The grapefruit is a large citrus fruit related to the orange, the lemon and the pomelo family. In Tamil, it is known as pappalimaasu . Grapefruits are categorised as white (blond), pink or ruby. However, this terminology doesn't reflect their skin colour, which is either yellow or pinkish-yellow, but rather describes the colour of their flesh. Grapefruits usually range in diameter from four to six inches, with some varieties containing seeds, while others are seedless. They are juicy, tart and tangy with an underlying sweetness.
The grapefruit was the result of cross breeding between the orange and the pomelo, a citrus fruit that was brought from Indonesia to Barbados in the 17th Century. The outcome was named “grapefruit” in Jamaica, reflecting the way the fruits grow, hanging in clusters like grapes.
Grapefruits can be purchased throughout the year although the height of the season ranges from winter through early spring.
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It is an excellent source of vitamin C, vitamin A, dietary fibre and potassium. It helps reduce cold symptoms. Now, for a recipe.
Grapefruit Orange Cheesecake
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Crushed coconut cookies:
150 gm
Grated lemon rind: 10 gm
Melted butter: 70 ml
For the filling
Grapefruit: 1
Orange: 1
Eggs: 2
Sugar: 100 gm
A pinch of salt
Orange juice: 80 ml
Gelatine: 8 gm
Water: 30 ml
Cream cheese: 200 gm
Lemon juice: 8 ml
Grated orange rind: 10 gm
Grated lemon rind: 5 gm
Cream: 120 ml
Method: Mix together the crushed cookies, lemon rind and melted butter. Firmly press on the bottom of a 9 inch springform pan. Peel the grapefruit and the oranges and cut the segments into small pieces. Separate egg yolk and egg white from 1 egg; combine the remaining whole egg, sugar, salt and 1 tablespoon of orange juice in the top of a double boiler. Place over simmering water and cook, stirring constantly using the whisk, until the mixture thickens. Remove from heat. Soak the gelatine in the water for 5 minutes. Stir into the warm custard until it dissolves. Press the cream cheese through a strainer and beat it with the remaining orange juice, lemon juice and rinds until smooth. Beat into the custard. Fold in the grapefruit and orange pieces. Lightly whip the cream and beat the egg whites until they form soft peaks. Fold the cream and egg whites into the cheese mixture. Pour into the prepared springform pan and chill for several hours or overnight.
Chef de Partie
Taj Connemara