AGRICULTURAL LEGACY
GRAPE FRUIT
HEALTH FACTORS:
Many
physicians advocate the grapefruit treatment for influenza, colds and levers:
no solid food whatsoever, plenty of water from five to fifteen grapefruit a
day, probably effective because of high alkalinizing effect and excellent
Vitamin C values. Grapefruit is also useful for other acid conditions, high
blood pressure caused by academia may often be relieved with grapefruit.
Good
source of Vitamin G, has low calories content; hence good food for those
wishing to lose weight. Reducers will do well to eat whole fruit, however,
rather than drink juice, and to purchase water-packed grapefruit in canned
variety or wash off standard-pack type. Good source of Vitamin B1.
Juice
very low in roughage, hence may be used on soft diets. Grapefruit seldom causes
allergic reactions, unless individual is sensitive to whole group of citrus
fruits.
SELECTION
AND CARE
Available
fresh, canned, and canned as juice. Use liquid of canned segments. Choose
grapefruit by weight rather than size-the heavier it is for its size, the
juicier it is apt to be. Be sure it is firm, ripe and thin-skinned. Avoid
light, soft or spongy fruit; tends to be dry, pithy and thick-skinned. Note
ends of grapefruit particularly. If pointed, fruit probably thick-skinned and
of poor juice content.
During
summer months, grapefruit is not a wise purchase; fruit is out of season,
expensive and apt to be pithy and flavourless.
To
store: Economical to buy larger quantities at on time, provided they are stored
properly. Wrap each fruit in paper and keep in cool place (temperature no lower
400 F, nor higher 600 F). before serving, wash, dry and
place in refrigerator to chill.
PREPARATION:
Cut into halves crosswise; remove seeds.
Run sharp knife around inside rim of grapefruit to free edible fruit from rind
(there are special) grapefruit knives designed to make this operation simple).
Then free pulp from membrane in each section, separating it from section.
To prepare segments: peel rind or pare,
cutting into pulp as closely as possible to free it from thin white membrane;
break into individual sections or segment and skin each one to remove all of
white membranes and seeds.
BEST
METHOD OF USE:
Best used as fresh
fruit, served in halves with or without sugar, or in segments of slice for
salads, fruit cups, desserts, etc. squeeze for juice to drink alone or in
combination with other fruit juices.
Grapefruit
is also excellent when made into fruit marmalade (both fruit and rind used).
Place in baking pan; dot each half with butter and tablespoon brown sugar or a
little honey and cinnamon (if preferred). Broil about 6 inches from low broiler
beat in a preheated oven for 10 to 15 minutes, depending upon size of fruit.
Serve either hot or cold.
GRAPE FRUIT
LEGACIES, ACHIEVEMENT AND CONTRIBUTIONS
