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.

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“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)

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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.


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