/or spread the story to others. Here is the coverage so far: Thank you!

Greenearth said...

Your food is always so creative and exciting, makes it fun to be a vegan.

Jackie said...

Thanks reiskeks for letting me know. I have signed the petition and emailed my friends to do so as well.

Naomi said...

I love grapefruit Jackie, especially the pink ones. Thanks for posting the warning too. I know they have a effect on some presciption drugs and people on statins can't have grapefruit. Great recipes too. Thanks for sharing those

dreamy said...

Ah, Grapefruit, I haven't had them lately, must buy some. I like those tips on how to choose vegetables and fruits! :)

Theresa said...

Go the springboks!

VeggieGirl said...

very informative, interesting information about the grapefruit; and thanks for the recipes!! such innovative uses for the fruit!!

Marion said...

Another super post! I did not know that red grapefruit carried as much lycopene as the tomato. So important.

As you mentioned, because I take medications, I have left grapefruit off my diet for awhile. I will have to ask my pharmacist for further info on that...perhaps I could have my favourite fruit at different times then when I take my meds.

I love the fact it detoxifies the system. Thank you for the recipes as well.

Also thanks for the advice you gave me on my gives me hope!

azliyana said...

dear friend

i think we have a same topics. We create a blog about healthy life.But,surely you are more
intelligent and have more experience in this side other than me.
So, Would you like to spread your blog over the world? if yes,we should spread it by lingking this blog each others.
i put your link in my blog about healthy life or anything that you want, and then you too.
Is it okay?
ps: your attention and coorperation are really appreciated

bazu said...

I am absolutely mad for grapefruit- I prefer its juice to orange, and love putting fresh ones on salads and everything else! Thanks for the great recipes, as always.

Sheila said...

Well, I never would have thought about grapefruit in risotto. I will have to give that recipe a try.

Kate Saltfleet said...

That red grapefruit risotto looks yummy. Sometimes it is hard to know what to do with grapefruit beyond the obvious!

Janey Loree said...

Hi Jackie! Thanks for the welcome on my new blog PJ's Gift Shoppe Diary
. I was just telling a friend yesterday that the people in BLOG VILLAGE are friendly. You have proven my point!!

I love grapefruit, too! Now I will have to try some of those delicious recipes. BTW I am adding you to my blogroll over at Notes That Touch The Heart.

One more thing, I wanted to invite you to enter a post in the blog carnival that I am hosting over at Twiglet the Little Christmas Tree.

Have a wonderfully peaceful day...

BLASe said...

Haha. Like the Angie Dickinson quote. Some good info. Thanks : )
Vegan Meet

The Little Vegan said...

Grapefruit risotto?! GENIUS!