THE mounds of grape- fruit, oranges, and lemons are a sure signal that the citrus harvest is here. Looking at the plentiful grapefruits available at reason- able prices, the new year brought in a good harvest. The quality is also very good, in spite the troublesome weather last year. Bricish Columbian fruit importers pur- chased $5,033,963 worth of grapefruit between January and October last vear. This represented a3. 7% % increase from the same period in 1998. Our major supplier is the . Florida pre duces 37% of all the grapetruit grown in the world, Smaller amounts are arriving from Mexico, China, Mongolia and Ci The most popular grapefruit is the ruby red varieny, cus- tomers will choose it almost ten to one over the white fleshed kind. All the citrus varieties are nutritional win- ners. Our grapetruit is an excellent source of vitamin C, but only zhe pink and red varieties contain vitamin A in significant quantities. A good average-sized grapefruit contains about 100 calories, without the sugar of course. When purchasing grapefruit choose the smooth shiny firm fruits that feel heavy for their size. For best storage keep them in the refrig- erator crisper, but not in a plastic bag. This week, three fine recipes using grapetruit. Grapefruit and Parsley Soup 4 bunches of parsley 2 Tbsp. unsalted but- ter 2 medium garlic cloves crushed 1 tsp. ground corian- der 3-c¢. good chicken stock % c. fresh grapefruit juice 1 Tbsp. grated grape- fruit zest style 2 c. Balkan yogurt salt and ground white pepper to taste. Method: Select a stainless steel saucepan, clean and trim the pars- ley — just use the sprigs. Sauté the parsley springs with the butter until completely wilted. Add the garlic and the coriander. Sauté for two more minutes. Pour in the chicken broth, the includes freight & P.D.E.. M.S.R.P. $24,890 - Highway’ 9.7U/100Km (29 rag pal Van Suzuki sae | Ce eo ee ee ee eS Pokamandy rs bad / i Drive select 4X4. City: 12.3L/100km (23 mi/gal) fcancing upto 88 moe ; grapefruit juice and the z Simmer for about 10 minut Remove from heat, and cool, Rlend ina blender until smooth. Whisk in the yogurt, and check for flavour. Serve this interesting soup hor or cold, Garnish ‘with a small achf parst in your kitchen Julius Grapefruit Spareribs 4 Ib. fresh pork spareribs Kc. fresh grapefruit juice 1 medium garlic clove crushed 2 tsp. fresh marjoram leaves salt and pepper to taste %¢, canola oil. Method: Puree ail the ingredients (exce; the ribs) in a blender. Place the ribs into a giiss pan and pour over the pureed ma Marinate and refrigerate covered for at least 12h Turn once or twice. Preheat oven to 350 F. Place the ribs on a shallow baking pan, bake for 14 to 2 hours. Baste with the marinade. are ready when th garlic and the grap s this dish a wonderfully piquant flavour. Serve with steamed rice and a green vegetable. NEWS photo Mike Wakefield CITRUS fruits are plentitul this time of year, and a good source ef vitamins A and C. oe $239. mos, O.A.C, g includes freight & P.D.E., M.S.R.P. $16,390 Drive select 4X4. City: 7.6L/100km (37 mi/gal) Highway: 5.71/100km (48 mi/gal} Oe ee ee Wednesday, February 23, 2000 - North Shore News - 29 add zest to your life Serves 4. Grapefruit and Orange Salad 1 large grapefruit 1 large navel orange 1 medium size fennel 2 Tbsp. white wine vinegar 4 tsp. Dijon style mustard 4 tsp. granulated sugar + Tbsp. light olive oil Salt and pepper to taste % red bell pepper for garnish lettuce Jeaves for the base of the salad. Method: Whisk rogether the dre: dients. Add salt and pepper to tast section the citrus fruits. Cut the bell pepper into very thin julienne shi and trim the fennel and cut into K-i ces, Gently ther the citrus tr ctions and the . Cover a chilled salad plate with lettuce s, arrange the sali al on top. nish with the pepper ivers. Drizzle on the sing just before service. Serves 4. ng ingre- — Send your questions on any culinary topics . A Chef in Your Kitchen, PO Box.18 RC, VAR 47 ar e-mail to: . STRAWBERRY/ RHUBARB PIE 2 for *5.95 reg. $4.95 SAVE $3.95 CHEESE BREAD °2.50 per loaf reg. $2.95 ! Westlynn Bakery L199 LYNN VALLEY RD., LYNN VALLEY CENTRE