Avocado and Grapefruit Salad
Grapefruit Orange Cheesecake
Grapefruit Marmalade
Candied Grapefruit Peel
Pink Grapefruit Sorbet
Caramelized Ruby Red Grapefruit Salad
Other Grapefruit Recipes
Ingredients:
2 large ripe avocados
2 grapefruit
Juice of 1 lemon
1/4 cup olive oil
Salt, to taste
Pepper, to taste
Method:
Prepare dressing with some lemon juice, olive oil, salt and pepper. Peel and slice the avocados and drop immediately into the dressing. Peel the grapefruit and remove all the pith. Divide into segments and cut each segment in half, add to the avocado and toss well. Chill and serve.
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Ingredients:
2 cups crushed coconut cookies
2 teaspoons grated lemon rind
1/2 cup melted butter
For Filling:
2 grapefruit
3 oranges
3 eggs
2/3 cup sugar
1/8 teaspoon salt
1/2 cup orange juice
1 1/4 tablespoons gelatin
1/4 cup water
1 pound cream cheese
1 1/4 tablespoons lemon juice
2 teaspoons grated orange rind
1 teaspoon grated lemon rind
2/3 cup cream
Method:
Mix together the crushed cookies, lemon rind and melted butter. Firmly press on the bottom of a 9 inch spring form pan. Peel the grapefruit and the oranges and cut the segments into small pieces. Separate 2 eggs and combine the egg yolks, the remaining whole egg, sugar, salt and 1 tablespoon of orange juice in the top of a double boiler. Place over simmering water and cook, stirring constantly, until the mixture thickens. Remove from heat. Soak the gelatin in the water for 5 minutes. Stir into the warm custard until dissolved. Press the cream cheese through a strainer and beat with remaining orange juice, lemon juice and rinds until smooth. Beat into the custard. Fold in the grapefruit and orange pieces. Lightly whip the cream and beat the egg whites until they form soft peaks. Fold the cream and egg whites into the cheese mixture. Pour into the prepared spring form pan and chill for several hours or overnight.
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Ingredients:
1 to 3 Texas Ruby Red or Rio Star grapefruit
1 lemon
1 1/2 cups water
1/8 teaspoon baking soda
5 cups granulated sugar
1/2 (6 ounce) bottle liquid fruit pectin
Method:
Remove skins in quarters from grapefruit and lemon. Set fruit aside. Lay quarters flat; shave off and discard almost all white part. With a sharp knife or scissors, slice rind very thin. Combine rind, water and baking soda in large saucepan. Bring to a boil and simmer, covered, 20 minutes, stirring occasionally.
Chop peeled grapefruit and lemon; discard seeds. Add to cooked rind and continue simmering 10 minutes.
Measure 3 cups fruit mixture into large saucepan. Add sugar to fruit in pan; mix well. Place over high heat; bring to a full, rolling boil, stirring constantly. Boil hard 1 minute. Remove from heat and stir in pectin at once. Skim off any foam. Stir and skim 7 minutes. Ladle into hot sterile jars and seal.
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Ingredients:
Peels from 3 grapefruits, cut into large pieces
2 cups granulated sugar
1 cup water
1/4 cup light corn syrup
Method:
Place grapefruit peels in a saucepan and cover them water. Bring to a boil over medium-high heat, then reduce the heat to simmer. Cook for about 25 minutes, or until the peels are soft. Drain the peels; remove bitter white pith with a paring knife, leaving just the skin. Slice the peel into thin strips.
In a heavy saucepan, mix sugar, the 1 cup water and corn syrup; bring to a boil over high heat. Reduce heat to a simmer, and add the strips of peel. Cook the strips until they become translucent, about 45 to 50 minutes, depending on their thickness.
Remove the strips with a slotted spoon, and drain them. Sprinkle a thick layer of sugar onto a large plate. Spoon the peel strips onto the sugar, and toss them with a fork to coat them evenly. Transfer the strips to a large sheet of wax paper, and let them dry for about 1 to 2 hours.
Store the peel, covered, at room temperature. It will keep at least 2 weeks. Pretty glass jars packed with candied peel make wonderful Christmas gifts.
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Ingredients:
6 Florida grapefruit
1 cup sugar
1 tablespoon lemon juice
1 tablespoon Campari (optional)
Method:
Using a vegetable peeler, remove the zest (colored part) from the peel of one grapefruit. Coarsely chop the zest. In a food processor bowl or blender container, combine chopped zest and sugar. Cover and process or blend until zest is very finely chopped.
Squeeze enough juice from the grapefruit to make four cups juice; pour into a mixing bowl. Add zest mixture, lemon juice, and, if desired, Campari. Mix well.
Freeze the grapefruit mixture in a 2- or 4-quart ice cream freezer according to manufacturer's directions. Makes one quart or eight (half-cup) servings.
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Ingredients
1 med Bulb fresh fennel
1 tbl Olive oil
Salt
Freshly ground black pepper
3 Ruby red grapefruit, peeled and cut into segments
1/2 cup Sugar
2 cup Baby arugula, washed and patted dry (packed)
Drizzle of extra virgin olive oil
Recipe Vodka and Citrus Cured Salmon
Recipe Blood Orange Gastrique, recipe follows
1 tbl Finely chopped fresh parsley leaves
Method:
Preheat the oven to 400 degrees. Cut the fennel in half and remove the core. In a small mixing bowl, toss the fennel with the oil, salt and pepper. Place in a small roasting pan and roast until golden brown, about 1 to 1 1/2 hours.
Remove and cool. Using a sharp knife, thinly slice the fennel.
Pat the grapefruit dry with paper towels. In a shallow dish, toss the grapefruit with the sugar. Heat a large saute pan over medium heat.
Add the grapefruit and cook until the grapefruit is caramelized, about 2 minutes on each side. Remove from the pan and set aside. In a mixing bowl, toss the arugula and fennel with a drizzle of extra virgin olive oil. Season with salt and pepper. Add the caramelized grapefruit and toss well. Fan out the cured salmon in the center of each plate. Mound some of the salad in the center of each plate of salmon. Drizzle the gastrique over the entire plate. Garnish with parsley.
Serves eight.
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Rose Ambrosia
Ingredients
4 Grapefruit 6 Oranges
1 Pineapple 1 pt Strawberries
1/2 c Sugar (or more to taste) Shredded coconut
Nutmeg
Method:
Dice pineapple; cut grapefruit and oranges in sections. Wash berries and remove stems; add to fruits. Add sugar and let steep for several hours in refrigerator. Before serving, add wine. Sprinkle with shredded coconut and nutmeg.
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