It is citrus season and the sunshiny colors and friendly scents are exactly what I need to combat December gloom. Tangerines, oranges, pomelos, lemons, limes, and the grand duchess of citrus, the grapefruit.
Right now ViVerde grapefruits are coming in fast. The harvest turns into a communal process as Diane explains, “First it starts with one sharp beak, enough to break the tough skin. The squirrels open the holes wider and the fruit drops to the ground. Next the insects move in. Finally a small amount of fruit is left to rot and that is food for the tree itself. All part of God’s plan. Deliciously sweet and tart, we have to be fast to get some for ourselves…”
Why Grapefruit? Let Me Count the Ways…
- Full of vitamins B & C and minerals like iron, calcium, magnesium, & phosphorus.
- Grapefruit’s flavonoids (potent antioxidants) help the body fight infection and carcinogens, reducing your risk of cancer. Woohoo!
- Grapefruit stabilizes your blood sugar, meaning less insulin is released when you eat it. No sugar rush and crash, even if you eat the whole thing.
- High levels of beta carotene (vitamin A) in this citrus support youthful eyes and skin.
- Grapefruit is full of pectin, a soluble fiber which protects our colon’s mucous membrane. The fiber will also keep you full and satisfied between meals.
Recipe #1: Hot Buttered Rum Broiled Grapefruit
I was served broiled grapefruit for the first time at a B&B on the Oregon Coast and I understood how delicious grapefruit can be. Nicaragua is known for its high quality delicious rum made from cane sugar.
- 4-6 tsp rum of choice
- 4 tbsp butter (one tbsp per serving)
- 2 tbsp brown sugar or caňa sugar (1/2 tbsp per serving)
- 2 grapefruits
- Cut grapefruits in half and slice a 1/4 inch off each bottom so they sit flat and don’t roll around.
- Take a paring knife and carefully run a knife around the inner rim of the peel, separating the fruit from the peel. This will make it easier to eat.
- Sprinkle brown sugar on each half.
- Drizzle rum onto sugar.
- Place one tbsp butter on top.
- Broil on high for 2-3 minutes, or until sugar is caramelized but not burnt! Watch them carefully. Let cool for a few minutes before serving as a first course for brunch.
-recipe by Amelie, photo by 30Seconds.com
Recipe #2: Coconut Grapefruit Muffins
These gluten free muffins are moist from fresh grapefruit juice and protein-rich yogurt.
Ingredients:
- ¾ cup plus 2 tablespoons (105g) light buckwheat
- ¾ cup (105g) tapioca starch
- ¼ cup (30g) coconut flour
- 1/2 teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain full-fat Greek yogurt
- ½ cup sugar
- ½ cup honey
- 4 large eggs
- Zest of one grapefruit
- 1/3 cup grapefruit juice
- 12 thin grapefruit slices with sides trimmed (about 3 inches in diameter)
- 1/2 cup canola oil
Directions:
- Preheat oven to 400°F and grease a 12-muffin tin AND a small loaf pan or ramekin for any extra batter you will have.
- In a medium mixing bowl, combine the buckwheat flour, tapioca starch, coconut flour, ginger, baking powder, baking soda, and salt and set aside.
- Using a hand mixer, blend together the yogurt, sugar, honey, eggs, grapefruit zest, and grapefruit juice. Beat in the dry ingredients. By hand, stir in the oil until well-combined.
- Spoon the batter into the muffin tins, filling them to about ½ inch from the top. Spoon the remainder into the loaf pan or ramekin.
- Carefully place a trimmed slice of grapefruit on the top of each muffin.
- Bake for 20 minutes until tops are lightly browned and the tops spring back when pressed. Allow to cool for ten minutes before removing the muffins and transferring them to a cooling rack.
-adapted from Against the Grain Gourmet, photo by abeautifulmess.com
Recipe #3: Spicy Grapefruit Glaze
Brush this sweet & spicy sauce on seafood, chicken, or fried tofu. Try this as a wake-me-up drizzle on granola and yogurt. This recipe is a ViVerde farm-to-table must, featuring our homegrown ginger, chilies, and local raw caňa sugar.
Ingredients:
- ¾ cup grapefruit juice, freshly squeezed
- 2 tbsp brown sugar or grated caňa sugar
- ½ tsp ginger, freshly grated
- ½ tsp red chili flakes
- Add all ingredients to a small saucepan and simmer until reduced by 2/3. Season with salt to taste.
- Store in a glass jar in fridge up to 2 months.
-photo & recipe by The Domestic Geek