Grapefruits are large, round subtropical citrus fruits with white, light pink or dark pink flesh. This fruit probably originated from a cross between an orange and grapefruit. Grapefruits are one of the largest citrus fruits. The redder the flesh, the sweeter the taste. Grapefruits contain a lot of dietary fibre and vitamin C.
Today's grapefruits look more and more like the grapefruit (Citrus maxima). Some known varieties are: Duncan', 'Foster', 'Thompson', 'Ruby', 'Red' and 'Marsh'. In Belgium, Suriname, and to a lesser extent in the Netherlands, grapefruit is also called (pink) grapefruit.
The grapefruit plant is usually 5-6 meters high, but can sometimes reach a height of 15 meters. The leaves are thin and dark green, and are up to 15 cm long. The flowers are about 5 cm long, white, and have 4 petals. The fruit has a yellow skin and a diameter of 10-15 cm. The flesh is white, yellow or pink, depending on the cultivar, and the pulp is divided into segments. As with all citrus fruit, the taste is acidic, but also slightly bitter. Grapefruits are also used in weight loss diets, assuming that they promote metabolism and fat burning.
Recipe : Scrambled eggs with stewed radicchio and spinach. Red onions, thyme and a pumpkin puree.
Foliage - radicchio meal component
For 4 persons
- 8 eggs
- 200 g radicchio
- 200 g fresh spinach
- peanut oil
- black pepper from the mill and sea salt
- 2 red onions
- 2 pink grapefruits
- 4 sprigs of fresh thyme
- olive oil
Scrambled eggs: finely chop the radicchio and spinach. Beat the eggs. Heat a peanut oil in a large pan and fry the radicchio and spinach until crispy. Stir regularly. Season with black pepper from the mill and sea salt. Add the eggs and stir into a soft and smooth scrambled egg. If necessary, add salt and pepper to taste.
Garnishes: cut the peeled red onion into thin rings. Wash the grapefruit and cut 'à vif'. Mix the slices of grapefruit with the onion rings, the sliced thyme and a little eaten olive oil. Finish with a finely chopped thread of the grapefruit zest.
There are many types of radicchio, some more red and bitter than others! On the positive side, we can all prepare them hot and cold.