Available all through the year, they are in season and at their best around now. (For more on Grapefruit : Read this .) Tart, sweet and juicy the Ruby Reds taste best when peeled and eaten out of hand.
Grapefruits get their name because they grow in clusters which closely resemble grapes, though they taste very different. Just as their other Citrus cousins, they are a wonderful source of Vitamin C. Their red color is often attributed to Lycopene – a carotenoid phytonutrient – that is believed to possess anti-tumor activity. Read this .
With the holiday travel lined up, I wasn’t quite sure how we could put these Ruby reds to use other than peel and have them as is. There were way too many and we possibly couldn’t finish all of them, so I decided to throw in a couple of ingredients and make ...what I term as a “Wild Grapefruit relish” out of it. With a dash of rum and vodka the relish got...just wild. A little something that I could carry along as a part of the holiday fun.
It took me less than 20 minutes end to end. If you love bitter-sweet like me, then this certainly something you could try out.
1 ½ cup peeled grapefruit
1 teaspoon Dark Rum
1 teaspoon Vodka
¼ teaspoon clove and cinnamon powdered
½ teaspoon salt
2 teaspoon sugar
2 teaspoon water
- Cook water and sugar in a wok on medium heat.
- Add clove and cinnamon powder, salt and mix well.
- Turn off heat add Vodka and Rum and stir well.
- Add grapefruit , turn on heat, cook and simmer on low heat for 10 mins.
- Allow to cool to room temperature.
This relish can be stored for 7-10 days when refrigerated.
I had served this on some angel cake cubes at a holiday party we attended (Unfortunately, I do not have pictures of it here).
It was really wonderful to see so many appreciate the flavors - the bitter sweet ingredients with the pulp of the fruit come together just as in a margarita! The best part - I got back home with just the container, while the relish in it seemed to have been wiped clean!