Life Food & Drink

Tuesday 17 January 2017

HEALTHY EATING: Susan Jane White on Pink Grapefruit

Good in so many ways, the pink grapefruit is a neglected member of the citrus gang, says Susan Jane White. She stands up for an under-adulated agrume

Published 05/06/2011 | 05:00

Armed with immune-boosting lycopene, vitamin A and C and scavenger-killing antioxidants, the pink grapefruit is an under-adulated member of the citrus gang.

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Oranges tend to hog all the limelight, followed closely by liver-loving lemons. And rightly so, but the bumptious pink grapefruit has much to offer and shouldn't be on the bench when your body is called to battle. It's pretty fabulous grilled for breakfast with a smear of honey and cinnamon on those below-par mornings. Or try introducing this recipe to your lips. It's brimming with citrus bioflavonoids, lauric and caprylic acids to fight infection, and a ridiculous amount of merriment for your tonsils.

The grapefruit is also a smoker's best friend. Research suggests that the limonoids found in grapefruit inhibit a particular carcinogen found in tobacco smoke. Good news for chainers. However, we already know that by increasing our intake of fresh fruit and veg we can significantly cut our risk of cancer, so this may not come as a surprise to many. Here's something that will. Fresh grapefruit juice loses up to 90 per cent of its nutritional value if left to stand for 24 hours after juicing. Ditto with orange juice.

Another revelation? Those of you on prescriptive medication for cholesterol, epilepsy, allergies or blood pressure are advised to ask your doc about taking grapefruit. A glass of its juice can detract or enhance the effectiveness of certain drugs when taken simultaneously. So please don't chase your meds down with grapefruit juice!

Grapefruit, Lime and Ginger Pots

Each serving gives you more than 100 per cent of your daily recommended dose of vitamin C. This is the vitamin hailed as slayer of free radicals, active campaigner against aging and loyal deterrent of disease. Pretty impressive for a pot of pleasure.

You'll find that freshly juiced ginger adds an extra karate kick to sore throats, hangovers and nasal nasties. Ginger is one of my top-three superfoods. If you don't have a juicer at home, use your best Marilyn Monroe 'please help me' voice and ask your local juicing outlet to press the ginger for you. Failing this, freeze a massive 5in peeled piece of ginger and grate the flesh into the mixture from frozen.

You will need:

Juice of 2 pink grapefruits

Juice of 2 limes

5 tablespoons extra virgin coconut oil or butter

5 tablespoons agave or honey

6 egg yolks

5 tablespoons juiced or grated ginger -- see above

Using a small saucepan on a low heat, gently warm all the ingredients. Make sure you are continuously whisking with a metal balloon beater -- that's the whisk-like implement usually reserved for beating egg whites.

Keep a watch for little bubbles forming on the surface, telling you the mixture is getting hotter and hotter. By then you should notice it getting thicker. Test by dipping the back of a spoon into it. If the mixture coats the spoon, remove from the heat. If it runs off, keep the mixture over the heat until it thickens a little more.

Pour into pristine jam jars, and refrigerate until no longer possible to ignore. Makes six sumptuous portions. Particularly tasty with crushed pistachio nuts or torn mint leaves.

See www.susanjanewhite.com

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