Share Your Favorite Grapefruit Recipe & Win $100 Publix Gift Card!
February 5, 2013
So how many of you enjoyed a broiled grapefruit this morning? Based on your comments last week, it seems I am not the only one who loves to eat grapefruit this way!
Ok, I know some of you are turning your nose up thinking…broiled grapefruit?!! Seriously, when I first saw the recipe – I thought it sounded odd too. A sprinkling of brown sugar caramelized on the bittersweet grapefruit is absolutely FANTASTIC! If you’ve never tried it, give it a go…I think you will be very pleased. Check out the recipe on the Juicy Scoop Facebook page - they have a ton of delicious ideas.
I have a little cold coming on so I decided that my body needed a little boost. One-half of a medium Florida grapefruit or one serving of 100% Florida grapefruit juice is an excellent sources of vitamin C. So, I killed two birds with one stone – a delicious breakfast with a little extra nutrition to help me nip this cold in the bud.
Besides the fact that they taste amazing, fresh Florida Grapefruit is only 60 calories per serving, is a good source of fiber and is fat free. We know that they make a great breakfast or a snack anytime throughout the day. Plus, grapefruit is a very versatile fruit and can be used in a variety of sweet and savory recipes. I loved that you guys shared so many options last week – I found some great recipes to try out. Speaking of recipes…I have a winner to announce!
Congratulations to Melissa. She is the winner of a $100 Publix gift card in the week 1 giveaway for sharing her favorite grapefruit recipe:
I love love love chicken salad sandwiches, so this is a grapefruit version:
1 lb thin-sliced boneless skinless chicken tenderloins, marinated overnight with Weber black peppercorn marinade mix.
Grill the chicken and chop into bite-sized pieces.
Add in:
1/2 cup nonfat greek yogurt
1/2 cup mayo
1/2 T seasonall
1/2 cup finely chopped grapefruit
1/2 cup finely chopped red grapes
3 slices finely chopped swiss cheese slicesMix well and serve on a lightly toasted sandwich thin with a lettuce leaf and slice of tomato. Enjoy!
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 2/11 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.
This is always a big hit with my clan.
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.
Yum yum !!
Thai Shrimp, Chicken, Grapefruit, and Coconut Salad
Ingredients (Makes 6 servings)
1/2 cupfresh lime juice
1 1/2 tablespoonsfish sauce
2 teaspoonswhite sugar
2 clovesgarlic, crushed
1 red grapefruit, peeled and sectioned
2 cupsshelled cooked tiny shrimp, thawed if frozen
2 cupsshredded precooked chicken breast meat
1 1/2 cupsshredded coconut meat, unsweetened
6shallots, thinly sliced
1 teaspoonchopped red chile pepper
1/2 cupfresh mint leaves
1 1/2 tablespoonsfinely chopped fresh cilantro
1 headiceberg lettuce, shredded
Directions
1.Make the dressing by whisking together the lime juice, fish sauce, sugar, and garlic in a bowl.
2.Toss together the sectioned grapefruit, shrimp, chicken breast, coconut, shallots, chile pepper, mint, and cilantro in a large bowl. Drizzle approximately 3/4 of the dressing into the grapefruit mixture and toss to combine. Combine the remaining dressing with the shredded lettuce in a separate bowl shortly before serving.
3.Arrange the lettuce on a large platter. Layer the grapefruit mixture on top of the lettuce.
Grapefruit tilapia salad.
2 tilapia fillets, seasoned however you’d like
1tbsp olive oil
1 whole grapfruit, peeled/sectioned
1 tomato, diced (or one can of diced tomatoes, drained)
1 avocado, peeled/pitted/diced
8oz of baby spinach leaves
1 bell pepper, diced
2tbsp asian-style salad dressing (or balsamic)
1.5tbsp toasted almonds, chopped
salt & pepper to taste
heat olive oil over medium heat.
put salt and pepper to taste on both sides of seasoned tilapia
cook until light brown, about 3 minutes on either side.
remove from heat.
put all other ingredients in salad bowl, top with your salad dressing and toss. top with freshly cooked tilapia, and voila!
New Ambrosia Salad
2 large Ruby Red grapefruit, peeled and sectioned
2 large navel oranges, peeled and sectioned
3 celery ribs, chopped (about 3/4 cup)
2 large avocados, cut into 1-inch cubes
1 large cucumber, peeled, seeded, and chopped (about 1 1/2 cups)
1 jalapeño pepper, seeded and minced
1/2 cup chopped fresh basil
Buttermilk-Coconut Dressing
1 (5-oz.) package arugula
Preparation
1. Combine first 7 ingredients in a large bowl. Pour dressing over mixture, and toss to coat. Cover and chill 1 hour.
2. Arrange arugula on 6 salad plates. Toss grapefruit mixture, and season with salt to taste. Spoon mixture over arugula.
Buttermilk-Coconut Dressing
1 garlic clove
1 teaspoon kosher salt
2/3 cup buttermilk
1 tablespoon plus 1 tsp. finely chopped fresh tarragon
1 tablespoon plus 1 tsp. sweetened flaked coconut
2 tablespoons fresh lime juice $
1 tablespoon extra virgin olive oil $
1/2 teaspoon freshly ground pepper
1. Peel garlic clove. Place garlic clove and salt on a cutting board, and smash garlic and salt together using flat side of a knife to make a paste.
2. Whisk together garlic mixture, buttermilk, and remaining ingredients until blended. Cover and chill dressing until ready to use.
My don;t drink grapefruit juice or eat them, they say it’s very sour or strong flavor so I try mix with soda yes mis half glass of 7 up and half of glass of grapefruit juice and you can also add slices of grapefruit and it’s delicious and beautiful.
I don’t eat a lot of grapefruit but I would love to try the broiled grapefruit topped with brown sugar that you mentioned! Yum!
This time of year it’s nice to have food that reminds you of warmer weather and lazy summer days.
Fish Tacos with Grapefruit and Avocado Salsa:
Ingredients:
1/2 large grapefruit, segmented and chopped
1 small avocado, diced
1/4 cup chopped red onion
1 Tbsp lime juice
2 Tbsp chopped cilantro
2 Tbsp chopped jalapeno
1/2 large red bell pepper, chopped
Salt and Pepper
Cooking spray
3/4 lb halibut filet (or your favorite white fish)
5 small corn tortillas
5 Tbsp fat-free Greek yogurt
Instructions:
1. To make the salsa, toss the grapefruit, avocado, red onion, lime juice, cilantro, jalapeno, red bell pepper, and a pinch of salt in a small bowl.
2. Spray a non-stick pan with cooking spray and heat over medium-high.
3. Season filets with salt and pepper and cook 4 minutes each side, until the fish flakes easily and is cooked through.
4. Remove fish from the pan and flke with a fork.
5. Divide the fish between 5 tortillas and top with salsa and a tablespoon of yogurt.
Enjoy!
I don’t eat a lot of grapefruit, but I do shop at Publix a lot
My favorite way to eat a grapefruit is in a bowl with a little sugar. Then when the middle stuff is gone and squeeze the juice into the bowl, maybe mix in a little sugar, and drink up. Yum!
Grapefruit “gummy” roll-ups
I didn’t grow up eating grapefruit and always viewed it as too sour, and just something I didn’t like. But, now that I have kids I see the health value and want them to enjoy this yummy fruit.
3-4 large grapefruits, peeled and chopped
1-2 tablespoons of white or brown sugar, or a combination of both
parchment paper
baking spray
1. Take your chopped grapefruit and toss them into the blender. Blend very well.
2. When they are blended well, add the sugar into the blender and blend again until mixed well.
3. Cover a baking sheet with parchment paper and spray well with baking spray (non-stick). Pour your grapefruit mixture onto the baking sheet.
4. Bake on 175 (yes, 175– you don’t want much heat on this) for 2-3 hours. You can cut them into shapes to make them more appealing to children.
Yum!! And so healthy! Also, if your children already love grapefruit you can leave the sugar out– just adjust this to their tastes.
SWEET TORCHED GRAPEFRUIT
I like to take the old kitchen torch out and have at it! Dry the grapefruit with paper towel and put some sugar on top. Torch until it becomes a pretty brown color. Cool and mmmm…have at it!! *I’m sure you can use the broiler as well.
We are from South Florida and at Christmas I do a Cuban dinner for my husband (even though I’m not Cuban) called Masitas de Puerco (Cuban Pork Chunks)and I marinate my the pork in the sweet red grapefruit that I get from my neighbor since we don’t have sour oranges from S.Florida. It is wonderful and my husband likes it better than the sour oranges!
sorry…didn’t read the post all the way! My bad!
MASITAS DE PUERCO
2 1/2 lbs. fresh pork loin
12 garlic cloves, peeled and crushed
1 lg. onion chopped
1/2 c. sour orange juice/grapefruit juice (or 1/4 c. unsweet o.j. &1/4 c. lime juice)
2 c. water
1 c. pure Spanish olive oil
1/2 t. salt
1/2 fresh onion sliced into rings
lime wedges
1 t. oregano
1 t. cumin
Cut pork into 2 inch chunks.
Marinade: mix garlic, onion, juice, 1/2 c. olive oil,oregano, cumin and salt. Pour over pork and marinate for at least 3 hrs. or overnight in fridge.
Remove meat from marinade. Place in pot with 2 c. water and 1/2 c. olive oil. Simmer uncovered until all water boils away, 30 to 45 min. Brown the pork until crispy on the outside but don’t overcook. Add onion slices and saute briefly. Top with lime wedges. Serve beans with rice and plantains. mmmm…good!
Grapefruit Margarita
Ingredients
1 cup fresh grapefruit juice
1 cup fresh lime juice
1/2 cup triple sec
1/2 cup tequila
1 tablespoon agave syrup
1 cup ice cubes
1 tablespoon pomegranate seeds (optional)
Directions
Stir together the grapefruit juice, lime juice, triple sec, tequila, and agave syrup in a pitcher, and mix with ice cubes. Strain the cocktail into 4 margarita glasses; garnish each cocktail with a few pomegranate seeds.
Grapfruit Margarita
1 cup fresh grapefruit juice
1 cup fresh lime juice
1/2 cup triple sec
1/2 cup tequila
1 tablespoon agave syrup
1 cup ice cubes
1 tablespoon pomegranate seeds (optional)
my fave Grapefruit tea
2 cups ruby red grapefruit juice (squeezed from 2 grapefruits)
2 to 4 tablespoons honey
1 cinnamon stick
1/2 teaspoon whole allspice berries
Directions
In a medium pot, combine juice, honey, cinnamon, allspice, and 1/2 cup water. Bring to a boil over high heat; strain and discard solids. Serve with a grapefruit segment or strip of zest.
I love this salad!
2 bulbs fennel, trimmed and thinly sliced
1/2 red onion, thinly sliced
1 green apple, peeled and thinly sliced
1 teaspoon lemon juice
1 red grapefruit – peeled, white pith cut off, and sectioned
2 tablespoons chopped toasted walnuts or pecans
2 teaspoons lemon juice and lime juice
2 teaspoons grapefruit juice
1/8 cup extra-virgin olive oil,
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. 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.
I really don’t have a recipe, but this is what I do sqeeze all the grapefruit juice in a bowl mix with brown sugar then put in ice cube tray and freeze..after it’s set I then use the frozen juice to go with summer drinks or my summer sluch..
Here is a recipe that I switch between using tilapia, grouper, or snapper.
(can also sub papaya or mango instead of grapefruit)
1/3 cup unsweetened grapefruit juice
1/2 teaspoon ground cumin
1 garlic clove, minced
1/4 teaspoon grated grapefruit peel
1/8 teaspoon salt
1/8 teaspoon pepper
Dash to 1/8 teaspoon cayenne pepper
1 teaspoon corriander seed
1 teaspoon paprika
2 tilapia fillets (6 ounces each or grouper or snapper)
1/2 cup canned black beans, rinsed and drained
1/3-1/2 cup chopped pink grapefruit sections
1/4 cup chopped red onion
1 tablespoon minced fresh cilantro
**OPTINAL: chunks of avocado,or cucumber or red bell pepper
1 to 2 teaspoons chopped jalapeno pepper
2 teaspoons butter
Directions
**For marinade, in a small bowl, combine the first nine ingredients. Set aside 1 tablespoon. Place tilapia (or other fish) in a large resealable plastic bag then add remaining marinade. Seal bag and turn to coat. Refrigerate for 1 hour.
**For the salsa, in a small bowl, combine the beans, grapefruit sections, onion, cilantro, jalapeno and the reserved tablespoon of the marinade (& any of the optinal veggies you want). Cover and refrigerate until serving.
**Drain and discard marinade. In a small skillet over medium heat, cook fish in butter for 4-5 minutes on each side or until fish flakes easily with a fork. Serve with salsa. Yield: 2 servings.
we cut our grapefruits in half and scoop out the insides and squish the grapefruit up and boil with gelatin and sugar and then put the grapefruit juice back into the grapefruit shells and stick in the fridge. Make a very yummy, healthy snack.
I marinate my chicken in grapefruit segments and grapefruit juice then grill–so tender and flavorful!
Grapefruit Gelatin
3 cups Fresh Grapefruit Juice, divided
3 Tbsp Honey
2 packages (about 2 Tbsp) Gelatin
In a small sauce pan over high heat, bring 3/4 cup grapefruit juice and honey to a boil. Reduce heat to simmer and stir until honey is completely dissolved.
Meanwhile, sprinkle gelatin into 1/4 cup grapefruit juice and let sit a few minutes. Stir into hot grapefruit-honey mixture and stir until gelatin completely dissolves.
Stir hot mixture into remaining 2 cups grapefruit juice and stir until extremely well incorporated. Cover and chill until set, about 2 hours. Serve cold. Keeps up to 1 week covered and chilled. Makes 4-6 servings.
Thank you. I have been trying to find a recipe for jello using grapefruit juice. This sounds cool and refreshing. : )
Take grapefruit – squeeze – add vodka – breakfast is served
I dont really have a recipe for it but i am dyig to try it broiled now
!!! I eat y itself and is delicious or on a smothie.
Grapefruit juice, frozen berries, oats, greek yogut, almond milk and honey. MMMMmmm great breakfast. Thanks I hope to win
I liked to freeze the grapefruit sections . I put them in a blender with orange or grapefruit juice. So easy , so good.
we broiled red grapefruit with brown sugar and vanilla, let them cool for a minute and add whipped cream, yummy
Adding Ruby Red grapefruit to any salad adds a new dimension in taste.
I wish I could say I invented this one, but I actually got it from the Ocean Spray web site. It’s really good on grilled fish, pork or chicken. And very simple to make.
Grapefruit Citrus Salsa
1 large grapefruit pelled, sectioned and cut into 1/4 inch cubes
1 mango cut into 1/2 inch cubes
1/2 large red pepper diced (I prefer green)
1 green onion, white and green parts, sliced
2 Tbsp. chopped canned jalapeno peppers
1/3 c. apple juice
Juice of 1 lime
Combine all ingredients in a nonmetal mixing bowl. Cover and chill. Serve as a condiment. Makes approx. 2 cups
cut in half sprinkle some truvia on top and eat
Scallops with Grapefruit-Onion salad
4 small ruby red grapefruits, about 2 pounds total
3 tablespoon(s) pickled cocktail onions
2 tablespoon(s) packed flat-leaf parsley leaves
Freshly ground pepper
24 sea scallops, about 2 pounds
Kosher salt
1 tablespoon(s) extra-virgin olive oil, plus more for drizzling
Directions
1. Using a very sharp paring knife, peel the grapefruits, carefully removing all of the bitter white pith. Carefully cut in between the membranes to release the grapefruit sections into a bowl. Discard all but 1 tablespoon of grapefruit juice from the bowl. Stir in the pickled cocktail onions and parsley leaves and season with pepper.
2. Pat the sea scallops dry and season them all over with salt. In a large nonstick skillet, heat the 1 tablespoon of olive oil until it is shimmering. Cook the scallops over moderately high heat, turning once, until they are browned and just cooked through, about 4 minutes total. Spoon the pickled-onion-and-grapefruit salad onto small plates and arrange the scallops around the salad. Drizzle with olive oil and serve at once.
The best way to eat grapefruit that I have found is to simply scoop it out on a plate, sprinkle a little splenda and a generous amount of cinnamon. It is wonderful this way.
grapefruit pie
1 (9 inch) pie crust, baked
4 pink grapefruit
1/2 cup white sugar 1 tablespoon cornstarch
3/4 cup grapefruit juice
1 (3 ounce) package strawberry flavored Jell-O®
1. Peel grapefruit, removing all pith. Cut up into bite-size pieces. Drain in a strainer for 4 or more hours, collecting the juice. 2. Combine the sugar, cornstarch, and 3/4 cup juice in a small saucepan; if the collected juice does not measure 3/4 cup, top it off with water. Bring to a boil. Stir in strawberry gelatin. Cool slightly. 3. Spread grapefruit in the bottom of the baked shell, and pour gelatin over the fruit. Chill several hours or overnight
The only thing better than my aunt’s citrus cheesecake is her red velvet cake, but that doesn’t use grapefruit
so here’s this one!
2 cups of crushed shortbread cookies (or nilla wafers or graham crackers is preferred)
2 teaspoons of grated lemon rind
½ cup of melted butter
FILLING:
2 grapefruit
3 oranges
3 eggs
2/3 cup of sugar
Pinch of salt
½ cup of orange juice (i use “some pulp”)
1 ¼ tablespoons of gelatin
¼ cup of water
1 lb of cream cheese
1 ¼ tablespoon of lemon juice (fresh from the lemon you used for the rind above)
2 teaspoons of grated orange rind
1 teaspoon of grated lemon rind
2/3 cup of cream
1. Mix together the crushed shortbread cookies, grated lemon rind and melted butter. Firmly press on the bottom of a 9-inch springform pan.
2. Peel the grapefruit and the oranges and cut the segments into small pieces.
3. 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.
4. Place over simmering water and cook, stirring constantly, until the mixture thickens. Remove from heat.
5. Soak the gelatin in the water for 5 minutes, then stir into the warm custard until dissolved.
6. Press the cream cheese through a strainer and beat with the remaining orange juice, lemon juice and grated rinds until smooth. Beat into the custard.
7. Fold in the pieces of grapefruit and orange. Lightly whip the cream and beat the egg whites until they form soft peaks.
8. Fold the cream and egg whites into the cream cheese mixture.
9. Pour into the prepared springform pan and chill for 8 hours or overnight.
Can’t cook worth a darn, same as it ever was:
1/2 Grapefruit
Sorbet, flavor of choice
Cherries, Crushed
Macadamian Nuts Crushed
Cool Whip
This is my grapefruit salsa recipe. Great served on top of a grilled meat or shrimp, or served as chips and salsa with cinammon sugar tortilla chips.
2 cups finely chopped strawberries
2/3 cup grapefruit, peeled and finely chopped
4 large or 6 small kiwifruit, peeled and finely chopped
1 cup finely chopped fresh pineapple
1/2 cup thinly sliced green onions
1/2 cup finely chopped yellow or green sweet peppers
2 tbsp lime juice or lemon juice
2 fresh jalapeno chile peppers, seeded and chopped
In a bowl combine strawberries, grapefruit, kiwifruit, pineapple, green onions, sweet peppers, lime juice, and jalapenos. Cover and chill for 6 to 24 hours. Strawberries should be kept separate if chilling for more than six hours, then added just before serving. Serve.
grapefruit
cherries
nut crushed
over Sorbet & Vanilla Yogurt
Fabulous Broiled Breakfast Grapefruit
1 pink grapefruit
1 tablespoon brown sugar
Directions:
1Cut grapefruit in half (midway between the stem-end and the dot on the opposite end).
2Sprinkle brown sugar over grapefruit sections, using more or less as desired.
3Grapefruit can be eaten as is, or broiled.
4To broil, put halves sugar-side up on a cookie sheet in the oven and set oven on broil for a few minutes.
5The brown sugar should melt and start to get crispy.
6Eat immediately by spooning out the half-sections of grapefruit.
I guess I am going to have to try the broiled grapefruit. Until then I will stick to my smoothies.
juice of 1 red grapefruit
4 large strawberries
1 banana
4oz strawberry-banana yogurt
1 tbsp honey
crushed ice
Cut bananas into chunks and then put all ingredients in a blender and blend until smooth.
My favorite way to eat grapefruit is to slice it in half. Putting one half in a bowl and salt.
Nothing beats just cutting it in half and adding brown sugar to it and warming it a tad.
I have really been trying to eat healthier and lose weight. I LOVE grapefruit! My fave thing, lately, is to cut out all the pulp/fruit from one grapefruit. Put this in a blender and add 1/2 vanilla yogurt (I use fat free). Add 1/2 cup blueberries, and a dash of cinnamon! Perfect smoothie!! I love to have something so healthy that’s quick and easy to make! Thanks!!
This is a great one that requires a few steps but well worth it
Grapefruit Tart
Preheat 350
Crust:
1 (5oz) package shortbread cookies, crushed
3 Tbsp sugar
2 Tbsp butter
Combine all until cookies are moist and press into the bottom of a 9 inch tart pan or pie pan, bake 10 minutes.
*or purchase a 9 inch pre-made shortbread cookie crust*
Filling:
1/2 cup sugar
6 Tbsp cornstarch
pinch of salt
2 cups fresh grapefruit juice
4 egg yolks
3 Tbsp butter
2 Tsp grapefruit zest
Combine sugar, cornstarch, and salt in a medium sauce pan. Whisk in juice and egg yolks. Cook over medium heat, whisking constantly, for 10 minutes or until the filling thickens and boils. Remove from heat, add butter and zest.
*This is a basic pudding/pastry cream recipe. You could sub in a box of Jello Vanilla Pudding with grapefruit juice and zest added to required ingredients on Jello Box, large box*
Assembling Tart:
Pour filling into tart pan and put plastic wrap over to prevent a skin. Chill 3 hours. Segment 3 red grapefruits and place in a bowl with 2 Tbsp of sugar, cover and chill and you are ready to assemble. Arrange grapefruit sections over tart in a pretty pattern. Serve immediately.
I marinate my pork in grapefruit segments and grapefruit juice then roast–so tender and flavorful!
FROZEN GRAPEFRUIT BREAKFAST SMOOTHY…………..chop one whole peeled grapefruit in half. pick out seeds. Throw in blender with six ice cubes..three packets of sweetners…one small vanilla yogurt…blend. This is also a great refreshing drink in the summer
This is a yummy one.
Grapefruit Cream Cheese with Pecans
Mix the following 4 ingredients and then use it as a topping on toasted bagels.
1/2 cup grapefruit, sectioned, chopped and drained well
2/3 cup chopped pecans
8 oz soft cream cheese
dash of cinnamon if desired
I like snacking on it at night. So I cut it in half and sprinkle some salt on it. yep – salt, not sugar.
http://www.huffingtonpost.com/2011/10/27/orange-and-grapefruit-sli_n_1059540.html
Oranges and grapefruit with coconut, simple but delicious! Thank you for hosting!
Mango, Orange, Grapefruit, Avocado, and Pistachio Salad
Time: 40 Minutes
Ready In: 40 Minutes
Servings: 6
Ingredients:
1 head romaine lettuce, chopped
1/2 cup balsamic vinaigrette salad
dressing
3/4 cup crumbled blue cheese
2 mangos, peeled and sliced
2 grapefruit, sectioned
2 oranges, sectioned
2 avocados – peeled, pitted and diced
1/2 cup shelled pistachios, coarsely
chopped
1.
Toss the romaine lettuce with the balsamic vinaigrette and blue cheese crumbles. Place into a large salad bowl. Arrange the mango, grapefruit, orange, and avocado over the salad in a lovely pattern. Sprinkle with chopped pistachios to serve.
Our favorite way to eat Grapefruit is to make an alcoholic beverage with it!
We put two double shots of Honey Whisky over some ice, Squeeze half a grapefruit into it and then add some 7 up or Sprite on top of that. So yum! Tastes like an Arnold Palmer!
tall glass, fill with ice, add a shot of vodka, fill rest of glass with grapfruit juice, rinse, repeat
Thank you for all these great recipes. We have a HUGE grapefruit tree.
One of the recipes I make is a fruit salad and then the grapefruit warmed in the oven with honey or grapefruit with sugar.
Sunshine smoothie
1 grapefruit, peeled
1 orange, peeled
1 frozen banana
1 teaspoon grated ginger
1/2 cup orange juice
2 sprigs mint
honey to taste
Blend until smooth.
Winter Citrus Salad
3 oranges, peeled & sectioned
1 grapefruit, peeled & sectioned
2 tangerines, peeled & sectioned
1/2 c. chopped walnuts
1/2 lime juiced
1/4 c. honey
combine fruit & nuts.squeeze lime over fruit, drizzle with honey.
Fruit Salad With a Twist recipe:
1 Ruby Red grapefruit – peeled, segmented, and chopped
1 large navel orange – peeled, segmented, and chopped
2 Granny Smith apples – peeled, cored, and diced
1 (15 ounce) can pineapple chunks, drained (juice reserved)
1 (10 ounce) jar maraschino cherries, drained and halved
1 cup grapes, halved
2 bananas, sliced
1/2 cup sweetened flaked coconut
1/2 cup chopped walnuts
1 teaspoon white sugar, or more to taste
Directions:
Mix grapefruit, orange, apples, pineapple, maraschino cherries, and grapes in a large bowl. Mash slightly with the back of a wooden spoon to release juices. Add bananas, coconut, walnuts, and sugar; stir to coat. Cover and refrigerate to blend flavors, at least 1 hour.
VERY YUMMY!!!
The acid from the fruit makes the chicken super tender!
http://www.foodnetwork.com/recipes/sunny-anderson/grapefruit-grilled-chicken-recipe/index.html
Ingredients
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
Directions
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.
Dinosaur Salad –
7 Dinosaur (Lacinato) Kale Leaves
2tbsp olive oil
1/2 cup dried cranberries
kosher salt
1 clove garlic (or garlic powder)
Parm. cheese
1/2 cup of grapefruit, peeled, segmented and GRATED (almost becomes a zest)
2tbsp chopped pecans
Strip kale leaves being sure to remove the rib or stalk. Tear into bit sized peices. In separate bowl add olive oil, garlic, grapefruit and pecans. Stir and mix in kosher salt to taste. Spread over torn kale leaves and add parm. cheese to taste. Toss and serve. Kids love it b/c it is made from “Dinosaur” Kale and kale is a super food, so mom’s love it even more…and the sweet/tangy flavor from the grapefruit adds the best kick!
2oz. Vodka
1/2 Grapefruit Juice Freshly Squeezed
Chopped Fresh Basil
Shake with ice in a martini shaker and pour into sugar rimmed martini glass.
Enjoy!
I peel the grapefruit like an orange then take out each section, yes it is time consuming but that way we get as much of the grapefruit as possible. Then I sprinkle Truvia over it all. Not a super complicated or involved plan but my kids could eat this all day!!
Grapefruit sliced in half and eaten…no sugar needed
Shrimp & Grapefruit Salad. I Found something similar online and made it my own since I don’t eat chicken.
Dice a portion of grapefruit into bit-sized pieces. Add lettuce, cocktail shrimp & lime juice & 2 Tbspoons of sugar. Stir and eat.
Even my picky seven year old will eat grapfruit when it’s prepared like this, we call it Grapefruit Brulee
3 grapefruits
6 tablespoons packed dark brown sugar
1 tablespoon butter cut into tiny pieces
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Directions
1. Position oven rack about 5 inches from broiler; preheat broiler.
2. Slice the stem end and opposite end off each grapefruit. Stand the grapefruit, one cut-end down, on a work surface. Cut off the rind and pith with a sharp knife, making sure to remove all the white pith. Cut each fruit into 4 rounds, about 1/2 inch thick, by making slices parallel to the ones you made on the top and bottom.
3. Place the slices in a large baking pan in a single layer. Top each with 1 1/2 teaspoons brown sugar, dot with butter and sprinkle with a pinch of cinnamon and nutmeg.
4. Broil the grapefruit until bubbling and starting to brown, 6 to 8 minutes. Drizzle pan juices over each serving
Tropical Fruit Salad
2 red grapefruits, peeled, quartered top to bottom and sliced
4 navel oranges, peeled, quartered top to bottom and sliced
1 15-20 ounce can pineapple chunks
2 T sugar
Combine all in a pretty bowl and serve or chill if you wish before serving.
Serves 8
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!
Salty dog with the tail
5 oz. Grapefruit Juice
1/4 tsp. Salt or sugar rimmed glass
Grapefruit Rice
1 1/2 cups grapefruit juice
1 tablespoon butter
1 1/2 cups instant brown rice
1 grapefruit cut into sections
In a saucepan over medium-high heat, combine the juice and butter. Bring to a boil, and stir in rice. Cover, and remove from heat. Let stand 5 minutes. Mix in grapefruit segments, and serve immediately.
Nice tasty sidedish
I make a vanilla cake with vanilla frosting. I frost the entire cake then chop up an entire grapefruit and use it to decorate the top of the cake. I then let it chill in the regrigerator for about forty-five minutes. Not only does the cake look decadent, but it also tastes amazing. It’s sort of like having a sweet and sour dessert.
Gosh, with all the grapefruits I have now, I’m so glad to have new recipes to try! I love grapefruits, but eating them plain gets boring after a while! Here’s an adult recipe that is an old favorite of mine:
Seabreeze! (Pitcher recipe: makes 8-10 servings)
16 ounces vodka
30 ounces cranberry juice
12 ounces grapefruit juice
*Ice cubes
Lime wedges, chilled
Directions
Squeeze juice from 2-3 grapefruits.
Place the vodka and juices in a plastic container, cover with a lid and shake until combined.
Fill each glass half full with ice and pour in the drink mixture. Place a chilled lime wedge on each glass and serve. Enjoy!
Optional: If you want to jazz things up a bit when you serve this, use frozen-grapefruit juice ice-cubes instead of regular ice cubes. That way, you don’t get any of that watered down flavor!
And don’t forget the coupons you can use with this recipe!
Vodka:
$2/1 Bottle of 750 ml or Larger Of Captain Morgan Original Spiced Captian Morgan Lime Bite, Jose Cuervo Especial Tequilla (Gold or Silver), Smirnoff no. 21 , Vodka, Smirnoff Iced Cake, Kissed Caramel, Fluffed Marshmallow or Whipped Cream Flavored Vodka or Tanqueray London Dry Gin (zip code 33614)
Coupon valid in AZ, CA, FL, IL, KY, NM, & NV
or use
$10 MIR for
GORDON’S GIN/VODKA- SEAGRAM’S WHISKEY+ OTHER SPIRITS, exp 2/18
*Valid only in the states of AZ, CA, IL, KY, MI, NV, NM & WI.
Cranberry Juice:
FREE 5 LBs Grapefruit WYB 2 Ocean Spray Juice or Drink -x03/15
$1/2 Northland Cranberry Juice , 64 oz. printable
$1/2 Old Orchard Cranberry Naturals juice, 64 oz printable
Grapefruits:
FREE 5 LBs Grapefruit WYB 2 Ocean Spray Juice or Drink -x03/15
$2/1 100% FLORIDA GRAPEFRUIT JUICE (54oz+) or 3 lbs+ Bag FRESH FLORIDA GRAPEFRUIT
Limes and Grapefruits:
$1/$5 Produce purchace, Food Lion Store Coupon
(check with your local stores for produce coupons if your Publix does not accept Food Lion as a competitor)
I think grapefruit compliments seafood very well. Here’s a great recipe for two just in time for Valentine’s Day!
Seared Scallops with Grapefruit Sauce
1 whole Florida pink grapefruit
8 ounces fresh, small dry-packed sea scallops*
1/8 teaspoon salt
1/8 teaspoon ground pepper
3 teaspoons canola oil, divided (2 teaspoons and 1 teaspoon))
1 shallot, sliced thin
2 tablespoons dry white wine
1 tablespoon honey
1 tablespoon chopped fresh mint
Please note: *Fresh, dry sea scallops work best as they are not treated or soaked in a chemical bath preservative. Plus, they’ll be more flavorful and they’ll brown better. If you buy frozen scallops, check the label to see whether they’ve been treated with sodium tripolyphosphate.
Directions:
1. Using a sharp knife, remove the skin and white pith from the grapefruit. Discard. Holding the grapefruit over a bowl, cut between the membrane to release the individual sections. Be sure to collect the juice, as well, by squeezing the membrane over the bowl. Discard the seeds and membrane. Drain juice into a measuring cup to make 1/4 cup. Add water, if necessary. Put bowl and measuring cup to the side.
2. Heat 2 teaspoons of canola oil in a medium size nonstick skillet over medium-high heat.
3. Pat the scallops dry with a paper towel and season both sides with salt and pepper.
4. Add the scallops to the skillet and cook until golden, about 3 to 4 minutes on each side. You want the scallops to be fork-tender, so be careful not to overcook them, or they will be tough and chewy.
5. Remove the scallops from the skillet and place on a plate. Cover with foil to keep warm.
6. Add remaining 1 teaspoon of canola oil to the skillet. Add shallot and cook for about 1 minute. Be sure to stir often until softened.
7. Combine grapefruit juice and white wine in skillet. Bring to a boil until it is reduced to about half, about 3 minutes.
8. Reduce heat to low. Add honey, the chopped fresh mint, and the individual grapefruit sections. *If the sauce is too tangy for your taste, balance it out with a small amount of brown sugar.
9. Return the scallops to the skillet. Reheat slightly, turning gently to coat with the sauce.
10. Divide the mixture between 2 plates. As a suggestion, broccoli and white rice make great sides for this dish. Enjoy and Happy Valentine’s Day!!
My wife makes a delicious broiled grapefuit and tops it with some heavy cream and it is delicious!
I was invited to a play date with a salsa bar. We were to bring something to share. What could I bring??? Grapefruit salsa. I looked for recipes that were easy and yummy. I found one and adapted it to what I had in hand. So yummy!
I ruby red grapefruit
1/4 red onion
2 tsp. honey
1 tbsp. red wine
1 small jalapeño minced
Ground pepper
I like to make my grapefruit into a smoothie or slushie. Blend a yogurt of choice (I like blueberry) and a grapefruit or 2 and some sweetener. Add other fruit if you like too. Or just 2 grapefruit pulp and juice and some ice in the blender with a little sweetener. I also love them plain.
Definitely love a broiled grapefruit with brown sugar and a cherry
I love to cook and always experimenting and coming up with a new dish. So, here’s one for you. Refreshing, light and tasty.
There’s no right or wrong with this dish. It’s very flexible to your taste. I used the veggies I have on hand and love to colors and texture in the dish. Eat your colors. That’s my thing. Feel free to substitute any ingredients you wish.
Spicy Shrimp and Grapefruit Salad
(Serves 2 Main course or 4 side dish)
Dressing: Mixed all and set aside.
3 tbsp cilantro, chopped
½ jalapeno, minced (more or less to your taste)
½ a lime, juiced
2 tbsp Thai fish sauce
1 tsp brown sugar (to cut down the sharpness of the lime)
Ingredients:
½ lb. Shrimp, cooked and cooled
1 large grapefruit, peeled and sectioned
½ of a bunch Water Crest (washed and dried)
½ yellow or red sweet bell pepper, cut into thin strips
1/4 of a jicama, peeled and julienne (about a handful – can substitute carrots)
¼ c red onion, julienne (more or less to your taste)
In a large mixing bowl, add dressing and shrimp. Toss shrimp to coat. And remaining ingredients and toss. Plate and enjoy!
Scallops with Grapefruit-Onion Salad
4 small ruby red grapefruits
3 TB pickled cocktail onions
2 TB packed flat-leaf parsley leaves
Freshly ground pepper
24 sea scallops
Kosher salt
1 tablespoon(s) extra-virgin olive oil, plus more for drizzling
Directions
1. Using a very sharp paring knife, peel the grapefruits, carefully removing all of the bitter white pith. Carefully cut in between the membranes to release the grapefruit sections into a bowl. Discard all but 1 tablespoon of grapefruit juice from the bowl. Stir in the pickled cocktail onions and parsley leaves and season with pepper.
2. Pat the sea scallops dry and season them all over with salt. In a large nonstick skillet, heat the 1 tablespoon of olive oil until it is shimmering. Cook the scallops over moderately high heat, turning once, until they are browned and just cooked through, about 4 minutes total. Spoon the pickled-onion-and-grapefruit salad onto small plates and arrange the scallops around the salad. Drizzle with olive oil and serve at once.
Grapefruit Dance
1 cup grapefruit, peeled and sliced into chunks
1 can fruit cocktail, juice drained well
1/2 can sweet corn kernel, water drained well
1/2 cup apple, sliced into cubes
2 tbsps raisins
1/4 cup shredded cheddar cheese
1/2 can sweetened condensed milk
1/2 can Nestle table cream
2 tbsps mayonnaise
pinch of salt
toasted coconut flakes for topping
Combine all the ingredients except the toasted coconut in a bowl. Chill for an hour or two. Before serving, sprinkle toasted coconut on top. Enjoy!
I add grapefruit wedges to an angel food cake I buy from Publix and topped with whipped cream and a drizzle of grapefruit juice–light and refreshing
when you want a cold salad but want to have fruit in it, first squeeze the juice out of grapefruit so you can use the juice to make a dressing out of it with little lemon and salt with juice. then cut the leftover of grapefruit up and put them in the salad and toss them with grapefruit juice dressing with lemon and salt. very good to eat and on plus side no cooking necessary.
Grapefruit Ceviche and Grapefruit Martini
**I love a vodka grapefruit martini with a lime sugar rimmed glass (recipe is ice, vodka, fresh grapefruit juice in shaker–run rim of lime around martini glass and dip in sugar–shake like crazy, pour, and enjoy. Add seltzer to stretch grapefruit or tone it down as needed but don’t add until after shaken unless you really want a kitchen party;))
*Ceviche Recipe can be modified to use whatever seafood you like and is fresh.
*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.
Directions
Marinade:
Ingredients
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.
Citrus Cream Dream
*1/2 cup chilled Grapefruit Juice
*1/2 cup chilled Cream Soda
*1/4 cup chilled Pineapple Juice
*Can of Whip Cream
*Tall Glass
Squeeze a layer of Whip Cream into the bottom of the Tall Glass. Add Grapefruit Juice, Pineapple Juice and Cream Soda. Stir well and Enjoy with a straw!
Gluten Free Grapefruit Bars (courtesy of Zest Bakery)
Makes one 13 x 9 inch block
Omit the xanthan gum if your gluten-free flour already has. Use regular flour if gluten isn’t an issue.
1¾ cups of your favorite gluten-free flour blend
¼ tsp xanthan gum
½ cup confectioners’ sugar, sifted
1 cup butter, chopped and chilled
2 tablespoons grapefruit zest
¾ cup grapefruit juice (I like ruby red)
4 eggs
¼ cup whole or almond milk
1 cup granulated sugar
½ tsp baking powder
Prepare the crust:
1. In a large bowl, combine the flour and xantham gum (if needed) and stir in the confectioners’ sugar. Cut in the butter with a pastry cutter until mixture is crumbly. Press evenly into bottom of a 13 x 9 x 2-inch baking pan lined with parchment paper. Refrigerate for 20 minutes.
2. Preheat the oven to 325 F, then bake 20 minutes, or until lightly browned.
3. Set aside to cool while you prepare the filling.
Filling:
1. Zest and then juice the grapefruits. Set aside.
2. Whisk together the eggs, milk, granulated sugar, and baking powder. Add grapefruit juice and zest. Mix until just combined then pour into baking pan.
3. Bake at 325 degrees F for 20 minutes or until center feels firm. Let cool for 30 minutes before slicing.
4. Best served IMMEDIATELY, but can be stored in the refrigerator for up to 3 days.
Fish en Papillote with Grapefruit (aka Brown Bag Fish with Grapefruit)
Roll parchment paper in heart shape to create a sealed pouch (search internet for how-to) or use brown paper lunch bag as long as it has no coating on it
In bag, place finely cut fennel and shallots. Top with olive oil rubbed fish (I like cod, halibut, salmon, or snapper). Top that with 1/2 grapefruit segments, mushrooms, fresh herbs, lemon, and chicken stock or white wine. Be generous with liquid b/c goal is to steam in bag but not so much that bag breaks. Roll top down 2-3 times, place bag in pan deep enough to catch any liquid that seeps out and bake at 350 until done (about 15-25 min depending on fish type and thickness)
Check on bag periodically to make sure it’s not touching anything in oven or burning (I’ve never had this happen but better safe than sorry)
grapefruit cransberry slushes.filled half grapefruit, half of cransberry cocktail juice in chilled glass or plastic pitcher then freeze them in the freezer. pull them out when you are thirsty for cold drink.slushes last longer than cold drink. they stay chilled.
Pink Grapefruit Gelatin
2 3/4 c Pink grapefruit juice, Freshly squeezed, strained
5 Packets unflavored gelatin
1/2 c Sugar
Pour 1 cup grapefruit juice into a bowl. Sprinkle gelatin over and let stand to soften, about 5 minutes. Bring sugar and 1 1/2 cups water to a boil over medium-high heat, stirring to dissolve sugar. Pour hot syrup over gelatin; mix well to dissolve gelatin. Stir in remaining juice. Pour into a 9×13 inch Pyrex pan, cover and refrigerate until set, about 4 hours. When ready to serve, cut gelatin into 1-inch cubes and serve in tall glasses.
Strawberry grapefruit Drink
1 pk (10 ounces) frozen Strawberries in syrup, part thawed
3 c Chilled grapefruit juice
Break up strawberries. Place strawberries and 1 cup grapefruit juice in blender. Cover and blend on high speed about 30 seconds or until smooth. Add remaining grapefruit juice. Cover and blend until mixed. Serve over ice. 4 SERVINGS
I just love t toss it on a chef salad and enjoy.
cook or grilling salmon or swil fish with grapefruit. clean fish then put salmon or swil in foil, pour over grapefruit juice on those fishes, only by a teaspoon of juice then cut slices of fresh grapefruit and put those on top on fishes then wrapped the foil just little tight then cook in oven at 350 degree for about 15mins then open the foil to flipped over other fishes then wrap again and pop back in oven for 7 mins then serve them with any vegetbles. as for grilling fishes on grill outside, it takes bout 20 mins.
Grapefruit guacamole, one grapefruit segmented. One quarter smal red onion minced. Two rough chopped avacados. One tea spoon of salt. One table spoona of cilantro finley chopped. Place onions on chopping board after mincing and add one half of the salt and squeeze the salt into onion to remove the liquid. Rinse with cold water then place in a sieve and squeeze then dry with paper towel. Add onions to bowl. add grapefruit breaking up as ypu go. Then add avacado, cilantro, and salt stir but leave chunky for better taste.
I love to eat a pink grapefruit cut in half and add a pinch of nutmeg for breakfast.
I make a stirfry and then add a cup of grapefruit to make it have a little pizzaz.
Grapefruit juice added to a bowl of hot oatmeal makes it sweet and good for you.
Plain yogurt and add grapefruit quick and easy.
Pink Grapefruit Sorbet
6 Florida grapefruit (washed)
1 cup granulated sugar
1Tablespoon lemon juice
After wahshing the grapefruit use a zester or peeler to remove the zest of one grapefruit and chop coarsely. Next in a blender combine sugar and zest and blend until zest is very finely chopped. Next squeeze
Pink Grapefruit Sorbet
6 Florida grapefruit (washed)
1 cup granulated sugar
1Tablespoon lemon juice
After wahshing the grapefruit use a zester or peeler to remove the zest of one grapefruit and chop coarsely. Next in a blender combine sugar and zest and blend until zest is very finely chopped. Next squeeze
Pink Grapefruit Sorbet
6 Florida grapefruit (washed)
1 cup granulated sugar
1Tablespoon lemon juice
After wahshing the grapefruit use a zester or peeler to remove the zest of one grapefruit and chop coarsely. Next in a blender combine sugar and zest 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- one -half cup servings.
I have tried the grapefruit muffins that i read from last week’s grapefruit contest and to my suprise they were grate so everyone look that recipe up.
I add a 3/4 of a grapefruit to my dips that I make in the summer for a fresh taste and also throw in some cilantro to make it a winner.
One grapefruit peeled and segmented and add a can of cranberry sauce mix but not to hard and to make it into a liquid and in a blender blend 1/4 cup of pecans and mix. This will make a different way to serve cranberry.
Just add confectioners sugar a sliced grapefruit this is simple but good.
I cut three grapefruits in half. Place the cut side down into a plate of sugar. Place under a broiler for 2 minutes. Let sit for 10 minutes to cool. then enjoy the best sweet tart combanition.
grapefruit smoothie add a whole grapefruit pelled and seeded. 1 banana peeled. 1 kiwi peeled. 1 smoothie packen plain flover. Place in blender and mix well. Taste fresh and no yucky after taste.
I like to top my salads with a frest grapefruit.
Grapefruit popcicles are a way to get kids to eat a grapefruit they will love them. Just put 2 grapefruits peeled and take the seeds out into a blender and pour into a popcicle maker and you are done just freeze.
I make a shrimp on the grill and glaze it with sugar and grapefruit juice. I also make it with chicken.
grapefruit and raisins cobbler
3 cups flour , one/third cup of brown sugar,one teaspoon of sugar or splenda,one egg, one cup of water, one cup of grapefruit juice and two cups of grapefruit blended and half cup of raisins trhrow together in bowl. goes in butter and dusted flour pan and preheated at 375 degrees for 30 mins. put ice cream to cut sweetness over warm cobbler. coolwhip is optional if you dont want ice cream .