FOOD FOR THOUGHT: GROOVIN ON GRAPEFRUIT

Ruby red or peachy pink, GRAPEFRUIT is a sweet and tart citrus fruit that is loved and loathed by many. Bitterer than its orange-skinned relatives, these bulbous beauties are brimming with benefits! Keep reading for some interesting food history, health benefits, and of course, delicious recipe!

TROPICAL TREAT:

While modern-day citrus fruits are often associated with being grown in Florida or California, grapefruits origins are somewhat of a mixed bag. Actually a hybrid between the Indonesian pomelo and the Jamaican sweet orange, various stories of where grapefruit’s were first harvested exist. One in particular has seemed to have stuck, stating that a certain Captain brought the mixed seeds to the West Indies in 1693. Cultivation is believed to have begun in Jamaica, and the fruit was often labeled “forbidden” or the “smaller shaddock,” after the Captain who first hybridized them. While the truths behind its nicknames and origins are questionable, the grapefruits first documentation was in 1750 by a Welsh author who described them in his History of Barbados.

In 1823, Count Odet Phillipe brought the fruit over to what was once called Safety Harbor, which is actually the west shore of Tampa, Florida. While pretty to look at, the fruits thick skin made it less than desirable to peel and its bitter tendencies made some turn their noses. Its modern name came from the fact that the fruit grow in grapelike clusters, and in 1870 a farmer named John MacDonald was so intrigued by the beautiful fruit that he started Florida’s first grapefruit nursery in, go figure, Orange County. Transportation moved the fruit up the East Coast, and by 1910 it had made its way all the way to the West, landing in Arizona and California. Pink grapefruits were developed in the late 19^th century at one of the world’s largest grapefruit nurseries- Atwood Grove, and ruby red grapefruits were discovered in 1929 due to a pink mutation. Peak grapefruit season runs January thru June, and Arizona, California, Florida, and Texas are all top producers.

BOWL FULL OF BENEFITS:

Big, beautiful, and barreling over with health benefits, no matter which color you pick your body will thank you for one reason or another!

ANTI-UP: The pink and red hues that fruits bearing those names contain come from the antioxidant LYCOPENE. As a member of the carotenoid family of vitamins, this vitamin A precursor has some serious abilities to knock out cellular damage caused by oxygen free radicals and gene mutations.

LIVER LOVIN LIMONOIDS: In addition to lycopene, grapefruit also contains LIMONENE compounds which have been shown to inhibit tumor cell growth by increasing the production of glutathione-s-transferase, the body’s primary detox chemical.    

NOSH ON NARIGENIN: With similar tumor suppressing effects of limonoids, naringenin works to inhibit harmful cell proliferation, may also promote triggered cell death (apoptosis) of diseased cells.  Lastly, naringenin activates two enzymes that help restore damaged DNA!

FEARFUL FURANOCOUMARINS: While most of the compounds in grapefruit are beneficial, furanocoumarins block key enzymes (CYP3A4) that are responsible for breaking down over 50% of prescription drugs. Be sure to discuss this with your doctor if you are prescribed medications, especially statins.

WHITTLING WAIST: Although the grapefruit diet may be a thing of the past, there is some truth behind the concept. An organic compound- nootkatone- activates an enzyme system known as AMP-activated protein kinase. Upon activation (which normally occurs during exercise) AMPK assists the body in better utilizing energy, meaning a boost for your metabolism!

DIGEST & ALKALIZE: Grapefruit is also a good source of the plant enzyme BROMELAIN, which helps to break down proteins. In addition, similar to other low-sugar citrus fruits, they are also a great tool to help quell systemic inflammation, acting as natural alkalizers.

SELECTING & STORING:

Available all year long, Grapefruits are in their peak season January thru June, but are in season in Florida and Texas from November thru June. On the Environmental Working Group’s Clean 15 list, organic grapefruits are not necessary, especially if you are not using any of the skin. Choose fruits that are heavy for their size, free of blemishes and soft spots, and if you are looking to eat right away, have a sweet citrus scent. Keep unpeeled fruits at room temperature for up to one week, or refrigerated for 2-3 weeks.

JANUARY TRUE KITCHEN COOKING CLASSES

* We apologize for the inconvenience, but due to a burst pipe, our January cooking classes have been postponed. Look forward to a re-instatement of a detox-month for the Springtime!

EMAIL: info@biologicalhealth.com

PHONE: 267-308-0777

Genevieve – “G”

Certified Plant Based Nutritionist | CHHC| Culinary Nutritionist

True Wellness Biological Health

Genevieve@biologicalhealth.com

Barbados in the Snow Sorbet

Paying homage to its origins, this sweet and tangy sorbet is a real treat that will transport your taste buds to the islands! Pairing luscious coconut cream with fresh grapefruit, lime zest, and hint of honey, this is a tropical treat everyone will adore!

Serves 4 

5 grapefruits (pink or ruby red,) sliced in half

14 ounces coconut cream (NOT cream of coconut! Make sure no sugar is added!)

¼ cup local honey

1 tsp. lime zest

Juice grapefruit into a saucepan (use a strainer to remove seeds,) Cook over medium for 15 minutes, add honey, lime, and coconut cream and cook until just melted. Whisk to combine and pour into ice cube trays. Freeze for at least 3 hours, and use a food processor to puree into a sorbet texture.