Saturday, February 15, 2014

Happy National Grapefruit Month!

Blogger of the Day: Keely at Gormandize

Travel addict Keely created her blog with a good friend as a casuallyrad way to share their vegan recipes, dubbing it "Gormandize with A-dizzle and K-bobo". Co-creator A cruised on so Keely took over and eased up the title to "Gormandize", and in Jan.'12 decided to feature a different cultural cuisine each month, based on readers' suggestions. She's hopped from Samoa to the States to Scandinavia and sites in between and is still on the move, showing off some serious skills in the kitchen! She's not formally trained and doesn't use cookbooks...she just flies by the seat of her pants like any bravehearted vegan adventurer should!  ;)

Keely's Grapefruit Waffles are a tropical twist on a basic suburban breakfast. Top them off with a tantalizing treat like her dipped strawberries or be the adventurer...try Rote Grütze or Morabaa-Yeh Haveej instead!  ;)

Tips: Grapefruit runs the range from greenish yellow to orange rose on the outside and pale yellow to scarlet on the inside. Sweeter varieties of grapefruit include Duncan (yellow inside), Redblush (pink inside), Flame (deep red inside) and Star Ruby (intense dark red inside). When choosing a grapefruit, avoid those with overly soft spots at the stem end of the fruit. The heavier they feel, the higher the concentration is of juicy flesh. Don't worry if the exterior has discoloration or scratches, as that will not affect the quality of the grapefruit. Grapefruits are juicier when they're not cool, and they can last a week when stored at room temperature. If you won't be using them within a week, store them in the refrigerator and they should last about two to three weeks. (Source)

What's your fave way to eat a grapefruit? Do you like to try exotic recipes from other countries? What country would you suggest for Keely to try next?

Celebrate some more with our 2014 Daily Food Holiday and Featured Blogger Series!

1 comment:

  1. I love pink grapefruit; I've never done anything with it though, just eaten it fresh. Maybe be I'll branch out with one of these recipes, thanks :)