Grapefruit isn’t just for breakfast - The Best from Greece

Posted on: 26/Dec/2010 Rich in vitamins A, B and C, this bitter fruit is a low-cal favorite for those on diets but needs to be consumed cautiously as it has been shown to counteract the effects of some medications.

Grapefruit isn’t just for breakfast

Enjoy the low-cal value of this vitamin-rich citrus crop, but eat sparingly

By Ilias Kantaros

Rich in vitamins A, B and C, this bitter fruit is a low-cal favorite for those on diets but needs to be consumed cautiously as it has been shown to counteract the effects of some medications.

Citrus paradisi is mostly grown in the US, where most of it is consumed. In Greece it has been cultivated since the 1960s although not systematically.
As with other citrus crops, grapefruit trees are susceptible to extremes of cold and heat -- they grow best in conditions of 13-30 degrees Celsius (55-86F). The drier the climate, the brighter the color of the fruit, which is tastier, bigger and juicier.

Imported grapefruit are often waxed -- disinfected and covered in paraffin to make them last longer -- unlike organic grapefruit. Locally grown grapefruit are available from October to April. Size is no indication of quality. Look for firm, heavy fruit with shiny, unblemished skin. At room temperature they can be kept for two to three weeks, twice that long in the refrigerator.
Their health benefits are numerous -- they lower cholesterol thanks to their pectin and have antibacterial properties that help to soothe peptic ulcers. However, they have been shown to affect the absorption of many medications as the juice affects the body’s metabolism, so they need to be consumed sparingly.

RECIPE
Grapefruit & Chinese cabbage salad
Ingredients (serves 2-3)
1 pink grapefruit (pink flesh, not skin)
1/2 head of Chinese cabbage or 1 head of iceberg lettuce
2 medium-sized, raw organic beetroot, peeled and grated
2 tbsp sunflower seeds, shelled and unsalted
4 tbsp olive oil
For the dressing
2 tbsp white vinegar
1/2 tsp fresh grated or 1/4 tsp powdered ginger
1 tsp sesame seed oil
1/2 tsp powdered sugar
A little ground cinnamon
Salt and pepper

Peel the grapefruit, divide into segments and remove as much of the white pith as possible. Do that over a plate to catch any juice for the dressing; put this juice with all the ingredients for the dressing in a small pan and heat over a low flame for two or three minutes until the sugar has dissolved. Remove from the heat and allow to cool.

Wash and dry the cabbage or lettuce leaves and cut them into large pieces. Add the grapefruit pieces. Put the dressing and oil into a jar and shake. Pour it over the salad and then sprinkle the grated beetroot and sunflower seeds over it and serve.
Myrsini Lambraki

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