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. It seems to be a cross between an orange and a shaddock, combining the sweet and tangy flavor of each fruit.
Varieties
There 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.
Selecting
Choose grapefruit that is glossy, round, smooth and heavy for its size. Avoid any grapefruit with brown and/or soft spots.
Storing
Store 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
Ruby Grapefruit Slush
Makes 4 servings. (about 2 cups)
Ingredients
2 cups Ruby Red grapefruit juice
1/4 cup sugar
2 Tbsp. corn syrup
1/4 cup red raspberry jam (all fruit)
Instructions
In a small saucepan, bring 1/4 cup of grapefruit juice and sugar to a boil, stirring frequently until the sugar is dissolved. Remove from heat and let cool. Stir in remaining grapefruit juice and corn syrup.
Pour mixture into an 8- or 9-inch square pan and freeze 1 hour, or until frozen 1 inch around the edges. Stir well with a fork to break up large pieces of ice. Cover and freeze 3 hours, or until completely frozen.
To Serve:
Once frozen, let stand at room temperature for about 10 minutes to soften, then scrape with a large metal spoon, creating coarse pebbles of ice, and serve in chilled bowls or glasses, microwave raspberry jam until just pourable and drizzle over top of each serving.
Each serving contains about 145 KCAL, .6gm PRO, 35gm CHO, 26gm Sugar, 0gm Fat, 28mg Sodium, 198mg Potassium.
Source: FruitsandVeggiesMatter.gov
|