Peel Me a Grapefruit
Beautiful, bittersweet orbs known as grapefruit are part of the citrus family.
They’re an excellent source of vitamin C and are packed full of water. I lived in the desert for a year where hydration is key to healthy survival. I started eating a grapefruit a day as part of my hydration efforts – I considered them time-release water!
Grapefruits are usually larger than oranges and have a thicker “pith” (the white skin between the peel and flesh.) Two common varieties are yellow and ruby – the latter being the sweeter. In terms of selection, the best advice I ever got regarding the ripeness of grapefruit is that it should feel “heavy for its size.” Meaning the heavier it is, the more juice it contains.
Citrus fruit is high enough in acid to have other culinary applications. Marinades and salad dressings and sauces often call for vinegar or wine or citrus juice – all of which provide a recipe with its “acid” component. For “grapefruit vinaigrette” substitute the juice for all or part of the vinegar in your basic vinaigrette [3 parts oil to 1 part vinegar; salt & pepper.] Grapefruit vinaigrette is excellent on a salad of shredded raw beets and shredded raw fennel.
Two common varieties are yellow and ruby – the latter being the sweeter. In terms of selection, the best advice I ever got regarding the ripeness of a grapefruit is that it should feel “heavy for its size.” Meaning the heavier it is, the more juice it contains.
Citrus fruit is high enough in acid to have other culinary applications. Marinades and salad dressings and sauces often call for vinegar or wine or citrus juice – all of which provide a recipe with its “acid” component. For “grapefruit vinaigrette” substitute the juice for all or part of the vinegar in your [basic vinaigrette.]
Grapefruit vinaigrette is excellent on a salad of shredded raw beets and shredded raw fennel.