How to Use Grapefruits
Grapefruits provide a welcome burst of fresh flavor during the dark winter days when other fruits are hard to come by, and some people are totally addicted to their tart, slightly bitter taste. Grapefruits are low in calories and a good source of vitamin C and the phytonutrient lycopene, which helps to fight compounds that can damage cells. The grapefruit is a surprisingly versatile fruit that you can use in a number of ways.
- Difficulty:
- Easy
Instructions
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1
Eat grapefruit raw. Peel the grapefruit as you would an orange and separate the sections. Eat out of your hand for a tasty, nutritious snack. If the grapefruit is too sour to eat plain, then cut the grapefruit in half--with the stem and bud ends at the top and bottom, cut it horizontally through the middle so that you expose the sections. Place each half in a bowl, skin side down, and use a small, sharp knife to cut around each section, separating it from the skin and white parts. Sprinkle the top with powdered or regular sugar and eat it with a spoon.
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2
Juice grapefruit. Choose the freshest grapefruits you can find to use for juice. They should feel heavy for their size and have plump, unblemished skins. Extract the juice according to the manufacturer's directions for your particular juicer. One pound of grapefruit will yield approximately 8 oz. of juice. Drink the juice straight, or use it in cocktails, marinades or fruit smoothies. See the Resource section below for recipes.
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3
Use grapefruits in a salad. Peel and section the grapefruit, cut each section into two or three pieces and add the grapefruit pieces to fresh chopped greens such as romaine, Bibb, escarole or spinach. Add some of the following ingredients, which are especially tasty when paired with grapefruit: avocado, dried cranberries, mango, shredded coconut, fresh berries and pistachios. Use a sweet vinaigrette dressing such as raspberry vinaigrette.
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4
Broil grapefruit. Cut the grapefruit in half through the middle to expose the sections as outlined in Step 1 and cut around each section to separate it. Place the grapefruit halves skin side down in a baking dish. Top each half with a teaspoon of butter and 2 tbsp. of honey or sugar. Optionally, top with a sprinkle of cinnamon or a maraschino cherry. Place under the broiler until the butter is melted and the honey or sugar is bubbling. Serve immediately.
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5
Make candied grapefruit peels. Cut four small grapefruits in quarters and remove the fruit from the peels. Cut the peels lengthwise in slices 1/3-inch wide. To remove the bitterness from the peels, place them in a pan with enough water to cover and boil for one minute. Pour off the water, replace it with fresh water and boil for another minute. Repeat this process twice more. Combine 2 cups of sugar with a cup of water in a pan and bring to boil, stirring to dissolve the sugar. Add the peels and cook until most of the sugar water is absorbed. Use a slotted spoon to spread the peels on a wire rack placed over a cookie sheet. Leave the peels to dry at room temperature for 8 to 10 hours and then use immediately or store in a sealed container for up to three weeks.
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