Posted by Mairi Herbert on September 22, 2009 at 10:00am
Hi,,,my lovely neighbours dropped off a bag of grapefruit. Despite numerous cookbooks on preserving, jams etc seems to be very few recipes for grapefruits! Have found one for a marmalade & thinking I could replace the limes in the lime marmalade jelly with grapefruits,,,but looking for inspiration & ideas!
Thx M
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just a note that grapefruit are not good to take with some medications
I think it's the other way around - some medications are unsafe to take with normal food. The story with statins (Lipex etc) and grapefruit in particular is interesting: grapefruit contain an enzyme that inhibits the absorption of the statin, thus causing a build up in concentration of the statin, which can lead to muscle or liver toxicity. Inevitable conclusion: statins are actually toxic. Faced with the choice to manage my cholesterol through lifestyle changes or take toxins to fix it, I think I'll go with the lifestyle changes! (I appreciate that not all cholesterol issues can be effectively dealt with through lifestyle changes - but most doctors never suggest anything but swallowing pills for the rest of your life).
I understand the mechanism is similar for the pill, except that that isn't toxic - so pregnancy, rather than death could result. Fortunately, that isn't a risk that I face! :)
Back on topic - my neighbour makes great grapefruit marmalade, and I'm giving her recipe a try this weekend. I'll report the results.
I also have a couple of recipes for grapefruit marmalade if you want them...plus juice that includes grapefruit juice & raw-packed grapefruit in syrup (essentially preserved grapefruit).
I have a recipe here for grapefruit chutney. I haven't tried it myself but it sounds quite interesting...
1kg grapefruit pulp
2 teaspoons ground cloves
1 cup malt vinegar
750g sugar
250g raisins
50g brazil nuts, finely chopped
Prepare the pulp from fresh grapefruit. In a saucepan combine the grapefruit pulp, ground cloves, vinegar, sugar and raisins. Bring to the boil, stirring to dissolve the sugar, then simmer gently, uncovered, for about 1 hour, until fairly thick. Add the finely chopped brazil nuts. Heat to boiling, then allow to cool, stirring occasionlly. Spoon into clean jars and seal. Makes about 1.5 litres.
The sweeter the grapefruit the better for this intriguing bitter-sweet chutney. It will be quite liquid but should thicken on standing.
Hi Mairi. just a note that grapefruit are not good to take with some medications. The pill included. You may know this already but I thought I should say just in case. Good luck with your marmalade. Katherine
Replies
I think it's the other way around - some medications are unsafe to take with normal food. The story with statins (Lipex etc) and grapefruit in particular is interesting: grapefruit contain an enzyme that inhibits the absorption of the statin, thus causing a build up in concentration of the statin, which can lead to muscle or liver toxicity. Inevitable conclusion: statins are actually toxic. Faced with the choice to manage my cholesterol through lifestyle changes or take toxins to fix it, I think I'll go with the lifestyle changes! (I appreciate that not all cholesterol issues can be effectively dealt with through lifestyle changes - but most doctors never suggest anything but swallowing pills for the rest of your life).
I understand the mechanism is similar for the pill, except that that isn't toxic - so pregnancy, rather than death could result. Fortunately, that isn't a risk that I face! :)
Back on topic - my neighbour makes great grapefruit marmalade, and I'm giving her recipe a try this weekend. I'll report the results.
1kg grapefruit pulp
2 teaspoons ground cloves
1 cup malt vinegar
750g sugar
250g raisins
50g brazil nuts, finely chopped
Prepare the pulp from fresh grapefruit. In a saucepan combine the grapefruit pulp, ground cloves, vinegar, sugar and raisins. Bring to the boil, stirring to dissolve the sugar, then simmer gently, uncovered, for about 1 hour, until fairly thick. Add the finely chopped brazil nuts. Heat to boiling, then allow to cool, stirring occasionlly. Spoon into clean jars and seal. Makes about 1.5 litres.
The sweeter the grapefruit the better for this intriguing bitter-sweet chutney. It will be quite liquid but should thicken on standing.