Volume 11, Issue 88 - November 1, 2006 |
Greetings Member,
 Red
Grapefruit FAQs:
How do you know whether grapefruit is ripe or not? Does it depend on it's color?
Early in the season the fruit may be green on the outside
but perfect on the inside and ready to eat. We can tell by pulling fruit
samples from the groves to check the fruit's color and sugar level. Later in
the season the fruit turns yellow or gold on the outside and this can also be
a sign of maturity. Texas grapefruit often has an orange color that includes
patches of a pinkish blush....almost like it has been "kissed by the sun".
Avoid fruit that is lumpy, which can indicate the fruit has over-ripened.
Select citrus that is heavy for it's size, that's an indication of its
juiciness.
What kind of machine do they use to get the fruit off the
trees?
They don't use a machine; they pick all the fruit from all
the trees by hand.
What does a grapefruit tree look like?
A grapefruit tree, when left alone, can grow has high as 40
to 50 feet. In South Texas, farmers usually keep the trees to 15 to 25 feet
high making the fruit easier to pick and ensuring a larger fruit size. The
tree's medium sized leaves are shiny and green and cover the tree from top to
bottom. You can find the grapefruit growing in clusters all over the tree (not
just on the top).
Why does citrus sometimes have different colors on the
outside and inside?
Primarily for two reasons:
1) There are many different varieties of grapefruit and oranges and each one
has something different about it like color and flavor.
2) As the season goes on, some varieties change colors and fade on the inside.
Does the outer peel color of the grapefruit affect its
taste?
Early in the season the fruit may have a green color or
spots of green. This is not an indication of ripeness since all fruit is
tree-ripened before it is harvested. Later in the season the fruit turns
yellow-gold or orange with patches of a pinkish blush....almost like it has
been "kissed by the sun".
Source:
TexaSweet.com
 |
TexaSweet Citrus Marketing Pick Texas Citrus. Shippers, Nutrition,
Newsletters, Gift Fruit and Great Recipes. Pink Grapefruit at its Finest. |
 Herbed
Steamed Shrimp with Spicy Texas Rio Star Grapefruit
Makes 6 servings
Ingredients:
1
Texas Rio Star grapefruit
6 tablespoons extra virgin olive oil
1 small head fennel, thinly sliced and fronds reserved
1 pound medium shrimp with tails, peeled and deveined (see note)
1 shallot, minced
1 clove garlic, minced
1 tablespoon capers
1/4 cup dry white wine
1/2 cup fresh squeezed Texas Rio Star grapefruit juice
2 tablespoons chopped herbs from a combination of flat leaf parsley, chives
and tarragon
red pepper flakes to taste
salt and freshly ground black pepper to taste
Preparation:
Peel and section grapefruit. Set aside.
In a 12- to 14-inch sauté pan, heat olive oil over medium heat until just
smoking. Add the fennel and shrimp and cook until fennel is tender, about 2
minutes.
Add shallot, garlic and capers. Deglaze pan with white wine and grapefruit
juice.
Add grapefruit segments, parsley, chives, tarragon and red pepper flakes. Cook
until shrimp is opaque. Season with salt and pepper.
Garnish with fennel fronds.
Note: If preferred, substitute 30 mussels, scrubbed and rinsed. After
cooking, discard any unopened mussels.
Recipe by: Executive Chef Ricky Moore, South Water Kitchen, Chicago, IL
More FAQs
Do the scars on the outer peel of the fruit indicate bad quality?
Scars on the fruit are also called "tropical beauty marks"
and do not affect the quality of the fruit. The scars are caused by the fruit
rubbing on the branches during the early stages of development due to wind.
These scars are only external beauty marks and have no affect on the sweet
taste under the skin.
How do I select the best citrus?
Select citrus that is heavy for its size with a thin outer
peel. This is an indication of its juiciness and the availability of more
edible fruit inside. Avoid fruit that is lumpy, which can indicate the fruit
has over-ripened.
What kinds of grapefruit come from Texas?
Texas produces a number of varieties of grapefruit from the
famed Ruby Red to the newest variety Rio Red. However, all Texas grapefruit
are marketed as Ruby-Sweets and the Rio Stars, which you can ask for by name
and are exclusive to Texas. All red grapefruit originated in Texas where the
soil and climate allow grapefruit to develop a deep red flesh interior and
super sweet taste.
What is the difference between a Rio Star and a Ruby-Sweet
grapefruit?
Rio Star varieties tend to have a redder flesh and sweeter
taste than Ruby-Sweet grapefruit. However, keep in mind that taste is also an
individual preference, so try them both and see for yourself.
How do I store citrus?
You can store citrus on your counter or in your
refrigerator. If you store citrus on your counter, it will keep one to two
weeks depending on maturity if the area is kept well ventilated and away from
heat. In your refrigerator it might keep up to one month stored in the produce
crisper.
I have heard that certain medications interact with
grapefruit and grapefruit juice, is this true?
Yes, certain heart medications and cholesterol medications
can be affected by the consumption of large volumes of grapefruit or
grapefruit juice. If you have questions it is best that you consult your
doctor.
Source:
TexaSweet.com
 |
Chef
Stefan Global Gourmet The finest hand sourced sea salts and
peppercorns, seasoning blends, truffle products, gift sets and more.
Available in bulk too. |
 Texas
Rio Star Grapefruit and Black Bean Chiles Rellenos
Makes 8 servings
Ingredients:
8 poblano chiles roasted and peeled (directions follow)
1 Texas Rio Star grapefruit, peeled and sectioned, reserving peel and juice
1 15-ounce can black beans, rinsed and drained
8 ounces cotija cheese, shredded (see note)
8 ounces Monterey Jack cheese, shredded
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon pepper
4 eggs, plus two egg yolks, beaten
4 1/2 cups flour, divided
1/2 teaspoon baking powder
2 egg whites beaten until stiff but not dry
canola oil for frying
1/2 cup water
2 tablespoons powdered sugar
sliced fresh avocado, optional garnish
Preparation:
To roast chiles, place them on their sides directly on racks of gas burners.
Turn the flame on high. Peppers can also be roasted under the broiler about two
inches from the heat. Roast, turning with tongs, until skins are blackened, 5 to
8 minutes. Transfer to a bowl, cover with plastic and steam for 10 to 15
minutes. Peel chiles, slit lengthwise once and remove seeds. Set aside.
To make filling, add grapefruit sections, beans, cheeses, cumin, salt and pepper
to a large bowl. Mix by hand until well blended. Generously fill each chile with
the mixture, securing opening with toothpick if desired.
In a medium mixing bowl, combine beaten eggs, 1/2 cup flour and baking powder.
Mix well, gently fold in egg whites. Dredge the chiles in remaining flour, then
egg mixture and again in flour.
Preheat oven to 325 degrees. In a deep fat fryer, heat oil to 350 degrees, or a
2-inch deep skillet with 1/2 cup oil, fry peppers until lightly browned on all
sides. Drain on paper towels. Place on a cookie sheet and bake for 10 minutes.
In a small saucepan over medium heat, combine grapefruit peel, grapefruit juice
and water. Simmer 10 minutes. Remove peel, add sugar and simmer 1 minute.
Lightly drizzle grapefruit sauce over peppers and serve with avocado slices if
desired.
Note: Cotija cheese is a sharp, dry cheese available in Hispanic markets
and some grocery stores.
Recipe by: Executive Chef Thomas Garrison, ARAMARK Corporation West Region,
Irvine, CA
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