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POW! Right in the Kisser

By Heidi Lewis

Grapefruit will not be ignored. If you dig into one, you are just as likely to get a clownish squirt in the eye as to have your other senses treated to a trumpeter’s storm of fragrance and color. The aroma of a grapefruit can hit high notes Maynard Ferguson can’t reach. It has the juiciness of Miles Davis’ “round sound” and comes in an array of yellows, pinks, and reds to light Dizzy Gillespie’s “Night in Tunisia.”

Its origins can be traced to Asia, but grapefruit’s hybridization and blossoming really belong to the Caribbean. Originally, grapefruit was most likely a naturally occurring hybrid between the pomelo and the sweet orange. The red grapefruit variety found a home and thrived in Texas and has consequently been partnered to the Rio Grande Valley. Reds can be found under names like Rio Red and Star Ruby. Other varieties include pink, Thompson, Marsh, and Duncan, the latter of which range from yellow to pale yellow and fall into the “white” grapefruit category. Since it tastes nothing like grapes, it is thought that grapefruit’s moniker comes from how it grows in grape-like clusters on the tree.

Nutritionally, grapefruit definitely toots its own horn. Pink and red grapefruit contain the beneficial antioxidant lycopene, and all grapefruit is high in vitamin C and fiber. It has other properties that aid in joint health. Even the extract from its seeds is a powerful antiseptic. However, be aware that grapefruit contains a compound that can interfere with the absorption of some statin-based medications.

Enjoy & Be Fruitful!

Preparation Tips

Serve in the classic style—cut through the equator and spoon out its segments—or “supreme” grapefruit by cutting away peel and pith and slicing out the juicy segments from between the membranes. Most grapefruit these days is sweet enough as-is and doesn’t need sugar.

Storage Tips

Grapefruit will keep on the counter for a few days or in the fridge for a week or two.
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Comments

  1. Love it!! Try serving it without sectioned without the membrane (forget that fancy word:) with avocado slices drizzled with olive oil and sea salt…………YOWZA talk about the kisser and the yummy tummy!

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