grapefruit – Uncle Matt's Organic http://www.unclematts.com Organic Juices and Beverages | Love at First Sip Fri, 12 Jan 2018 20:08:49 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.1 http://www.unclematts.com/wp-content/uploads/2017/11/cropped-umo-logo-on-wood-e1511126022201-32x32.png grapefruit – Uncle Matt's Organic http://www.unclematts.com 32 32 Smoky Grapefruit Gin and Tonic http://www.unclematts.com/2017/11/02/smoky-grapefruit-gin-and-tonic/ Thu, 02 Nov 2017 00:14:52 +0000 http://www.unclematts.com/?p=3010 more]]>

Makes 1 cocktail

10 minutes

Ingredients

1 half-wheel slice of organic pink grapefruit

2 oz. gin

12 oz. Uncle Matt’s Organic grapefruit juice

2 oz. tonic

2 oz. soda

Sea salt

Instructions

Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high.) Place grapefruit on grill and cook, turning once, until lightly charred, about 1 minute. Remove from heat and set aside. To an ice-filled rocks glass, add gin and grapefruit juice. Top with tonic and soda, and garnish with grilled grapefruit slice sprinkled with sea salt.

 

Source: Saveur

]]>
Grapefruit, Salmon, and Avocado Salad http://www.unclematts.com/2017/10/02/grapefruit-salmon-and-avocado-salad/ Mon, 02 Oct 2017 00:58:38 +0000 http://www.unclematts.com/?p=2542 more]]> A satisfying salad is all about a combination of textures: here, crisp greens, juicy citrus, silky salmon, and rich avocado.

Ingredients

2 skinless wild-salmon fillets (each about 8 ounces, 1 inch thick)
Coarse salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 scallions, trimmed and thinly sliced
1 Uncle Matt’s Organic Ruby Red grapefruit, peel and pith removed, segmented
1 ripe Uncle Matt’s Florida avocado, pitted, peeled, and sliced
2 cups sunflower shoots, watercress leaves, or a combination of both
1 tablespoon fresh lime juice

Directions

  1. Step 1
    Preheat oven to 375 degrees. Season salmon with salt and pepper. Place in a 9-inch baking dish. Drizzle with 1 tablespoon oil and sprinkle with half of scallions. Bake until salmon is partially opaque in center, 10 to 12 minutes. Transfer to a dish and let cool.
  2. Step 2
    Break salmon into large pieces and divide among serving dishes. Top each with grapefruit, avocado, greens, and remaining scallions. Season with salt and pepper. Whisk remaining 2 tablespoons oil with lime juice and season with salt. Drizzle dressing over each salad.

Source: From the January/February 2014 issue of Martha Stewart Living

]]>
Grapefruit Margarita http://www.unclematts.com/2017/07/03/grapefruit-margarita/ Mon, 03 Jul 2017 00:30:24 +0000 http://www.unclematts.com/?p=2513 more]]> Get your drink on with this delicious Grapefruit Margarita! Uncle Matt’s Grapefruit Juice is the twist on the original classic, which you’ll love paired with your favorite tequila.

Ingredients:

1 part Uncle Matt’s Organic Grapefruit Juice

1 part tequila

1/2 part Cointreau

Salt the rim of a margarita glass and add the ingredients. Stir and then add ice. Garnish with a thin slice of grapefruit.

Source: NotWithoutSalt.com

]]>
The amazing health benefits of grapefruit http://www.unclematts.com/2017/06/26/the-amazing-health-benefits-of-grapefruit/ http://www.unclematts.com/2017/06/26/the-amazing-health-benefits-of-grapefruit/#respond Mon, 26 Jun 2017 13:52:19 +0000 http://unclematts.com/?p=2262 more]]>

Merely hearing the name of this juicy fruit, or seeing it in the produce aisle, can make our palates cringe and our face scrunch up. Although the slightly bitter and sour grapefruit may not cater to some taste buds, its red, pink, and white pulp varieties are loaded with vitamins and minerals, which add on to its touted health benefits. The moon-shaped fruit is not only rich in vitamin C, but it also provides us with unexpected benefits — from our immune system to our metabolism.

Lauren Blake, a registered dietician at the Ohio State University Wexner Medical Center, believes we should opt for the pink- and red-colored varieties to reap the most benefits of this cancer-fighting fruit. “Pink and red colored grapefruit contain the antioxidant lycopene,” Blake told Medical Daily in an email. “Lycopene appears to have propertied that help fight free radicals, which are compounds that can damage cells.” Add this low-calorie fruit to your diet today to uncover the great benefits of grapefruit for your health.

1. Strengthens Immune System

It is well known any fruit rich in vitamin C will strengthen and support our immune system. Vitamin C works with other micronutrients that provide good and regular nourishment for the body. Micronutrient deficiencies of vitamins A, B6, C, and E have been found to alter immune responses in animals and are thought to have a similar effect on the human immune response.

Maintaining good levels of vitamin C in the body can reduce the severity of cold symptoms, acting as a natural antihistamine. This makes it helpful in controlling allergies, since it reduces histamine levels. “Grapefruit is abundant in vitamin C which help supports the immune system,” Blake said. “Half of a grapefruit provides about 78 percent of your recommended daily intake of Vitamin C.”

2. Boosts Metabolism

Grapefruit is a popular diet staple among those looking to lose weight. A high metabolism can continue to burn fat in the body even when it is resting. A 2006 study published in the Journal of Medicinal Food found people who ate half a grapefruit before each meal, without making any other dietary changes, lost an average of 3 and a half pounds over 12 weeks.

The copious amount of enzymes, high-water content, and less sodium helps burn fat easily. Blake said: “While grapefruit does not have any magical fat-burning properties, it is low in calories and is a good source of fiber, which helps keep us full for longer by taking longer to digest. … Grapefruit also has a high water content which can help you feel full and stay hydrated.”

3. Reduces Kidney Stones Risk

Naringenin — known for its bitter taste of grapefruit — has been found to successfully prevent the formation of kidney cysts. According to a report by AlphaGalileo.org, the naturally occurring compound regulates the PKD2 protein that is responsible for the condition. The antioxidant and anti-inflammatory effects not only help prevent the formation of cysts, but also reduce swelling in the kidneys that is caused by fluid retention. Drinking up to a liter of grapefruit juice daily will help reap the greatest benefits in effectively blocking the formation of kidney cysts.

4. Fights Gum Disease

Simply eating two grapefruits a day can prevent and even reverse damage caused by gum disease. A 2005 study published in the British Dental Journal found the daily consumption of grapefruit can reduce gum bleeding for those who suffer from gum disease. The participants in the study also showed an increase in their vitamin C levels, which aids in the repair of gums. Vitamin C, according to Blake, is essential for healthy gums, which helps keep our teeth firmly in place.

5. Protects Against Cancer

The antioxidant vitamin C has been linked to decrease the risk of certain cancers. A 2006 study published in the Journal of Nutritional Biochemistry found grapefruits help repair damaged DNA in human prostate cancer cells. Naringenin stimulates DNA repair in these cancer cells and protects the body from developing cancer.

“Diets high in vitamin C, which is an antioxidant found in many fruits and vegetables such as grapefruit, had been linked to a reduced risk of cancers of the stomach, colon, bladder, breast, and esophagus,” said Blake. She cautions these results are specific to vitamin C rich foods, rather than supplements.

6. Reduces Stress

You don’t necessarily have to ingest grapefruit to reap its benefits. The smell of citrus fruit can make a difference on curbing our stress and anxiety levels, and depression. A 1995 study published in the Japanese Journal of Psychopharmacology found citrus fragrance restored stress-induced immunosuppression, and induced calm behavior in mice.

Reap the benefits of grapefruit by adding it — and grapefruit juice —  to your diet.

Source: MedicalDaily.com

]]>
http://www.unclematts.com/2017/06/26/the-amazing-health-benefits-of-grapefruit/feed/ 0
Brussels Sprout and Avocado Winter Rolls with Grapefruit Hoisin Dipping Sauce http://www.unclematts.com/2017/05/18/brussels-sprout-and-avocado-winter-rolls-with-grapefruit-hoisin-dipping-sauce/ Thu, 18 May 2017 00:31:25 +0000 http://www.unclematts.com/?p=2516 more]]> These winter rolls are quick and perfect option for a healthy winter dinner, lunch or appetizer for any of your holiday parties. They can be made completely ahead of time! Yay!
Cook time: 15 minutes
Total time: 45 minutes

Yields: 10-12 Winter Rolls

Ingredients

Winter Rolls
2 tablespoons sesame oil
2 cloves garlic
1 teaspoon fresh ginger, grated or minced
1 pound brussels sprouts, stems removed and thinly sliced
1 large carrot, chopped into matchsticks
1 red pepper, sliced
2 tablespoons soy sauce
1 lime, juiced
1/2 teaspoon curry powder (I like to use spicy yellow curry powder)
1/2 teaspoon pepper
zest of half an Uncle Matt’s Organic grapefruit
4 green onions, chopped
1/2 bunch fresh cilantro or basil
1 1/2 cups cooked vermicelli noodles
1-2 large avocado’s, sliced thin
1 package rice paper wrappers (you will not use them all, but I like to have extra wrappers incase I mess up a few)
Grapefruit Hoisin Sauce
1/2 cup hoisin
1/2 cup Uncle Matt’s Organic Grapefruit juice
2 tablespoon creamy peanut butter (or can sub almond butter)
2 tablespoons sweet thai chili sauce
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
zest of half an Uncle Matt’s Organic grapefruit

Instructions

To make the sauce. Add the Uncle Matt’s Organic grapefruit juice, hoisin, peanut butter, sweet thai chili sauce and crushed red pepper flakes to a small sauce pot. Bring the mixture to a boil, reduce the heat and simmer for 5-10 minutes until the sauce has thickened and reduced slightly. Remove from the heat and set aside.

To make the rolls. Heat a large skillet over medium heat. Add the sesame oil and once hot add the garlic and ginger, cooking till fragrant, about 30 seconds – 1 minute. Add the shaved or shredded brussels and saute for about 5 minutes, until the sprouts are just tender. Add the carrot, red pepper, soy sauce, lime juice, curry powder and pepper. Toss well and cook anther 2 minutes. Remove from the heat and add the grapefruit zest. Toss and set aside to cool slightly.

To assemble the rolls gather up the veggie mixture, sliced avocado, cilantro (or basil), the cooked cooked vermicelli noodles and the rice paper wrappers. Create an assembly line of ingredients, so they are all ready to go. Fill a shallow dish with warm water. Add a rice paper sheet, one at a time for 5 to 10 seconds. Remove and place on a flat surface, the rice paper will become more workable as it soaks up water. Towards one end of the rice wrapper, layer the 2 to 3 leaves of cilantro (or basil), vermicelli noodles, the brussels spouts, carrots and peppers, sliced avocado, and green onions. Fold both ends to the center and roll the sheet as tightly as you can without ripping. Continue with remaining sheets until all the filling has been used. Serve the rolls with the dipping sauce.

*The rolls can be made completely in advance and stored in the fridge. When ready to serve, remove the rolls and sauce from the fridge and bring to room temperature before serving.

*Adapted from Half Baked Harvest’s Vietnamese Chicken Spring Rolls

Recipe from Half Baked Harvest.

]]>
Grapefruit Brûlée http://www.unclematts.com/2017/01/20/grapefruit-brulee/ Fri, 20 Jan 2017 01:37:49 +0000 http://www.unclematts.com/?p=2571 more]]> Ingredients
Servings: 4

2 grapefruits, halved crosswise
4 tablespoons raw sugar

Directions:

Trim 1/4–1/2″ of peel from bottom of each grapefruit half to stabilize the fruit and prevent it from rocking back and forth. Place grapefruit, cut side down, on paper towels to dry for 5 minutes. Invert grapefruit and sprinkle 1 Tbsp. sugar evenly over exposed flesh of each grapefruit half. Using a kitchen torch, heat sugar until melted and beginning to turn dark amber.

Alternatively, preheat broiler. Transfer grapefruit, cut side up, to a rimmed baking sheet lined with foil. Broil grapefruit, watching closely to prevent burning, until the sugar is melted and beginning to turn dark amber, about 8 minutes. Let grapefruit cool before serving.

Recipe by The Bon Appétit Test Kitchen

]]>
Uncle Matt’s Summertime Grapefruit Spritzer http://www.unclematts.com/2016/07/11/uncle-matts-summertime-grapefruit-spritzer/ Mon, 11 Jul 2016 01:11:40 +0000 http://www.unclematts.com/?p=2551 more]]> We all love a refreshing summer beverage that will delight your taste buds, but keep your waistline trim. Try these Summertime Grapefruit Spritzer and cool off with a splash of Uncle Matt’s Grapefruit Juice!

Ingredients:

Uncle Matt’s Organic Grapefruit Juice
San Pellegrino Sparkling Mineral Water
Fresh Organic Basil Leaves
Ice Cubes

Fill your favorite glass with 1/3 Uncle Matt’s not-from-concentrate 100% organic grapefruit juice and add 2/3 sparkling mineral water, like San Pellegrino. For an extra special twist, add a few sprigs of fresh organic basil. (Yes, basil.) With a crisp, refreshing taste, it’s a perfect thirst-quenching delight that’ll make you remember all the reasons you love summer.

]]>
Kim’s Grapefruit Cake http://www.unclematts.com/2015/04/04/kims-grapefruit-cake/ Sat, 04 Apr 2015 01:32:28 +0000 http://www.unclematts.com/?p=2563 more]]> Serves 6

1 1/2 cups sifted cake flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup water
1/4 cup vegetable oil
3 eggs (separated)
3 tablespoons grapefruit juice
1/2 teaspoon grated lemon rind
1/4 teaspoon cream of tarter
2 grapefruits peeled, seeded

Preheat oven to 350 degrees. Sift together flour, sugar, baking powder & salt into mixing bowl. Make a well in the center of the dry ingredients. Add water, oil, egg yolks, grapefruit juice & lemon rind. Beat until smooth. Beat egg whites & cream of tartar separately, until whites are stiff but not dry. Gradually fold the whites into the cake batter, folding gently with a rubber spatula until just blended. Do not stir the mixture. Pour into an un-greased 10 inch cake pan. Bake at 350 degrees for 25-30 minutes, or until the cake springs back in the center when lightly touched with a finger. Place the pan on cake rack until cool. Run spatula around edge of cake. Carefully remove from pan. With a serrated knife, gently cut into two layers. After cutting the cake in two, slide a flat cookie sheet between the layers to lift the top one off; after frosting the bottom layer, put the top back on. And frost entire cake.

Grapefruit Cream-Cheese Frosting

2 six ounce packages cream cheese
2 teaspoons lemon juice
1 tsp grated lemon rind
¾ cup powdered sugar (sifted)
6-8 drops yellow food coloring (optional)

3 fresh grapefruits, peeled, sectioned & drained, reserving 2 tablespoons of fresh juice.

Let cream cheese soften at room temperature, then beat until fluffy. Add lemon juice & rind. Gradually blend in sugar & beat until well blended. Add food coloring, if desired. Add reserved 2 tablespoons of grapefruit juice & blend. Divide the frosting evenly into two bowls. Roughly chop 2/3 of the grapefruit sections & add them to half the frosting. Spread this mixture on the bottom layer of the cake. Top with second layer of cake & frost the top and sides with the remaining frosting. Garnish each portion with a grapefruit slice.

Source: Kim Holt, Custom Cakes by Kim

]]>
Grapefruit & Coconut Angel Pie http://www.unclematts.com/2014/12/07/grapefruit-coconut-angel-pie/ Sun, 07 Dec 2014 21:53:31 +0000 http://www.unclematts.com/?p=2632 more]]> The ultimate in decadence, this dessert is a real crowd fave. Perfect for the holidays or for your special gathering with friends and family.

For the shell
4 large egg whites at room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 cup sugar
1 cup sweetened flake coconut

For the filling
1 envelope (about 1 tablespoon) unflavored gelatin
3/4 cup strained fresh grapefruit juice
4 large egg yolks
1/2 cup sugar
8 ounces cream cheese, softened
1 cup well-chilled heavy cream
2 cups fresh grapefruit sections (cut from about 3 large grapefruit), cut
into 1/2-inch pieces and drained well

Fresh grapefruit sections for garnish if desired

Make the shell:
In a bowl with an electric mixer beat the egg whites with the salt until they are foamy, beat in the cream of tartar, and beat the whites until they hold soft peaks. Beat in the sugar, a little at a time, beat the meringue for 5 to 7 minutes, or until it is stiff and glossy and the sugar is dissolved, and fold in the coconut. Drop heaping tablespoons of the meringue evenly around the edge of a well-butter 9-inch (1-quart) pie plate, spreading the meringue with the back of the spoon to form the side of the shell, and spread the remaining meringue evenly over the bottom of the pie plate. Bake the shell in the middle of a preheated 250°F. oven for 1 1/4 to 1 1/3 hours, or until it if firm and very pale golden, turn off the oven, and let the shell cool completely in the oven with the door ajar. (Once the shell is cooled completely, it may be left overnight in the oven with the door closed.)

Make the filling:
In a small bowl sprinkle the gelatin over 1/4 cup of the grapefruit juice and let it soften for 1 minute. In a small saucepan whisk together the egg yolks and the sugar, add the remaining 1/2 cup grapefruit juice, the gelatin mixture, and a pinch of salt, and cook the mixture over moderate heat, whisking, until it registers 160°F. on a candy thermometer. Transfer the yolk mixture to a metal bowl set in a larger bowl of ice and cold water and whisk it constantly until it is thickened to the consistency of raw egg white but is not set. Remove the smaller bowl from the bowl of ice and cold water and reserve the bowl of ice and cold water for later use. In another metal bowl with an electric mixer beat the cream cheese until it is light, fluffy, and smooth, scraping down the side, add the yolk mixture, a little at a time, beating, and beat the mixture until it is smooth and combined well. Set the bowl containing the cream cheese mixture in the reserved bowl of ice and cold water and whisk the cream cheese mixture until is thickened and forms a ribbon when the whisk is lifted. In a bowl beat the heavy cream until it holds stiff peaks and whisk about one fourth of it into the cream cheese mixture. Fold in the remaining whipped cream gently but thoroughly and fold in the grapefruit pieces gently.

Pour the filling into the shell, smoothing the top, and chill the pie, uncovered, for 4 hours, or until the filling is set completely. (If the pie is to be chilled for more than 4 hours, cover it with plastic wrap or wax paper.) Just before serving garnish the pie with the grapefruit sections.

Source: Gourmet, April 1992

]]>
Uncle Matt’s featured in the Atlanta Journal-Constitution http://www.unclematts.com/2013/01/08/uncle-matts-featured-in-the-atlanta-journal-constitution/ http://www.unclematts.com/2013/01/08/uncle-matts-featured-in-the-atlanta-journal-constitution/#respond Tue, 08 Jan 2013 19:50:49 +0000 http://unclematts.com/?p=1119 more]]> In season: grapefruit

By C. W. Cameron (to read the full original article online, click here.)

Benny McLean of Uncle Matt’s Organic in Clermont, Florida, just west of Orlando, looks out over 100 acres of certified organic grapefruit trees. That’s enough trees to produce somewhere between 45,000 and 50,000 85-pound boxes of grapefruit. Along about now, he’s ready to start enjoying some of that fruit.

“We never start eating our grapefruit until after Christmas. That’s when they develop the sugar levels we like,” said McLean.

Uncle Matt’s Organic is the brainchild of his youngest son, Matt, uncle to nine nieces and nephews. The McLean family has been citrus farming for four generations and these days they harvest fruit from about 1,200 acres.

A grapefruit tree takes four years from planting to produce enough fruit for a commercial harvest. Before the freezes of the 1980s, there were 100-year-old citrus groves producing fruit. “In today’s world, we consider the life of a tree to be about 40 years,” said McLean.

They grow varieties that include red or dark red Rio Red, Ruby Red, Flame Star Ruby, Pink, and a white variety, the Marsh, McLean said. The red and dark red varieties are mostly for the fresh market while the Marsh is a juice crop.

Their grapefruit is picked on order meaning it stays on the tree until it’s sold. They can generally supply fresh grapefruit from December into May.

Keeping the fruit in good condition for that six-month window is a challenge. McLean rides through the fields every two weeks or so checking for damage. “We go ‘bug checking.’ looking for grasshoppers and other insects that might damage the fruit on the trees,” said McLean. They also sample the fruit, looking to harvest it at its peak sugar level.

When asked for advice on how to pick a grapefruit, McLean says, “We like to say that the flatter the grapefruit is the better it will taste. Experienced growers can tell by the shape if the grapefruit is ripe.”

Fresh grapefruit stored on your counter at typical room temperature will keep for a week, maybe two. For longer storage, refrigerate where it will keep for up to two months.

Wrecking Bar’s In the Park
Hands on: 5 minutes
Total time: 5 minutes
Serves: 1

You can use prepared juice for this recipe, but while grapefruit is in season, why not juice your own? A 12-ounce grapefruit will yield about 2/3 cup juice.

1/2 lemon, cut into quarters

2 tablespoons light agave nectar, more if needed

6 fresh basil leaves, divided

3/8 cup fresh grapefruit juice

1/4 cup gin

Ice

In the jar of a shaker, combine lemon, agave and 5 basil leaves and muddle. Add grapefruit juice and gin and fill shaker with ice. Shake vigorously. Taste and add more agave if needed. If adding more agave, shake vigorously again. Fill a highball glass with fresh ice and strain drink into glass. Garnish with reserved basil leaf and serve.

Per serving: 205 calories (percent of calories from fat, 2), 1 gram protein, 16 grams carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 5 milligrams sodium.

]]>
http://www.unclematts.com/2013/01/08/uncle-matts-featured-in-the-atlanta-journal-constitution/feed/ 0