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Fruity talk to get you
in the pink
Clare Latimer rediscovers the refreshing taste and healing powers of grapefruit
LAVENDER, my little grey chicken, was very poorly last week so I went to Sesame, the ever-popular health shop in Regent’s Park Road and asked for some grapefruit extract as I heard this could help.
Well, they had the magic potion but then they tempted me into buying one of their chocolate bomb truffles which are hand made on the premises.
This one sweet was £2.25p but I thought it a must.
When I got home I gave Lavender her mixture and I sat down to watch the Grand National with bomb in hand.
One hour later I felt not quite so well but had adored my conquest and Lavender was up and running around.
So well done Sesame for curing one chicken and giving me true chocolate satisfaction.
This little episode gave me the idea to concentrate on grapefruits this week.
Obviously they have magic healing powers and at the moment they are delicious.
There is nothing more refreshing than a pink grapefruit cut in half and just eaten naked (the grapefruit, that is!) with a teaspoon.
Here are some other ideas.
Grilled grapefruit
I wonder how many of you remember the very smart dinner-party starter of this dish. Oh how 1960s it sounds but it should be revived as it is light and refreshing and so simple to make.
It’s important to make sure that you have a sharp knife in order to cut the segments out very carefully, as there is nothing worse than getting bits of tough skin to eat.
Prepare at least one hour before to the actual grilling and just put under a hot grill before serving.
Ingredients
Serves 4
2 large pink grapefruits
Little knob butter
1 desp brown sugar
Splash ginger wine.
Method
Cut the grapefruit in half and remove the pips. Cut round the edge of the grapefruit with a sharp knife between the pith and the segment and then cut between each segment either side of the skin separating them.
Place on a grill pan and put a small knob butter on each half along with some brown sugar spread over the top evenly and then add a splash of ginger wine. Heat the grill to high and when hot place the grapefruit halves under it and cook for about three minutes or until the tops are slightly browning and the sugar bubbling. Serve hot.
Grapefruit, avocado and paw paw salad
This is a delightful starter for a dinner party or just a good, light and healthy lunch.
The combination goes really well.
Just make sure that the paw paws and avocados are really ripe as paw paw in particular can be rather tasteless if under ripe.
It should be bright orange inside and very soft.
Ingredients
Serves 6
1 ripe paw paw,
2 ripe avocados
Juice of ½ lemon
1 pink grapefruit
Salt and freshly ground black pepper
6 teasps hazelnut or walnut oil.
Method
Cut the paw paw in half and discard the pips. Using a sharp knife, remove the skin, cut each half into 4-5 slices lengthways and set aside. Cut the avocados in half and discard the stone. Peel, then slice each half lengthways into 4-5 slices, and coat with the lemon juice.
Using a sharp knife, peel the grapefruit as you would an apple, removing the skin and pith, then cut in between each segment to release the flesh. Discard or drink the juice. Arrange the slices on individual plates, sprinkle with salt and pepper and then drizzle over the oil.
Grapefruit margarita
Serves 6
1.2 litres pink grapefruit juice
Few mint leaves, torn
in half
4 tbsp Grand Marnier or Cointreau
8 shots tequila.
Method
Put all the ingredients into a large jug and stir well. Put small ice cubes or crushed ice into your serving glasses and then pour out the juice mixture. Serve immediately.
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