RECIPE: Get the tastebuds tingling with ruby red graprefruit
RUBY red grapefruit are as similar to the regular yellow grapefruit as chalk and cheese. As well as providing a whopping amount of vitamin C, grapefruit offer dietary fibre, potassium and pectin (a nifty little soluble fibre that is said to help prevent atherosclerosis as well as helping your jam to set). Pink and red grapefruit are also rich in antioxidants.
Now, all of that isn't much good if you don't like the flavour (or mix the juice with vodka, as I am known to do occasionally). But ruby red grapefruit are much sweeter and have less bitterness than the yellow variety.
Here's a recipe for a yummy prawn and grapefruit salad that will set your tastebuds tingling - and it's good for you too.
Prawn and grapefruit salad:
INGREDIENTS: 2 ruby red grapefruit 1kg cooked king prawns, peeled and deveined 1/2 bunch rocket 250g mixed lettuce leaves, washed and dried 1 punnet cherry tomatoes 2 ripe avocados, cubed 1 cup mung bean sprouts 1/4 cup ruby red grapefruit juice 1 tbs balsamic vinegar 2 tsp seeded mustard 1/4 cup olive oil salt and pepper, to taste 1/2 cup toasted pine nuts
METHOD: Peel grapefruit and remove all the pith. Slice toward the centre along the membranes so you end up with segments of flesh.
Place the grapefruit segments, prawns, rocket, lettuce, tomatoes, avocado and bean sprouts in a large bowl and toss gently to combine.
Place juice, balsamic vinegar, mustard, oil and salt and pepper in a screw-top jar and shake well to combine. Add to salad bowl, toss to dress, and sprinkle with toasted pine nuts.
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