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
19th 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
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.
