2 Great Sweet and Savory Grapefruit Recipes
February is national grapefruit month--perfect timing since citrus fruit is in season during the cold winter months! Let's celebrate!
Have you ever wondered why a grapefruit is called a "grape" fruit? Yes, it's a fruit, but it's so much bigger than a grape. It all goes back to the land and the growers. When the fruit is at its peak and ready to be picked from the tree it tends to hang out together like a cluster of grapes, hence grapefruit.
Grapefruits are one of the power houses within the tropical fruit family. They are actually a natural cross-fertilization of a pomelo and a sweet orange. Pomelos are more pear shaped and larger. Grapefruits can be found with yellow, pink or red pulp, but I reach for the sweeter, red-pulp ("ruby") variety when I want to peel it and eat it just like an orange and the yellow pulp variety when I am going to bake it topped with honey and chopped pistachios.
One of my fondest memories of my grandmother was having breakfast with her at our farmhouse. She loved routine meals, and breakfast to her was half a cold grapefruit in a bowl. I can see her now scooping out the fruit with her serrated grapefruit spoon. I am sure she would be surprised with my "baking" recipe but would love it just as much as I do. It is one of my new favorite recipes. I have had fun trying different combinations. Check out your pantry, I'm sure you have a couple of the following to make your own baked grapefruit combination.