USE OF GRAPEFRUIT

Hawke's Bay Herald-Tribune, Volume 81, Issue 76, 22 December 1937, Page 11

USE OF GRAPEFRUIT

Grapefruit should be used freely in the daily menu, and with more imagination than is implied by the halves served with sugar at breakfast. When making jam or marmalade remember that the slight tartness of

grapefruit is a useful corrective to flavours that are inclined to be cloying. Apricot jam— the dried fruit makes almost as good a preserve as the "fresh— is improved by the addition of the juice of grapefruit, and the flavour is better. Allow one fruit to each two pounds of sugar used. The same applies to jams made from vegetable marrow and from tinned pineapple, both of which need some addition of charaeter if they are not to prove insipid. When using grapefruit alone for a preserve, it is necessary to take the pulp from the skin and pith, which should be gently simmered in a muslin bag for an hour with the jam to extract the flavour and then removed. A grapefruit divided into its sections and with the pips extracted, makes an an excellent addition to a lettuce salad. It combines equally well with apples in a tart. ' Grapefruitade is a welcome change from lemonade, and the fruit is useful when compounding almost any of "cup" for a party.