Brighten traditional winter dishes and days with the sunshine and nutrients found inside Florida Grapefruit. At its peak from January to April, this fruit is perfect for enhancing both sweet and savoury meals with the perfect blend of juiciness, tanginess and sophistication.
Harvested in the unique subtropical climate of Florida, the versatile super fruit can be eaten on its own or used to brighten a dish, increase its nutritional value, and spruce up your favourite recipes. Use the sweetness of fresh Florida Grapefruit to flavour a one-of-a-kind flatbread. Grilled Grapefruit and Honey Chili Flatbread Serves: 1 Prep time: 15 minutes Ingredients: • 1 naan flatbread • 2 tbsp olive oil • 1 Florida Grapefruit, peeled and sliced into 8 quarters • 125g fresh mozzarella, cut into pieces • 1/2 cup cooked barbecue chicken, chopped • 2 slices of prosciutto, cut into pieces • 1/2 an avocado, peeled, pitted and chopped • Handful of freshly washed arugula • Handful of freshly washed watercress • Salt and pepper • 2 tbsp honey • 1 red chili pepper, finely diced • 1 clove of garlic, finely diced Instructions: 1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. 2. In a small bowl, combine honey, chili pepper and garlic and set aside. 3. Grill flatbreads four minutes on each side and transfer to lined baking sheet. 4. Heat grill pan over high heat. In a medium bowl, toss quartered grapefruit with olive oil. 5. Grill grapefruit one minute each side and set aside. 6. Evenly distribute mozzarella, grilled grapefruit, chicken, sliced prosciutto and avocado over flatbread and season with salt and pepper. 7. Bake flatbread for 6 minutes until cheese is melted. 8. Finish with fresh arugula and watercress. 9. Drizzle with honey chili sauce. Serve warm. www.newscanada.com
Canadian Home Trends
Latest posts by Canadian Home Trends (see all)
- Ultimate Design Challenge: Vote for a Chance to Win! - November 16, 2018
- Jacklynn’s Contemporary Living Room Design Board - November 16, 2018
- Yvonne’s Cheerful Bedroom Design Board - November 16, 2018