Grapefruit-
Grapefruit has a refreshing citrus power that comes not only from the juice and flesh but the zest as well.
Grapefruit is delicious grilled, segmented into salads, used in many desserts or simply enjoyed cut in half scooping out the segments with a spoon.
**TIP- To get more juice out of your grapefruit roll it around on the counter before using it***
Grapefruits typically have a yellow to white flesh, though some have a pinkish or reddish color. Most yellow are know as “white gold” and the pink and red as “ruby red”.
Grapefruit makes a great centerpiece for your table but be aware that after a few days on the counter it will soften and loses moisture. For best results, store grapefruits in a produce bag in your refrigerator for up to a week, though some varieties will last longer. The juice and zest of grapefruit can be frozen in ice cube trays to keep the freshness of citrus all year long.
Grapefruits are rich in bioflavonoids, which help increase the benefits of vitamin C, and grapefruits are very rich in vitamin C, as well as antioxidants.
***Note- Grapefruits may interfere with some prescription medications, please consult your doctor.***
Easy to make, this sauce is sweet and tangy in all the right places, and scrumptious over some slow cooker pulled chicken. Plan ahead and allow some time for the slow and low simmer and stir, the flavors really come together as things thicken up. Try the other included recipes while your sauce is simmering, and you’ll have a full maple grapefruit meal by the end!
Got cream, maple syrup and one of those delicious pieces of citrus from our buddies down south? This jazzes up a standard whipped cream in a whole new way. Add to a simple shortcake, a fruit cup, pancakes, or whatever your heart desires. This was part of a Sunday Dinner so you’ll notice some bonus recipes in this post,
