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This year my grapefruit tree has been abundant and I have been enjoying grapefruit almost every morning, but on my walks I have noticed a lot of trees with fruit that is going uneaten. Many might think of the grapefruit as being sour and astringent but there are many benefits to eating grapefruit, not only is it rich in vitamin C it also has many other health enhancing properties some of which are listed below.

Promote weight loss and reduce fatigue

Grapefruit has been shown to increase metabolism and reduce weight, eaten regularly they reduce insulin levels, give you a feeling of satiety and the fibre helps regulate the bowels. Grapefruits help with fatigue by improving endurance.

Boost immune system

Grapefruits are a very high source of vitamin C, which is known for it’s immune boosting properties. Maintaining good levels of vitamin C within the body helps protect us from viral infections such as the common cold, keeps our artery walls strong, it is involved with tissue repair, fertility, improves gum health and a lot of other essential processes. Vitamin C also helps prevent and treat cancer through it’s antioxidant properties.

Protects the liver

Grapefruits are a tonic for the liver. Flavonoids in grapefruit,naringin and naringenin, have been studied and are known to provide antioxidant protection and reducing the effects of alchohol related damage.

Caution with Grapefruit

Grapefruit does increase the half life of many pharmaceutical drugs and therefore should not be eaten if you are taking any medications.

With so many grapefruit I have been thinking of ways to eat it all. My latest experiment with grapefruit is in the form of a cake! I have included the recipe below, enjoy 🙂

Grapefruit Yogurt Cake

Recipe adapted from smittenkitchen, picture from their website

  • 1 1/2 cups of flour (I used buckwheat but you can use any gluten free flour you prefer)
  • 2 tbsp of baking powder
  • 1/2 tsp of salt
  • 1 cup of coconut yogurt
  • 3 large eggs
  • zest of one large grapefruit
  • 1/2 tsp of vanilla paste
  • 1/2 cup of vegetable oil (I used olive but can use rice bran or similar)
  • 1/3 cup of grapefruit juice
  • 1/2 cup of sweetner of your choice (coconut sugar, stevia, maple syrup)
  • 1 tbsp of raw honey

Preheat oven to 180C, prepare a loaf tin (20cm or 8.5 in)

1. Shift flour, baking powder, and salt

2. Whisk yogurt, vanilla, sweetener and zest

3. Add the wet to to dry ingredients until all mixed, then fold in the oil with a spatula

4. Pour into prepared pan and bake for 50min or until knife comes out clean

5. Add honey and juice to a saucepan and heat slowly until honey has dissovled, and pour over the cake whilst it is still hot

6. Allow to cool and serve with some coconut yogurt


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