Dishes with grapefruit - 9 cooking recipes

The thin skin and reddish filling are grapefruit. It is larger than an orange. And the taste is slightly bitter. Once upon a time, in the distant time of its birth, it was called “forbidden fruit.” Apparently, the discoverer, a certain priest named Hughes from Wales, saw in it something similar to that which grows in the Gardens of Eden. Later, this poetic name was abandoned in order to give a second one, also not quite proper: “little sheddock.” Since there was also a sheddock - a broom. And only at the beginning of the nineteenth century, grapefruit, with the light hand of traders, became grapefruit.

In fact, this citrus is the fruit of love between two others: pomelo and orange. Moreover, the act of hybridization took place by chance (you won’t know exactly how). Therefore, he has something similar to both parents. In its natural environment, grapefruit ripens for about one year. And today about twenty of its varieties are known, half of which have red flesh, and the other half yellow. The first one is sweeter, and therefore has a wider distribution. You won’t find yellow grapefruits on sale, at least not in regular stores.

Grapefruit peel contains a lot of essential oils and acids. There have been cases where this substance has melted cheap plastic. Therefore, when you peel the fruit, wash your hands afterwards to be on the safe side (with soap - there is a lot of fat there).

In cooking, grapefruit is mainly used for salads. drinks (alcoholic and non-alcoholic), smoothies, fruit desserts. That is, it is not subjected to heat treatment, but is consumed raw.

Its juice contains many active substances that affect the entire body as a whole and its individual parts. Thus, it is believed that with its help you can strengthen the cardiovascular system and reduce cholesterol levels in the blood.