Γλυκό γκρέιπφρουτ. Άδεια δημοσίευσης: Υπoυργείο Γεωργίας.
A spoon sweet with a slight bitterness in taste and the special aroma of grapefruit.
Name - Recipe
Γλυκό του κουταλιού γκρέιπφρουτ.
Version A
10 grapefruit
2 1/2 kg of sugar
2 1/2 glasses of water
2 1/2 tbsp lemon juice
Version B
1 kg of grapefruit
1 kg of sugar
Water
Ice water and lemon juice (lemonade)
Version A
Wash the grapefruit, wipe them dry and grate them on a fine grater. Cut each fruit into 4 equal parts and remove the coarse fibres from the skins. If they are very coarse-skinned you can remove some of the flesh. Roll each skin or simply fold a few of them and hold them together while rolled using a needle and thick thread. Boil them for 5 minutes and change the water to cold water. During the same day, change the water 2-3 times without boiling them again. On the second and third day, simply change their water for 2-3 times, the first time with boiling water and then with cold water. On the fourth day change the water and boil them until they are soft. When they fall off a needle they are ready. Drain them and when they are cool, add the sugar and water and leave them for 3-4 hours. Boil them for about 10 minutes and leave them aside. On the following day, boil them until the syrup is ready, skimming as needed. Towards the end, add the lemon juice. Fill the jars, cap them and invert them for 3 minutes. (MANRE 2009, p. 19)
Version B
Cut the grapefruit into pieces and peel them. Roll each skin individually and secure it with a toothpick. Place the skins in water for 2-3 days to release their bitterness. In a pot, warm them briefly. Transfer them to a bowl with lemon juice and water. Drain them and place them in a pot. Add the syrup ingredients (water and sugar) and heat them until the syrups ready. Transfer them in a bottle with the syrup. (Maria Vronti and Maria Kyriakidou, 63 years old, Kyperounda)
Boiling.
Dipping in syrup.
How do we know when the syrup is ready: Place some syrup in a spoon and let it drip away in the pot. When the syrup flows away easily, it means it is still watery and not ready. Keep on boiling for a few minutes and test again until the flow separates into drops. When a final drop remains hanging from the spoon, it means that the density is right and the syrup is ready. If not, that means that the syrup is not ready and needs a bit more boiling. Repeat the testing procedure again until the syrup has the right consistency.
If the syrup is properly thickened, then the spoon sweet can be preserved for a very long period of time in a cool, dry place without having to be kept in a refrigerator. (MANRE, 2009)
Additional information and bibliography
Spoon sweets such as bergamot and bitter orange are prepared in exactly the same way as grapefruit spoon sweet (MANRE 2009, 20).
Ministry of Agriculture, Natural Resources and Environment, Department of Agriculture (2009). Traditional spoon sweets and jams, Press and Information Office, Nicosia.
Oral testimony: Maria Vronti and Maria Kyriakidou, 63 years old, Kyperounda (see. Kourri, P. and Lazarou, S. (eds.) (2007). Traditional recipes of Kyperounda village, unpublished data).
Varvara Yangou, Stalo Lazarou
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