Grapefruit is now coming into season here in Southern California—and shipping to grocery stores nationwide. With a bumper crop of fresh citrus everywhere (it’s common for people to have some type of citrus tree in their yard here), it’s important to find creative ways to use it up.
Here is a special way to enjoy the brightness of grapefruit this season.
A Brief History of Grapefruit
The grapefruit (Citrus paradisi) is a large citrus fruit related to the orange, lemon and pomelo. Grapefruits are categorized as white (blond), pink or ruby, which refers to the color of their flesh inside the yellow or green peel.
Grapefruits were commercially discovered in Barbados in the 18th century. Many botanists think the grapefruit was actually the result of a natural cross breeding which occurred between the orange and the pomelo, a citrus fruit that was brought from Indonesia to Barbados in the 17th century.
The resulting fruit was given the name “grapefruit” in 1814 in Jamaica, a name which reflects the way it’s arranged when it grows—hanging in clusters just like grapes.
Grapefruit trees were planted in Florida in the early 19th century, although they did not become a viable commercial crop until later that century.
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Is your dairy-free family obsessed with yogurt like mine? This homemade almond milk yogurt recipe is a delicious, affordable option if you and your family love yogurt but are vegan or can’t tolerate dairy products.
Years ago, I made a gallon of homemade cow’s yogurt at a shot. My kids would gobble it up in a few days. It was simple to make and the control over each ingredient made me happy.
Fast forward a few years. We discovered milk caused tummy aches, diarrhea, and heartburn in my kids. It was heartbreaking. My kids loved milk and yogurt! But the cost of non-dairy yogurt was a hard pill to swallow. The way my kids eat yogurt, they kick a pint size yogurt container each by 10am.
I experimented with making my own almond milk yogurt. It was a rough road: Lots of failed yogurt batches and disappointed little kids when a batch didn’t pan out. We made the best of it.
Here are 3 lessons I had to learn the hard way. Don’t make the same mistakes. Let’s save you time, money and frustration.
1. You Must Use Homemade Almond Milk
I have attempted to make yogurt with several varieties of store-bought almond milk.