Ingredient Spotlight: Grapefruit

Grapefruit The grapefruit was bred in the 18th century as a cross between a pomelo and an orange. It was given the name grapefruit due to growing in clusters, similar to grapes. They can range in taste from acidic and even bitter to sweet and sugary. These fruits support clear, healthy skin, can help to lower our risk for many diseases and conditions, and may even help with weight loss as part of a healthy and varied diet. The juices, peels, and pulps all provide nutritional benefit. Grapefruits are low in calories but are full of nutrients, and an excellent source of vitamins A and C. According to Harvard Medical School states that grapefruit has a glycemic index of 25. This suggests that it does not significantly affect blood sugar and insulin levels.

Some Delicious Meal and Desserts to make out of Grapefruit Grapefruit Margarita:
INGREDIENTS:

Sea salt, to rim the glass

2-ounces white tequila

1-ounce grapefruit juice

1-ounce lime juice

1-ounce agave or honey simple syrup (recipe below)

Slices of grapefruit to garnish SIMPLE SYRUP:

1/4 cup agave syrup or honey

1/2 cup water Directions: Wet the rim of a glass with a cut piece of grapefruit or lime. Pour some salt on a plate and dip the wet rim into the salt. Fill the glass with ice. Fill a cocktail shaker or mason jar with ice then add the tequila, grapefruit juice, lime juice, and simple syrup. Shake until cold then strain into the prepared glass. Garnish with slices of grapefruit. SIMPLE SYRUP: Add the agave or honey and the water to a small pan over high heat. Stir until the agave or honey dissolves – you don't need to let it come to a boil. Store the extra in a jar in your fridge for up to a month.

Grapefruit Brulee:
Ingredients:

2 red or pink grapefruits, chilled

2 tablespoons coarse sugar

3/4 teaspoon coarse sea salt> Directions:

1. Special Equipment: Blowtorch

2. Halve each grapefruit crosswise, and cut a thin slice off the bottom of each half to stabilize the pieces. Remove all seeds from the grapefruit, and loosen the segments with a paring knife.

3. Sprinkle each half evenly with the sugar. Using a blowtorch, melt the sugar to form a golden brown and crispy surface. Sprinkle the hot sugar with the salt, and serve immediately.

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