4 • February 2018 • UPBEAT TIMES, INC.

Redwing, MN. ~ Citrus fruits originated

in ancient

FOOD & Recipes “The FORBIDDEN FRUIT” south-

ern China, northern India and Southeast Asia. The seeds trav- eled

traders to Western Asia and the Mid- dle

with East

before 500 B.C. Me- dieval cru-

saders brought back sour orang- es from the holy land to Europe. The pomelo, a citrus fruit that looks like a super sized grape- fruit with a narrow end, was cultivated back in Asia in those ancient times. It is the parent species of a few citrus varieties. Grapefruit is one offspring. Grapefruit, or Citrus paradise, has a questionable


One theory suggests that it was a natural mutation of the tropical

fruit pomelo. The other intima- tion is that the grapefruit was a cross between an orange and a shaddock. The shaddock is a citrus fruit with thick skin, con- tain- ing

many seeds with


no juice and a very sour taste. It’s name comes from Captain Shaddock, who fi rst car- ried this fruit from the East to the West Indies. He cultivated the seeds on the

island of Jamaica. Nearby, on Barbados, an accidental cross between two newly introduced species created a hybrid that the

the same time

Eat Well & Prosper by Executive Chef Ron Skaar ~

natives called “forbidden fruit”. More than likely this hybrid was a cross of the pomelo with

the Jamaican sweet orange.

Count Odet Phillips brought grapefruit seeds to Florida in 1823. The fi rst commercial grower was shipping


anges to New York City and Philadelphia

by the 1880’s. At All

grapefruits were be- ginning to be cul- tivated in the Rio Grand Valley in Tex- as plus Arizona and California. Kimball Atwood was an early pioneer in the American citrus

grapefruits are rich in vitamin C and fi ber.

industry at the end of the 19th century. Atwood’s Florida grape- fruit grove became the largest in the world, with a yearly output of 80,000 boxes of fruit per sea- son. It was there that the pink grapefruit was developed Over a century ago the seedless grapefruit was developed and since then, sweeter, less-bitter varieties have followed. In 1929, a Texas citrus grower discovered a mutated red grapefruit growing on a pink grapefruit tree, which became the ruby red cultivar. Grapefruits come in yellow (called white), pink and red varieties, the colors refer- ring to the fl esh. The white Marsh seedless is the most popular variety of grapefruit. The Me- logold can vary in size, is very juicy

and tastes like oranges with grapefruit overtones. A Star Ruby is both tart and sweet, has a smooth yellow skin with a pink blush and deep red fl esh. The redder the fl esh the sweeter the fruit. The grapefruit was crossbred with the tangerine to produce the “ugli” fruit. An- other cross between the grape- fruit and the pomelo the green “sweeties” are indeed sweet. All grapefruits are rich in vi-

tamin C and fi ber. The darker or more intensely colored the fruit, the higher the nutrient content. Pink and red grapefruit contain beta carotene and lycopene, two carotenoids with strong antioxi- dant properties. Grapefruit juice is an excel- lent source of vitamin C, just 1 cup has 100 percent of the RDA. But you miss out on the fl esh’s fi ber, which is pectin, a type of soluble fi ber, that helps to lower bad cholesterol levels.

grapefruit included salad

February is our national month. The

grapefruit with sea scallops. 4 • February 2018 • UPBEAT TIMES, INC. recipe

is an ultra-simple pairing Ruby Red

EW & P Recipe February 2018




4 RubyRed grapefruits 3 tablespoons drained cocktail onions

2 tablespoons parsley leaves

Fresh ground black pepper

24 sea scallops Kosher salt

1 tablespoon extra virgin olive oil, plus more for drizzling


Using a very sharp paring knife, peel the grapefruits, carefully removing all the white pith. Working over a bowl, carefully cut in between the membranes to release the sections in a bowl. Save 1 tablespoon grapefruit juice in bowl and stir in cocktail on- ions, parsley leaves. Pat the sea scallops dry with paper towels and season them with kosher salt. In a large


let, heat the olive oil until it is simmering. Cook the scal- lops over moderately high heat, turning once, until they are browned and just cooked through, about 4 minutes to- tal. Spoon the pickled onion- and grapefruit salad on to small plates and arrange the scallops around the salad. Drizzle with a little olive oil and serve at once. 8 fi rst- course servings.

Grapefruit are hand-picked, no mechanical harvesting is used.

Grapefruit trees can produce for 30-40 years.

The Texas Red Grapefruit (Citrus X paradisi) was designated as the Offi cial Fruit of Texas in 1993.

Mellow doesn’t always make for a good story, but it makes for a good life. ~ Anne Hathaway

Chef Ron

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