Blueberry Grapefruit Cocktail

Ingredients

1/2 cup fresh or frozen blueberries
1 fresh, ripe grapefruit
Sea salt & cayenne pepper

Directions

Wash and drain blueberries, place in a bowl. Cut peeling from the grapefruit, leaving a good portion of the white connective tissue between peeling and slices. Cube the grapefruit and discard large, obvious seeds. Place the grapefruit in bowl, add cayenne pepper and sea salt to taste, toss and serve. Or toss, chill and serve later.

Blueberries have been in the news lately as a great source for antioxidants. They are noted for Vitamin A and potassium content. Grapefruit adds to the antioxidant property of this cocktail. It is rich in Vitamin C, bioflavonoids (white connective tissue between skin and sections), calcium, phosphorus and potassium. A pinch of sea salt (iodine for the thyroid) and cayenne (excellent in its ability to enhance circulation and stimulate the repair of damaged tissue) brings out the zestiness of the two fruits and turns the mixture into a vitalizing fruit cocktail.

Want to drink it instead? Throw it in the blender. You could rim the glass with sea salt and cayenne for a distinctive flare. Or, freeze the puree and have a very unusual but tantalizing sorbet. Naturally, since this whole concoction is raw, it abounds with enzymes.

About the Author

Dr. Allyn Cano Alwa’s food experimentation history began early as she watched and assisted her “Cajun” grandmother prepare the daily meals from a wide array of ingredients, uncommon to most households. Her parents opened and operated one of the first full service Mexican restaurants in the United States and went on to create a well known national chain, El Torito. Dr. Alwa, apprenticed by assisting her mother research and develop recipes, menus, and artistic food presentations for El Torito.

When she married into a south Indian family, she continued her tradition of watching and assisting in the kitchen, and began to appreciate the intracacies and delicacies of southern Indian cooking.

She developed a love and fascination with natural and ethnic foods – a fascination which persists to this day. She professes a common essential ingredient to all fine cuisine – love. Dr. Alwa believes the discerning factor for an exquisite dish and a superior preparer is the love and awareness put into the selection and preparation of the ingredients, as well as the emotional and healing gift it is to those for which it was prepared.

Check out other Dr. Allyn Cano Alwa recipes:

A Little Tomato Salad for Roberta

Mama’s Pickled Eggs “Cajun Style”