Last Chance – Share Your Grapefruit Recipe & Win A $100 Publix Gift Card

grapefruit recipeI've almost finished off my current bag of grapefruit and it looks like I will have to pick up another bag. Once I saw the new winner's recipe I decided that I have to give it a try! I just love a tangy sweet and sour citrus pie and never thought about doing one with grapefruit.

Not sure what to do with your grapefruit? Head over to the Juicy Scoop Facebook page where they list tons of different grapefruit recipes that range from snacks, appetizers and even meals using those big juicy fruits.

Those fabulous fruits can be used in so many different ways. Besides being delicious, they offer many nutritional benefits:

  1. One 8-ounce glass of grapefruit juice provides 100% or more of the Daily Value for vitamin C. Vitamin C is an important antioxidant. Antioxidants may help neutralize free radicals formed as part of the body’s natural oxidation processes. Many scientists believe the long term presence of excessive free radicals may damage cells and tissues and contribute to the development of certain chronic diseases.
  2. One 8-ounce serving of grapefruit juice is fat-free and, at less than 100 calories per 8-ounce glass, has fewer calories than some other commonly consumed 100 percent fruit juices. 100% grapefruit juice is a healthful and nutrient-rich replacement in the diet for foods and beverages containing added sugars.
  3. Research suggests that the consumption of grapefruit and grapefruit juice is associated with a positive impact on heart health indicators such as HDL cholesterol and total cholesterol. 100% grapefruit juice is also sodium-free, saturated fat-free, and cholesterol-free and can be a part of a heart-healthy diet and lifestyle.
  4. An 8-ounce glass of grapefruit juice provides vitamin C, plus other nutrients and phytochemicals that may help support a healthy immune system.

I have another winner to announce! Congratulations to Joyce. She is the winner of a $100 Publix gift card in the week 3 giveaway for sharing her favorite grapefruit recipe –

Grapefruit Pie

Ingredients :
32 regular marshmallows
1 tbsp. water
3 lg. grapefruit (1/2 cup)
1 tsp. almond extract
1 graham cracker pie shell
Cool Whip
Slivered almonds

Preparation :
Heat marshmallows and water in double boiler until melted. Set aside or put in refrigerator until they stiffen. Section grapefruit and drain well. Add almond extract to marshmallows. Add grapefruit and mix together. Pour into shell. Cover top of pie with Cool Whip and toasted slivered almonds. Refreshing!

You guys have one last chance to win a $100 Publix gift card. The folks at Florida Grapefruit have offered to give another I Heart Publix reader a $100 Publix gift card just for sharing your best grapefruit recipe that incorporates at least 1/2 cup of grapefruit.

Entry is simple! You just need to complete the task below! As a reminder, comments left on Facebook, Twitter or other posts will not be included.  I will choose the winner on Monday 2/25 at 11 pm.


  •  Share your best grapefruit recipe that incorporates at least 1/2 cup of grapefruit in the comments below.

Disclosure:  This giveaway is sponsored by the folks at Florida Department of Citrus. All comments and opinions are my own.


  1. Monique says

    Not sure if this is considered a “recipe” but here is mine!
    1 cup grapefruit
    1 prenatal vitimin
    1 iron supliment
    2 fish oil vitamins

    Put pills in mouth abd drink up!

    The best way to absorb your vitimins is with vitamin C! There is tuns of it in grapefruit juice! Helps them go down easier too because it tasts great!!

  2. Rebrekkable says

    Chocolate Grapefruit Cheesecake

    1 3/4 c. crushed chocolate cookies
    3 tbsp. sugar
    2/3 c. melted butter
    1 1/4 tbsp. gelatin
    1/4 c. water
    3 eggs, separated
    1/4 tsp. salt
    1/2 c. milk
    1/2 c. sugar
    1/2 c. brown sugar
    3/4 c. fresh grapefruit juice, strained to remove pulp
    1 1/2 tbsp. grated grapefruit rind
    1 lb. cream cheese
    1 1/2 tsp. vanilla
    1 c. cream
    12 oz. semi-sweet chocolate morsels
    4 egg yolks
    1 whole egg
    2 tbsp. rum
    4 egg whites
    2 1/2 c. heavy cream
    1 bar semi-sweet chocolate for shavings
    2 1/2 tbsp. finely grated grapefruit rind

    1. Mix together the crushed cookies, sugar and melted butter. Press firmly on the bottom and sides of a 10 inch springform pan. Chill until ready to use.
    2. Soak the gelatin in the water for 5 minutes.

    3. Mix the egg yolks with the salt and milk in the top of a double boiler. Place over simmering water and cook, stirring constantly, until thick. Remove from heat.

    4. Add sugar, brown sugar and gelatin to the egg yolk mixture and stir until the sugars and the gelatin are dissolved.

    5. Add the grapefruit juice and grated rind. Cool until the mixture begins to thicken.

    6. Press the cream cheese through a strainer and beat with the vanilla and cooled gelatin mixture until smooth.

    7. Whip the cream and fold into the cream cheese mixture.

    8. Beat the egg whites until they form soft peaks and fold into the cheese mixture.

    9. Pour into the prepared crust and allow to chill for one hour before adding mousse topping.

    MOUSSE: Melt 12 oz. semi-sweet chocolate morsels in double boiler, remove from heat. Add egg yolks and whole egg, add rum.

    In separate bowl, beat egg whites until stiff. In separate bowl, beat 2 cups heavy cream until thick. Fold egg whites and heavy cream into chocolate mixture, spoon onto cooled cheesecake. Sprinkle with finely grated grapefruit peel. Refrigerate a few hours. Serves 12.

  3. raluca berger says

    Easy Pink Grapefruit Blueberry Sorbet

    3 cups fresh pink grapefruit juice (1 lb grapefruit)
    3 cups fresh or frozen blueberries
    1 1/2 cups white sugar, or to taste

    Pour the grapefruit juice, blueberries and sugar into a blender, and blend until the sugar is dissolved and the mixture is smooth, 2 to 3 minutes.
    Pour the mixture into a container, and freeze until solid, 3 to 4 hours. Thoroughly stir the sorbet to break up the ice crystals to a slushy consistency, and return to freezer until firm, about 3 hours. Store in the freezer in a covered container.

  4. Jude says

    Worth re-entering:

    Grapefruit and Sweet Potato Casserole

    4 cups mashed sweet potatoes
    1/2 teaspoon salt
    1/4 teaspoon nutmeg
    4 tablespoons cream
    3 tablespoons butter
    1 egg, well beaten
    8 Grapefruit sections
    Candied grapefruit peel (recipe below)
    3 tablespoons granulated sugar

    Combine potatoes, salt, nutmeg, cream, 2 tablespoons butter, and egg; beat until light and fluffy. Place in a well-greased casserole. Over top, arrange the grapefruit sections, free from seeds and white skin, in a pinwheel fashion, radiating from the center. Between each two grapefruit sections, arrange a strip of candied fruit peel. Dot with remaining butter and sprinkle granulated sugar over the top. Bake in a moderate oven (350* F.) 25 minutes or until potato is thoroughly heated and sugar on top is melted. Serves 6.

    Candied Grapefruit (or Orange) Peel

    3 Grapefruit shells or 6 orange shells
    1 teaspoon salt
    3 cups sugar
    1 cup water

    Save fruit shells from breakfast fruits. Cut peel into strips 1/4 inch wide, from stem to blossom end. Add salt and cover with cold water. Boil 15 minutes, pour off water, and add fresh water. Boil 20 minutes. Change water again and boil another 20 minutes. Drain thoroughly and cover with 2 1/2 cups of sugar and water listed. Simmer, stirring continually to prevent scorching, until remaining syrup has boiled away. Spread on waxed paper and roll each of candied fruit in remaining sugar.


  5. john berger says

    Easy Grapefruit Avocado Bruschetta

    3-4 ripe Roma tomatoes, seeded and chopped
    1 large avocado, chopped
    ½ small red onion, chopped
    1 cup chopped Florida grapefruit sections
    ¼ cup chopped cilantro
    2 tablespoons olive oil
    Salt and pepper to taste
    1 baguette, sliced on the bias
    2-3 whole garlic cloves, peeled

    Preheat oven to 350 degrees or preheat a grill to medium high heat. Place bread on a baking sheet and toast in the oven for 5-7 minutes or until golden brown, or grill bread until golden and toasty. Rub the toasted side of the bread with the garlic cloves.
    In a bowl, place tomatoes, avocado, red onion, grapefruit, cilantro, olive oil, salt and pepper. Toss to combine. Spoon the mixture over the toasted bread and serve as a first course or appetizer.Garnish with fresh grapefruit segments.

  6. Brandy says

    Ruby Red Salmon – 2 servings

    2 5oz salmon filets
    1 cup ruby red grapefruit cut into circle slices
    2 tablespoons capers
    4 tablespoons champagne vinegar
    2 tablespoons butter or margarine

    Preheat oven to 375
    Place each salmon filet in the middle of a piece of aluminum foil (make sure the foil is large enough to be able to create a foil pack)
    Top each piece of salmon with a tablespoon of butter or margarine, a tablespoon of capers and grapefruit slices (dont be stingy with the grapefruit!).
    Fold up the ends of the foil to create a bowl and then top each piece of salmon with 2 tablespoons of champagne vinegar
    Close up the foil pack by bringing the middle ends together and folding down the middle and then folding the sides in.
    Place both foil packs on a cookie sheet and bake in the oven for 15-20 mins.
    Careful when you open the foil pack because the steam will be hot!

    Serve with a veggie of your choice and quinoa or brown rice. Top the quinoa or brown rice with the sauce that was made in the foil pack.


  7. Laura says

    Grapefruit champagne float
    4 cups chilled fresh ruby grapefruit juice, or about 8 grapefruits squeezed
    1 cup sugar
    3 tablespoons gin or vodka (either is great!)
    Juice and zest of one lime
    Zest of one orange
    Juice of one lemon
    1 1/2 teaspoons kosher salt
    1 bottle Champagne or sparkling wine

    1.In a large bowl whisk together grapefruit juice, sugar, and gin until sugar dissolves.
    2.Stir in lime and orange zest. Add lime juice, lemon juice, and salt to taste.
    3.Churn in an ice cream maker according to manufacturer’s instructions, then chill for two to three hours in the freezer before serving.
    4.To serve individually, serve scoops in bowls, cups or champagne flutes if y’all are feeling fancy! Enjoy:)

  8. Lana says

    Avocado Grapefruit Salad


    1/2 cup plus 2 teaspoons lemon juice (2 lemons)
    2 avocados, preferably Hass, halved lengthwise and pitted
    2 red grapefruit
    3/4 teaspoon coarse salt
    2 tablespoons chopped fresh tarragon, plus more for garnish
    Freshly ground pepper
    1/4 cup olive oil
    Lime wedges, for serving

    Brush 2 teaspoons lemon juice over flesh of avocados; set aside.
    Remove peel and pith from grapefruit using a sharp paring knife. Working over a medium bowl to catch the juice, carefully carve out segments from between membranes. Transfer grapefruit segments to a small bowl; set aside. Reserve juice in bowl.
    Add 1/4 cup lemon juice, the salt, and tarragon to the grapefruit juice; season with pepper. Whisk in oil in a slow, steady stream. Add grapefruit sections; toss gently just to coat.
    Place each avocado half on a plate. Top with grapefruit mixture, dividing evenly. Garnish with tarragon. Serve with lime wedges.

  9. Tabitha says

    I’ve tried this recipe a few times and I love it!

    Grilled Lobster Tails with a Grapefruit and Tarragon Vinaigrette


    1 cup freshly squeezed grapefruit juice
    4 lobster tails
    1/2 cup plus 2 tablespoons extra-virgin olive oil
    3/4 teaspoon salt
    1/2 teaspoon Essence
    2 teaspoons minced shallot
    1/2 teaspoon Dijon mustard
    1 tablespoon Champagne vinegar
    1/4 teaspoon white pepper
    1 tablespoon chopped fresh tarragon leaves


    Place the pink grapefruit juice in a small saute pan, and set over medium-high heat. Reduce the juice by 2/3 until you have about 4 tablespoons left, 4 to 5 minutes. Remove from the heat, let cool, and reserve until ready to use.

    To prepare the dish, set the grill on medium-high. Skewer each lobster tail, then brush with 2 tablespoons of the olive oil on the cut sides and season with 1/2 teaspoon of salt and the Essence. Place the tails, cut side down on the grill, and cook for 3 minutes, rotate 45 degrees, and cook for an additional 3 minutes. Turn the lobsters over and cook for 2 to 3 minutes, or until just cooked through.

    Meanwhile, in a medium sized bowl, add the shallots and mustard, and use a small whisk to incorporate. Slowly drizzle in the reduced pink grapefruit juice and the Champagne vinegar. While continuing to whisk, add the remaining 1/2 cup olive oil in a thin, steady stream and lightly season with 1/4 teaspoon of salt and 1/4 teaspoon of white pepper. Add the chopped tarragon and whisk to combine. The vinaigrette can be made a few hours in advance.

    Serve lobsters as soon as they are grilled, drizzled with the vinaigrette.

  10. JJ says

    Grapefruit Brûlée with Vanilla Bean Creme

    This is my go to recipe when grapefruits are in season. I always have boatloads, and my family cannot get enough grapefruit (and most don’t care for it usually). It is almost always requested when we have guests over.

    If you are diabetic, substitute the grapefruits for an orange and it tastes like an orange creams idle dream!

    Serves 4 (if you’re lucky 😉

    2 Ruby red grapefruits
    8 tablespoons of vanilla bean Creme (can easily make beforehand up to three days before making, or just to have on hand!)
    8 tablespoons of light brown sugar

    1. Half each grapefruit and section with a grapefruit knife. (Awesome for those of us lucky enough to get the freebie, recently.)
    Place 2 tablespoons of vanilla Creme on top of each half.

    2. Sprinkle two tablespoons of sugar over the Creme and torch immediately. (Creme brûlée type torches are available almost anywhere from grocery stores to hardware store. They are very inexpensive and can make for an extravagant AND easy dessert.)

    For the Vanilla Bean Creme

    1 vanilla bean or a tspn extract will do if that is what you have on hand
    1 1/2 cups of milk
    3 egg yolks
    3 tablespoons of sugar
    2 teaspoons of cornstarch

    1. Scrape out vanilla bean seeds (or extract) and add to milk in a sauce pan and simmer over medium heat. Remove from heat and let sit for 15 minutes.

    2. Whisk egg yolks, sugar, and cornstarch into milk and bring to a boil over high heat whisking constantly, until mixture thickens slightly, about 3 minutes.

    3. Poor into bowl and let cool. You may refrigerate for up to 3 days!

  11. says

    Winter Citrus Salad

    Original recipe makes 4 servings

    3oranges, peeled and sectioned

    1grapefruit, peeled and sections cut away from membrane

    2tangerines, peeled and sectioned

    1/2 cupchopped walnuts

    1/2lime, juiced

    1/4 cuphoney


    1.Combine orange, grapefruit, and tangerine sections with walnuts in a bowl. Squeeze lime juice over salad; drizzle with honey. Stir to combine.

  12. Noel says

    I don’t know if this is a recipe, but I often swap out orange juice for grapefruit juice when I make bellinis…I top with a floater of sprite and it is delicious! Very refreshing and healthy with an adults only brunch!

  13. Kala says

    Paloma Cocktail
    Yield: 2 servings
    ½ cup freshly squeezed grapefruit juice
    ¼ cup freshly squeezed lime juice
    ½ cup tequila or mescal
    2 tbsp. simple syrup*
    ½ cup club soda, divided
    Rim 2 cocktail glasses with juice from a grapefruit wedge and dip in coarse salt. Fill glasses with crushed ice. Combine the grapefruit juice, lime juice, tequila and simple syrup in a liquid measuring cup or cocktail shaker. Mix well to blend.

    Pour ¼ cup of club soda into each cocktail glass. Top each serving off with half of the cocktail mixture. Garnish with grapefruit wedges, if desired.

    *To make simple syrup, combine equal parts sugar and water in a small saucepan over medium heat. Heat, stirring occasionally, until the sugar is fully dissolved. Chill before using. Use to sweeten coffee, cocktails, etc.

  14. Amy says

    A favorite side dish I love is broiled grapefruit. You just half and cut around the sections. Then sprinkle with a little brown sugar and cinnamon. Broil on grill. Super Yummy!!!

  15. says

    The grapefruit pie recipe Joyce shared sounds amazing. I have been craving marshmallows lately :-)

    I really don’t use grapefruit for anything besides eating straight out of the rind with brown sugar (only if necessary). Quick and easy, and quite tasty!

  16. Nydia says

    Candied Grapefruit:

    4 to 5 grapefruits (medium to large size)

    4 cups of water

    2 cups of sugar

    2 stick of cinnamon

    pinch of salt

    1. Peel all the yellow part of the grapefruit, leaving as much as possible the white outer shell intact.

    2. Cut the grapefruit in 4 or 6 sections depending on size of the fruit.

    3. Remove the pulp from the white outer shell, and place the pulp in a bowl for later use.

    4. Take the white shells and put them in a pot. Add water to cover them. Boil them for about 10 minutes and then drain the water from the shells. Repeat this step at least 4 times (or more, it’s up to you) to remove some of the tart out of the shells. At this stage the shells will become translucent and very soft.

    5. On another pot add the 4 cups of water and the sugar over medium heat and stir constantly to make the syrup. Once the sugar has melted and incorporated into the water add the grapefruit shells the cinnamon sticks and a pinch of salt, and stir until the syrup thickens to your liking.

    6. Once thicken, remove the pot from heat and empty it on a bowl to cool down. If syrup is too thick, just add more water.

    7. Refrigerate overnight, and serve it cold with any cheese on the side.

    They are juicy, sweet, and tender with a tartness at the end. My grandma used to make this for us when we were little. She used to say that nothing in her house goes to waste and this was one example of it.

  17. Christine Elmore says

    Sweet-N-Nutty Chicken Salad Dip:

    2 cans (12 oz. each) all-white meat chicken breast
    1/2 cup chopped celery
    1/2 cup chopped grapes
    1/2 cup chopped salted roasted peanuts (from shell)
    1/4 cup red/purple onion, diced
    2/3 cup mayonnaise
    1/2 cup teaspoons grapefruit juice
    2 teaspoons soy sauce
    2 tablespoons peanut oil
    1/2 teaspoon Dash pepper

    1) Drain chicken breast. Place chicken breast into medium mixing bowl. Use your hands to tear apart the larger chicken chunks to make chicken pieces more even.
    2) Add celery, peanuts, and onion. Mix.
    3) Add mayonnaise. Mix.
    4) Add grapefruit juice, soy sauce, peanut oil, and pepper. Stir well.
    5) Fold grapes into the mixture.
    6) Serve well chilled. Eat or freeze within 2 days. Eat frozen salad within 2 months.

    Servings: 4-6

    We use this thick recipe for crackers, chips, on sandwiches, and whatever else is around the home when I make it. Normally it is gone quite quickly.

  18. says

    This is a grapefruit recipe I stumbled upon some time ago and it’s just delicious. Wish I could remember where I found it but here it is to share anyway.

    Grapefruit Grilled Chicken
    • 2 pink grapefruits
    • 2 tablespoons brown sugar
    • 1 tablespoon honey
    • 1/4 cup olive oil
    • Kosher salt and freshly ground black pepper
    • 4 boneless skinless chicken breasts, sliced in half horizontally
    Prepare the grapefruit. Juice one grapefruit into a liquid measure. On the second grapefruit, slice the bottom and top to level it, then starting at the top where the white pith ends and the pink flesh begins, cut between the 2 layers at an angle from the top to bottom all the way around to remove the skin and expose the flesh, making sure to slice off all the pithy white parts. Holding the grapefruit in one hand, release the wedges by using the knife to slice on either side of each segment.
    Place these wedges in a medium saute pan. Squeeze the remaining flesh and membranes of the grapefruit to release any juice into a bowl. Add the sugar and honey. Whisk to combine, then taste. If needed, add a teaspoon or more brown sugar to take away the tart of the grapefruit. Pour half of the mixture into a saute pan with the grapefruit wedges. Bring to a simmer and cook until liquid is reduced and slightly thickened, about 8 minutes.
    To the remaining half add the oil, 1 teaspoon salt, and a few grinds of black pepper. Whisk to combine and pour into a plastic bag. Add the chicken, seal and toss a bit before resting on the counter for 25 to 30 minutes. Cook’s Note: Any longer and the acid in the grapefruit juice will “cook” the chicken in the marinade and ruin it.
    Heat a grill pan to medium high and brush lightly with oil. Remove the chicken from the plastic bag and shake off the excess marinade. Place the smooth-side down on the grill and cook 2 to 3 minutes, then flip and cook 2 minutes more. Remove to a serving plate and pour the grapefruit sauce over the top.

  19. Bella J says

    Ingredients: 1 Ruby grapefruit (1 lb), cut in half, 1 tablespoon each white miso paste, rice vinegar, and sake, 2 tablespoons butter 2 tablespoons minced shallots 2 tablespoons minced fresh ginger Salt and fresh-ground pepper 1 tablespoon all-purpose flour 1 tablespoon each chopped fresh thyme leaves and chopped fresh oregano leaves 8 ounces sea scallops (1 in thick), rinsed and patted dry, 2 tablespoons extra-virgin olive oil, 1 tablespoon thinly sliced fresh chives
    1. Squeeze juice from half the grapefruit and reserve. Peel second half, down to flesh (discard peels), then cut between inner membranes to release half-segments into a small bowl.
    2. In a blender, whirl grapefruit juice, miso, rice vinegar, and sake until smooth.
    3. In a 2-quart pan over medium heat, melt butter. Add shallots and ginger and sprinkle with salt and pepper. Stir often until shallots are limp, 3 to 4 minutes. Pour in miso mixture and stir until sauce is bubbling and slightly thickened, 2 to 3 minutes.
    4. On a plate, mix flour, thyme, oregano, and salt and pepper to taste. Coat scallops in mixture.
    5. Pour oil into a 10- to 12-inch nonstick frying pan over high heat and tilt pan to coat. When hot, set scallops in pan, spacing evenly. Cook, turning each scallop once with tongs, until golden brown on both sides and opaque but still moist-looking in the center (cut to test), about 4 minutes total. Transfer to a serving plate.
    6. Pour miso mixture into frying pan and stir, scraping bottom of pan to release browned bits, until bubbling, about 1 minute. Pour sauce around scallops and top with reserved grapefruit segments and the chives.

  20. Meghan says

    This is a great recipe for me, living on the Gulf Coast – we have bay scallops galore during the summer time! And what’s not great with bacon?? I found this in Food & Wine!

    Scallops with Grape Fruit and Bacon
    1 large grapefruit
    3 ounces slab bacon, cut into 1-by- 1/4-inch matchsticks
    1 1/4 pounds sea scallops (about 20)
    Freshly ground pepper
    1/4 cup minced onion
    1/2 cup Sauvignon Blanc
    2 tablespoons drained capers
    2 tablespoons unsalted butter

    1. Using a sharp knife, peel the grapefruit and cut in between the membranes to release the sections. Squeeze the juice from the membrane into another bowl; you should have about 3 tablespoons of juice.

    2. In a large skillet, cook the bacon until crisp; reserve one tbs of bacon fat.

    3. Season scallops with salt and pepper, add to skillet and cook over moderately high heat until browned, 3 minutes. Turn scallops, add onion and cook over moderate heat until the scallops are just cooked through, 3 minutes longer. Transfer to a plate.

    4. Add the wine and grapefruit juice to the skillet and bring to a simmer over moderate heat. Cook, scraping up any browned bits. Strain the liquid into a heatproof cup, then return it to the skillet. Add the capers and butter and cook, shaking the pan, until the sauce is thickened, 2 to 3 minutes. Add the scallops and any juices to the skillet; turn to coat them with the sauce. Add the grapefruit sections and bacon and serve right away.

  21. Wendi says

    Shrimp & Grapefruit Spinach salad

    3 pink grapefruit
    3 tablespoons wine vinegar
    2 teaspoons Dijon mustard
    Salt and pepper
    1/2 cup plus 1 tablespoon vegetable oil
    1 1/2 pounds large shrimp, peeled and deveined
    1 1/2 pounds spinach, stems trimmed and leaves washed well (about 3 1/2 quarts)
    1/2 red onion, thinly sliced

    With a sharp knife, peel the grapefruit, removing all the bitter white pith. Slice about 3/8 inch thick.
    In a large bowl, whisk together the vinegar, mustard, and 1/8 teaspoon each salt and pepper. Drizzle in 1/2 cup of the oil, whisking to combine.
    Season the shrimp with 1/2 teaspoon salt and 1/8 teaspoon pepper. In a large nonstick skillet, heat the remaining tablespoon oil over medium heat. Add the shrimp, and cook, turning once, until pink, about 3 minutes per side.
    Add the grapefruit, cooked shrimp, spinach, and onion to the vinaigrette in the large bowl. Toss well. Serve at once.

  22. Maggie Mason says

    Chicken salad with grapefruit. Dice grapefruit sements, mix with diced chicken, celery, and mayo- serve on lightly toasted bread

  23. LindaB says

    Grapefruit Jello Shots

    3 medium grapefruits
    1 1/4 c. Vodka
    1 1/2 c. grapefruit juice
    1/4 c. sugar
    2 envelopes Knox unfavored gelatin

    Slice grapefruits in half lengthwise. Scoop out pulp without breaking the rind and set aside. Place the grapefruit bowls inside a muffin cup to keep them stable.

    Pour Vodak into a bowl and spinkle gelatin over the vodka. Let stand for 1 minute. Next, put the grapefruit juice in a pan and boil it, then pout into the vodka & gelatin mixture. Stir, and add sugar, stir to dissolve sugar.
    Using a spoon or ladle, fill grapefruit shells with jello mixture, refrigerate for at least 4 hours. When done, remove grapefruit from muffin pan and slice into wedges, serve on tray.

    If you don’t want to use the grapefruit shells, then just make up the jello mixture and pour into 2 oz. cups, refrigerate until set.

    ** Grapefruit pulp may be eaten as is or used in another recipe.

    For non-alcoholic jello shots, omit vodka and use 1 1/4 c. of water.

  24. Leigh H. says

    4 chicken breasts
    1 cup grapefruit, chopped
    1 cup of orange
    1/2 craisins (optional)
    1/8 cup brown sugar
    dash or two of soy sauce
    Any kind of nuts, pecans, walnuts, etc…

    Mix all (except Craisins and nuts)in baking dish, pouring some of the juice from the grapefruit over the chicken, bake until chicken is cooked through. Once cooked, chop chicken in to bite size pieces, add nuts and Craisins) serve over leafy greens. Or, just serve the chicken breasts whole with sides of your choice.

  25. renae says


    Drunken Grapefruit Salad

    “Give your grapefruit salad a boost with a splash of gin and a sprinkling of fresh mint for the first course at your next dinner party.”


    8 cups refrigerated grapefruit, drained

    and juice reserved

    1/4 cup white sugar

    3 fluid ounces gin

    8 leaves fresh mint, minced

    8 whole mint leaves


    Mix grapefruit, 1/2 cup reserved juice, and sugar in a bowl until sugar dissolves. Transfer grapefruit mixture to 8 serving cups; top each with about 1 teaspoon gin. Sprinkle minced mint over each cup. Garnish each cup with 1 mint leaf.

  26. marcie says

    I make a grapefruit granita by freezing grapefruit juice with 2 tsp sugar and then freezing. Once set, I scrape the mixture to create frosty crystals then keep frozen until ready to serve!

  27. Pamela says

    Citrus Pork Chops

    Juice of 1 grapefruit with pulp
    juice of about 1/2 oranges
    1 tbs of soy sauce
    1-2 Tbs of olive oil
    4 thick pork chops
    Salt or season to taste
    1/4 cup of white wine

    Heat olive oil in skillet. Add seasoning to pork chops. Brown lightly on both sides in skillet. Add soy sauce, the juice of 1 grapefruit and the juice of 1/2 orange and 1/4 cup of white wine to skillet. Let simmer for about 3 minutes. Transfer pork chops to 350 oven continue to cook until done, about 15-20 minutes depending on thickness of chops. YUM YUM!!!

  28. hope stone says

    Pink Grapefruit Sandwhich Cookies
    Grated zest of 1 Ruby Red grapefruit, plus 1/4 cup freshly squeezed juice
    1 cup sugar
    1 1/2 cups all-purpose flour, plus more for work surface
    3/4 cup cake flour (not self-rising)
    1 teaspoon baking powder
    1/2 teaspoon salt
    1/2 cup (1 stick) unsalted butter, softened
    2 large egg yolks
    Pink Grapefruit Cream Filling


    1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a small bowl, combine zest with 1 tablespoon sugar; set aside. In a medium bowl, whisk together both flours, baking powder, and salt; set aside.
    2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add egg yolks, and beat until combined, scraping down sides of bowl as needed. Beat in reserved zest-sugar mixture. Add flour mixture in two batches, alternating with the juice, and beat to combine.
    3. Turn out dough onto a piece of plastic wrap, and shape into a 1-inch-thick disk. Wrap in plastic, and refrigerate until firm, about 30 minutes.
    4. On a lightly floured work surface, roll out disk to 1/8 inch thick using a lightly floured rolling pin. Using a lightly floured 2-inch round cookie cutter, cut out rounds and place about 1 inch apart on prepared sheet. Bake, rotating sheet halfway through, until edges are golden, 18 to 20 minutes. Transfer sheet to a wire rack to cool 5 minutes. Transfer parchment paper and cookies to rack to cool completely.
    5. Using an offset spatula, spread 1 tablespoon filling onto flat sides of half the cookies. Sandwich with remaining cookies, keeping flat sides down. Once filled, cookies can be kept in an airtight container in the refrigerator for up to 3 days

  29. Amy says

    Grapefruit smoothie:
    1 whole grapefruit, peeled and seeded
    6 oz Greek yogurt
    1 cup of frozen berries
    1 frozen banana
    Handful of spinach
    1/4 cup oats
    Blend until smooth and you have delicious, super healthy breakfast to go

  30. Amy says

    Tilapia with Grapefruit Sauce

    Combine 1/2 c fresh grapefruit juice, 3 T fresh lime juice, 1 T brown sugar, 1 T EVOO, 2 tsp lower-sodium soy sauce 1/2 tsp of salt and ground cumin, and 1/4 tsp ground red and black pepper, and 2 cloves of crushed garlic. Preheat broiler and sprinkle fish with 1/2 tsp paprika. Broil fish for 15 minutes or until desired degree of doneness. Serve 2 tsp sauce over fish.

  31. Kristian W says

    GrapeFRUIT Salad

    *2 lbs of grapefruit
    *1 lb of green, seedless grapes
    *1 lb of red, seedless grapes
    *8 ounces of sour cream
    *8 ounces of cream cheese, softened
    *1/2 cup of granulated sugar
    *1 teaspoon of vanilla extract

    For optional topping:
    *1 cup of brown sugar
    *1 cup of crushed pecans

    *Wash and peel grapefruit, wash and stem grapes, set all aside
    *With a large spoon, mix sour cream, cream cheese, white sugar, and vanilla until blended
    *Stir grapefruit and grapes into mixture
    *Pour mixture into a large serving bowl
    *In a small bowl, combine brown sugar and crushed pecans
    *Sprinkle over the top of the grapes to cover completely
    *Chill overnight

  32. Valencia says

    Brown Sugar Spiced Grapefruit
    1/4 cup lightly packed light brown muscovado sugar
    1/4 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    2 large pink grapefruits, halved and segmented

    Mix together the sugar, cinnamon and ginger in a small bowl.
    Move oven rack so that it sits 4 inches below the broiler. Preheat the oven to broil.
    Put the grapefruit cut-side up on a baking sheet. Divide the sugar mixture over the top of each and place under the broiler. Broil until lightly golden brown, about 3 minutes

  33. Patty D says

    If we could catch a 10 for $10 sale on the avocados, then we could make this with the staples in our pantry 😉
    1 tablespoon Dijon mustard
    1/4 cup freshly squeezed lemon juice
    1 1/2 teaspoons kosher salt
    3/4 teaspoon freshly ground black pepper
    1/2 cup good olive oil
    4 ripe Hass avocados
    2 large red grapefruits

    Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

    Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.

    Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

  34. Janice Estes says

    Baked Pink Grapefruit
    •pink grapefruit
    •coconut rum
    •chocolate chips
    •whipped cream
    Preheat oven to 400. Cut grapefruit in half, prepare as if you were going to eat with a spoon. Place in ovenproof bowl, pour 1 tablespoon rum over each half, sprinkle with a little sugar, let set for a while.
    Heat fruit thoroughly, about 10 min, remove from oven, add a few chocolate chips, whipped cream, serve.

  35. teresa martinez says

    Pork Grapefruit Stir-Fry

    Prep/Total Time: 25 min.
    Yield: 6 Servings

    10 15 25

    3 tablespoons cornstarch
    3/4 cup thawed grapefruit juice concentrate
    3/4 cup water
    3 tablespoons reduced-sodium soy sauce
    1 tablespoon honey
    1/2 teaspoon ground ginger
    3 cups sliced zucchini
    1 medium sweet red or green pepper, julienned
    1 tablespoon canola oil
    1-1/2 pounds pork tenderloin, cut into thin strips
    3 medium grapefruit, peeled and sectioned
    1 tablespoon sesame seeds, toasted
    Hot cooked rice, optional


    In a small bowl, combine the cornstarch, grapefruit juice concentrate, water, soy sauce, honey and ginger; set aside. In a skillet or wok, stir-fry zucchini and red pepper in oil over medium-high heat for 3-4 minutes or until crisp-tender. Remove and keep warm. Add half of the pork; stir-fry for 4 minutes or until no longer pink. Remove and keep warm. Repeat with remaining pork. Remove and keep warm.
    Add sauce to skillet; bring to a boil. Cook and stir for 2 minutes or until thickened. Return pork and vegetables to pan; stir until coated. Gently stir in grapefruit. Sprinkle with sesame seeds. Serve over rice if desired. Yield: 6 servings.

    Nutritional Analysis: One serving (1-1/4 cups pork mixture, calculated without ric) equals 320 calories, 7 g fat (2 g saturated fat), 74 mg cholesterol, 364 mg sodium, 39 g carbohydrate, 7 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 fruit, 1 vegetable.

  36. Emily says

    I like to make citrus salsa! It’s great with grilled chicken or pork! Just chop up a whole grapefruit and a whole orange and mix with a splash of Italiant dressing and chopped cilantro. It’s delicious year round!

  37. Lynn says

    Grape fruit upside-down cake! Yummy!!

    10 tablespoons (1 1/4 sticks) unsalted butter
    3/4 cup packed light-brown sugar
    2 small pink grapefruit
    1 1/2 cups flour
    1 1/2 teaspoons baking powder
    1 teaspoon ground cinnamon
    3/4 teaspoon ground ginger
    1/2 teaspoon baking soda
    1/4 teaspoon ground allspice
    1/2 cup granulated sugar
    2 large eggs
    1 teaspoon vanilla extract
    1/2 cup milk
    Whipped cream, (optional)

    Preheat oven to 350. Put 4 tblspoons of butter in a 9 in round cake pan. Plesae the pan in the oven just long enough to melt the butter.

    Scatter 1/2 cup brown sugar evenly over the melted butter.

    Slide the grapefruits and arrange the slices to cover the bottom of the pan.

    3.In a bowl, stir together flour, baking powder, cinnamon, ginger, baking soda, and allspice. In a separate bowl, beat remaining 6 tablespoons butter until creamy. Add sugar and remaining 1/4 cup brown sugar; beat until well combined. Beat in eggs one at a time. Beat in vanilla. Alternately add dry ingredients and milk to butter mixture, beginning and ending with dry ingredients.

    4.Pour batter over grapefruit in pan. Bake 45 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes; turn cake out onto serving plate. Serve warm or at room temperature, with whipped cream if desired.

  38. susan says

    1 pink grapefruit
    rose hibiscus tea

    Grapefruit Rose Hibiscus Tea Smoothies
    Make up some Rose Hibiscus Tea…and freeze in ice cube trays.
    peel and dissect 1 pink grapefruit into sections with NO pith or seeds
    add grapefruit sections and 6-8 rose hibiscus cubes and some liquid stevia or sweetener of your choice to a blender and puree until you have a lovely rose slushie!!! enjoy!!

    • Shannon G says

      Whoa… That sounds amazing, Susan! Thanks for sharing!

      Just curious… The rose hibiscus tea- are there any particular brands for this that I can look for in the store? (Or search for coupons for, lol?)

  39. Shannon G says

    Okay… so maybe this question will make me look like a do-do brain, but I really don’t cook a whole lot.

    When you say “regular marshmallows”, do you mean the ones that about the size of your fingertip? Or the bigger puffier ones? I really want to try this recipe, but I could totally see myself screwing up the marshmallows, lol.

    I’ve got way too many grapefruits in my fridge (and about 5 cartons of grapefruit juice in the freezer.. and a glass of it in front of me, lol) so I really need to find a way to eat it all!

  40. Elaine M says

    Halve a ruby red grapefruit. Loosen the fruit by cutting around the edges but leave it in the shell. Sprinkle the top of each half generously with brown sugar and place under the broiler to melt and caramelize the sugar (about 3-5 minutes). Serve.

  41. Will says

    I add about a 1 cup of grapefruit segments to a mixture of mayo, pulled chicken, celery and onions. Gently combine and serve on crackers or on bread, so good!

  42. Connie says

    Juice 1 grapfruit add juice to 1/2 cup of pineapple juice and finish off with some vodka. Serve with ice cubes and a cherry.

  43. Lucy says

    I’m not sure this counts as a recipe, but I love to take 1 cup grapefruit and add it with 1 Tbsp brown sugar then heat in the microwave until warm and brown sugar has become melty. Then top with a dollop or greek yogurt or fro yo.

  44. says

    grapefruit ice cream pie dessert or snack. here is receipe which are get a box of graham cracker mix or break down graham crackers and put melted butter in it and put them on glass pan or metal pan and press them all even out. then separate bowl which is vanilla ic cream, and use mixer to make it soft enough, add little water or milk til it is soft enough then pour ice cream and in the graham cracker pan and spread it and even it out. cut up fresh grapefruit or use a can of grapeftuit, and put them all over ice cream. you can also can put strawberry or mandrain oranges along with it if you like. then use a bowl of cool whip and add little bit water to make it soft or thaw out th ecool whip and spread them on top of grapefruit and icecream. then pop them in the freezer for few hours til they are firm enough. you can cut up square of those and eat right out of your hand or the plate what you prefer and the grapefruit icecream pie last long time in the freezer.

  45. Kevyn Leidolf says

    Grapefruit And Coconut Angel Pie


    For the shell
    4 large egg whites at room temperature
    1/4 teaspoon salt
    1/4 teaspoon cream of tartar
    1 cup sugar
    1 cup sweetened flake coconut

    For the filling
    1 envelope (about 1 tablespoon) unflavored gelatin
    3/4 cup strained fresh grapefruit juice
    4 large egg yolks
    1/2 cup sugar
    8 ounces cream cheese, softened
    1 cup well-chilled heavy cream
    2 cups fresh grapefruit sections (cut from about 3 large grapefruit), cut into 1/2-inch pieces and drained well

    fresh grapefruit sections for garnish if desired
    add ingredients to shopping list

    Make the shell:
    In a bowl with an electric mixer beat the egg whites with the salt until they are foamy, beat in the cream of tartar, and beat the whites until they hold soft peaks. Beat in the sugar, a little at a time, beat the meringue for 5 to 7 minutes, or until it is stiff and glossy and the sugar is dissolved, and fold in the coconut. Drop heaping tablespoons of the meringue evenly around the edge of a well-butter 9-inch (1-quart) pie plate, spreading the meringue with the back of the spoon to form the side of the shell, and spread the remaining meringue evenly over the bottom of the pie plate. Bake the shell in the middle of a preheated 250°F. oven for 1 1/4 to 1 1/3 hours, or until it if firm and very pale golden, turn off the oven, and let the shell cool completely in the oven with the door ajar. (Once the shell is cooled completely, it may be left overnight in the oven with the door closed.)

    Make the filling:
    In a small bowl sprinkle the gelatin over 1/4 cup of the grapefruit juice and let it soften for 1 minute. In a small saucepan whisk together the egg yolks and the sugar, add the remaining 1/2 cup grapefruit juice, the gelatin mixture, and a pinch of salt, and cook the mixture over moderate heat, whisking, until it registers 160°F. on a candy thermometer. Transfer the yolk mixture to a metal bowl set in a larger bowl of ice and cold water and whisk it constantly until it is thickened to the consistency of raw egg white but is not set. Remove the smaller bowl from the bowl of ice and cold water and reserve the bowl of ice and cold water for later use. In another metal bowl with an electric mixer beat the cream cheese until it is light, fluffy, and smooth, scraping down the side, add the yolk mixture, a little at a time, beating, and beat the mixture until it is smooth and combined well. Set the bowl containing the cream cheese mixture in the reserved bowl of ice and cold water and whisk the cream cheese mixture until is thickened and forms a ribbon when the whisk is lifted. In a bowl beat the heavy cream until it holds stiff peaks and whisk about one fourth of it into the cream cheese mixture. Fold in the remaining whipped cream gently but thoroughly and fold in the grapefruit pieces gently.

    Pour the filling into the shell, smoothing the top, and chill the pie, uncovered, for 4 hours, or until the filling is set completely. (If the pie is to be chilled for more than 4 hours, cover it with plastic wrap or wax paper.) Just before serving garnish the pie with the grapefruit sections.

  46. Joyce Phillips says

    Roast Pork Loin With Grapefruit


    2 onions, sliced
    4 large garlic cloves, crushed
    1 tablespoon vegetable oil
    a 3 1/2- to 4-pound boneless pork loin, tied
    1 tablespoon coriander seeds, crushed
    3 grapefruit
    4 1/2 tablespoons sugar
    3/4 cup dry white wine
    1 1/2 cups chicken broth
    a beurre manié made by kneading together 3 tablespoons softened unsalted butter and 3 tablespoons all-purpose flour
    add ingredients to shopping list

    In a roasting pan toss the onions and the garlic with the oil, add the pork loin, and season it with salt and pepper. Rub the coriander seeds over the pork and roast the pork in the middle of a preheated 350°F. oven for 1 to 1 1/4 hours, or until a meat thermometer registers 155°F. to 160°F.

    While the pork is roasting, remove 3 or 4 long strips of zest from 1 of the grapefruit with a vegetable peeler, scrape off as much of the white pith from the zest as possible, and cut enough of the zest into fine julienne strips to measure 1/4 cup. Cut away the zest, pith, and membranes from all 3 grapefruit with a serrated knife and, working over a bowl to catch the juice, cut the flesh into sections, reserving the juice. Transfer the sections to a sieve and let them drain.

    In a small heavy saucepan combine 3 tablespoons of the sugar, the zest strips, and 1/2 cup of the reserved juice, reserving the remaining juice for another use. Bring the mixture to a boil, stirring until the sugar is dissolved, and boil it until it is thickened and turns a light caramel.

    Transfer the pork to a cutting board and let it stand, covered loosely with foil, for 10 minutes. While the pork is standing, deglaze the roasting pan with the wine, boiling the mixture and scraping up the brown bits, until the wine is reduced almost completely and add the broth. Pour the deglazing mixture through a fine sieve into the pan containing zest mixture, pressing hard on the solids, and bring the gravy to a boil, stirring. Add the beurre manié, a little at a time, whisking until the gravy is smooth, simmer the gravy, whisking occasionally, for 2 minutes, and whisk in any juices that have accumulated on the cutting board. Season the gravy with salt and pepper and keep it warm.

    Arrange the grapefruit sections in a shallow baking pan or gratin dish just large enough to hold them in one layer, sprinkle them with the remaining 1 1/2 tablespoons sugar, and broil them under a preheated broiler about 2 to 3 inches from the heat for 3 to 5 minutes, or until they are just golden. Discard the string from the pork, cut the pork into 1/2-inch-thick slices, and serve it with the gravy and the grapefruit sections.

  47. Laurie L says

    Florida Ambrosia Salad


    1 coconut
    3 white pink grapefruits
    3 navel oranges
    1 pineapple, peeled, cored, and cut into 1/2-inch chunks
    1 pint kumquats, cut on a diagonal into 1/4-inch-thick slices
    1/2 cup pomegranate seeds
    1/2 cup unsweetened apple juice
    add ingredients to shopping list

    Preheat the oven to 400°F.

    Pierce the softest eye of the coconut with a metal skewer or small screwdriver and drain any liquid into a small bowl to sample—you should have about 1/2 cup liquid. (If the liquid tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and should be discarded.)

    Bake the coconut for 15 minutes then transfer to a folded towel on a work surface. Using the back of a knife or a cleaver, crack the shell open. Break the shell into large pieces and use a strong knife to carefully remove the flesh from the shell. Using a vegetable peeler, remove the brown skin then shave the coconut into thin strips—you should have about 4 cups shaved coconut. Reserve 2 cups for the ambrosia salad; wrap and freeze the remainder for another use. DO AHEAD: Coconut shavings can stored, in an airtight container, in the refrigerator up to 1 week or frozen up to 3 months.

    Using a serrated knife, cut the peel off the grapefruits and oranges. Cut the fruit crosswise into 1/2-inch-thick rounds then cut the rounds into bite-size pieces. Transfer to a large bowl; add the pineapple, kumquats, pomegranate seeds, 2 cups coconut shavings, 1/2 cup coconut juice, and the apple juice, and toss gently to combine. Serve at room temperature or chilled. DO AHEAD: Florida Ambrosia Salad can be prepared ahead and stored, covered, in the refrigerator up to 8 hours.

  48. says

    we make grapefruit bbq sauce. we grilled chicken and we paste grapefruit bbq sauce on it. we use one bottle of bull or kraft bbq sauce and add grapefruit juice to it and mixed it and little brown sugar to it. it can be a little sweet. also grilled fresh grapefruit. put half fresh grapefruit in foil then grilled and after unwrapped the grapefruit, put a little splenda on it and enjoy the grilled chicken and grilled grapefruit.

  49. LindaB says

    A nice, light dessert.

    Grapefruit with Meringue Topping

    2 Grapefruits
    2 egg whites from large eggs (or may use Egg beaters 100% Natural egg whites)
    1/8 tsp of cream of tartar
    a dash of salt
    1 1/2 – 2 Tbsp. sugar

    Slice grapefruits in half; Use a spoon to remove grapefruit pulp; discard seeds and pith; put grapefruit pulp back inside of grapefruit shells. Set inside of a small square baking pan or 6 cup. cupcake tin (just as long as they remain sitting upright).

    Using mixer beat egg whites until soft peaks form; add cream of tartar, salt and sugar, beat again until stiff peaks form.

    Spoon meringue over the top of each grapefruit half, covering entire top so no juice can leak out;
    Bake in 350 degree oven for 10-12 minutes until tops are a light brown.
    Removed from oven and enjoy.

  50. says

    Pineapple chunks 2 cups
    coconut flakes 1 cup
    pecan bits/chips 1 cup
    pistachio flavored jello
    mini marshmellows 2 cups
    1/2 c pink grapefruit juice (fresh squeezed)

    mix all together and serve cold YUM

  51. Liza Selby says

    I use grapefruit in my chicken salad. No exact recipe but I take:

    Cooked seperated chicken
    diced apple
    rasins, crasins or dried fruit
    grapefruit seperated and cut into smaller pieces
    homemade mayo

    mix and serve on pears or lettuce wraps (or gluten free bread)

  52. Maria DiFonzo says

    My “recipe” is very simple. It may not involve a lot of ingredients or imagination, but to me it means home. My mom used to cut up and segment 5 fresh grapefruit and 5 fresh oranges. She let the juice fall into a bowl as she cut. This was the way all our holiday breakfasts began–with a bowl of fresh grapefruit and orange. Sometimes she added maraschino cherries. Now when I make this I feel my mom around me and remember all those holidays so long ago. Sometimes a recipe is not the mixture of ingredients, but how that food makes you feel.

  53. vickie says

    I am a Native Floridian of the best Grapefruit in the world…Indian River!!! I have lots of awesome recipes and love our citrus.
    Home you all love this one…hard time choosing whether to go sweet or savory.

    Rasberry, Avacado, Grapefruit, Chicken Salad

    2 boneless skinless chicken breast
    1 bag prepared mixed salad greens of your choice
    3/4 cups Walnut Salad Dressing (more or less to taste)
    1 or 2 medium oranges, peeled and sectioned (no pith)
    1 pink grapefruit, peeled and sectioned
    1 avocado sliced or quartered
    1 or 2 green onions (both white and green) thinly sliced
    Salt and pepper
    Fresh red raspberries (garnish)

    Saute/grill salted and peppered chicken on each side 5 to 7 minutes or until done. Remove from Heat. Let stand for 10 minutes then slice into thin strips.
    In a bowl lightly dress salad greens with Raspberry & Walnut Salad Dressing. Arrange greens on plates.
    Assemble orange and grapefruit sections, avocado and onion slices, and chicken on top of lettuce. Drizzle additional Raspberry & Walnut Salad Dressing to taste.
    Salt and pepper to taste (optional)
    Garnish with fresh raspberries.

  54. Haely says

    I don’t have a recipe I just eat my grapefruit fresh. I do like to keep one peeled so that if I want to snack I just get a few slices of grapefruit instead

  55. Amanda O says

    Candied Grapefruit Peel

    6 lemons or 2 grapefruits or 4 oranges
    1 1/2 cups sugar
    1 1/2 cups water
    6 tablespoons light corn syrup
    sugar or superfine sugar, for coating

    With sharp knife, score the skin of the fruit (use only one type for a batch) into quarters,then peel it off with your fingers, keeping the pith attached.
    Lay each quarter of skin on a cutting board and cut to make uniform strips from 1/8 to 1/4 inch wide, according to your preference; you should have about 3 cups of strips.
    Cover peels with water in saucepan and bring to boil over medium heat. Boil for 1 minute,then drain, cover with water again and repeat two times (total of three times).
    Then, cover again and simmer the peel for 20 minutes. Drain and set aside.
    In the saucepan, make the syrup with sugar, water and corn syrup. Boil for about two minutes, then add the peel.
    Simmer briskly stirring occasionally, until the syrup is considerably reduced, then watch closely.
    The point of decision:.
    If you want a tender candied peel, cook until perhaps 3 tbsp syrup is left, and drain the peels (you can save the syrup).
    Medium-firm, leave only a spoonful of syrup, then drain.
    For candy-like crisp peel, watch closely until the syrup is on the point of hardening and has almost vanished.
    Arrange the peel on a bed of sugar on a jelly roll pan at whatever stage you have stopped cooking. Straiten the strips while hot if you want them symmetrical, or crumble them if you like a kinky tangle.
    Sprinkle more sugar over the strips and toss them occasionally as they cool.
    When cool enough to handle, put the strips onto cake racks and let them dry. The consistency of the finished candy will depend partly on the point at which the cooking stopped, but also on how long the strips are left to dry. They will keep indefinitely if candied ‘hard’; not quite as long if left translucent and flexible. The choice is yours.


  56. Freddie says

    Tropical Grapefruit and Shrimp Salad

    Marinate shrimp in 1/2 cup fresh squeezed ruby red grapefruit juice , lime juice, chopped fresh garlic, salt, and pepper.

    Combine 1/2 ruby-red grapefruit segments, avocado, red onion (or scallion), red pepper, mango (or pineapple), tomato, cilantro, and seeded jalapeno to taste

    Grill, Broil, or Cook shrimp on stove after brushing with olive oil. For an extra twist, roll shrimp in coconut flakes before cooking.

    Combine shrimp with salad ingredients in martini glass, squeeze fresh grapefruit or lime as desired and serve.

  57. Julia says

    I found this marmalade last year when I decided to start canning and making my own jellies.

    Mixed Citrus Marmalade

    1 Pound of Grapefruit, thinly sliced with seeds removed
    1 Pound of Lemons, thinly sliced with seeds removed
    1 Pound of Oranges, thinly sliced with seeds removed
    2 Quarts of Water
    8 Cups of Sugar

    In a large bowl combine the grapefruit, lemons, oranges and water. Cover and refrigerate overnight.

    Trasfer to a Dutch oven. Bring to a boil. Reduce heat; simmer uncovered for 10-15 minutes or until fruit is tender. Stir in sugar. Bring to a boil. cook for 45-55 minutes or until thickended, stirring frequently.

    Remove from heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4 – inch head space. Remove air bubles; wipe rims and adjust lids. Process for 5 minutes in a boiling water canner.

  58. Lauren says


    *Can be eaten as salad for lo-carb diets or served with warm tortilla chips or toasted pita chips or brushetta brushed with garlic olive-oil.
    -Based on Easy Entertaining Bay Scallop and Grapefruit Recipe with M. Chiarello.
    3 grapefruit, zested and juiced
    3 lemons or limes zested and juiced
    1 teaspoon kosher salt
    1 tablespoon cracked black pepper
    1 serrano chili or seeded jalapeno, thinly sliced
    3/4 cup extra-virgin olive oil
    For assembly:
    1 pound fresh bay scallops, chopped shrimp, cubed fresh fish (ideally firm like snapper, halibut)
    4 scallions, white and light green parts only, sliced thin
    1/2 cup minced red onion
    1/2 cup small diced red bell pepper
    1 1/2 tablespoons freshly chopped cilantro leaves
    3 tablespoons freshly chopped Italian parsley leaves
    6 cups arugula or baby salad greens
    3 avocados, peeled and medium diced
    2 radishes, sliced thinly
    For the marinade:
    Combine all marinade ingredients except for olive oil in the blender. Blend until well combined and slowly drizzle in olive oil. Pour into a bowl and reserve.
    For assembly:
    In a non-metal mixing bowl combine the fish, scallions, onion, peppers, cilantro, and parsley with the marinade. Dress the avocado lightly with some of the leftover marinade. Allow to marinate, covered in the refrigerator, for 2-4 hours until all fish is cooked by the citrus. Place the greens on a large serving plate. Using a slotted spoon, remove the ceviche and place on top of the greens leaving some of the marinade behind. Place the avocado over the greens. Fold the sliced radishes into the ceviche. Drizzle a little of the marinade over the plate and serve.

  59. lauren says

    Grapefruit Granita

    1/2 cup sugar
    2 cups fresh grapefruit juice (about 3 medium grapefruits), strained
    1/4 cup fresh lemon juice (about 2 lemons), strained (optional)
    1/4 cup fresh mint leaves (optional)

    Boil sugar, mint (if using), and 1/2 cup water 3-5min on med heat.
    Blend citrus juice and sugar syrup in blender on high 30-45secs.
    Pour mixture into 2-quart baking dish and freeze until solid

    With a fork, break granita into large chunks. Transfer to a food processor and pulse to form small crystals.

  60. Cam says

    Sorre recipe didn’t come up on my previous comment, so here it is:
    1 whole grapefruit (segmented over a bowl to catch the juice)
    2 green onions thinly sliced
    1 small to medium jalapeno minced, remove seeds for less heat
    2 tablespoons honey
    1/4 teaspoons pepper
    1/4 teaspoons salt
    1 tablespoon olive oil
    1 tablespoon red wine vinegar
    After segmenting the grapefruit in bowl set aside. In another small bowl add onions, jalapeno, honey, pepper, salt, olive oil and vinegar. Add juice from segmented grapefruit and enjoy. This is able to be refridgerated. (covered)

  61. Iris says

    my recipe is grapefruit guacamole. 1 grapefruit segmented, one quater of a small red onion minced, 2 rough chopped avacados, 1 tablespoon cilantro finely chopped
    Place onions on a chopping board after mincing and add half of salt and squeeze salt into onions to remove liquid. Rinse with cold water then place in sieve and squeeze then dry with paper towel. Add onions to bowl. Add grapefruit breaking up as you add to bowl. Then add cilantro, salt and stir, but leave chunky for better taste. Serve with your favorite (blue corn chips).

  62. Megan S says

    I love using grape fruits in smoothies!
    1 grapefruit, peeled and deseeded
    1 apple, cored
    2 kiwifruit, peeled
    1 banana, peeled
    2 teaspoons of freshly ground chia (or flax seeds)
    2 cups fresh baby spinach (or other leafy green)
    4-6 ounces of water

  63. C. says

    Pink Grapefruit Sorbet
    6 Florida Grapefruits (washed)
    1 cup granulated sugar
    1 tablespoon lemon juice
    use a zester or peeler to remove the zest of one grapefruit and chop coarsely. Next in a blender combine zest and sugar and blend until zest is very finely chopped. Next squeeze 4 cups juice from the grapefruits and pour into a mixing bowl and add zest and lemon juice. Place mixture into individual cups on a baking sheet and freeze. Makes 8 1/2 cup servings.

  64. says

    1 cup fresh squeezed Florida Grapefruit
    1 oz Vodka
    add organic Agave nector to taste

    Shake with Ice and pour into martini glass and find some shade and relax!!

  65. May says

    Simple Homemade Grapefruit Salad Dressing

    Mix 1 cup of Grapefruit juice and half cup of extra virgin olive oil and 1-3 tea spoon of sugar, add sald and pepper to your taste.

  66. AnointedSaver says

    I like to add them to my broccoli slaw. Mix together mayo, vinegar, and sugar as directed on the package, and add a tuna pouch, 1 cup of grapefruit sections, and 1/2 cup walnuts for a protein-filled lunch.

  67. Sophia W. says

    Peach Grapefruit Sangria – yummm

    1 bottle white wine
    2 cups peaches, diced
    1/2 grapefruit, diced
    1 1/2 cups peach soda or ginger ale
    1/4 cup sugar + 1/4 cup water

  68. Carissa says

    Grapefruit Chess Tart
    1 package refrigerated pie crusts
    2 red or pink grapefruit
    1/4 tsp kosher salt
    3 large egg whites
    2 large egg yolks
    1/2 cup whipping cream (at room temperature)
    4 Tbsp butter, melted
    1 cup sugar
    3 Tbsp. plain white cornmeal
    Garnish: fresh mint sprigs
    Preheat oven to 425F. Unroll pie crusts, and stack on a lightly floured surface. Roll pie crusts into a 14×10-inch oval. Fit pie crust into a lightly greased 12×8 inch rectangular tart pan with removable bottom; press into fluted edges. Trim off excess crust. Line pie crust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a baking sheet. Bake fr 10 minutes. Remove weights and foil, and bake 7 to 8 more minutes or until browned. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 300F. Meanwhile, grate zest from grapefruit to equal 1 tsp. Peel grapefruit; section over a bowl to catch juice, reserving 1/3 cup juice and segments separately. Reserve any remaining juice for another use. Whisk zest and salt into 1/3 cup juice. Whisk together egg whites and yolks in a large bowl until creamy and light in color; whisk in cream and butter. Stir together sugar, flour, and cornmeal in a medium bowl. Gradually whisk sugar mixture into egg mixture, one third at a time, until blended. Whisk in grapefruit juice mixture. Spoon filling into cooled tart shell. Bake at 300 for 20 minutes; remove from oven and arrange grapefruit sections on tart. Bake 30-35 more minutes or until fruit is browned and filling is set. Cool tart on a wire rack 1 hour before serving.
    Fancy looking, southern and delicious! Sure to be a crowd pleaser at party :) Enjoy!

  69. Erin says

    Honestly, I think it’s best plain. That said, here goes:
    Citrus Salad
    1 red grapefruit, peeled and sectioned
    3 blood oranges, peeled and sectioned
    1 c pitted and halved Bing cherries
    1 mango, peeled and cubed
    1/4 c honey
    1 lime, juiced
    1/4 c toasted pecans

    Mix fruit together. Combine honey and juice (microwave if necessary to melt honey). Pour over fruit. Garnish with nuts. Top with yogurt or whipped cream if desired. Enjoy!

  70. denise says

    I made this cake for a baby shower and it was a HUGE hit! Wish it was my original recipie, but it’s from Disney World’s Hollywood Brown Derby. Get this – this dessert was created because they wanted a less fattening dessert on the menu and everyone knows grapefruit is slimming!

    Brown Derby Grapefruit Cake

    1-1/2 cups sifted cake flour
    3/4 cup sugar
    1-1/2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 cup water
    1/4 cup vegetable oil
    3 eggs, separated
    3 tablespoons grapefruit juice
    1/2 teaspoon grated lemon rind
    1/4 teaspoon cream of tartar

    Sift together flour, sugar, baking powder and salt into mixing bowl.

    Make a well in the center of dry ingredients. Add water, oil, egg yolks,
    grapefruit juice and lemon rind. Beat until smooth.

    Beat egg white and cream of tartar separately until whites are stiff but not dry. Gradually, pour egg yolk mixture over whites, folding gently with a rubber spatula until just blended. Do not stir mixture.

    Pour into ungreased pan – I used two 9″ round pans.

    Bake in 350-degree over for 25 to 30 minutes or until cake springs back when lightly touched with finger.

    Invert pan on cake rack until cool. Run spatula round edge of cake. Carefully remove from pan. With a serrated knife, gently cut layer in half.

    Grapefruit Cream Cheese Frosting

    6oz cream cheese
    2 teaspoons lemon juice
    1 teaspoon grated lemon rind
    3/4 cup powderd sugar sifted
    3 drops yellow food coloring 1
    1 pound can grapefruit sections

    Let cream cheese soften at room temperature, then beat until fluffy. Add
    lemon juice and rind. Gradually blend in sugar. Beat until well blended,
    then add coloring. Crush several grapefruit sections to measure 2 teaspoons. Blend into frosting.

    Spreading frosting on bottom half of cake. Top with several grapefruit
    sections. Cover with second layer. Frost top and sides. Then garnish with
    remaining grapefruit sections.

    This grapefruit cake is Hollywood Brown Derby original. It is light,
    genoise-style cake and is layered with flavored cream cheese and fresh
    grapefruit segments, making it delicious.

  71. Pamela C says

    Sorbet 2 Pints
    One Whole Grapegruit, scooped out
    One Can of Crushed Pineapple
    Macadamia Nuts Crushed
    Half Cherries
    Optional Bananas fried in Brown Sugar

    Simple, Big Bowl Ad Sorbet, Grapefruit sections on top of Sorbet, crushed
    Pineapple with all the juices, Crushed nuts and Cherries. If you do the Bananas, do them only before you eat it they will melt the Sorbet.
    Sticky juicy , messy stuff.


  72. says

    grapefruit bread
    3 cup of all purpose flour
    1/2 teaspoon of salt
    4 teaspoon of baking powder
    3/4 tesapoon of baking soda
    1/4 cup of margarine softening
    1 2/3 rolled orginal oats
    1 egg
    1 1/4 cup of grapefruit juice
    1 cup of chopping walnuts, if available
    preheat 350 degree
    sift flour,salt,baking soda,baking powder in mix bowl
    put margarine,rolled orginal oats, egg,walnut in separate bowl and mixed.
    put mix bowl of flour,salt and both baking in wet bowl of margarine,oats,walnut,egg anf fold over til it came together
    put in bread pan that is coated of margarine. put in oven that is preheat at 350 degree and for an hour.
    you can also put this bread in bread machine if you have one .

  73. Jamie Kelsey says

    Grapefruit Pie

    Graham Cracker Crust
    6oz. grapefruit juice
    1 can sweetened condensed milk
    8oz. cool whip
    1 tsp grapefruit zest
    sliced grapefruit

    wisk together juice, milk, cool whip, and zest
    pour into crust
    freeze overnight
    top with 1/2-3/4 cup grapefruit and serve

  74. says

    chilly fruit drink= one can of grapefruit juice and one can of frozen cransberry juice. make a pitcher of grapefruit juice and cransberry juice into the pitcher and stirred it. sliced some off one fresh grapefruit and drop them in pitcher. grab the pitcher and cold glasses and enjoy the chilled fruit drink outside on porch to watch the beautiful sunset with family and friends.

  75. Stacey says

    Grapefruit in Fresh Salad-fresh greens, walnuts (nut of choice), grilled chicken, avocado, grapefruit, mango. What a refreshing salad.

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