• December 27, 2014

Gobble up grapefruit

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Posted: Sunday, January 27, 2013 4:30 am

Winter is my favorite time of year, partly because citrus is in season. Nothing brightens a meal like the sweet, tangy zing of a lemon, orange, grapefruit or tangerine.

During colder months, I never have to worry about getting enough vitamin C — there’s always fresh citrus in my house.

I love adding citrus to savory foods to brighten the flavor, but I also love citrus for breakfast and dessert.

Thanks to my sister, who ordered 80 pounds of grapefruit from a school fundraiser, the sweet, yet tart ruby red has been my recent citrus of choice.

Sunrise smoothie

Ingredients

  • 2 red grapefruits
  • 8 large strawberries
  • 2 ripe bananas
  • 8 ounces strawberry-banana yogurt
  • 2 tablespoons honey
  • 1 cup crushed ice

Directions

  1. Juice grapefruit; measure 1 1/3 cups juice. Add strawberries. Cut bananas into chunks.
  2. Combine all the ingredients in an electric blender and whirl until smooth.

Makes: 4 8-ounce servings.

Nutrition per serving: 210 calories, 1 g fat, 5 mg cholesterol, 30 mg, 50 g carbohydrates, 4 g protein.

Grapefruit frozen yogurt

Ingredients

  • 4 cups grapefruit
  • 6 ounces plain greek yogurt
  • ½ cup Splenda

Directions

  1. Section grapefruit and place sections on a sheet pan, cover with plastic wrap and freeze for at least 30 minutes.
  2. Combine frozen grapefruit sections, yogurt and Splenda in a food processor and process 30 seconds or until smooth and creamy.
  3. Scoop into dishes and freeze until ready to serve.

Makes: 4 servings

Grapefruit lemonade

Ingredients

  • 1 cup sugar
  • 2½ cups freshly squeezed lemon juice (14 lemons)
  • 2 cups freshly squeezed grapefruit juice (3 large grapefruit)
  • 1 grapefruit cut into thin round halves for garnish (optional)

Directions

  1. Prepare an ice bath. Combine the sugar and 2 cups water in a medium saucepan.
  2. Stir well and set over medium-high heat. Bring to a boil and cook, stirring occasionally, until all of the sugar has dissolved. About 10 minutes.
  3. Pour the sugar syrup into a medium bowl and set the bowl in the ice bath to cool. Syrup should yield 2½ cups.
  4. When ready to serve the beverage, combine the lemon juice, grapefruit juice and the sugar syrup in a medium pitcher. Add the grapefruit garnish and fill with ice cubes.
  5. Serve immediately.

Makes: 12 servings

Recipes adapted from Texas Sweet Citrus

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