![]() An added bonus: As an ingredient, the grapefruit juice is wine-friendly, unlike vinegar. Instead of squeezing that lemon, use grapefruit juice instead of vinegar in a vinaigrette. If you aren't a fan of sweet sodas, a grapefruit soft drink can be made with fresh-squeezed juice and seltzer. One idea _ cranberry juice blended with grapefruit juice. Try grapefruit juice in drinks usually made with oranges or lemons. "People don't even think about it, but in cooking I think the grapefruit is even better than lemons and oranges," says Ash, whose award-winning cookbook, From the Earth to the Table (Dutton, $29.95), features a grapefruit-banana brulee tart. Got a lemon recipe? Orange? Sub in that grapefruit, even for lemon meringue pie. ![]() Pack the wedges or chunks in resealable plastic bags and send them off in lunches, surprising the kids. Once the fruit is peeled, parcel it into sections and eat them whole or cut the grapefruit crosswise into half-inch slices or cut it into quarters or chunks. Peel them, they urge at TexaSweet, which this year will unveil its new campaign: the "Naked Grapefruit." Use your fingers or a knife. "People have preconceived ideas you can only cut grapefruit in half." ![]() "We're trying to convey that it's not difficult to eat, that it's very simple, and you can eat it like an orange," says Mary McKeever, a spokeswoman for TexaSweet Citrus Marketing. That's the campaign of the grapefruit folks in Texas, who produce Rio Reds and Ruby Sweets, two grapefruits with crimson, juicy flesh. It's all there, Frank says, in one package. You will also get small amounts of iron and thiamine, and grapefruit has pectin, a soluble fiber effective in lowering cholesterol levels.įlavor. Red and pink varieties also contain beta carotene, an anti-oxidant that may help fight cancer. One-half of a medium-size grapefruit has 41 milligrams of vitamin C, almost 70 percent of the Recommended Dietary Allowance. "The best way to think of a grapefruit is that it is as appealing a breakfast food as an orange would be," says Gail Frank, spokeswoman for the American Dietetic Association. Growers keep turning out new varieties of many shades _ deep reds, pale pinks, soft yellows _ of varying tartness and sweetness. It works as a wonderful substitute for other citrus in salsas and vinaigrettes.Īlso, the grapefruit has grown leaps and bounds in appeal. It packs in pectin (which helps lower cholesterol), potassium and plenty of vitamin C.
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