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Varghese Joy Thopil 

Grapefruit is a subtropical sour fruit, yellow-orange skinned and an oblate spheroid with a diameter of 10–15 cm. The flesh is segmented and acidic. Grapefruit comes in many varieties, determinable by colour, which is caused by the pigmentation of the fruit in respect of its state of ripeness. The most popular varieties cultivated today are red, white, and pink, referring to the colour of the pulp. The flavours range from highly acidic and somewhat bitter to sweet and tart. Grapefruit is an excellent source of nutrients and phytochemicals that contribute to a healthy diet. It is a good source of vitamin C, contains pectin, and the pink and red hues contain the beneficial antioxidant lycopene. Grapefruit helps lower cholesterol, and there is evidence that the seeds have antioxidant properties. It helps the body burn fat. Grapefruit seed extract is said to have strong antimicrobial properties against bacteria and fungi. 

Now, for a recipe. 

Toronja Rellaena – Stuffed Grapefruit 

Ingredients 

Grapefruit: 8 

Cinnamon: 1 stick 

Cloves: 4 

Zest of Lemon: 1 

Baking powder: 1 tsp 

Sugar: 200 gm 

Condensed milk: 1 can 

Butter: 50 gm 

Milk powder: 400 gm 

Honey: 200 ml 

Cashewnut: 40 gm 

Peanut: 30 gm 

Walnut: 30 gm 

Method: Peel the grapefruit and scoop out the pulp. In a saucepan, add the grapefruit segments and baking soda to remove the bitter taste. Allow the mixture to cook, leave it aside for a day in the refrigerator. 

In a saucepan add honey, sugar, cinnamon, cloves, lemon zest and water. 

Heat the mixture; then add the grapefruits from which the flesh has been scooped out. Cover and cook on a low flame for 20 minutes. 

To make the filling, melt butter in a saucepan and add the condensed milk. Gradually stir in the milk powder and then add the nuts. 

Fill in the grapefruit with the mixture and cover it with sugar.