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    Home » Recipes » Breakfast » Grapefruit

    LAST UPDATED: June 30, 2018 • FIRST PUBLISHED: February 20, 2011 By Toni Dash 21 Comments

    Grapefruit

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    half grapefruit with spoon
    When I was growing up I remember my grandmother in California feeding us half grapefruits, neatly cut so the sections were easily removed with her sterling silver pointed grapefruit spoons.  I loved the precision of the whole experience.  She used a grapefruit knife which if you have not seen one makes this art as easy as cutting butter.  It is a small knife, serrated on both sides with a rounded end slightly bent to slip in along the sloping inner rind of the grapefruit.
    After swiftly outlining each section inside the membrane Nana would gently slice around the outer circumference of the fruit so there was no unruly wrestling to free the fruit and dislodge any of the precious juice.  I also recall her occasionally sprinkling the top of the cut grapefruit with powdered sugar.  Seems weird to me now and I still remember the odd taste mixture of uber sweet and tart.
    Growing up in a seasonal area in which winter sets in like an uninvited house guest with no intent to leave, citrus really was not part of our local repertoire.  We occasionally would receive Harry and David boxes bearing grapefruit sent by relatives which as a child I was nonplussed over.  This was all before international shipping declared a mono season year round, making anything available anytime.  We just accepted if it was winter there was not a lot of produce (and it was usually pretty gross if it was available).  We ate any canned foods my mother had put by.

     

    sectioned grapefruit on plate
    After last year when I went the locavore extreme to test my hypothesis, or really query, about whether it was possible to live over the winter in Colorado on only local spoils, I really appreciated any fresh food.  I was religious about not veering from my mission so did not buy anything grown from the ground that had not been birthed in Colorado. 
    When a relative wintering in the warm embrace of Florida sent us a large box of citrus, I thought I was going to lose my mind with excitement.  It was fresh and ‘new food’ (something anyone who eats from a root cellar exclusively for three or more months of the year would understand).  It was local to our relation so I felt we were able to share in her locavore’ism (despite knowing she had no idea she was eating as a locavore).  Bottom line?  I felt I was channeling a sailor who’d endured a half year sailing expedition, at the moment of realizing Scurvy would be dodged with the opening of this precious box of winter citrus. Ecstatic.
    The boxes were full of oranges and grapefruit.  I dove for the oranges like a baseball player sliding into home plate.  They were incredibly sweet, sporting the most luscious, juicy orange color.  I ignored the grapefruit.  It probably would not be sweet.  I was not about to pull out the powdered sugar but could not imagine foregoing the oranges.  When I finally cut into one of the grapefruit, I realized the adage of ‘saving the best for last’ was at play.  I’ve never tasted a sweeter and more flavorful fruit.  I relished every anticipatory cut with my grapefruit knife and every bite taken with what are now MY pointed sterling silver grapefruit spoons.  A bright sunny spot in a long cold winter.
    grapefruit spoon and grapefruit knife
    Cocktail Party Trivia Tidbits about Grapefruit:
    ·         Got their name based on how they grow in clusters on a tree (like grapes).
    ·         Main winter U.S. production is in Florida and Texas, with spring crops coming mainly from Arizona and California.
    ·         They can be white, yellow, pink or red.
    ·         Grapefruits are 75% juice.
    ·         Half a grapefruit contains 45% of the recommended adult intake of Vitamin C.  The pink and red varieties are high in lycopene the anti-oxidant that helps fights cancer.
    ·         The first U.S. grapefruit tree planted was in Florida was by a Frenchman, Count Odette Phillipe, in the 1820’s near Tampa.
    ·         Grapefruit trees can produce for 30-40 years and are all harvested by hand.
    ·         Grapefruit juice can produce a negative interaction with several medications.  It is wise to check with your doctor if you drink grapefruit juice regularly and take regular medication (who knew?!)
    grapefruit spoon and knife

     

    For more trivia and details check these websites: http://www.foodreference.com/html/fgrapefruit.html, http://www.stumblerz.com/interesting-facts-about-grapefruits/
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    1. Pam says

      January 18, 2018 at 5:07 pm

      I love grapefruit, but they interact with some of my medication. It’s such a bummer because they’re delicious.

      Reply
    2. The Mom Chef says

      March 02, 2011 at 2:52 am

      I love eating grapefruit the same way I do oranges. I love the trivia questions here. 🙂

      I also really like that current moon ditty on the side. It's very cool.

      Reply
    3. Kate @ Diethood.com says

      February 27, 2011 at 5:00 pm

      Great post! I love grapefruits…so long as they are sweet! I don't like the bitter kind.

      Reply
    4. Susie Bee on Maui says

      February 26, 2011 at 9:17 pm

      I remember the high school student organizations selling citrus in the dead of winter!

      Beautiful pictures.

      Reply
    5. Carolyn Binder says

      February 27, 2011 at 12:31 am

      Love this post! I live in Florida and garden organically. We try to eat only what we grow or can by in our neighborhood. Learning to eat by the seasons is an interesting endeavour. Just when we think we cannot eat another root vegetable or winter green, the snow peas are ready, and it's time to seed for spring. It has really made me appreciate and enjoy my food more.

      Reply
    6. Angela FRS says

      February 27, 2011 at 12:22 am

      I loved this post–such a great story. We do grow citrus in Boulder (sort of)! We have a mini orange tree that winters over inside and produces golf-ball sized oranges that have sweet peels and sour insides, much like a kumquat. Not more than a snack, but nice.

      Reply
    7. Katrina says

      February 23, 2011 at 2:30 pm

      Oh my! I totally sent some buzz your way. I am in love with your grapefruit pictures!! Stunning! I just had a grapfruit this morning. Mmm. I also appreciate your “grapfruit trivia.” I enjoy having weird food info in the recesses of my brain. – Katrina

      Reply
    8. kitchenmorph says

      February 23, 2011 at 7:19 am

      looks like you suddenly remembered to buzz them all in foodbuzz!!! will be back to explore…

      Reply
    9. Caitlin @ Bean and Barley says

      February 23, 2011 at 6:49 am

      The grapefruit is really getting some love this season–I just dedicated an entire post to it a few weeks ago too, haha!! 🙂 They sure are an amazing food–I enjoyed reading the trivia tidbits!

      Reply
    « Older Comments

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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