Monday, February 5, 2018

10 New Ways to Enjoy Juicy-Sweet Ruby Red Grapefruit

In my family growing up, Christmas morning breakfast was a ritual. We always ate it off the “fancy” china, and we always had two things: a special homemade coffee cake, and fresh Florida grapefruit, halved, sectioned, and lightly sprinkled with sugar. Something about the juicy, tart-sweet fruit really set off the flavor of the rich cake.

The History of Grapefruit

Did you know that grapefruit is a hybrid of the orange and a fruit called the pommelo? It’s true. First seen in the Caribbean, the fruit was brought to Florida sometime in the early 1800s by an interesting character, Count Odet Philippe.

At first, grapefruit were either pale pink or white. Some varieties were extremely flavorful, but they all tended towards the more sour end of the spectrum. But in 1929, a new grapefruit mutation was discovered with red flesh and a much sweeter taste. This was the birth of the “Ruby Red” grapefruit, which soon became explosively popular due to its incredibly enjoyable and approachable flavor. Other delectably sweet and juicy “red” varieties have followed.

Grapefruit is certainly a delicious addition to the breakfast table. I love it because it’s absolutely never dry or bland, and always adds such a pop of juicy flavor to my day. But there’s a lot more to grapefruit than the halved fruit in a bowl that I enjoyed as a kid. Grapefruit and grapefruit juice can bring a refreshing and sparkling zing to cocktails, appetizers, main dishes, salads, and desserts (along, of course, with breakfast).

One important but very easy thing to learn about grapefruit is the various ways to section and cut it for eating and cooking. We found a great tutorial showing 3 basic ways: halving and sectioning (basically, the “old-fashioned way” you probably know from childhood); removing beautiful sections from the peel and membrane using a knife, also called supreming; and a slightly more time-consuming method of removing the fruit from the membrane by hand. If you’re going to use grapefruit in a recipe, method #2, supreming, is probably the easiest and fastest.

Here are 10 ways to enjoy grapefruit that you probably haven’t tried before. Take a second look at this sometimes-underused fruit and see how sophisticated, luscious, and yes, sexy it can be.

Grapefruit Cocktails: Sweet and Sour

Have you ever grilled a grapefruit? Me neither, but I’m definitely intrigued by this exotic cocktail featuring honey syrup, fresh sage, silver tequila, and wheels of Ruby Red grapefruit that have been lightly grilled. Not a drink you see every day.

Grilled Grapefruit and Sage Cocktail

Looking for something a little simpler? This grapefruit martini may remind you a little bit of a Cosmopolitan, but with a fresher, more sophisticated flair. As long as you have simple syrup on hand, it’s a cinch to make.

Ruby Red Grapefruit Martini

Grapefruit in Salads: Fresh and Luscious

This cool, delectable salad of fresh grapefruit, perfect avocado, Bibb lettuce, and tender shrimp looks like it really ought to be eaten poolside in Florida on a 70-degree day in February. If you can’t manage that, well…you could eat it indoors on a 40-degree day somewhere else and just imagine you’re down here.

Grapefruit Avocado Shrimp Salad

Grapefruit and seafood are often paired, and for a reason—they really complement each other. Here, mahi mahi gets glazed with grapefruit juice and seared, then served over fresh greens and yellow peppers and topped with supremed grapefruit and pistachios.

Grapefruit and Spinach Salad with Glazed Mahi Mahi



Grapefruit in Main Dishes: Juicy and Savory

Here’s a truly Floridian dish: fresh Florida pompano in a sauce made from butter, white wine, and the juice of fresh ruby red grapefruit, with chopped pistachios on top.

Florida Pompano with a Meyer Lemon Grapefruit Sauce

What? Grapefruit…risotto? Yes! Combined with fresh thyme, red onions, and parmesan, this is a completely different dish.

Red Grapefruit Risotto with Red Onions and Thyme


Grapefruit in Desserts: Sweet and Gorgeous

I had a grapefruit pie at a local restaurant last winter that’s haunted my dreams ever since. It was kind of like lemon meringue, but not so sweet, with a graham cracker crust, and there was some kind of caramel involved, too. This recipe isn’t quite the same, but it’s similar.

Chilled Grapefruit Caramel Meringue Pie

A pavlova is a showstopper dessert combining a crispy meringue shell, fresh fruit, and whipped cream. Here, we get meringue nests burnished with reduced grapefruit juice filled to the rim with whipped cream that’s mixed with juicy supremed red grapefruit….wow!

Grapefruit Pavlova with Grapefruit Mousse

Grapefruit for Breakfast: Tangy Good Morning

Okay, you’ve had donuts. You’ve had grapefruit. But we bet you haven’t had grapefruit donuts—right? The juicy grapefruit flavor is in the donut and the glaze here. How fun is that?

Grapefruit Donuts

Citrus and poppyseeds go together like…well, they just go together. These bright-flavored treats feature grapefruit in the scones themselves and in the pretty pink glaze.

Glazed Grapefruit Poppyseed Scones

If you’d like to see more grapefuit recipes and ideas, visit our Pinterest page. Enjoy these new ways to savor this healthful and delicious fruit.

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Wednesday, January 31, 2018

Citrus and Your Health

Is there anything easier to grab, yet more naturally delicious than a sweet, ripe orange, a plump, juicy tangerine, or a refreshingly tart grapefruit? I know how much I look forward to enjoying this Floridian bounty every fall, winter and spring. There’s just nothing like it.

But while we know that eating fresh fruit is generally good for our health, have you ever found yourself wondering about the specific health benefits of fresh citrus? For instance, would it be fair to consider citrus a “superfood,” or is it just another good option?

If you’ve ever wanted to know more about what citrus can do for your health, read on to learn 9 great reasons why citrus is more than just a deliciously easy snack!

Citrus is chock full of nutrients

Of course, almost everyone knows that citrus fruits like oranges, grapefruits, tangerines, lemons, and limes are high in health-giving vitamin C. (Of the citrus most commonly eaten, oranges and tangerines are the highest in C, followed by grapefruit, then lemons and limes.) But it doesn’t stop there. Citrus is rich in potassium, folate, copper, phosphorus, magnesium, and B vitamins as well, all of which play key roles in supporting health, from preventing birth defects to making sure fluids are in good balance. Citrus also contains phytonutrients—plant compounds such as flavonoids, alkaloids, carotenoids, limonoids, and more. We’re only beginning to understand the many crucial roles that these plant compounds play in supporting our health.

Citrus is full of fiber

We all know that fiber is good for us, right? It helps us feel full longer, reduces cholesterol levels, and, well, it keeps us regular. Oranges, grapefruit, and other citrus fruit are a great source of both soluble and insoluble fiber, which both play important roles in the body. An average serving of citrus should provide about 1-3 grams of fiber, or somewhere around 10% of what you need in a day.

Citrus may shorten your cold

Can loading up on fresh orange juice (or hot citrus toddies!) actually prevent a cold? Research doesn’t seem to support the idea that the vitamin C in citrus can STOP colds from developing. However, getting adequate C may help shorten the length of your cold, perhaps by about a day. That’s nothing to sneeze at. (See what we did there?)

Citrus supports heart health

Citrus fruit like oranges are rich in hesperidins, which are thought to increase blood flow and potentially lower blood pressure, reducing the risk of heart attack and stroke.

Citrus may fight cancer

Numerous nutrients and compounds in citrus have been shown to have cancer-fighting potential in the lab and in studies. In fact, research suggests that people who eat more citrus seem to have lower rates of certain cancers, including cancers of the colon, esophagus, and stomach. This effect is even stronger in people who also regularly drink green tea!

Citrus doesn’t spike your blood sugar

Especially considering their sweet taste, oranges have a low glycemic index, meaning they don’t cause your blood sugar to shoot up quickly after you eat them but instead cause a slower, more even rise. Foods with a low glycemic index are better for us because they may keep us full longer and cause the body to store less fat.

Citrus is great for your diet

Despite their sweet taste, oranges, tangerines, tangelos, grapefruit, and other citrus are low on calories while being full of flavor and zing, along with the fiber that fills us up. The average large orange is only about 70-80 calories! (Compare to a banana at 105). What’s more, citrus juice and zest are awesome at adding flavor to food without adding salt, refined sugar, or other unwanted stuff. Some even believe that grapefruit, in particular, is a metabolism booster.

Citrus helps you absorb iron

Foods high in vitamin C, like oranges and other citrus fruit, can dramatically increase the body’s absorption of iron from food when the two types of food are eaten together. For instance, if you cook your high-iron shrimp with a delicious orange sauce, you’ll absorb that iron much better!

Citrus may help us look younger

The Vitamin A, Vitamin C, and antioxidants found in citrus fruit like oranges, tangerines, and grapefruit can benefit your skin and hair, contributing to a younger appearance. Sounds good to me!

Overall, we think you’ll agree that citrus is more than just delicious—it can have significant positive effects on your body. Enjoy these tasty fruits and the long-term benefits they can bring. To your health!


References:

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Tuesday, January 9, 2018

Citrus in Art: A Long and Beautiful History


It’s possible we’re a little biased, but around here, we consider citrus fruit and citrus trees to be breathtakingly beautiful. The glossy green leaves, the delicate, ethereally fragrant flowers…and then, of course, the fruit, in all its glorious shades of rose, golden, yellow, orange, pink, bright or deep green, and sometimes even scarlet. When you cut them open, more beauty ensues: the translucent sections shine gloriously in the light, once again displaying a rainbow of hues. 


Is it any wonder, then, that citrus fruits have been a favorite subject of artists for hundreds of years? Quick history lesson: citrus fruit originated and was first cultivated in Asia. Several thousand years later, it spread slowly to the Mediterranean. The first citrus to “travel” was the citron, which most of us wouldn’t really recognize as tasty or familiar—it was mostly peel, with a dry, inedible interior, but did have a pleasant citrusy scent. Eventually lemons also reached the Mediterranean, with limes, sour oranges, and the pomelo (the ancestor of the grapefruit) then making their way slowly around the area and into Europe. Sweet oranges came last, in the 1500s. Citrus was also brought to Florida by the Spaniards around this time.

From the beginning, cultivated citrus was treasured, valued, and expensive. The fruits acquired religious significance in various cultures and were associated with health and wealth. Of course, they were also used in cooking, especially the sour orange. And artists, appreciating their beauty and, surely, their association with wealth and high status, soon depicted them in their art, a practice that continues today. (Just visit etsy.com, a marketplace for small independent artists, and type in “citrus art” to see what I mean—today’s search brought up 4,911 results.)

Let’s take a look at some examples of citrus in art across the ages. This article features a photo of a Buddha’s hand citron portrayed strikingly in white jade, from the 18th century (the Buddha’s hand is a very unusual “fingered” citrus, mostly peel, that is highly fragrant and popular in Asian countries). The article also depicts a very old silk painting from the Ming Dynasty, thought to have been painted sometime in the 14th-17th century, that clearly shows a citrus fruit (it looks like a tangerine to me, but the article mentions citron). These are just two examples of citrus’s presence in Asian art, dating back hundreds of years.

Botanical drawings of citrus are often quite beautiful, and may be considered their own category of art. A massive volume describing the known citrus varieties of the time, written by a Jesuit monk in 1646, is treasured for its beautiful engravings of these ancient and often (to our eyes) strange lemons, oranges, citrons, and so on, drawn by many of the great artists working at the time. It is a quite an amazing record—see some of the drawings here.
Banquet Still Life with Mouse by Abraham van Beyeren [wiki]
Flemish still life painting in the 1600s were incredibly lush, detailed, and vibrant, often featuring lavish spreads of fancy tableware and expensive foods, such as lobster. As a costly imported fruit, citrus fruits like lemons and oranges were very frequently featured. The opulent meals on display in these paintings were thought to symbolize both wealth and the fleeting nature of life and our inevitable journey towards death. Take a look at this one, Abraham van Beyeren’s Banquet Still Life, where a half-peeled orange or lemon lounges center stage as if still waiting to be eaten. A journey into this genre of work will reveal many such depictions.

In the 19th century, the impressionist school of painting also participated in the depiction of citrus fruits like oranges and lemons, though in this case it’s doubtful that much symbolism was intended. Instead, the aim was likely simply to portray the beauty of the fruits. Here is Cezanne’s well-known Apples and Oranges, from 1899. Matisse’s Still life with Oranges, from the same year, is rather vague and conceptual, with the painting being more about colors and forms.


Still Life with Parrot by Frida Kahlo [wiki]

Meanwhile, the cubist Pablo Picasso also took his turn at a “still life with oranges.” See what you think of this playful take on the “oranges on a table” tradition, from 1936. And in 1951, surrealist folk artist Frida Kahlo depicted a luscious but strangely sliced orange in her Still life with Parrot. Critics have suggested that the sliced orange may be a symbol for Kahlo herself, who endured many painful surgeries after a near-fatal bus accident.



As for artists inspired by citrus working today, we were intrigued to learn of one current artist who literally works with oranges themselves to create his unique art. Yoshihiro Okada draws a design on the peel of a whole tangerine (leaving no part unused) and removes it carefully to reveal an astonishing piece of citrus peel art—a bird, a fish, a horse, a monkey. It’s a bit like origami, but considerably more magical and difficult. Watch more videos of Okada’ unique artistry here.

With such a rich and varied history across the globe, it’s no wonder that gorgeous, fragrant, and delicious citrus has been inspiring artists for hundreds, even thousands of years. The next time you visit an art museum or gallery, keep your eyes “peeled” for art featuring our favorite fruit.

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