Nourishments

Grapefruit:

A Winter Wonderland Of Health

By Nancy K. Crevier

As the world grows smaller, it is probably not so much of a thrill to receive a box of plump, yellow grapefruit from Florida as it was 25 years ago. But if you are the recipient of such a southern gift, count yourself lucky. The grapefruit is one of these food items that has a list as long as your arm of the health benefits it claims to bestow upon the consumer.

For nearly 100 years, the grapefruit was though to be a mutant of the pummelo fruit of the East Indies. It was not until 1948, according to the online site vegparadise.com, that citrus horticulturists determined the grapefruit was probably an accidental hybrid of the pummelo and the orange. By then, the grapefruit was comfortably settled into the American mainstream, after an initially poor reception when introduced from the Bahamas in the early 1800s.

By the late 1800s, farmers in Texas and Florida had discovered the beauty of the grapefruit and nurseries there began shipping the softball-sized citrus fruit all over the US.

The United States is now the producer of nearly 41 percent of the world’s grapefruit, and is the world’s largest consumer of the fruit.

Rather too large and way too yellow to be confused with a grape, the name of the fruit seems a misnomer at first. But the name is most likely derived from the way that the fruit grows, in grapelike clusters.

So what makes you so lucky if Auntie Em in Florida has shipped you a big box of grapefruit this winter? Aside from the fact that she apparently loves you, grapefruit is the ideal winter fruit. It stores well; a week in a cool room, or up to eight weeks in the refrigerator. And it is packed with vitamins the body needs in the colder months. Vitamin C, the B vitamins, and vitamin A (in the red varieties) are found in impressive quantities in a mere 70-calorie cup of raw grapefruit sections.

The fruit is also high in calcium, potassium, zinc, iron and magnesium, as well as free-radical fighting lycopenes, and compounds that may lower triglycerides and insulin levels.

Grapefruit has been touted as an antifungal remedy, and a fat burner for dieters. The tangy fruit has been said to increase liver detoxification enzyme activity that increases the liver’s capabilities to cleanse the system. It has been used to combat insomnia, acne, and urinary infections, and the oil of the peel is used to flavor soda. Grapefruit is said to stimulate digestion, and is used in aromatherapy for its uplifting and energy producing qualities.

While many of these qualities have not been medically proven, there is no doubt that the grapefruit is a positive addition to most diets.

Unless, that is, you are on a medication affected by grapefruit and grapefruit juice consumption. Several of the compounds in grapefruit have been recognized as inhibiting or increasing the action of some prescription medications. When taking prescription drugs, particularly statins or blood thinners, it is a good idea to ask your doctor if there is a known interaction between grapefruit and the medication.

With that caveat aside, though, break into that box of citrus fruit, or head down to the supermarket to load up on it. January to June is the peak season for grapefruit, so prices should be reasonable wherever you go. Select firm, solid fruits that feel heavy for their size, with shiny, smooth skin. Whether you prefer the slightly less acidic red grapefruit or the zesty white variety is up to you. Then sit back, peel away the thick skin, and enjoy the refreshing taste of summer in the winter.

Grapefruit and Avocado Salad

1 red grapefruit, washed, peeled, and each section cut into bite-sized chunks

1 ripe avocado, peeled and cut into chunks, tossed with lemon juice

Thin slices of red onion

Mixed greens, including spinach and raddichio for color and texture

1/3  C crumbled blue cheese

Honey mustard salad dressing

(see recipe below)

Divide the greens among four salad plates. Top with several thin slices of red onion.

Divide the blue cheese, drained avocado, and grapefruit into four parts and place on top of the onion and greens.

Drizzle honey mustard salad dressing over and top with a few grinds of black pepper.

Honey Mustard Dressing:

¼ C honey

¼ C brown mustard

3 Tbs lemon juice

2 Tbs cider vinegar

1/3  C canola oil

1 tsp dried basil

Salt and pepper to taste

Whisk together thoroughly.

More honey can be added to taste.

Grapefruit Salsa

Half of a medium red grapefruit, peeled and the tough outer layer of each section removed. Cut into small chunks.

1 jalapeño, minced

2 Tbs finely minced red onion

1 large clove garlic, crushed

Juice of ½ lime

½ of a red bell pepper, finely diced

¼ C fresh cilantro, minced

¼ tsp ground cumin

Salt to taste

Combine all ingredients in a stainless steel or glass bowl. Let stand at room temperature for an hour.

Serve over broiled or grilled fish or chicken.