For our latest fruit and veggie of the month, we’ve chosen foods your kids don’t like. Just kidding!
Grapefruit and winter squash might not be the fruit and veggie your family typically eats, or your kids may not have even tried them. Read on for some ideas for kid-friendly ways to serve and new ideas for incorporating this fruit and veggie into your diet.
Isn’t grapefruit just a bitter orange that you eat with one of those knife-spoons? Why yes, it is—but it’s also so much more!
During the winter, sicknesses like the cold, flu and pneumonia are common. Fortunately, grapefruit is an excellent source of vitamin C, which we all know is great for building your immune system. But also, the acidity in the grapefruit can help bring down fevers, aid in digestion and boost your energy.
The traditional way most people think to eat a grapefruit is to cut the fruit in half, cut around each section and sprinkle with sugar. You can mix this up by trying brown sugar or even honey to sweeten instead of granulated sugar. Also, try putting the grapefruit half in the oven to bake it for a different taste on this style of serving.
In addition, you can peel a grapefruit and pull it into sections, just like an orange. Then you could make a warm, simple syrup to drizzle over or if you have a sweet, pink grapefruit, you may not even need to sweeten. You can also include grapefruit wedges in a fruit salad or on top of a salad.
A fun way to try grapefruit—and include your kids—is to make a juice. Cut your grapefruit in half and let your kids squeeze out all the juice (for little hands that might not be as strong, you might need to assist). Then, you can either drink the juice straight or give kids the option to create their own juice blends using other favorite combinations. Try the below blend:
Pretty Pink Punch
½ cup Cranberry juice
Soda water/club soda, if desired
Cut all the fruit into halves and let your kids juice them all into a bowl or glass. Add cranberry juice to the fresh juice blend. Stir together, and serve chilled or over ice. If you would like a fizzy drink, add club soda or soda water before serving.
Summer squash is a staple in many kitchens during the prime summer months. It’s easy to grow and grows abundantly. No backyard garden or farmers market is complete without it. But what are all those weird squashes during the winter?
Winter squash has a good amount of antioxidant power and is high in vitamins A and C.
Acorn squash is a small, round, dark green squash. You can try cutting one in half, scooping the seeds and baking facedown on a baking sheet. Bake at 350 degrees for about 45 minutes. Remove the acorn squash from the oven and flip it over. Add a pat of butter and about a ½ tablespoon of brown sugar to each side and put back in the oven for another 30 minutes.
Butternut squash is a long, pale squash that is wide at one end. Peel, cube and then toss with olive oil, salt and pepper. Then spread on a baking sheet and bake at 350 degrees for about 30 minutes.
Spaghetti squash is an oval-shaped, yellow squash that almost looks like a football. Cut in half and scrape out the seeds, then put both halves in boiling water until tender (about 25 minutes). Remove from water and let the squash cool, then use a fork to scrape out all of the yummy spaghetti-looking squash “noodles.” You can serve with butter and parmesan cheese or like you would a pasta, with marinara and cheeses.