February is National Grapefruit Month

Mid-winter…time to think of healthy regime for springtime.
Especially following all the Valentine goodies…a quest for something nutritious.
Like Grapefruit
…especially since February is also National Grapefruit Month.
Celebrating the grapefruit with all its citrus-y charms. Considered a good source of Vitamin C, but also powerful antioxidant properties. Some theories claim that a grapefruit’s glycemic index can aid metabolism to burn fat. While all the citrus-y goodness can be fabulous for assorted menu options.
Discover the Menu Shoppe “finds”…ideal for breakfast and brunch menus.
Immune Booster
Courtesy of Caroline Wright, HEALTH magazine ( January 2012 )
1 (14-ounce) grapefruit, peeled and cut into chunks
2 medium oranges (10 ounces total), peeled and cut into chunks
3 kiwis (preferably golden, about 12 ounces total)  cut into chunks
Peel and section grapefruit over a bowl–squeeze membranes to extract juice. Set sections aside; reserve juice and add water to equal 1 1/4 cups. Combine juice mixture, prunes, figs, sugar, cloves, and cinnamon in a medium saucepan; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Remove from heat; let cool. Discard cloves and cinnamon stick. Stir in grapefruit sections and grapes. In a blender, combine grapefruit, oranges, and kiwis; blend, scraping down sides occasionally, until smooth. Strain juice and, if desired, thin with water. Refrigerate up to 2 days (shake before serving).
Very chic for breakfast or brunch
Grilled Grapefruit with Pomegranate Molasses Glaze
2 ripe ruby grapefruits
1/4 cup pomegranate molasses
2 tablespoons dark brown sugar
1 tablespoon unsalted butter, melted
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/8 teaspoon grated nutmeg
Pinch of coarse salt
Light a grill for direct medium-high heat, about 425°F . Or broil. Mix the pomegranate molasses, brown sugar, butter, cardamom, cinnamon, nutmeg, and salt in a small bowl with a whisk until smooth. Using a sharp paring knife, remove the peel and bitter white pith from the grapefruits. Cut the fruit crosswise into 1-inch-thick slices, and then brush all over with the pomegranate molasses glaze. Brush the grill grate and coat with oil. Grill the grapefruit directly over the heat until nicely grill-marked, 2 to 3 minutes per side. Remove from the heat and brush with any remaining glaze.
Spiced Winter Fruit 
2 large pink grapefruit
1/3 cup pitted prunes
1/3 cup dried figs, cut into quarters
3 tablespoons light brown sugar
7 whole cloves
1 (3-inch) cinnamon stick
1 cup seedless red grapes, halved
Peel and section grapefruit over a bowl; squeeze membranes to extract juice. Set sections aside–reserve juice and add water to equal 1 1/4 cups. Combine juice mixture, prunes, figs, sugar, cloves, and cinnamon in a medium saucepan–bring to a boil. Reduce heat–simmer 15 minutes, stirring occasionally. Remove from heat–let cool. Discard cloves and cinnamon stick. Stir in grapefruit sections and grapes.
Grapefruit Sorbet
3 large pink or red grapefruit, scrubbed
1 cup white sugar
1/4 cup light corn syrup
4 cups water
*optional: dash red food coloring or grenadine
Use a vegetable peeler or large zester to remove 3 long strips of peel (just the zest, not the pith) from the grapefruits. Set aside. Squeeze juices. In a saucepan, combine the grapefruit peel, sugar, corn syrup and water. Bring to a boil, stirring to dissolve the sugar, and cook for about 2 minutes. Set aside to cool. Place in the refrigerator, or set in a bowl of ice for faster chilling. Discard the peel. Strain the grapefruit juice through a sieve or strainer to remove the pulp. Discard pulp. Stir the sugar syrup into the grapefruit juice.
Pour into the container of an ice cream maker, and freeze according to the manufacturer’s instructions. Transfer to a container and freeze until firm before serving.
* May add food coloring or grenadine to enhance a pink hue.
If it’s on the menu…the Menu Shoppe has it covered.
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