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Fruit of the MonthGrapefruit!
The grapefruit we know today was developed in the West Indies in the early 1700s and first introduced to Florida in the 1820s. Today, most grapefruit is still grown in Florida. Since the early part of the 20th century, mutant strains of white grapefruit have appeared with pink to slightly reddish color, and have been propagated by citriculturists into several strains of grapefruit that are now best known as the Ruby Red. Grapefruit got its name from the way it grows in clusters (like grapes) on the tree. There is no mistaking a grapefruit tree—they are large with glossy dark green leaves and the fruit hangs in clusters on the tree. Grapefruit trees are beautiful and a member of the citrus family offering about 69% of the RDA for vitamin C. Grapefruit also provides about 250mg of potassium and pectin a soluble fiber effective in lowering cholesterol levels. It seems to be a cross between an orange and a shaddock, combining the sweet and tangy flavor of each fruit.
VarietiesThere are three major types of grapefruit white, pink/red, and star ruby/rio red varieties. All grapefruit have a similar tangy-sweet flavor and are very juicy. The grapefruits that are used to make juice are those which contain seeds. The pink or red variety contains more vitamins than the white. SelectingChoose grapefruit that is glossy, round, smooth and heavy for its size. Avoid any grapefruit with brown and/or soft spots. StoringStore grapefruit at room temperature up to a week, or up to 8 weeks in a refrigerator. Leave at room temperature for a couple of hours before eating. |
Recipes
Baby-Greens
Salad with Grapefruit Ingredients
Each serving: About 65 calories, 5 g fat, 0 mg cholesterol, 175 mg sodium.
Chicken and Fruit Salad Ingredients
Each serving: has about 292 KCAL, 4.5g Fat, 36gm Protein, 24gm CHO, 4gm Fiber, 334mg Sodium, 63mg Calcium, 185RE Vit A, 56mg Vit C
Ruby Grapefruit Slush Ingredients
To Serve: Each serving contains about 145 KCAL, .6gm PRO, 35gm CHO, 26gm Sugar, 0gm Fat, 28mg Sodium, 198mg Potassium.
Warm Grapefruit Delight Ingredients
Each serving contains about 135 KCAL, 36gm CHO, 30gm Sugar, 0 Fat, 6gm Sodium 285mg Potassium.
Seared Salmon with Grapefruit Ginger & Couscous Ingredients
FISH: Rub salmon with olive oil and salt and pepper. In very hot sauté pan place 2 tablespoons of olive oil and seasoned salmon fillets. Sear for one minute on each side. Place in 425° oven for 3–5 minutes depending on thickness of fish. Salmon should be served medium rare. SAUCE: Place shallots, ginger, grapefruit juice and zest, Chardonnay, vinegar and sugar in saucepan. Reduce by 3/4, add evaporated milk and reduce by half. Turn on low heat and add 1 tablespoon of butter buds, stirring continuously. Season with salt and pepper and set aside. COUSCOUS: Bring pot of salted water to a boil, add couscous. Cook like pasta till tender. Strain. Toss with 2 tablespoons of butter and 2 Tbsp. chopped parsley. ASSEMBLY: Place salmon on plate. Mound couscous to one side. Top fish with approximately 2 tablespoons of sauce. Garnish with grapefruit sections, red pepper diced and cilantro leaves Each serving contains about 255KCAL, 13gm PRO, 17gm CHO, 31gm CHOL, 10gm Fat, 256mg Sodium, 539mg Potassium, 60RE Vit A, 48mg Vit C. *This document is available in Portable Document Format (PDF). You will need Acrobat Reader (a free application) to view and print this document. |