Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Tip: To section grapefruit, hold peeled fruit in one hand. Starting at the top of the fruit, slip a paring knife into the section, keeping close to the membrane. Cut section out by running knife down the length of section and into the fruit, cutting as close to membrane as possible.

Recipe by Cooking Light November 1996

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Credit: HOWARD L. PUCKETT

Recipe Summary test

Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and section grapefruit over a bowl; squeeze membranes to extract juice. Set sections aside; reserve juice and add water to equal 1 1/4 cups.

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  • Combine juice mixture, prunes, figs, sugar, cloves, and cinnamon in a medium saucepan; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Remove from heat; let cool. Discard cloves and cinnamon stick. Stir in grapefruit sections and grapes.

Nutrition Facts

97 calories; calories from fat 3%; fat 0.3g; mono fat 0.1g; poly fat 0.1g; protein 1.1g; carbohydrates 25g; fiber 2.6g; iron 0.6mg; sodium 3mg; calcium 32mg.
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