Fruit of the Week: Grapefruit pt. 4

Prep and Serving:
– Wash under cool water
– Cut the fruit horizontally into two halves and scoop out its sections using a spoon. Feel free to sprinkle with sugar or cinnamon!
– Can also be sliced into a fruit salad or used as a garnish with chicken

Grapefruit Pie

Grapefruit Pie
Makes 8 servings

1 cup sugar
3 tablespoons cornstarch
1 1/2 cups water
1 (3-ounce) box strawberry gelatin (Jello)
2 large red grapefruits, sectioned
1 prebaked pie shell
Whipped cream, for serving

1. In medium saucepan, combine sugar and cornstarch, add water and cook over medium heat until thick and clear.
2. Add strawberry gelatin and stir to dissolve.
3. Let cool, and add grapefruit sections.
4. Pour mixture into baked pie shell and chill until firm, about 2 hours.
5. Top with whipped cream and serve.
6. Enjoy alone or with your favourite ice cream!

Fruit of the Week: Grapefruit pt. 3

Selection and Storage:
– Grapefruit season begins from September and lasts until December
– Buy fresh fruits featuring bright skin, firm yet yield to gentle pressure
– Should have no wrinkles on the skin, should be heavy for their size and smell sweet
– Small nicks on the fruit generally do not affect its quality
– Avoid very soft fruit with spots as they will likely spoil sooner
– Keep them at room temperature for a few days or so
– For longer storage place them inside the fruit/vegetable compartment of your fridge where they will keep for up to three weeks

Brown Sugar Broiled Grapefruit

Brown Sugar Broiled Grapefruit
Makes 4 servings, 1/2 grapefruit each

2 red or pink grapefruit
8 teaspoons packed brown sugar
1/4 teaspoon ground cinnamon or cardamom
2 teaspoons melted butter

Topping: (optional)
2 tablespoons heavy cream (optional)
2 tablespoons plain Greek yogurt (optional)
1 teaspoon granulated sugar(optional)
1/4 teaspoon vanilla extract(optional)

1. Position oven rack about 3 inches from the heat source; preheat broiler.
2. Line a rimmed baking sheet with foil.
3. Cut each grapefruit in half, then trim a thin slice off the bottom so it sits level.
4. With a paring knife or grapefruit knife, cut around each segment; remove any seeds.
5. Place the grapefruit halves on the prepared baking sheet.
6. Combine brown sugar and cinnamon (or cardamom) in a small bowl.
7. Brush each grapefruit half with butter, then sprinkle with about 2 teaspoons of the sugar mixture.
8. Broil the grapefruit, watching carefully and rotating the pan front to back once halfway through, until the tops are bubbling and golden brown, 7 to 12 minutes.
9. Enjoy!
To create topping, beat cream in a small bowl until stiff. Beat in yogurt, granulated sugar and vanilla just until combined. Serve each grapefruit topped with a heaping tablespoon of the vanilla cream.

Fruit of the Week: Grapefruit pt. 2

Health Benefits:
– Excellent source of Vitamin C (helps to support immune system, reduced severity of inflammatory conditions)
– Good source of pectin (aids with both constipation and diarrhea)
– Helps to lower cholesterol
– Low glycemic index (excellent for people with diabetes or others who need to maintain low blood glucose levels)

Grapefruit and Onion Salad

Grapefruit and Onion Salad
Makes 4 servings

2 grapefruits, peeled
1/2 red onion, peeled
2 teaspoons olive oil
2 teaspoons sherry vinegar
Pinch each salt and ground black pepper
1 teaspoon poppy seeds (optional)

1. Peel grapefruits and slice crosswise into thin rounds.
2. Arrange grapefruit slices on a platter.
3. Slice the red onion and sprinkle over the grapefruit slices.
4. Drizzle with the olive oil and sherry vinegar and season with salt and black pepper.
5. Sprinkle the poppy seeds over top to garnish.
6. Enjoy!

Fruit of the Week: Grapefruit

– Grapefruit is a semi-sweet to sour citrus fruit
– Their name comes from the fact that the fruits grow on the trees in clusters like grapes
– Grapefruit trees were first bred in Barbados in the 18th century
– Brought to Florida in 1823 and has experienced much success in the United States
– Grapefruit has yellow-orange skin with the flesh inside varying from white to pink to red (often the redder, the sweeter!)
– Known as one of the “Seven Wonders of Barbados”
– United States is the top producer followed by China and South Africa

Grapefruit-Infused Water

Grapefruit-Infused Water

1. Place 1 thinly sliced grapefruit in a pitcher.
2. Add 2 quarts of water.
3. Refrigerate 2 to 3 hours to allow the grapefruit to infuse.
4. Stir well and strain, discarding the grapefruit.
5. For serving, add fresh grapefruit slices for garnish and plenty of ice. The infused water will keep refrigerated for up to 2 days.
6. Enjoy!