grapefruit

Page
  • Grapefruit Consumption Associated With Lower Body Weight

    Trying to lose weight? Grapefruit may help you reach your goal. Researchers analyzed data from the 2003 to 2008 National Health and Nutrition Examination Survey (NHANES) and found that women age 19 and older who consume grapefruit tend to have significantly greater intake of key nutrients, higher HDL-cholesterol, and a lower body weight than women who do not eat grapefruit.

  • In Season: Grapefruit

    This super-citrus fruit is in season in the United States from October until June and comes in white, pink, and Ruby Red varieties. Little known fact: The grapefruit gets its name because it grows in clusters much like grapes.

  • Pink Grapefruit and Fig Tart

    Weekly Recipe: 
    NonWeekly

    Shell
    1/2 cup chopped pecans
    1/2 cup whole-wheat flour
    1 tablespoon butter
    1/4 cup fresh dates
    2 egg whites
    1/4 teaspoon salt

    Filling
    2 grapefruit, peeled and pith removed
    1 whole cinnamon stick or 1/4 teaspoon ground cinnamon
    2 tablespoons honey
    2 tablespoons sugar
    2 cups fresh or dried mission figs, halved (about 10 fresh figs)
    2 cups Greek–style yogurt

     

    1. Preheat oven to 350 degrees. Mix pecans, flour, butter, and dates into a fine meal in a food processor. Blend in egg whites and salt.

    2. Coat the inside of a tart pan with natural cooking spray. Line the bottom with parchment paper cut to fit, and coat again. Place dough in pan, and flatten evenly with your fingers to form a thin layer. Score dough by poking it with
    a fork. Place a piece of parchment paper over the dough and cover with pastry weights (use dried beans if you don’t own weights).

    3. Bake tart dough until the sides begin to brown, about 15 minutes. Remove parchment paper and continue baking until the bottom has completely cooked, an additional 15 to
    20 minutes.

    4. Segment grapefruit, holding fruit over a bowl to reserve approximately 1/4 to 1/2 cup juice. Grate the peel of 1 grapefruit, and place grated peel, cinnamon, honey, sugar, and reserved juice in a saucepan. Simmer on low heat until mixture begins to thicken, about 8 to 10 minutes. Remove from heat and cool.

    5. Remove cinnamon stick from mixture, and stir in figs and grapefruit segments. Place 1 cup yogurt in the bottom of the tart shell, then top with fruit mixture. To serve, cut into 8 portions and garnish with a dollop of remaining yogurt.

    nutrition info per serving: 240 calories; 8 g fat; 8 mg cholesterol; 8 g protein; 39 g carbohydrates; 4 g fiber; 110 mg sodium

  • Grapefruit Crisp

    Ingredients:
    1 grapefruit, ruby red
    1/4 old-fashioned oats
    1 tablespoon brown sugar
    1/4 teaspoon cinnamon
    2 tablespoons butter

    Preheat oven to broil. Slice a grapefruit in half and remove the seeds from each half. Place halves, cut-side up, in a baking dish and set aside. In a medium bowl, mix together 1/4 cup old-fashioned oats, 1 tablespoon brown sugar, 1/4 teaspoon cinnamon. Add 2 tablespoons butter and mix with a fork until the mixture is completely incorporated.

    Spread the oat mixture over the tops of the grapefruit halves. Cook in broiler for 10 minutes—or until topping turns golden brown.

  • Citrus Chicken

    Ingredients
    1 pound chicken
    1 large grapefruit, ruby red
    Salt and Pepper to taste
    Garlic powder to taste

    Prepare chicken in a baking pan (any chicken parts will work, in addition to a whole chicken). Use 1 large grapefruit for each pound of chicken. Cut the grapefruit in half. Squeeze the juice from 1/2 grapefruit over the chicken. Peel the remaining half and cut into medium-sized pieces and arrange around, under, and on top of the chicken.

    Add salt, pepper, and garlic powder to taste. Roast at 400 degrees for 15 minutes per pound of chicken, being sure to baste chicken with juice half way through the total cooking time.

  • Grapefruit Sorbet

    Ingredients:
    6 grapefruits
    1 cup sugar
    1 tablespoon lemon juice

    Peel six grapefruits, discarding all but the peel from one grapefruit. Remove the zest from the peel and chop into small pieces. Process chopped zest and 1 cup sugar in a food processor or blender until finely chopped, set aside.

    Squeeze the juice from each grapefruit until you have 4 cups. Pour juice into a mixing bowl and add the zest mixture and 1 tablespoon lemon juice, mix well. Pour mixture into a 2- or 4-quart ice cream mixer and process according to the manufacturer’s directions. If no ice cream mixer is available, the mixture can be frozen and re-processed in a blender or food processor to break up the ice and add a smooth texture.

  • Citrus Slices Cancer Risk

    ’Tis the season for citrus fruit. Good thing, because when eaten daily, those tasty grapefruits, clementines, and kumquats may lower incidence of several types of cancer, according to a new study of 42,470 Japanese adults over age 40. Among female participants, citrus consumption was tied to a 14 percent reduction of incidence of all cancers; for men it was 11 percent.

    by Melaina Juntti
  • Pink Grapefruit and Fig Tart

    Shell
    1/2 cup chopped pecans
    1/2 cup whole-wheat flour
    1 tablespoon butter
    1/4 cup fresh dates
    2 egg whites
    1/4 teaspoon salt

    Filling
    2 grapefruit, peeled and pith removed
    1 whole cinnamon stick or 1/4 teaspoon ground cinnamon
    2 tablespoons honey
    2 tablespoons sugar
    2 cups fresh or dried mission figs, halved (about 10 fresh figs)
    2 cups Greek–style yogurt

    1. Preheat oven to 350 degrees. Mix pecans, flour, butter, and dates into a fine meal in a food processor. Blend in egg whites and salt.

    2. Coat the inside of a tart pan with natural cooking spray. Line the bottom with parchment paper cut to fit, and coat again. Place dough in pan, and flatten evenly with your fingers to form a thin layer. Score dough by poking it with a fork. Place a piece of parchment paper over the dough and cover with pastry weights (use dried beans if you don’t own weights).

    3. Bake tart dough until the sides begin to brown, about 15 minutes. Remove parchment paper and continue baking until the bottom has completely cooked, an additional 15 to 20 minutes.

    4. Segment grapefruit, holding fruit over a bowl to reserve approximately 1/4 to 1/2 cup juice. Grate the peel of 1 grapefruit, and place grated peel, cinnamon, honey, sugar, and reserved juice in a saucepan. Simmer on low heat until mixture begins to thicken, about 8 to 10 minutes. Remove from heat and cool.

    5. Remove cinnamon stick from mixture, and stir in figs and grapefruit segments. Place 1 cup yogurt in the bottom of the tart shell, then top with fruit mixture. To serve, cut into 8 portions and garnish with a dollop of remaining yogurt.

    nutrition info per serving: 240 calories; 8 g fat; 8 mg cholesterol; 8 g protein; 39 g carbohydrates; 4 g fiber; 110 mg sodium

  • Grapefruit for Hepatitis C

    Cutting edge research suggests that naringenin—the metabolized form of the natural flavonoid naringin, which gives grapefruit its bitter taste—may curb the spread of the hepatitis C virus (HCV) by up to 80 percent.

    By Nora Simmons
  • Yogurt Parfait With Grapefruit, Berries, and Granola

    2 cups plain Greek-style or regular yogurt with the whey drained
    3 tablespoons honey
    2 teaspoons vanilla extract, preferably Tahitian vanilla
    2 grapefruits, peeled and segmented with the pith removed
    2 kiwis, peeled and sliced
    1/4 cup of organic raspberries
    1/4 cup of organic blackberries
    1/4 cup of organic strawberries
    1/4 cup of organic blueberries
    2 tablespoons granola or crushed nuts
    1 tablespoon cinnamon

    1. In a large bowl, mix yogurt, 2 table- spoons honey, and vanilla.

    2. In a separate bowl, mix together fruit.

    3. In four separate parfait glasses, add the fruit and yogurt in alternating layers. Top with granola, and drizzle with honey. Sprinkle with cinnamon.

    Nutrition info per serving (4): 215 calories; 2 g fat; 0.3 g saturated fat; 0 mg cholesterol; 10.4 g protein; 40.2 g carbohydrates; 5.3 g fiber; 40.3 mg sodium

Page