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The Pink Lady® is an exciting apple originated in Western Australia. It is a natural cross between the Golden Delicious and Lady Williams varieties. It displays a beautiful pink blush over a yellow background, with a flavor that is both tangy and sweet. When bitten into, it presents a very refreshing and effervescent crisp crunch.

Storage: Store in a cool, dry place or refrigerate. Apples may seem crisper when they are chilled. 

Never store apples near carrots! The ethylene gas that apples release can turn even nice carrots bitter!

Grilled Chicken Wrap    Makes 4 servings – 2 Small organic chicken breasts, skinless and boneless, 1 Lemon, juiced, 1 T. Course black pepper, 2 T. Extra virgin olive oil, 1 Clove garlic, chopped, Sea Salt, 1 Pink Lady® apple, sliced thickly, 1 Zucchini, sliced into discs, 1 T. Extra virgin olive oil, Pinch sea salt, 4 Whole wheat or flour tortillas, 1/3 C. Fresh basil, chiffon, 1 C. spinach, 1/2 C. Mediterranean creamy hummus, Splash balsamic vinegar.  Combine lemon juice, garlic, salt and pepper in large bowl; pour in olive oil and mix. Add chicken, covering with marinade mixture. Cover bowl, refrigerate 2-3 hours to marinate.

Once marinade is complete, prepare zucchini and apple slices with olive oil and salt in a bowl.

Prepare grill with nonstick spray. Grill chicken over medium heat, turning as needed. Elsewhere on the grill, place apple and zucchini slices, turning every few minutes, until golden marks appear. Check chicken doneness with knife. Remove all to a plate.

Warm tortillas on grill or stove. Place warm tortilla on a plate, spoon a layer of hummus in the middle. Place two chicken strips on top. Add zucchini and apples. Top with fresh basil and spinach, splash balsamic vinegar and sea salt to taste. Repeat, and devour. (Recipe from www.pinkladyamerica.org)  

The grapefruit is believed to have been first discovered in Barbados during the 1750’s as a mutation of the pummelo. In the 1800’s, grapefruit seeds possibly made their way to the United States via Spanish or French settlers arriving in what is now Florida.

Prized for its beautiful red color, the Ruby Grapefruit delivers an absolutely delicious sweet-tart flavor. Grapefruit provides an excellent source of Vitamin C, potassium, and dietary fiber, plus has no fat and no cholesterol!

Sprinkle grapefruit halves with brown sugar. Place under the broiler until bubbly for a delicious breakfast treat. Dip segments into flavored yogurt, or pair with avocado and your favorite mixed greens for a healthy salad.

Ripening & Storage: Grapefruit can be kept at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in your refrigerator’s crisper drawer. For juicier grapefruit, serve or use at room temperature.

Ruby Red Grapefruit Bars    Makes 16 servings- CRUST: 1 C. All-purpose flour, 3/8 t. Salt (omit if using salted butter), 1/4 C. powdered sugar, 8 T. unsalted butter.  TOPPING: 2 Large eggs, 1 C. Sugar, 1/4 C. Fresh grapefruit juice, 1 t. Fresh grated grapefruit zest, 1/4 t. Baking powder, 2 T. Flour, Powdered sugar for dusting.

Preheat oven to 350°F. Line an 8 inch square metal pan with non-stick foil or parchment.

Combine flour, salt and powdered sugar; cut in butter until mixture is coarse and crumbly. It should be very dry. (A food processor also works well.) Press into the pan and bake for 18 minutes or until edges are golden brown.

Beat together eggs, sugar, grapefruit juice and zest. Add more zest for a stronger grapefruit flavor. Whisk in baking powder, making sure you whisk away all lumps. Whisk in flour. Pour into baked crust. Bake for 20-25 minutes or until set.

Cool completely. Sprinkle top with powdered sugar. Lift from pan and cut into serving sized squares.

(Recipe from www.cookiemadness.net)

 

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Tracie Burket
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