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Saturday, March 31, 2012

Grapefruit Pops


While citrus is still in season and before summer fruits ripen,
get grapefruits while you can. They are a good source of vitamin C and antioxidants like lycopene that can help protect against cancer.

Normally I slice them in half and scoop out the sections as I eat them. Sometimes I trim away the peel and cut out the sections for a salad. Here I make them into fruit pops.

Sweet and sour grapefruit pops make a cool snack on warm spring days, an easy dessert for informal entertaining, or a crisp palate cleanser between courses when you're serving special meals. This summer you'll be packing them in a cooler and eating them at the beach.

I don't drink a lot of juice because it's high in natural sugar, but grapefruit is one of the least sugary fruits. And like anything else, moderation is the key. So stir in the pulp for extra fiber and a delightful chewy texture, and limit yourself to 1 pop per day.

Select grapefruits that feel heavy for their size. Three large ones should yield enough juice for four 4 ounce pops.

2 cups freshly squeezed grapefruit juice and pulp, about 3 large grapefruit
Special equipment: BPA-free ice pop molds
    Pour the juice and pulp into the molds and freeze for several hours until frozen.

    Note: Grapefruit juice can interfere with certain medicines, so talk to your doctor before you eat these pops if you are taking prescription medication.

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