Grapefruit

A Tropical Treat!

Grapefruit was developed in the West Indies in the early 1700s. They get their name from the fact that they grow in giant grape-like clusters.

Fascinating Fact...

Use caution if you are on medication because grapefruit juice has been proven to interfere with many medicines. If in doubt, ask your doctor.

Seared Salmon with Grapefruit Ginger & Couscous

Ingredients

8 oz salmon fillet.
2 Tbsp. olive oil
1 Tbsp. chopped shallot
1 Tbsp chopped & peeled fresh ginger root
2 grapefruits for juice and zest
1 cup wine (Chardonnay)
2 Tbsp. white wine vinegar
1 tsp. granulated sugar
4 Tbsp. fat free evaporated milk (not condensed)
4 Tbsp. butter or margarine ( 2 for sauce, 2 for couscous)
8 oz couscous
1 gallon water, lightly salted
2 Tbsp chopped parsley
Salt and pepper to taste

This is kind of complicated because you will have three things going at once but believe me, it is worth it.

Fish: Preheat the oven to 425°. While it is heating up, rub the salmon with olive oil and give it a few shakes of salt and pepper. Now put two tablespoons of olive oil in a frying pan. When it gets good and hot, sear the salmon for about one minute on each side. Put the seared fish in a baking dish and bake it for 3 to 5 minutes or until done.

Sauce: Place the shallots, ginger, grapefruit juice and zest, Chardonnay, vinegar and sugar in a saucepan. Bring to a boil and reduce by 3/4. Now add the evaporated milk 1 Tbsp of butter or margarine and reduce it again by half. Salt and pepper to taste and set aside.

Couscous: Bring a pot of salted water to a boil then add the couscous. Cook it like pasta until it is tender. Strain it through a colander then toss it with 2 tablespoons of butter and 2 Tbsp. chopped parsley.

Assembly: Place the salmon on a plate. Put a mound of couscous to one side. Top the fish with sauce to taste. Garnish the meal with grapefruit sections, red pepper diced and cilantro leaves (optional).

Chicken and Fruit Salad

Ingredients

Feel free to adjust the ingredients as desired. You can double it, halve it, adjust it, whatever you want.

1 lb cooked skinless chicken breasts
1 big handful spinach (2 or 3 cups)
2 medium pink or white grapefruits
2 medium Red Delicious apples
3/4 pound seedless green grapes
1/3 cup fat free Dijon salad dressing (or to taste)

Cut the chicken into bit-sized chunks. Chop up about one cup of the spinach and set the rest aside. Peel & section the grapefruits then cut the apples into chunks.

Next, combine the chicken, fruit and chopped spinach. Add the salad dressing ad toss to coat.

Arrange the remaining spinach leaves in a bowl or on a platter and serve the chicken salad on top of it.