Grapefruit growing season lasts from October through May. Grapefruit keeps well in cold storage so you will find it in supermarkets year-round. Grapefruit comes in white, pink and ref varieties. Pink and red grapefruit get their rosy blush from lycopene, the same antioxidant found in tomatoes. Choose fruit heavy in its size, with smooth rather than bumpy skin. This usually means it will be juicy. Store at room temperature for a week with good air circulation. Kept in an airtight bag in the crisper drawer of the refrigerator for up to two months.
James FacFayden in his Flora of Jamaica, in 1837 separated the grapefruit from the pummelo, give it the botanical name, Citrus paradise Macf. Around 1948, citrus specialists began to suggest that the grapefruit was an accidental hybrid between the pummelo and the orange. The grapefruit tree reaches 15 to 20 feet or sometimes larger to 45 feet depending on the age of the tree. The grapefruit was first described in 1750 by Griffith Hughes who called it the "forbidden fruit" of Barbados. In 1789, Patrick Browned reported it as growing in most parts of Jamaica and he referred to it as forbidden fruit too. William C. Cooper, a citrus scientist traveled widely observing all kinds of citrus fruits. He tells of the sweet orange and the grapefruit growing wild on several West Indian islands.
At first, the grapefruit tree was grown only as a novelty in Florida and the fruit was little utilized. Even in Jamaica, the trees were often cut down.
Mrs. Mary McDonald Carter of Eustis, Florida, was quoted in the Farm and Livestock Record, Jacksonville, in 1953, as relating that her father, John A. MacDonald, settled in Orange County in 1866. In 1870, he was attracted to a single grapefruit tree with clusters of lemon-colored fruits on the Drawdy property at Blackwater. He bought the entire crop of fruits, planted the seeds and established the first grapefruit nursery. The first grapefruit grove planted from this nursery by a man named Hill was sold in 1875 to George W. Bowen who developed it commercially. In 1881, MacDonald bought the Drawdy crop and once more raised seedlings for his nursery in Eustis. Early settlers began planting the tree and acquired a taste for the fruit. There was already a small demand in the North. New York imported 78,000 fruits from the West Indies in 1874. Florida started sending small shipments to markets in New York and Philadelphia between 1880 and 1885. In 1898, Dr. David Fairchild was excited to learn of a grove of 2,000 grapefruit trees in the Kendall area south of Miami on the property of the Florida East Coast Railway. In 1904, he was amazed to see one tree in the door-yard of the Kennedy ranch in southern Texas where he thought the climate too cold for it. He was told that the tree had been frozen to the ground but had recovered. He predicted that a citrus industry could not be established in that region of the country. In 1928, he photographed the same tree, which had been killed back several times in the interim, but was again in fruit. By 1910, grapefruit had become an important commercial crop in the Rio Grande Valley and, to a lesser extent, in Arizona and desert valleys of California. By 1940, the United States was exporting close to 11,000,000 cases of grape-fruit juice and nearly one-half million cases of canned sections.
There are many varieties of grapefruit such as Duncan, Foster, Marsh, Oroblanco, Paradise Navel, Redblush (including Ruby, Ruby Red, Red Radiance and a few otters). Star Ruby, Sweetie, Thompson, and Triumph. The grapefruit prospers in warm subtropical climate. In Riverside, CA the period is 13 months; at warmer Brawley in the Imperial Valley only 7 to 8 months. The fruit is low in acidity in the Indian Region and areas of southern Florida, the lower Rio Grande Valley of Texas and in the tropics than in cooler situations. Humidity contributes to the thinness of the peel, while in arid climate the peel is thicker and rougher and the juice content is lower.
Lets get on to the recipes and I hope you try using grapefruit in your culinary adventures. Hope you enjoy the recipes listed below. As always all eggs are large unless otherwise noted.
Broiled Grapefruit - so delicious
2 ruby red grapefruit, halved crosswise
1/4 cup dark rum
1/3 cup light brown sugar, packed
2 tsp. ground cinnamon
1/4 tsp. ground cayenne
4 maraschino cherries, stemmed
Heat oven broiler. Trim ends of each grapefruit halves so they will sit flat when upright; transfer to a baking sheet cut side up. With a sharp paring knife run the knife around edges and between segments to loosen. Brush with 1 Tbl. rum over each half and sprinkle with about 1 1/2 Tbl. sugar and dust with cinnamon and cayenne. Place 1 cherry in center of each grapefruit and boil until bubbly and caramelized about 6 minutes.
Grapefruit Compote - this is wonderful to eat alone or you can top on grilled chicken, fish or pork
2 pink grapefruits
2 oranges
3 lemons
3 Tbl. sugar
1 Tbl. olive oil
1 tsp. Kosher salt
1/4 cup fresh parsley
flaky sea salt
Slice the grapefruit, oranges and lemons crosswise into paper thin rounds, remove seeds. Place into a bowl and toss with 3 Tbl. sugar, 1 Tbl. olive oil and 1 tsp. kosher salt. Onto a parchment lined baking sheet, roast the above until golden and crisp about 30 minutes, let cool. Cut all peel and white pitch from 1 grapefruit, 1 orange and 2 lemons over a bowl and cut along sides of membranes to release segments into bowl, discarding membranes. Tear the roasted citrus into pieces and toss with fresh fruit. Stir in parsley, season with sea salt.
Grapefruit Rosemary Muffins
4 cups all purpose flour
1 1/2 cups sugar
1 1/2 tsp. baking soda
1 Tbl. baking powder
1/2 tsp. salt
2 cups plain yogurt
2 eggs
2 Tbl. grapefruit zest
1 tsp. fresh rosemary, minced
1 tsp. pure vanilla extract
1 cup vegetable oil
1/2 cup grapefruit juice
1/2 cup whole milk
Glaze
1 1/2 Tbl. plain yogurt
1 cup powdered sugar
milk, as needed
Preheat oven to 375 degrees. Line muffin tins with paper liners. Into a large bowl whisk the flour, sugar, baking soda, baking powder and salt. Into another bowl whisk the yogurt, eggs, vanilla, rosemary, oil, grapefruit juice and milk. Pour the wet ingredients into dry and gently combine, but don't over mix. Divide batter among paper cut and bake 18 to 22 minutes. Transfer to wire racks to cool. Glaze; into a bowl add the yogurt, and powdered sugar whisking in enough milk to make a nice glaze. Drizzle glaze over cooled muffins.
Grapefruit Hollandaise - I love this on eggs beni, grilled fish, grilled asparagus, grilled chicken
3 egg yolks
3/4 stick unsalted butter, melted
3 Tbl. fresh grapefruit juice
1 Tbl. fresh grapefruit zest
1 tsp. champagne vinegar
pinch of cayenne
salt and Tabasco (I love a spicy hollandaise, but leave out if you don't)
Into a double boiler over simmering water whisk the egg yolks, grapefruit juice, vinegar, salt, cayenne and Tabasco until thickened. With a steady hand drizzle in the melted butter whisking vigorously. Make sure the simmering water does not touch the bottom of the bowl you are whisking in. Use right away.
Grapefruit Sangria
1 large ruby red grapefruit
1/3 cup sugar
2 Tbl. hot water
5 oz. light rum
3 oz. Triple sec
20 oz. White Zinfandel wine
3 3/4 cup Grapefruit juice
1 (60 oz.) glass pitcher
Cut the grapefruit in half. Squeeze one half into the pitcher and slice the otter half into segments removing any pitch. Simple syrup; place the sugar into a bowl and stir in the hot water until sugar is dissolved. Combine wine, syrup, grapefruit juice, rum and triple sec into pitcher. Stir well and add grapefruit slices.
Grapefruit Scones
1 grapefruit, zested
1 1/2 cups all purpose flour
1 1/4 cups old fashioned oats
1/4 cup sugar
1 Tbl. baking powder
1 tsp. cream of tartar
1/2 tsp. salt
2/3 cup unsalted butter, melted and cooled
1/3 cup whole milk
1 egg
Glaze
1 cup powdered sugar
1 Tbl. grapefruit zest
3 Tbl. grapefruit juice
After you have zested the grapefruit, peel and segment the fruit, chop trying not to lose any of the juice. Pour chopped fruit and juice into a colander over a bowl to catch the juice. Preheat oven to 425 degrees and line baking sheet with parchment paper. Into a large bowl add flour, oats, sugar, baking powder, cream of tartar and salt. Whisk to combine. Into a small bowl add cooled melted butter, milk and egg, add dry ingredients mixing to just moistened. Gently fold in well drained fruit. Shape into a ball and transfer to baking sheet. With your hands floured pat the dough into an 8-inch circle. Using a large knife cut the circle into 8 wedges. Bake for 15 to 20 minutes, remove from oven and run your knife through the slices again. Remove from oven when baked, cool then drizzle with glaze. Glaze; add ingredients to a small bowl, whisk and drizzle over scones.
Grapefruit Mayonnaise - I love this on chilled chicken sandwiches or used for deviled eggs
3/4 cup liquid egg substitute
1/3 cup grapefruit juice, divided
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. dry mustard
3/4 cup canola oil
1 tsp. grapefruit zest
Place liquid eggs, half of grapefruit juice, sugar, salt and mustard into a blender. Cover and blend well. Turn blender on high and slowly poor half of oil in thin stream through opening in top of blender. Pour in remaining grapefruit juice in a thin stream then slowly add remaining oil in thin stream, blending to smooth and thickened. Stir in zest and place in covered container in refrigerator for at least one hour before using.
Grapefruit Marmalade - delicious!! Got this from a friend in Texas
4 to 5 large grapefruit
2 1/2 cups cold water
1/8 tsp. baking soda
2 Tbl. fresh ginger, grated
1 cup candied ginger
4 cups sugar
1 (1.75 oz.) package powdered fruit pectin for low sugar recipes
With a vegetable peeler, peel away the orange portion of the peel from the grapefruit. Slice this into very fine strips. Set aside 1 cup of strips. Use the rest to make candied orange peel or flavored water. Cut away the ends and the white pitch of the grapefruit. Segment the grapefruit. Remove outer casing to each segment, doing this over a large bowl to catch the juice and meat of the grapefruit. Discard the white pitch and the casing of the grapefruit segments. You need 4 cups of this and the juice. Into a large saucepan ad the thinly sliced grapefruit peel, water and baking soda, bring to a boil and reduce to simmer. Cover and stir occasionally for 30 minutes. Bring a large stock pot of water to a boil and begin sterilizing your jars for processing. Add the grapefruit juice, grapefruit meat, fresh ginger candied ginger to the stock pot with softened grapefruit peels, simmering for 10 more minutes. Measure 5 1/2 cups of this mixture. Pour the 5 1/2 cups into a large Dutch oven. Into a small bowl stir it the powdered pectin and 1/4 cup of sugar and stir in grapefruit mixture. Bring to a boil stirring constantly, stir in remaining sugar quickly and bring to a hard boil stirring for 1 minute. Ladle into sterile jars leaving 1/4-inch of headspace. With a hot clean cloth wipe rim of jars and seal with lid and screw band. Repeat with all jars. Place into water filled stock pot and process jars for 5 minutes. Important to start timing 5 minutes once the water returns to a full boil. Remove jars carefully and allow to cool on counter. If they "POP" they are sealed. Discard any jars that don't seal properly. Store in refrigerator. Once again, as I always say if in doubt about making jams/marmalade's consult with your local university extension office they have all the information your require or purchase a good canning book.
Grapefruit and Avocado Salad - always delicious and refreshing
2 large firm but ripe avocados, peeled, pitted and sliced
2 Ruby red grapefruits, peeled, segmented and seeds removed
Boston lettuce
Vinaigrette
1/2 shallot, minced
1 1/2 tsp. fresh oregano, minced
1 1/2 tsp. fresh lime zest
3 Tbl. fresh lime juice
1/2 cup olive oil or canola oil
1 tsp. sugar
salt and freshly ground black pepper
Into a jar with lid add vinaigrette ingredients and shake well to combine, taste and adjust flavorings. Arrange onto a serving platter the Boston lettuce leaves. Arrange slices of avocado and grapefruit and shake dressing again. Pour over ingredients.
Grapefruit and Shrimp Stacks - had this before at a restaurant and make it all the time now
2 cups fresh shrimp, cleaned and shells removed
4 Tbl. chili oil (I use Sambal Oelek)
salt and freshly ground black pepper
2 firm but ripe avocado, peeled, pitted and cubed
2 ruby red grapefruit, peeled, pith removed and cubed
2 cups cooked white rice, chilled (I like sticky sushi rice)
1/4 cup balsamic reduction
Balsamic reduction
1 cup balsamic vinegar
1 to 2 Tbl. honey
Reduction; add the vinegar and honey to small saucepan, bring to a boil and reduce to simmer for 15 minutes or until sauce coats back of spoon. Stacks; add chili oil to saute pan along with shrimp cooking to brown about 3 minutes per side, season with salt and pepper. In the bottom of a cylinder gently pack 1/2 of avocado as tightly as you can. Cover with 1/2 cup rice and pack down gently. Invert onto a plate and top with layer of grapefruit, shrimp and drizzle of balsamic reduction.
Grapefruit Cranberry Sauce
1 lb. bag cranberries, fresh or frozen
3/4 cup sugar
1/2 cup fresh grapefruit juice
1/2 cup fresh orange juice
1 Tbl. fresh lemon juice
pinch of salt
zest of 1 orange
zest of 1 grapefruit
zest of 1 lemon
Rinse cranberries in cold water and discard any bad ones. Into a saucepan add berries, sugar, juices, salt and zests. Bring to a boil and reduce to simmer cooking covered without stirring for about 20 minutes. Transfer sauce to a shallow dish and cool. Refrigerate.
Easy Breezy Grapefruit Roasted Chicken
1 whole chicken, rinsed in cold water, cleaned
1/2 stick butter, melted
1 large Ruby red grapefruit, juiced and sliced in half
salt and freshly ground black pepper
20 whole garlic cloves, peeled
Preheat oven to 425 degrees. Place chicken into a roasting pan, season inside and out with salt and pepper. Whisk the grapefruit juice into the butter and pour over the outside and inside cavity of chicken, stuff grapefruit halves into cavity of chicken. Roast chicken for 15 minutes (per pound) until thermometer in thickest part reads 165 degrees. Baste chicken with butter/grapefruit mixture occasionally. When chicken is cooked remove and let rest for about 10 minutes before carving. Remove and discard grapefruit halves, add whole garlic cloves to serving platter along with chicken. Garnish with fresh parsley. Note: you can also add whole peeled carrots, potato chunks, whole mushrooms, parsnips, etc., to the roasting pan for chicken with roasted vegetable.
Sweet and Sour Chicken Meatballs
2 garlic cloves, minced
1 egg
1 Tbl. soy
1 Tbl. cornstarch
1 tsp. ground ginger
1/2 tsp. Chinese five-spice
1 lb. ground chicken
1/2 cup finely diced scallions, including green part
1 Tbl. vegetable oil
Sauce
2 cups grapefruit juice
1 cup sugar
1/3 cup cornstarch
1/3 cup white vinegar
2 Tbl. soy
2 tsp. ground ginger
1 large red bell pepper, seeded and cut into slices
2 Grapefruits
Cooked white or brown rice
3 scallions, minced including green part (garnish)
lightly toasted sesame seeds (garnish)
Into a large bowl whisk the garlic, egg, soy, cornstarch, ginger, five-spice and then mix in ground chicken and scallions to blended. Divide into small balls. Heat oil in large saute pan and brown meatballs. Drain of any excess fat. Into a large deep saute pan whisk the sugar and cornstarch. Whisk in grapefruit juice, vinegar, soy and ginger. Cook stirring over medium until it boils and thickens. Add meatballs to sauce. Reduce to simmer, cover and cook 30 minutes. Stir in red pepper, cover and cook about 5 minutes. Cut rind and pith from grapefruits and with a sharp knife cut sections from membrane, stir into sauce and heat through. Pour cooked rice onto large rimmed serving platter and pour over meatballs and sauce, garnish with sesame seeds and scallions. OR serve rice on side, pour meatballs onto serving platter and garnish.
Baja Fish Tacos with Grapefruit Slaw
1/2 ruby red grapefruit, thinly segmented and chopped
Halibut, cut into long strips 1-inch wide (remove any bones and skin)
2 lime, zested and juiced
2 tsp. honey
1 tsp. chili powder or to your taste
1 small jalapeno, seeded and minced
salt and freshly ground black pepper
2 cups bagged broccoli slaw
handful of red radishes, julienned
3 Tbl. fresh cilantro, minced
Fresh corn tortillas, toasted in dry skillet
line wedges
Rinse halibut in cold water and pat dry with paper towels. Season with salt and pepper. You can make a tempura batter if desired and dip fish into and fry OR you can grill the fish which is what I usually do. Slaw; into a medium bowl whisk the lime juice, zest, honey, chili powder, jalapeno, salt and pepper. Stir in the broccoli mixture, grapefruit, radishes and cilantro, mixing well. Cover and refrigerate for about 30 minutes. To serve; onto each tortilla add some grilled or fried fish and top with slaw, serve with a chilled beer or margarita. Mexican rice and beans and some pico de gallo.
Grapefruit Barbecue Sauce
1 cup fresh grapefruit juice
1 Tbl. olive oil
1/2 red onion, minced
2 garlic cloves, minced
1/4 cup tomato paste
1/4 cup brown sugar, packed
1 Tbl. Worcestershire sauce
1 tsp. dry mustard
salt and freshly ground black pepper
good pinch of cayenne or Tabasco
Into a saucepan add oil and cook onion and garlic to soften. Stir in remaining ingredients and cook over simmer for about 20 minutes. Great on grilled chicken, ribs, pulled pork, etc.
Mahi Mahi and Grapefruit Salsa (or you can use cod, halibut or salmon)
1 Ruby red grapefruit, peeled, sectioned and diced
1 juicy orange, peeled, sectioned and diced
3 scallions, thinly sliced including green part
1 large ruby red tomato, diced
1 red bell pepper, seeded and diced
2 jalapenos, seeded and diced (or to your taste)
1 large garlic cloves, finely minced
1/4 cup fresh cilantro, chopped
4 mahi mahi fillets (or fish of your choice)
salt and freshly ground black pepper
Into a bowl add grapefruit, orange, scallions, tomato, bell pepper, jalapenos, cilantro and garlic, stirring to combine. Cover and refrigerate. Season fish with salt and pepper. Heat grill and grill fish on both sides about 6 minutes each side depending on thickness. Place onto serving platter and garnish with salsa.
Steak with Grapefruit Chimichurri Sauce
1 cup fresh grapefruit juice
4 garlic cloves
3 cups fresh Italian parsley, rough chopped
3 cup fresh cilantro, rough chopped
2 Tbl. fresh oregano leaves, chopped
1 tsp. red pepper flakes
salt and freshly ground black pepper
2 Tbl. olive oil
2 lbs. flank steak
salt and freshly ground black pepper
Into a food processor add garlic, parsley, cilantro, oregano and red pepper flakes. Cover and pulse to finely chop. Add grapefruit and steam oil while food processor is running, processing to smooth. Taste and season with salt and pepper. Let stand at room temperature. Season steak with salt an pepper and cook on grill to desired doneness. Remove and let rest 10 minutes, before slicing on diagonal. Place onto serving platter and spoon sauce over top, serve remaining on side. Serve with roasted red potatoes and sauteed fresh green beans with tomatoes. Crusty bread is perfect too.
Grapefruit with Chicken and Onion Stew
1 Tbl. ground coriander
1 Tbl. dried oregano
1 Tbl. kosher salt
1 Tbl. freshly ground black pepper
1 1/2 tsp. ground cumin
1/2 tsp. each; ground cloves, ground allspice, ground cinnamon
1 cup fresh grapefruit juice
1 cup fresh orange juice
3/4 cup fresh lime juice
4 garlic cloves, minced, plus 20 whole garlic cloves peeled
2 (4 lb.) whole chickens, rinsed in cold water, trimmed and cut into 8 pieces (or you can use chicken pieces if you don't want to cut up whole chickens).
2 Tbl. canola oil
5 medium white onion, halved and cut into 1/2-inch thick slices
2 cups rich chicken stock
Accompaniments; warm flour tortillas if desired, my husband loves to eat this stew this way with tortillas
In a small bowl, combine coriander, oregano, salt, pepper, cumin, cloves, allspice, and cinnamon; set spice mix aside. In a large bowl, whisk together half the spice mix, orange, grapefruit, and lime juices, and minced garlic; add chicken pieces, and toss to coat evenly in marinade. Cover with plastic wrap, and refrigerate for at least 4 hours. Meanwhile, heat a cast-iron grill pan over medium-high heat. Place whole cloves garlic and chiles on pan, and cook, turning as needed, until lightly charred all over, about 10 minutes for garlic, about 25 minutes for chiles. Transfer to a bowl, and set aside to cool. Remove chicken from marinade, reserving marinade, and working in batches, add to grill; cook, turning once, until lightly charred on both sides, about 8 minutes. Transfer to a plate and set aside. Heat oil in a 6-qt. saucepan over medium heat. Add onions, sprinkle with remaining spice mix, and cook, stirring occasionally, until soft and starting to brown, about 15 minutes. Stir in charred chiles and garlic, and then return chicken to pan along with reserved marinade and stock; bring to a boil, reduce heat to medium-low, and cook, covered, until chicken is cooked through, about 20 minutes. Uncover, and continue cooking until liquid is slightly reduced, about 15 minutes; serve with tortillas.
Pork Tacos with Grapefruit - love these! Note: this recipe take 2 days for the marinade so plan accordingly. Also this makes quite a lot and is great for a large party.
Marinade for pork
1 cup grapefruit juice
2 cups orange juice
2 Tbl. orange zest
1 cup soy sauce (low sodium
1/2 cup Triple sec
1/4 cup brown sugar
6 garlic cloves, chopped
2 sprigs fresh oregano, chopped
1 (4 lb.) pork shoulder
Sauce
3/4 cup orange juice
1/4 cup lime juice
1/2 cup fresh cilantro, minced
1 tsp. sugar
Slaw
3 cups coleslaw mix
1/4 cup fresh cilantro, chopped
salt and freshly ground black pepper
1/2 cup grapefruit segments, finely chopped
1/2 cup orange segments, finely chopped
5 red radishes, finely chopped
Accompaniments; flour or corn tortillas
Marinade; combine all marinade ingredients into a large bowl (except pork) remove 1/3 cup of this marinade to combine with the sauce (cover and refrigerate). Add the pork shoulder to marinade and turn to combine. Cover tightly with plastic wrap and refrigerate 2 days. Preheat oven to 400 degrees and remove pork from marinade, discard marinade. Place pork into a roasting pan and cover with foil. Cook 45 minutes, uncover and cook 15 more minutes until internal temp reaches 145 degrees. Remove and let rest. Sauce; combine reserved 1/3 cup refrigerated marinade with sauce ingredients. Shred the pork and toss with the orange sauce. Slaw; combine ingredients and stir, taste and adjust flavorings. Grill the tortillas for a few seconds on each side, add to foil to keep warm. Assembly; divide pork among tortillas, top with slaw.
Grapefruit Curd - if you love lemon curd you will love this. I personally like to dip homemade shortbread cookies into this curd or smear some on top of cookie
1 1/2 cup sugar
3 eggs
1 egg yolk
1 cup fresh grapefruit juice
2 Tbl. grapefruit zest
8 Tbl. unsalted butter, melted and cooled
Into a glass bowl, whisk the sugar, 3 eggs, and 1 egg yolk. Whisk in grapefruit juice and zest and then whisk in butter. Microwave for about 1 minute, stir and place back into microwave for another minute. Stir again and continue microwaving at one minute intervals until when you dip in a spoon it forms a thick layer on back of spoon. Strain through a fine mesh strainer and place into a bowl, cover and chill.
Grapefruit, Arugula and Wild Rice Salad
1 cup wild rice
8 cups chicken stock
2 tsp. salt
1 cup pecan halves, lightly toasted
1 Tbl. canola oil
2 cups grapefruit juice, reduced to 1/4 cup
1 Tbl. white wine vinegar
2 Tbl. minced shallots
1/2 cup canola oil
salt and freshly ground black pepper
1 large bag baby arugula, rinsed in cold water spun dry
4 celery stalks, thinly sliced on diagonal
3 large Ruby red grapefruit, peeled and segmented
Into a saucepan add stock and wild rice, season with salt and pepper. Bring to a boil, reduce to simmer and cook 30 to 45 minutes, only until rice starts to split open and soften. Strain off any excess stock and place in a bowl, cover and chill. Vinaigrette; into a saucepan add grapefruit juice and reduce. Transfer to a small bowl and add in vinegar, salt, pepper and shallot, allowing to steep 15 minutes. Whisk in the canola oil in a slow steam to combine. Taste and adjust flavorings. Into a large bowl toss cooled wild rice, grapefruit, celery and pecans combining with some of the vinaigrette. Pour salad onto a serving platter and drizzle over more vinaigrette. Note; you can add thin slices of chilled poached chicken to this salad if desired.
Grapefruit with Scallops
1 lb. large scallops
2 pink grapefruit
1/2 cup all purpose flour
salt and freshly ground black pepper
2 Tbl. olive oil
1/2 cup walnuts, chopped
2 Tbl. fresh chives, finely chopped
2 Tbl. butter
Peel grapefruit and section over a bowl to catch any juice. Squeeze the juice from the second grapefruit. Make sure you remove all the bitter pith (white stuff from the sectioned grapefruit). Place flour onto a plate and mix in some salt and pepper. Heat oil into a large nonstick saute pan. Toss the scallops into the flour mixture shaking off excess. Add scallops to hot oil in pan and cook about 1 minute per side. Transfer scallops to paper towels. Add grapefruit juice to the saute pan and bring to a boil, stir in walnuts add back scallops and grapefruit sections and simmer for about 3 minutes, stir in butter. Place onto a serving platter and pour over sauce, sprinkle with chives.
Smoked Salmon and Grapefruit Salad
1 cup smoked salmon, thinly sliced
2 grapefruit
1 fresh lime, zested and juiced
2 Tbl. olive oil
1/2 medium red onion, thinly julienned
1 small bunch fresh cilantro
8 fresh basil leaves, chiffonade
salt and freshly ground black pepper
Boston lettuce leaves
With a sharp knife remove top and bottom of grapefruits. Sit flat on cutting board and slice down around fruit, removing pith and peel. Segment the grapefruit. Into a small bowl add lime zest, lime juice and olive oil whisking to combine. Season with salt and freshly ground black pepper. Add julienned onion to dressing and stir. Into a bowl add the grapefruit segments, herbs, and smoked salmon, mix to combine and drizzle over dressing. Pour into a bowl or place on lettuce leaves on individual serving plates.
Grapefruit and Melon Salad
1 ruby red grapefruit
1 pink grapefruit
1 yellow grapefruit
2 large juicy oranges
1/2 cantaloupe
1/2 honeydew
1/2 tsp. fresh ginger, peeled and grated
2 large limes, 1 juiced and zested and 1 cut into wedges
3 Tbl. honey
2 Tbl. fresh mint leaves, finely chopped
With a sharp knife slice the skin from the top and bottom of the grapefruits, remove pith and cut each grapefruit into 6 slices horizontally and discard any seeds. Do the same with the oranges. Scoop seeds from melon and slice into thin wedges, removing skin. Dressing; into a jar with lid add ginger, lime juice and honey whisk in the mint. Arrange grapefruit, oranges and melon on to large serving platter and drizzle over dressing. Scatter on lime wedges and squeeze over.
Thai Grapefruit Salad
1/4 cup Thai fish sauce
2 Tbl. sugar
1 Tbl. fresh lime juice
4 grapefruits, peeled and segmented, juices reserved
2 Thai fresh red chiles. stemmed and finely chopped
1 garlic clove, minced
1 cup watercress, trimmed
1/3 cup peanuts, chopped (lightly toasted)
12 mint leaves, rough chopped
1/4 cup fresh cilantro, chopped
Into a large bowl whisk the fish sauce, sugar, lime and grapefruit juices, chiles, garlic and 1/4 cup cold water. Stir in grapefruit, watercress, peanuts, mint and cilantro.
Grapefruit, Chicken and Avocado Salad
1 lb. boneless, skinless chicken breasts
salt and freshly ground black pepper
olive oil
1 large ruby red grapefruit (cut in half and remove sections, juice grapefruit halves to measure 1/4 cup of juice) you also want to zest this grapefruit
1 Tbl. orange marmalade
3 Tbl. olive oil
salt and freshly ground black pepper
6 radishes, thinly sliced
1 large firm, but ripe avocado, peeled, pitted and diced
1 container of baby arugula and baby spinach leaves
1/2 medium red onion, thinly julienned
Rinse chicken with cold water, pat dry with paper towels. Rub breasts with olive oil and season with salt and pepper. Place chicken in oven on baking sheet and roast until thermometer registers 165 degrees OR you can grill on outdoor grill. Dressing; into a jar with lid add dressing ingredients (1/4 cup juice, zest, marmalade, olive oil, salt and pepper) and shake well, taste and adjust flavorings. Salad; slice cooked chicken into thin strips, place arugula/spinach onto a serving platter, top with chicken strips, radishes, grapefruit sections, avocado and onion. Pour over dressing and toss gently. Garnish with croutons.
Grapefruit Clafoutis
3 eggs, lightly beaten
3/4 cup sugar
3/4 cup all purpose flour
1 cup milk
3 Tbl. unsalted butter, melted
1/2 tsp. fresh lemon zest
pinch of salt
2 small ruby grapefruit
1 Tbl. turbinado sugar
Beat eggs in a large bowl with a whisk, whisk in sugar and flour. Whisk in milk, butter, zest and salt. Let stand 30 minutes room temperature. Cut ends off grapefruit and stand on cutting board. Remove peel and pith around sides of fruit with serrated knife. Slice pulp segments away from fruit membranes. Preheat oven to 350 degrees. Spray a 10-inch ovenproof skillet or round quiche pan with cooking spray. Arrange grapefruit sections in bottom of pan and pour batter over top. Bake 30 minutes, sprinkle with turbinado sugar onto and bake another 5 minutes. Remove to cooling rack, cool slightly.
Grapefruit Pops
1 cup sugar
1 cup cold water
1 tsp. grapefruit zest
2 cups fresh squeezed ruby red grapefruit juice
2 Tbl. fresh lemon juice
Into a saucepan add sugar, water, and zest, bring to a boil stirring to dissolve sugar. Remove and set aside. Stir in grapefruit and lemon juice. Strain through a fine mesh sieve and let cool. Divide mixture among popsicle molds and freeze at least 4 hours.
Grapefruit Cake
Cake
2 cups all purpose flour
1 Tbl. baking powder
pinch of salt
1 Tbl. zest from one ruby red grapefruit
1 Tbl. fresh grapefruit juice
1 tsp. pure maple syrup
3/4 cup sugar
2 eggs
1 cup plain Greek yogurt
1/3 cup coconut oil
Topping
1 cup sweetened flaked coconut
1 cup grapefruit, scrapped out of squeezed fruit and cut into 1/2-inch pieces
3/4 cup brown sugar, packed
Preheat oven to 350 degrees. Into a bowl add flour, baking powder and salt. Mix the sugar and zest together working with your fingers. Beat eggs and grapefruit sugar together. Add yogurt, oil, grapefruit juice and maple syrup, stirring to combine. Add dry ingredients to wet ingredients and mix to combine. Grease a 10-inch bundt pan and pour in batter. Bake for 25 to 35 minutes. Topping; combine ingredients. Invert cake and pierce with toothpick. Spoon topping over came and place under broiler for a few minutes, watching closely so it doesn't burn. Carefully with oven mitts remove cake and platter to cooling rack. Dust with powdered sugar if desired. Serve when cool enough to handle.
Grapefruit Tea Bread
1 1/2 cups all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
3 eggs
3/4 cup plain Greek yogurt
1 cup light brown sugar, packed
1/2 cup vegetable oil
1/4 cup Ruby red grapefruit juice, strained
1 1/2 Tbl. grapefruit zest
1 tsp. pure vanilla extract
Glaze
1 cup powdered sugar, sifted
2 Tbl. ruby red grapefruit juice
1/4 tsp. pure vanilla extract
Preheat oven to 350 degrees. Grease a 9x5 loaf pan. Into a large bowl whisk the flour, baking powder and salt. Into another bowl whisk the eggs. Whisk in the yogurt, brown sugar, oil, grapefruit juice, zest and vanilla. Pour wet ingredients into dry and mix with rubber spatula to combine, do not over mix. Pour into pan and bake about 45 to 50 minutes. Remove from oven and cool on wire rack. Remove from pan and drizzle top with glaze. Glaze; into a bowl add ingredients and whisk to combine. Store any leftovers in refrigerator.
Grapefruit Bars
Crust
1/2 cup butter, soft
1/4 cup sugar
1 cup all purpose flour
Filling
2 eggs
3/4 cup sugar
1/4 tsp. baking powder
2 Tbl. all purpose flour
2 tsp. grapefruit zest
1/2 cup grapefruit juice, you can add up to 1/4 cup more for a tart taste
pink food coloring, just a touch for a delicate color
Powdered sugar, sifted for dusting on top of cooled bars
Crust; preheat oven to 350 degrees. Into a bowl of electric mixer combine crust ingredients until crumbly. Press onto the bottom of a 9x9 baking pan. Bake 15 minutes or to just a light golden brown color. Filling; into a bowl of electric mixer whisk the eggs, sugar and baking powder, add flour and whisk to light and fluffy. Add grapefruit juice and zest with about 3 drops of food coloring. Pour filling over hot crust and bake about 20 more minutes. Remove from oven and cool. Store in refrigerator when ready to serve cut into squares and dust with powdered sugar.
Grapefruit Pound Cake
2 cups all purpose flour
1 tsp. baking powder
pinch of salt
2/3 cup sugar
6 Tbl. butter, soft
6 oz. cream cheese, soft
2 eggs
1/4 cup canola oil
2 Tbl. grapefruit zest
1/2 tsp. pure vanilla extract
1/2 cup milk
Glaze
1/2 cup fresh grapefruit juice
1 1/4 cups powdered sugar
Preheat oven to 325 degrees. Spray a 10-inch tube pan with baking spray. Into a bowl combine flour, baking powder and pinch of sat. To a large bowl of electric mixer beat butter, sugar and cream cheese to light and fluffy, add eggs one at a time, beat in oil, zest and vanilla. Add flour mixture alternating with milk to batter beginning and ending with flour. Spoon batter into pan and bake about 1 hour 10 minutes. Remove to cooling rack, invert cake and cool. Into a saucepan on medium high add 1/2 cup grapefruit juice, bring to a boil and cook to reduce to 3 Tbl. Cool slightly and stir in powdered sugar and a pinch of salt. Drizzle over cake.
Bon Appetit
"For it is by grace you have been saved, through faith and this is not from yourselves, it is the gift of God." Ephesians 2:8
"But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness" - Galatians 5:22
"Therefore, since we have been justified through faith, we have peace with God through our Lord, Jesus Christ." - Romans 5:1
"Now faith is being sure of what we hope for and certain of what we do not see." - Hebrews 11:1
"I have been crucified with Christ and I no longer live, but Christ lives in me. This life I now live in the body, I live by faith in the Son of God, who loved me and gave himself for me." - Galatians 2:20
"Consequently, faith comes from hearing the message, and the message is heard through the word about Christ." - Romans 10:17
"And without faith it is impossible to please God, because anyone who comes to him must believe that he exists and that he rewards those who earnestly seek him." - Hebrews 11:6
"Dear friends, do not believe every spirit, but test the spirit's to see whether they are from God, because many false prophets have gone out into the world." 1 John 4:1
"Whoever believes in the Son has eternal life, but whoever rejects the Son will not see life, for God's wrath remains on them." - John 3:36
"What good is it, my brothers and sisters, if people claim to have faith but have no deeds? Can such faith save them?" - James 2:14
"So in Christ Jesus you are all children of God through faith." - Galatians 3:26
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