THE VIRGINIAN-PILOT
Copyright (c) 1996, Landmark Communications, Inc.
DATE: Thursday, January 25, 1996 TAG: 9601230080
SECTION: FLAVOR PAGE: F1 EDITION: FINAL
SOURCE: By BETTY DOUGLASS, SPECIAL TO FLAVOR
LENGTH: Short : 39 lines
COME MID-WINTER, nearly everyone's looking for a bright spot.
I find one - or two - in the supermarket produce section, where navel oranges and white and pink grapefruit are at their peak.
Buy a few for eating out of hand: These citrus fruits pack vitamin C, potassium, folate and fiber - without fat, cholesterol or sodium. Calories are minimal.
Also take home a few to perk up salads, poultry, seafood and vegetables for healthful cold-weather meals.
When buying oranges and grapefruit, go by feel, not color. Pick fruits that are smooth, firm and heavy for their size.
``Color plays no role in determining quality, and neither does size,'' says Jack Murdich in his book ``Buying Produce: A Greengrocer's Guide to Selecting and Storing Fresh Fruit and Vegetables'' (Hearst, 1986). ``. . . the thinner the skin and the heavier the fruit, the higher the juice content.''
Grapefruit store at room temperature for about a week, oranges for several days. Or refrigerate either in plastic bags for up to two weeks. MEMO: RECIPES ON PAGE F2
ILLUSTRATION: [Color Photo]
JIM WALKER
The Virginian-Pilot
Oranges and grapefruit are delicious eaten out of hand. They also
perk up salads and cooked dishes.
by CNB