Seasonal fruit is precious because it is rich in vitamins and beneficial substances for the body, fruit is good both eaten as it is, raw and freshly picked, preferably organic.
There are many recipes that have fruit as ingredients : strawberry risotto, pizza with pears, pineapple basmati rice, fig tart, lemon or orange dips, salads with dates, baked or canned peaches and so on and so forth!
Let's face it, the fruit is also excellent along with other dishes, both sweet and savory, and is able to enhance its flavor, such as lemon, a natural flavor enhancer, in fact.
Fruit adds that unique touch that surprises and makes dishes less boring.
Those who are familiar with fruit-based recipes are first and foremost the fruitarians, who appreciate the most unusual and hidden varieties, rich in benefits for the organism.
Then there are the chefs who love playing with ingredients and experimenting with fusion recipes from all over the world.
Finally there are the kitchen enthusiasts, who enjoy experimenting with daring combinations.
Here follows, in this regard, an inviting oven recipe that is completely unique, healthy and easy to prepare, based on: pink grapefruit.
Baked pink grapefruit recipe
Ingredients for two people
> 2 pink grapefruits;
> 1/2 teaspoon of chopped fresh ginger;
> a teaspoon of cinnamon;
> a pinch of salt;
> a handful of natural pistachios;
> a few leaves of fresh mint;
> a jar of natural vanilla yogurt.
Preparation
Cut the pink grapefruits into 2 parts and place them in a baking dish ; sprinkle them and spread them with the mix of ginger, cinnamon and salt, previously mixed well together.
Put them in a hot oven at 180 ° C for about 5 minutes; remove them from the oven and finish with a topping of a tablespoon of vanilla yogurt on each half slice, coarsely chopped pistachios and chopped fresh mint leaves.
Warning: recode that pink grapefruit can affect the use of some drugs, so it is always good to ask your doctor if you can consume it.
Ideas in the kitchen: "The kitchen with fruit" by chef Giuseppe Capano.
