Great Grapefruit Recipes + Share Yours & Win A $100 Publix Gift Card!
February 12, 2013
We’ve been talking grapefruit recipes for a couple of weeks now and I thought I would share one that I whipped up for lunch last week from the Juicy Scoop Facebook page – Spicy Fish Tacos with Grapefruit Cabbage Slaw.
It was super easy and oh so good. You could increase the recipe and do this for dinner one night and your family would love it. It’s light yet very flavorful and did I mention super easy to throw together!
- 4 ounces white fish
- (such as tilapia, cod, halibut or snapper)*
- 1 lime, zested and juiced
- 1 teaspoon honey or agave nectar
- ¼ to ½ teaspoon chili powder, or to taste
- ½ jalapeño, seeded and finely diced
- Sea salt and black pepper, to taste
- 1 cup pre-shredded broccoli slaw
- ½ Florida pink or red grapefruit,thinly segmented
- ¼ cup julienned radishes
- 2 tablespoons chopped cilantro
- 2 corn tortillas, warmed/toasted in dry skillet
- Grill or broil fish until internal temperature reaches 145° F. Whisk lime zest and juice, honey, chili powder, jalapeño, salt and pepper. Toss mixture with slaw, grapefruit, radishes and cilantro. Serve fish and slaw in tortillas.
Besides being delicious and extremely versatile, grapefruit is a healthy choice as well. Fresh grapefruit and 100% grapefruit juice is only 60 calories per serving and provide a variety of vitamins and minerals and is:
• Fat free
• Saturated fat free
• Sodium free
• Cholesterol free
• Free from added sugars
You really can’t go wrong whether you drink it, use it in your recipe or eat them as it – grapefruit really is a super fruit!
I have another winner to announce! Congratulations to Joanne. She is the winner of a $100 Publix gift card in the week 2 giveaway for sharing her favorite grapefruit recipe – (I am totally making this one!!)
Grapefruit Upside Down Cake
Ingredients
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)Directions
1. Preheat oven to 350 degrees. Put 4 tablespoons butter in a 9-inch round baking pan. Place the pan in the oven just long enough to melt the butter. Remove pan from oven; scatter 1/2 cup brown sugar evenly over the melted butter.
2. With a sharp knife, peel the grapefruit, removing all pith, and slice. 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, using an electric mixer, beat remaining 6 tablespoons butter until creamy. Add granulated 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.
You guys have another 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 2/18 at 11 pm.
REQUIRED ENTRY:
- 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.
Grapefruit Chicken Salad
1 cup Grape fruit, peeled and sliced to bite size pieces
2 Cups shredded or cubed chicken breast
1/2 to cup light miracle whip
1/2 cup sliced red grapes
1/2 cup chopped pecans
Mix all together and serve on bread or croissants
Winter Citrus Salad
3 oranges, peeled and sectioned
1 grapefruit, peeled and sections cut
away from membrane
2 tangerines, peeled and sectioned
1/2 cup chopped walnuts
1/2 lime, juiced
1/4 cup honey
DIRECTIONS:
1. Combine orange, grapefruit, and tangerine sections with walnuts in a bowl. Squeeze lime juice over salad; drizzle with honey. Stir to combine.
GRAPEFRUIT PIE
1 envelope unflavored gelatin, about 1 Tblsp.
1/2 cup granulated sugar
2 cups Ocean Spray 100% grapefruit juice
1/3 cup orange juice
1 teaspoon grated orange peel
2 large fresh sweet grapefruits, peeled and sectioned
1 cup non-dairy whipped topping
1 (8″) prepared pie shell
In a small saucepan, mix together gelatin and sugar. Stir in 1 cup grapefruit juice. Place saucepan over medium high heat; heat to boiling, stirring to completely dissolve gelatin. Remove from heat and add remaining grapefruit juice, orange juice and orange peel. Chill until mixture begins to thicken, but not set. Fold topping into the gelatin mixture and spoon a small amount into prepared pie shell, just enough to cover the bottom thinly. Layer peeled and sectioned pieces of grapefruit alternately with the mixture until all the grapefruit is covered. Chill for 2-4 hours. Serve immediately after removal from the refrigerator. Makes 8 servings.
I really like this grapefruit frosting:
Pink Grapefruit Frosting
1 stick (1/2 cup) butter, room temperature
1/3 – 1/2 cup grapefruit juice
2 tablespoons honey
3-5 cups of confectioners’ sugar
In a medium sized bowl, cream the butter with an electric mixer. Beat on medium-high speed until light and fluffy.
Add the honey. Mix until completely combined.
Add the grapefruit juice. Mix until combined. It may be a little watery at this point. If you want less grapefruit juice, add 1/3 cup and reserve the rest for later if you think it needs a stronger taste.
Slowly add the confectioner’s sugar 1/2 cup at a time until you get the consistency that you like.
Add the pink food coloring if you would like.
It sure is yummY!
That sounds delicious….bet it goes well on angel food cake.
I would love to try the half broiled grapefruit with brown sugar you mentioned! Thanks!
Since I’m running out of Grapefruit recipes I’m gonna call this one Bare naked grapefruit simply cut a pink grapefruit in half sprinkle some sweet n low or sweetener of your choice and enjoy!
My favorite grapefruit recipe is 1 whole grapefruit, cut in half, topped with brown sugar, and eaten slowly to savor the sweet citrus-y flavor. Boring maybe, but definitely easy and tasty!
A yummy citrus sauce for Chicken, Pork, or even Asian Beef: Juice from one Grapefruit, two dashes of soy sauce, and a packed cup of dark brown sugar. Simmer on stove while preparing the rest of your dinner. Spoon over your rice, chicken, stir-fried veggies, whatever. Yummy citrus bite!
I make a light Waldorf salad with grapefruit as the main citrus ingredient to give it some pop!
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!
This is a recipe I developed for winter citrus. It is really refreshing, especially if you have something spicy with it. Make sure you select the freshest citrus possible.
Grapefruit Supreme Salad
Yield: 6 servings
Ingredients:
One large pink grapefruit
One large yellow grapefruit
One large navel orange
One large blood orange
Vodka (ice cold)
Triple Sec (ice cold)
Fresh mint or basil
Butter lettuce leaves (for presentation)
Directions:
1. Peel all fruit with a sharp knife, removing as much white membrane (pith) as possible. With same sharp knife, supreme the fruit by removing the pieces in wedges.
2. Collect all of the fruit and its juices in a bowl. Toss and chill.
3. Select mint or basil leaves—your preference. Slice into thin ribbons to your taste.
4. Select nice, large pieces of butter lettuce for presentation. After cleaning and drying the lettuce, place a leaf on each plate.
5. Just before serving, combine the citrus fruit, the mint/basil ribbons, and a dash of vodka and Triple Sec. Stir gently, and place on the 6 plates.
Alternate presentation: Use martini glasses, and omit the lettuce.
Phaed
Fresh Grapefruit Cake
Ingredients :
2/3 c. butter or oleo
1 3/4 c. sugar
2 eggs
3 c. cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. fresh grapefruit juice
3/4 c. milk
1 1/2 tsp. vanilla extract
Preparation :
In a large mixing bowl, cream butter and gradually add sugar; beat
well. Add eggs, one at a time, beating well after each addition.
Sift together flour, baking powder and salt, add to creamed mixture
alternately with grapefruit juice, beginning and ending with flour
mixture. Gradually add milk and vanilla; mix well. Pour batter
into 2 well greased and floured 9″ pans. Bake at 350 degrees for 30
minutes.
From allrecipes.com
Winter Citrus Salad
Ready In: 15 Minutes
Servings: 4
“Orange, grapefruit, and tangerine sections make up a refreshing salad with an easy dressing of lime juice and honey.”
Ingredients:
3 oranges, peeled and sectioned
1 grapefruit, peeled and sections cut
away from membrane
2 tangerines, peeled and sectioned
1/2 cup chopped walnuts
1/2 lime, juiced
1/4 cup honey
Directions:
1. Combine orange, grapefruit, and tangerine sections with walnuts in a bowl. Squeeze lime juice over salad; drizzle with honey. Stir to combine.
Scallops With Grapefruit-Onion Salad
This elegant salad is simple to make. It combines seared scallops with juicy grapefruit segments and pickled cocktail onions. Drizzle with olive oil and garnish with parsley leaves. Serve as an appetizer or light dinner.
Berried Avocado Grapefruit Salad
Bibb lettuce
Watercress
2 avocados, seeded, peeled and sliced
2 cups grapefruit sections
1 cup fresh raspberries
Prepared sweet vinegar and oil dressing
Line serving platter or individual salad plates with lettuce and watercress. Arrange avocado, grapefruit and raspberries over and sprinkle with dressing.
Grapefruit Orange Cheesecake
2 cup 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 lb. cream cheese
1-1/4 tablespoons lemon juice
2 teaspoons grated orange rind
1 teaspoon grated lemon rind
2/3 cup cream
Mix together the crushed cookies, lemon rind and melted butter. Firmly press on the bottom of a 9 inch springform 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 springform pan and chill for several hours or overnight.
Fennel, Grapefruit, and Apple Salad
Original recipe makes 4 servings
2 bulbsfennel, trimmed and thinly sliced
1/2red onion, thinly sliced
1green apple, peeled and thinly sliced
1 teaspoonlemon juice
1red grapefruit – peeled, white pith cut off, and sectioned
2 tablespoonschopped toasted walnuts, or to taste
1 tablespoontorn basil leaves, or to taste
2 teaspoonslemon juice, or to taste
2 teaspoonslime juice, or to taste
2 teaspoonsgrapefruit juice, or to taste
1/4 cupextra-virgin olive oil, or to taste
salt and ground black pepper to taste
Directions
1.Layer fennel, onion, and apple slices in a salad bowl and drizzle apple with 1 teaspoon lemon juice. Top salad with red grapefruit sections, toasted walnuts, and basil leaves.
2.Whisk 2 teaspoons lemon juice with lime juice, grapefruit juice, and olive oil in a small bowl; season to taste with salt and black pepper. Drizzle dressing over salad and serve.
Grapefruit is also delish in a marshmallow fluff with halved grapes, cherries and pineapple poured on angel food cake
My grandmother used to make this. Grapefruit was her secret ingredient. She wouldn’t tell anyone her secret. She said the Grapefruit on top was just decoration. But the juices melt down through the potatoes and give the casserole a distinctive flavor. A few years later, I found the recipe in the Culinary Arts Institute Encyclopedia Cookbook. I “knew” it was the recipe! When you know, you know! You know?
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.
… Maybe it sounds silly to call the grapefruit a “secret ingredient” when it was all over the top, but I couldn’t think of better words. When I asked my grandmother what she did differently, she may have mentioned the grapefruit, but (also) said “I just make ‘em like I always do”. I thought she was holding out on me. :/ My uncle said, several times, it was “the stuff she put on top”, but I really thought she did something different to the potatoes themselves. A few years later (a little more grown up), I realized it WAS the grapefruit. She made the Candied Peels and everything.
Just felt the need to explain. Try it, I think you’ll like it.
Cardamon Grapefruit Salad.
1 large ruby pink grapefruit
3 navel oranges or a combination of naval oranges, blood oranges, mandarin oranges and/or tangerines
1/4 cup honey
2 Tbsp fresh lime or lemon juice
1/4 teaspoon ground cardamon
Peel the fruit. Cut away the membranes of the individual segments with a sharp knife. Collect the peeled segments in a bowl.
Drain off any excess juice from the fruit into a small saucepan. Add the lime juice, honey, and cardamom to the saucepan. Bring to a boil and reduce heat to low. Simmer for 10 minutes and then remove from heat and let cool to room temp. Pour over fruit mixture and gently fold in so that all the fruit is coated. Let stand for 15 minutes or chill until ready to serve.
This recipe is not only tasty, but low in calories.
CHICKEN WITH GRAPEFRUIT SAUCE
4 boneless, skinless chicken breasts
1 Tbsp. fresh thyme or 1/2 Tbsp dried
1/2 tsp. dried sage
1/2 tsp salt
1 Tbsp butter
1 Tbsp apple jelly
2 grapefruits peeled and sectioned along with 1/2 c. of grapefruit juice
Spray frying pan with Pam butter flavored spray; sprinkle salt, thyme and sage over chicken breasts, both sides and saute for 3-4 min. on each side.
Remove chicken and keep warm.
Add grapefruit juice, jelly and butter to saute pan and cook for a few minutes until it becomes slightly thickened. Add grapefruit sections for last min. just to warm thru.
Pour over chicken breasts and serve. Can serve over 1/2 c. cooked rice.
Similar to your recipe, I add grapefruit segments to my mango salsa that I like to use on top of grilled fish or grilled pork
cut the grapefruit in half, scoop out the grapefruit into a saucepan and boil it with some gelatin and sugar. pour gelatin grapefruit mixture back into the grapefruit shells and put in fridge to set. really yummy!
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.
Smiling Citrus Salad
15 lbs. fresh grapefruit
3-4 lbs. fresh oranges
Slice skin off citrus. Over a large bowl, section out wedges from membrane. Mix citrus together with a small amount of sugar, if desired. Drain excess juice before serving fruit (great for a refreshing beverage or another recipe using citrus juice).
It takes a while to section out that much citrus, but it keeps pretty well in the refrigerator and I think it is easier to deal with the whole mess of citrus all at once (my family will eat more if it readily available, too). My store REALLY stocked their shelves with grapefruit and juice for me and a friend to donate to a local food bank (we were able to donate over 175 lbs. of grapefruit and lots of grapefruit juice). Even still, I purchased a good bit for my family and have been making up big batches of the Smiling Citrus Salad and freezing it. As long as you don’t drain the extra liquid, the citrus will freeze well and thaw out with pretty much the same flavor and texture that it had fresh. A great way to have grapefruit even when it isn’t in season.
Grapefruit-Marinated Steak with Asian Jeweled Fruit
Ingredients
1 c grapefruit juice
1 Tbsp toasted sesame oil
2 Tbsp rice vinegar
2 Tbsp orange marmalade
1/2 tsp each salt and freshly ground black pepper
1 lg beef flank steak
1 lg grapefruit, sectioned
1 sm asian pear, peeled and chopped
1 lg mango, peeled, seeded and chopped
1/2 c dried cranberries
2 Tbsp sesame seeds, lightly toasted, if desired
2 Tbsp fresh flat leaf parsley (optional)
Directions
1 Place the grapefruit juice into a small saucepan; bring to a boil over high heat, then reduce heat to medium and simmer vigorously until reduced to about ½ cup, about 5 minutes (watch carefully – timing may vary!). Remove from heat and allow to cool, then add sesame oil, rice vinegar, marmalade, salt and pepper, whisking until well blended.
2 Place steak into a large zip-top plastic bag; spoon 1/3 cup of the grapefruit juice mixture over, turning to coat (reserve remainder for later use). Close bag securely and marinate in refrigerator for at least 30 minutes, or up to 2 hours.
3 Preheat outdoor grill to high heat. Remove steak from marinade, discarding marinade in bag – pat steak dry, then place on grid over direct high heat for 8 to 10 minutes, turning once halfway through grilling time, or until desired doneness (do not overcook). Remove the steak from the grill; season with additional salt and pepper, if desired, and let rest for about 5 minutes before carving into thin slices.
4 While steak is resting, in a large mixing bowl combine grapefruit, Asian pear, mango and dried cranberries; add remaining grapefruit reduction mixture that was not used to marinate steaks, tossing gently to blend. Serve fruit mixture with sliced steak. Sprinkle steak and fruit lightly with sesame seeds, if desired. May be garnished with fresh flat leaf parsley as well. Makes 4 servings.
GRAPEFRUIT SORBET
1 c. plus 1 T. sugar
2 t. grated grapefruit zest
pinch salt
1 1/2 c. fresh grapefruit juice (3 grapefruits)
1/2 c. water
1 T. vodka or Campari (optional)
1. Pulse the fruit, sugar, and salt in food processor until combined. With machinegoing, pour the remaing ingred. through the tube and continue until sugar is dissolved, 1 minute. Strain the mixture into a large bowl and refrigerate until completely chilled, about 1 hour.
2. Pour mixture into ice cream machine canister and churn, according to manufactures instructions, until it is like soft serve ice cream. Transfer to airtight container and press platic wrap against surface. Cover and freeze until firm, 3 hours.
***I like to freeze the exact amount of zest and juice and make this in the summer. Oh so good!!!
Groovy Grapefruit Guacamole
• 1/4 small red onion minced
• 1 grapefruit each segment peeled
• 2 avocados make sure they’re ripe, roughly chopped
• 2 tablespoons cilantro minced
• 1 teaspoon salt
• hotsauce to taste
1. Sprinkle some salt on the onions and use a squeezing motion with your hand to coax out some liquid. Rinse them with cold water, then pass them through a sieve and use a paper towel to remove as much water as possible.
2. Add the onions to a bowl. Roughly crumble the grapefruit segments removing any remaining membranes into the bowl. It’s okay if some juice comes out of the grapefruit.
3. Add the avocado, cilantro and salt, then stir to mash up the avocado a bit, but leave some chunks. Serve with tortilla or pita chips.
Grapefruit Cake
1 grapefruit
3/4 c + 1 T. flour
3/4 t. baking powder
1/4 t. salt
4 T. butter, softened
2/3 c sugar
2 eggs
1 1/2 t. vanilla
1/4 c milk
4 oz cream cheese
1 c powdered sugar, more or less to taste
Preheat the oven to 350F. Oil and line a 8 1/2″ x 4 1/2″ loaf pan.
Zest the grapefruit and set aside. Peel and segment the grapefruit and place the slices in a small bowl. Into another small bowl, squeeze the remaining pulp (all the bits that are not segments) and reserve the juice for the recipe.
In a medium bowl, whisk together the flour, baking powder and salt, set aside. Cream the butter and sugar in a large bowl until light and fluffy, about 5 minutes. Beat in the egg and mix until well-combined. Add 3 tablespoons of grapefruit juice and the vanilla and beat to combine, about 2 additional minutes, being sure to scrape down the sides of the bowl. Add in half of the dry ingredients and mix briefly to incorporate. Add the milk and mix just until combined, then follow with the remaining dry ingredients.
Place half of the reserved grapefruit segments into the bottom of the prepared baking tin. Pour the batter over the top and smooth to cover. Bake until the top springs back when lightly pressed, about 25-30 minutes. Let cool.
While the cake cools, prepare the frosting. Melt the cream cheese in the microwave and whisk in the powdered sugar, 1-2 tablespoons of remaining grapefruit juice and a few pinches reserved grapefruit zest. Spread over cooled cake and top with the second half of segmented grapefruit.
Groovy Grapefruit Guacamole
• 1/4 small red onion minced
• 1 grapefruit each segment peeled
• 2 avocados make sure they’re ripe, roughly chopped
• 2 tablespoons cilantro minced
• 1 teaspoon salt
• hot sauce to taste
1. Sprinkle some salt on the onions and use a squeezing motion with your hand to coax out some liquid. Rinse them with cold water, then pass them through a sieve and use a paper towel to remove as much water as possible.
2. Add the onions to a bowl. Roughly crumble the grapefruit segments removing any remaining membranes into the bowl. It’s okay if some juice comes out of the grapefruit.
3. Add the avocado, cilantro and salt, then stir to mash up the avocado a bit, but leave some chunks. Serve with tortilla or pita chips.
Here’s a favorite:
Grapefruit Ambrosia
2 small cans of mandarin oranges, drained
2 grapefruits, peeled and sectioned and cut into bite sized pieces
1/4 cup maraschino cherries, diced
1/2 cup miniature marshmallow
1/4 cup sweetened flaked coconut
Mix all together and add a bit of whipped cream or cool whip.
from allrecipes.com
I’ve made this, and it’s really good!
Porkchops with Grapefruit Relish
4 cups water
2 cups orange juice
1/2 cup salt
1/2 cup light brown sugar
1 tablespoon garlic powder
1 tablespoon dried oregano
1 1/2 teaspoons ground thyme
4 boneless pork chops
2 grapefruits, juiced
1/4 cup brown sugar
1 tablespoon red pepper flakes
1 grapefruit, peeled and sectioned
salt and black pepper to taste
Directions:
Whisk together the water, orange juice, 1/2 cup salt, light brown sugar, garlic powder, oregano, and thyme in a large glass or ceramic bowl. Submerge the pork chops in the brine. Cover the bowl with plastic wrap, and brine in the refrigerator for 1 hour.
Heat grapefruit juice, 1/4 cup brown sugar, and red pepper flakes in a saucepan. Cook and stir until sugar is dissolved and mixture comes to a boil; reduce heat and cook until syrupy, about 15 minutes. Remove 3 tablespoons of the mixture and set aside. Add half of the grapefruit sections to the syrup mixture and cook for 5 to 10 minutes.
Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Remove the pork chops from the brine and pat dry. Place the pork chops on a baking sheet lined with tin foil. Brush each side of the chops with the reserved grapefruit juice syrup. Season with salt and pepper. Broil for 7 to 10 minutes on each side and the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F.
Place the remaining fresh grapefruit sections on the pork and drizzle relish over the top.
Oh yummy grapefruit salsa over a grilled salmon the best….It consist of grapefruit, lemon juice, lime juice, cilantro, diced tomatoes and a little salt and pepper. diced finely and let sit over night in fridge and cook salmon either on grill or in oven per publix cooking directions on package and voila yum yum yummy… serve with a salad and coucous
The only way I’ve ever had grapefruit is to slice it in half and eat it for breakfast or a snack. It’s great just like that.
but I’d love a $100 gift card!
I will leave my favorite type of recipe: a cocktail recipe! My family used to use citrus fruits in cocktails, and I found this recipe to be very similar to one I remember!! I found it on huffingtonpost.com and it truly is delish!
Coarse salt (optional)
4 ounces tequila, divided
2 ounces orange-flavored liqueur, such as Cointreau, divided
3 cups grapefruit juice, divided
4 grapefruit slices for garnish
Directions
1. Wet the rims of 4 glasses and coat with coarse salt (if desired); fill the glasses with ice. Pour 1 ounce tequila and 1/2 ounce liqueur into each. Top each with 3/4 cup grapefruit juice and stir. Garnish with a slice of grapefruit.
PS – I believe it takes about 1/2 cup of grapefruit to get that juice! LOL
Happy day!
Salty Chihuahua
Coarse salt,
4 ounces tequila, divided
2 ounces orange-flavored liqueur, such as Cointreau, divided
3 cups grapefruit juice, divided
4 grapefruit slices, for garnish
1.Wet the rims of 4 glasses and coat with coarse salt (if desired); fill the glasses with ice. Pour 1 ounce tequila and 1/2 ounce liqueur into each. Top each with 3/4 cup grapefruit juice and stir. Garnish with a slice of grapefruit.
Ingredients
1 cup rice, regular or instant
Cooking spray
3/4 cup grapefruit juice
1/4 cup ketchup
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 teaspoon chili powder
1 teaspoon ground cumin
1 tablespoon olive oil
1 teaspoon liquid smoke
3 pounds large or jumbo shrimp, peeled and deveined
1/4 cup scallions, chopped
Directions
Cook rice according to package directions.
Over medium high heat, with cooking spray, heat a stove-top grill pan or griddle.
In a shallow dish, whisk together grapefruit juice, ketchup, mustard, sugar, chili powder, cumin, olive oil and liquid smoke. Add shrimp and toss to coat. Place shrimp on the grill and cook 2 minutes per side, or until bright pink and cooked through. Serve half of the shrimp over the rice and top with scallions. Reserve the remaining shrimp for po’ boy sandwiches, if desired.
Rotisserie Free Range Chicken with Tequila and Grapefruit-Cilantro Mojo, Tostones, and Garlic Whipped Potatoes
Ingredients
1 (3-pound) free-range chicken
Vegetable oil
2 grapefruits
1 red onion, julienned
2 tablespoons chopped cilantro
1 lime, juiced
1 shot tequila
Mashed potatoes:
4 baking potatoes, like russets
2 cups heavy cream
1 tablespoon minced garlic
Salt and freshly ground black pepper
Tostones:
2 green plantains
1 quart vegetable oil
Salt
Directions
Preheat oven to 425 degrees F.
Prepare the chicken by removing the insides, washing it well, and placing it in a large baking pan or on a rotisserie. Lightly oil the chicken and roast until the juices run clear.
To prepare the mojo: peel and segment the grapefruit and place in a bowl. Add the red onion, cilantro, lime juice, and tequila, and let the mixture marinate for 2 hours in the refrigerator.
Peel and dice the potatoes, and cook in salted boiling water until tender. Drain the potatoes, add the heavy cream, minced garlic, salt, and pepper, and mash until smooth.
To make the tostones, peel and slice each plantain approximately 2-inches thick. In a deep skillet, heat the oil to 375 degrees F. Place the plantains in the oil and cook until both sides are slightly brown. Remove from the oil and drain on a paper towel. Once they have cooled, using a rolling pin, mash them until they are 1/4-inch thick. Return them to the hot oil and cook until golden brown. Season with salt while still hot.
To serve, place the mashed potatoes in the center of the plate, add the chicken on top, a spoonful of the grapefruit mojo, and decorate with a few tostones chips.
Citrus Sweet Potatoes
Ingredients
2 grapefruit
4 large navel oranges
1/2 cup (1 stick) butter
1/4 cup honey
1/4 cup sugar
5 1/2 pounds sweet potatoes, (about 10 medium) peeled, cut into 2-inch pieces
1 teaspoon salt
2 teaspoons grated lime rind
Directions
Cut rind from grapefruit and 2 oranges. Separate sections by cutting between membranes. Reserve sections. Squeeze remaining membranes over 2-cup measure (about 2/3 cup juice.) From remaining oranges, grate rind to equal 2 teaspoons. Halve oranges; squeeze juice to equal 1/2 cup. Add to reserved juices.
Heat butter, honey and sugar in large skillet over medium-high heat until sugar is dissolved and starts to turn light brown, 5 minutes. Add potatoes, reserved juices, orange rind and salt. Cover; bring to a boil. Reduce to medium-low; simmer, covered, 22 to 25 minutes, until potatoes are tender.
Uncover; cook over medium-high until liquid evaporates, thick glaze forms, 3 minutes. Stir in fruit, lime rind.
Teriyaki Chicken Wings With Sesame And Cilantro
Ingredients
Teriyaki Sauce:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
1/4 cup rice wine vinegar
1/4 cup light brown sugar
2 fresh red chiles, halved
5 garlic cloves, halved
2-inch piece fresh ginger, whacked open with the flat side of a knife
Chicken Wings:
2 dozen chicken wings, about 31/4 pounds, rinsed and patted dry
Sea salt and freshly ground black pepper
1 tablespoon sesame seeds, toasted, for garnish
1/2 bunch fresh cilantro, chopped, for garnish
Directions
Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chiles, garlic, and ginger in a pot. Bring to a slow boil and cook, stirring, until thickened, about 20 minutes.
Preheat the oven to 400 degrees F.
Season the chicken wings generously with salt and pepper. Lay the chicken wings in a single layer on a sheet pan. Bake for 20 minutes or until the skin gets crispy. With tongs, dip the wings in the teriyaki sauce and return to the oven for 10 to 15 minutes to glaze. An impressive presentation is to serve these chicken wings family style; arrange them on a large platter, pour the remaining sauce over them and sprinkle with sesame seeds and cilantro.
Winter Citrus Salad
Ingredients
3 oranges, peeled and sectioned
1 grapefruit, peeled and sections cut away from membrane
2 tangerines, peeled and sectioned
1/2 cup chopped walnuts
1/2 lime, juiced
1/4 cup honey
Combine orange, grapefruit, and tangerine sections with walnuts in a bowl. Squeeze lime juice over salad; drizzle with honey. Stir to combine.
Citrus Jell-O® Salad
Ingredients
1 (6 ounce) package orange flavored Jell-O® mix
2 cups boiling water
1 cup cold water
1 cup orange juice
1 (15 ounce) can red grapefruit, drained
1 (11 ounce) can mandarin oranges, drained
1 (8 ounce) container frozen non-dairy whipped topping, thawed
1 (8 ounce) jar mayonnaise
Dissolve orange gelatin in boiling water in a large bowl, stirring for about 3 minutes; mix cold water and orange juice into gelatin. Pour gelatin mixture into a glass serving dish. Stir red grapefruit and mandarin oranges into mixture and refrigerate until set, about 4 hours.
Whisk topping and mayonnaise in a bowl until smoothly combined; serve gelatin salad with a spoonful of dressing over each portion.
Can’t beat a simple broiled grapefruit topped with brown sugar to caramelize and and a dollop or heavy or whipping cream. Simple but yummy
Mixed fruit shortcake
1/2 cup pineapples
1/2cup grapefuit
1/2cup strawberries
topped on shortcake add whipped incream if desired
very filling and healthy especially if you dont add the whipped cream
white cake or pound cake with grapefruit frosting cover the cake. the receipe for grapefruit frosting is three cups of white confection sugar and 1 and half cup of milk and one little teaspoon of pure vaniilla . and use hand mixer and if you want crunchy frosting, chopping one whole grapefruit in it and stir over and over then spread the frosting on cake, if you prefer smooth and creamy frosting then purreed the grapefruit til it is smooth then fold those and handmixer in the frosting and spread over the cake.
have pancake with grapefruit on top and add syrup on it. that way you have fruit and enjoy pancake, too. waffles is good with grapefruit, too.
Grapefruit Surprise
Ingredients:
1 angel food cake (prepare per directions on back)
1/2 cup grapefruit juice
1 container of cool whip
grapefruit sections a half of grapefruit
2 packs stevia
Prepare angel food cake and slice lenthwise in half
Fold grapefruit juice and stevia into Whip Topping, spread 2/3 mixture onto one sections then place cake back together.
Top cake with remaining 1/3 whip topping then spread grapefruit sections on top in a decorative manner.
Yummo!
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.
Tropical Grapefruit and Shrimp Salad
*So fresh, healthy, and yummy and takes less than 25 minutes including marinade time. Serve in a martini glass to feel like a tropical vacation:)
Marinate shrimp in fresh squeezed grapefruit juice , lime juice, chopped fresh garlic, salt, and pepper.
Combine grapefruit, avocado, red onion (or scallion), 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, squeeze fresh lime as desired and serve.