Grapefruit


by Jennifer A. Wickes
copyright 2003

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!

1 lb fresh = 1 medium = 1 1/2 cup segments = 3/4 – 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.

Preparation
Segment: Peel the entire fruit first. Then, holding the fruit in one hand, cut alongside each side of the membranes. Try to leave as little of the flesh as possible. As you continue around the fruit, continue to cut between the membranes and the segments, folding the membranes back like you were reading a book.
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.

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