Citrus has long been my little ray of sunshine during the colder, darker months of winter. The beautiful bright colors of a blood orange or ruby red grapefruit have always had an almost magical ability to do away with any of my lingering wintertime blues.
Most of the time, I enjoy them “as-is”. This time of year, it is pretty standard for me to have a grapefruit or orange floating around in the bottom of my bag, at the ready for a mid-afternoon snack. But every so often, I will step up my game, throwing a bit of citrus into a salad or smoothie.
My most recent kitchen experiment resulted in an unusual, but delicious, combination of ingredients – grapefruit, blood oranges and mint mixed with a scoop of leftover, needing-to-find-a-home farro. The fruit was wonderful on it’s own, having been lightly dressed with a refreshing mixture of lemon juice and honey. But I was looking for a bit more “heft” to my salad, a little something to give it some staying power. That’s where the farro came in. And it couldn’t have been better.
An Orange a Day…
If I had to guess, it’s no accident that grapefruits and oranges hit their peak smack-dab in the middle of cold & flu season. Both have proven to be full of Vitamin C, with just one orange offering over 100% of the daily recommended intake. Known for it’s immunity-boosting capabilities, Vitamin C is effective in fending off the common cold as well as relieving the severity of existing symptoms.
Rich in antioxidants, citrus also has proven itself to be a powerful defense against a variety of cancers. These same antioxidant properties are thought to reduce inflammation related to asthma and arthritis.
Enjoy, be healthy and eat life whole.
1 cup farro
3 tablespoons fresh lemon juice
2 tablespoons honey
1 tablespoon fresh mint, chopped
3-4 pieces of citrus (I opted for 1 grapefruit, 2 blood oranges and a navel orange)
- Rinse the farro thoroughly. Add to 3 cups of water in a medium-sized saucepan. Bring to a boil before reducing to a simmer. Cover and continue cooking for another 20 minutes, or until the farro is cooked through but not mushy. Drain any remaining water and set aside.
- Cut the ends of the citrus, creating a flat surface. Stand the fruit up on the flat surface, use a paring knife to carefully remove the remaining peel & pith. Slice into 1/2″ wheels and then into bite-size pieces.
- Mix the lemon juice, honey & mint together in the bottom of a large bowl. Add the farro and mix well. Gently toss in the fruit, being careful not to break it up. Serve immediately or throw in the fridge for later.