“In 1993, Texas chose the red grapefruit as its state fruit. The red grapefruit was chosen because it was the first fruit ‘invented’ in Texas, and grapefruit trees have built more revenue than any other fruit tree in Texas!”–Wintersweetz.com
The forbidden Fruit🏝️
I was absolutely surprised to learn that the grapefruit was once named the “forbidden fruit” in the mid-1700s by a reverend searching for the identity of the original tree of good and evil from the Garden of Eden in the Caribbean Sea. Years later, that same “forbidden fruit” tree was brought to Texas by Spanish missionaries in the late 1800s and given to local farmers in the southern area of the state. Little did those Texas missionaries know that the Rio Grande Valley possessed fertile soil and subtropical weather, creating ideal growing conditions for grapefruits. Now, Texas is the third largest citrus producer in the United States, and it is especially known for its red varieties of grapefruits, such as Rio Star and Ruby Sweet.
Personally, ruby red grapefruit is one of my favorite fruits. I especially appreciate its sweet tangy flavor. Red grapefruit seems to bring my tastebuds to life with its clean, refreshing, and light taste.
It is that sweet tart taste that adds extra zing when combined with other flavor profiles in recipes. For example, spread ricotta cheese over toast, add a few slices of ruby red grapefruit, then drizzle a bit of honey over that, and you’ve got a light refreshing summer breakfast. Toss slices of grapefruit, along with walnuts, goat cheese and a few slices of roasted beets, into a salad of leafy greens with a light vinaigrette, and you’ve got a tasty lunch or light dinner. You can even make delicious light desserts and baked goods with grapefruit, such as grapefruit buttermilk muffins, grapefruit bars, or even chocolate covered grapefruit slices!
Smooth Nutrition 🍍🍌🥝
Then again, grapefruit can be added to smoothie recipes for an instant burst of flavor AND nutrition. I created the recipe I am sharing with you today during the weeks following neck surgery this past spring. Despite the fact I am fully recovered, this is one smoothie recipe that I still frequently make.
During my recovery process, I was hyper-fixated on the nutritional content of the foods to enhance healing, but I was having difficulty swallowing. Smoothies, therefore, became a go-to source of nutrition, and this recipe is uber-refreshing and jam-packed vitamin, mineral, and fiber content. Specifically, it combine the goodness of grapefruit, which is packed with vitamin C and fiber, with strawberries and one of three fruits–frozen pineapple, banana, or kiwi–depending upon what I have on hand at home.
One half of a grapefruit contains six grams of fiber and the total daily amount of vitamin C needed by our bodies. The grapefruit gets tossed into a blender with strawberries, which are also high in vitamin C and fiber as well as antioxidants, magnesium and phosphorus. Then, I take my pick of pineapple, banana, or kiwi, and pitch one of those into the blender. No matter which of the three of those fruits I choose, they are all full of potassium, fiber, and a whole slew of vitamins and minerals.
Blend and Go nutrition🥛
Sometimes, for a touch of sweetness, I add in a medjool date, a bit of maple syrup, or pomegranate juice as well as a bit of ginger for its antiinflammatory properties. Depending upon what I am eating that day, I may also add vanilla protein powder, which gives the smoothie a creamy, zesty-sweet taste. Once all desired ingredients are in the blender, I give it a whirl for about one minute and divide between wide-mouth mason jars or smoothie containers. And in less than five minutes, I have two refreshing, nutritionally dense smoothies. Perfect for on-the-go nutrition or a quick, healthy snack.
While grapefruit was once known as the “forbidden fruit,” there is nothing forbidden or evil about it! Grapefruit is budget friendly, full of tangy zest, and nutritional goodness for your body. I hope you’ll give this recipe a try! You just might be surprised!
Grapefruit Smoothie
Serves 2
Ingredients:
1 cup frozen riced cauliflower
1 large ruby red grapefruit, peeled (with some pith remaining), quartered
1 cup strawberries, fresh or frozen
1 cup pineapple, fresh or frozen (or 1 banana or 2 kiwi)
1 medjool date (or 1 teaspoon maple syrup or ¼ cup pomegranate juice) for added sweetness
¼ teaspoon ginger powder, if desired
2 cups water (or other favorite liquid)
Optional: 1-2 servings favorite protein powder
Combine ingredients in a high powered blender, adding water last.
Blend for one minute.
Divide between two large smoothie containers or jars.
Can be stored in the refrigerator for up to 3 days; shake well before drinking.
Can also be frozen for up to 3 months, set in the refrigerator overnight to thaw ahead of time.
Steph Simply 