Meals that Heal Grapefruit, asparagus and prunes… now, doesn’t that sound like a salad with zing?

Grapefruit is a hybrid of two citrus varieties — pomelo and sweet orange. It has yellow-orange skin but the flesh may be pink, white or red depending on the cultivar. Its taste ranges from highly acidic and somewhat sour to sweet and tart.

Grapefruit has fat burning enzymes which help reduce sugar in the body and controls excessive production of cholesterol. It is a rich source of Vitamin C and helps prevent common cold and fever. It also helps reduce water retention in the legs during pregnancy. It has some essential nutrients that improve eyesight and skin.

It can be eaten as a fruit; its juice is a refreshing drink or it can be used to prepare sauces and salad dressings. Consuming grapefruit juice at bedtime helps one sleep better.

Now, for a recipe.

Grapefruit, Asparagus and Prune Salad

Ingredients

Pink or red grapefruit: 200-250 gm

Fresh asparagus, cut diagonally into pieces: 150 gm

Chopped prunes: 75 gm

Young salad leaves, cut into small pieces: 100 gm

Finely chopped shallots: 50 gm

Juice of 2 lemons

Olive oil: 50 ml

Sugar: 30 gm

Fresh basil leaves (torn into small pieces): 15 gm

Salt to taste

Method: Peel and cut the grapefruit with a sharp knife removing all the white pith, then cut it into sections and keep refrigerated. Toss the salad greens with basil, asparagus and prunes in a bowl. Stir together chopped shallots with sugar, salt and lime juice in a small bowl, let stand for 10 minutes then whisk in oil. Just before serving, toss the grapefruit segments, asparagus, salad greens, prunes and basil with the dressing. (It can be enjoyed as a salad or as a side dish with a seafood preparation.)

Executive Chef

Taj Coromandel