Grapefruit Chicken Salad
1 1/2 cups grapefruit segments; cut into bite size pieces
2 cups diced, cooked chicken
1/4 cup chopped celery
1 scallion, minced
1/4 cup mayonnaise
1/4 cup plain yogurt
1/4 cup fresh parsley, minced
Combine all ingredients and mix thoroughly. Serve on a bed of salad greens. Serves 3 to 4.
Grapefruit, Romaine and Red Onion Salad
12 medium Romaine lettuce leaves; ribs removed
10 thin slices red onion cut into thin half moons
4 pink grapefruit; peeled and cut into wedges
Lime Dressing
mayonnaise thinned with lime juice
salt
crushed red pepper
On each dinner plate make a wreath of romaine. Make an inner circle with onions and grapefruit. Pour dressing over.
Chicken and Fresh Grapefruit Stir Fry
1 grapefruit; peeled
8 ounce can pineapple chunks
1 tablespoon cornstarch
1 teaspoon soy sauce
2 skinless boneless chicken breasts
1 medium clove garlic; minced
1/2 teaspoon vegetable oil
1/4 pound snow peas; trimmed
2 green onions; sliced diagonally
Peel and section grapefruit over bowl; reserve juice. Drain pineapple well, reserving juice. Combine juices and add enough water to equal 1 cup liquid. Combine with cornstarch and soy sauce. Rinse chicken breasts and pat dry; remove any excess fat. Cut into thin strips. In large nonstick skillet, sprayed with nonstick cooking spray, stir fry chicken with garlic in oil over medium high heat for 5 minutes, or until lightly brown. Add the snow peas and cornstarch mixture and cook, stirring until thickened. Add grapefruit, pineapple and green onions and cook until evenly heated.
Citrus Marinated Shrimp
1 cup fresh squeezed grapefruit juice
1 pound medium shrimp, shelled and deveined
2 cloves garlic, minced
2 teaspoons cornstarch
3 tablespoons chopped cilantro or parsley
1 cup long grain white rice
2 teaspoons ketchup
1 tablespoon olive oil
1/4 tablespoon red pepper flakes
1 large red pepper, slivered
1/2 teaspoon salt
2 stalks celery, sliced diagonally
1 tablespoon honey
2 grapefruit, peeled and sectioned
In a medium bowl, combine grapefruit juice, garlic, cilantro or parsley, ketchup, honey, red pepper flakes and salt. Add the shrimp and stir. Allow to marinate 20 minutes, turn shrimp once. Drain the shrimp and reserve the marinade, combining it with cornstarch. Meanwhile, prepare rice according to package directions. In a large nonstick skillet, heat oil over medium high heat. Add shrimp and saute 2 to 3 minutes or until shrimp begins to turn orange, just beginning to caramelize. Add red pepper, celery and reserved marinade. Bring to a boil over high heat, stirring constantly until shrimp is just cooked through and sauce has thickened slightly. Add grapefruit sections and heat 30 seconds. Garnish with fresh sprigs of cilantro or parsley. Serve over rice.
Crepes with Grapefruit Maple Sauce
Crepes:
1 cup milk
5 tablespoons butter or margarine, melted
3/4 cup milk
1/4 teaspoon salt
3 egg yolks
2 tablespoons chopped chives
1 1/2 cups sifted flour
vegetable oil for frying
In container of electric blender or food processor, combine all ingredients except chives and oil; blend 1 minute, or until smooth. Stir in chives. Refrigerate 2 hours or overnight. Lightly brush a 6 or 7 inch crepe pan or skillet with oil. Place over moderately high heat until a drop of water bounces on the surface. Remove skillet from heat; pour 3 tablespoons batter into center of skillet. Tilt skillet to spread batter evenly, return to heat. Cook 1 minute, or until bottom is lightly browned. Slide spatula under crepe; turn to brown other side. Turn crepe out onto waxed paper. Repeat above steps with remaining batter. 18 six inch crepes
Sauce:
1/4 cup butter or margarine
1/4 cup maple syrup
1 tablespoon cornstarch
1 grapefruit, peeled and sectioned
1/2 cup fresh squeezed grapefruit juice
In medium saucepan melt 1/4 cup butter; whisk in cornstarch. Whisk in grapefruit juice and maple syrup; bring to a boil. Continue boiling, stirring constantly, 1 minute, until slightly thickened. Remove from heat; add grapefruit sections. Arrange crepes on serving plates. Serve with grapefruit sauce. 6 servings.
Tropical Salsa
3 large grapefruit
1 small yellow pepper, julienne
2 medium oranges
1 large anaheim chile, julienne
1 medium mango, diced
2 tablespoons cilantro, chopped
1/2 small red onion, peeled and diced
1/4 teaspoon salt
1 small red pepper, julienne
1 teaspoon olive oil
Peel and segment the grapefruit and oranges. Also squeeze the juice. Combine the cut grapefruit, oranges, mango, red onion, red pepper, anaheim chilies, cilantro, salt and olive oil. Toss carefully. 6 servings.
Vinaigrette Dressing
1 cup fresh squeezed grapefruit juice
1/3 cup vinegar
4 tablespoons water
2 garlic cloves; crushed
1/2 teaspoon basil
1/4 teaspoon thyme
1 teaspoon parsley sprigs
1/4 teaspoon ground pepper
Place all ingredients in a jar with a tight fitting lid. Shake until well mixed. Store in refrigerator.
Avocado Citrus Salad
1/2 cup extra virgin olive oil
1/4 cup vinegar
1 tablespoon chopped cilantro
Kosher salt and freshly ground black pepper to taste
1 seedless red grapefruit
1 tangelo
1 navel orange
1 avocado, ripe but still firm
Mix vinegar, oil, cilantro, salt and pepper to taste. Set aside. Peel and cut grapefruit, tangelo and orange into sections or slices. Halve and peel avocado, then cut into thin slices, crosswise. Arrange citrus and avocado alternately in a ring on the outside of a platter. Then form a smaller ring inside the larger ring. Pour dressing over and serve. Serves 4.
Grapefruit Ambrosia
2 grapefruit
1 navel orange
2 tablespoons Marsala or sweet sherry
2 tablespoons plus 1/3 cup sugar
1/4 cup shredded coconut
3 egg whites
1/8 teaspoon salt
Peel grapefruit and orange and cut into sections. Halve the sections, crosswise, put in a shallow bowl and toss with Marsala and 2 tablespoons of sugar. Set aside for 30 minutes. Turn on broiler. Beat egg whites with salt and remaining sugar until peaks form. Drain fruit, put into a 9 inch pie plate in one layer and toss with half the coconut. Spread meringue over fruit, sprinkle with remaining coconut. Put pie plate under the broiler as far away from the heat source as possible. Broil 1 to 2 minutes or until lightly browned. Turn if necessary to brown evenly. Serves 4 to 6.
Citrus Scallops
16 fresh sea scallops
1 cup fresh pink grapefruit, diced, pith and membrane removed
1/4 cup sweet red pepper, diced
1/4 cup sweet red onion, diced
1/4 cup avocado, diced
1/4 cup cucumber, diced
1 jalapeno chili, diced
1 tablespoon fresh chives, chopped
1 tablespoon fresh cilantro, chopped
1/8 cup olive oil
salt and pepper to taste
Mix all ingredients except scallops and toss with olive oil. Saute scallops in butter or olive oil, 2 minutes each side. Top with grapefruit salsa and serve immediately.
Spa Salad
fresh pink grapefruit sections, membranes removed
fresh spinach leaves, washed and dried
radicchio leaves
chicory leaves
endive leaves
Poppy Seed Dressing:
3/4 cup canola oil
1/4 cup peanut oil
1/4 cup rice wine vinegar
1 garlic clove, pressed
1/4 teaspoon poppy seeds
1 tablespoon cream
Mix poppy seed dressing ingredients and shake well. Arrange grapefruit sections on top of mixed greens. Top with dressing and serve.
Black Eyed Pea and Crab Salad With Ruby Grapefruit
1 1/2 cups black eyed peas; soaked overnight; drained
1 quart ham hock broth or water
salt to taste
4 slices bacon; diced
1 pound fresh lump crab meat
1 red bell pepper; seeded, finely diced
1 yellow bell pepper; seeded, finely diced
1 green bell pepper; seeded, finely diced
1 purple onion; minced
3 whole scallions; thinly sliced
1 tomato; seeded and diced
1 teaspoon fresh thyme; chopped
1 teaspoon fresh marigold mint or tarragon; chopped
1 teaspoon fresh chervil; chopped
1 cup Grapefruit Vinaigrette; separate recipe
4 whole ruby grapefruit; peeled; sectioned
8 whole fresh cilantro sprigs for garnish
Place the drained black eyed peas in a saucepan with the ham hock broth or water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to 1 hour. Toward the end of the cooking time, taste the peas and season with salt. Drain and set aside. In a skillet, cook the bacon over medium high heat until all the fat is rendered. Transfer the bacon to a large mixing bowl and add the crab meat, vegetables, peas and herbs. Mix together until thoroughly combined. Combine the salad with the vinaigrette. Mound the tossed salad on a large serving platter, leaving at least 2 inches around the edge of the platter. Arrange the grapefruit sections around the salad and garnish the grapefruit sections with the cilantro sprigs.
Brown Derby Grapefruit Cake
1 1/2 cups sifted cake flour
3/4 cup sugar
1 H1 teaspoons baking powder
1 teaspoon salt
1/4 cup water
1/4 cup oil
3 eggs; separated
3 tablespoons grapefruit juice
1/2 teaspoon grated lemon peel
1/2 teaspoon cream of tartar
1 grapefruit; peeled and sectioned
Cream Cheese Frosting:
2 3 ounce packages cream cheese; softened
2 teaspoons lemon juice
1 teaspoon grated lemon peel
3/4 cup sifted powdered sugar
6 to 8 drops yellow food coloring; optional
reserved grapefruit sections
Sift together flour, sugar, baking powder and salt into bowl. Make well in center and add water, oil, egg yolks, grapefruit juice and lemon peel. Beat until very smooth. Beat egg whites with cream of tartar until stiff but not dry. Gradually pour egg yolk mixture over egg whites and fold in gently until just blended. Do not stir. Turn batter into ungreased 9 inch spring form pan and bake at 350F 30 minutes, or until top springs back when touched lightly with finger. Invert onto cake rack and cool thoroughly. Loosen edges of cake carefully and remove from pan. With serrated knife, cut cake crosswise to make two layers. Reserve a few fruit sections for frosting. Fill with part of the Cream Cheese Frosting and grapefruit sections. Spread top and sides of cake with frosting and decorate with additional fruit sections.
Cream Cheese Frosting: Beat softened cream cheese until fluffy. Add lemon juice and peel. Gradually blend in sugar and beat until well blended. Stir in food color. Crush enough grapefruit sections to measure 2 teaspoons and blend into frosting.
Chicken with Ginger, Broccoli and Grapefruit
1 tablespoon vegetable oil plus 1 teaspoon vegetable oil
1 2 x 1 inch piece fresh ginger pared and cut into match stick strips
1 pound boneless, chicken breasts; skinned and cut crosswise into 1/2 inch strips
2 cups broccoli florets
1/2 cup chicken broth
1/4 cup grapefruit juice
3 tablespoons soy sauce
1 teaspoon cornstarch
1 cup grapefruit sections
In 10 inch skillet, heat oil over medium heat. Cook ginger, stirring, occasionally, until golden brown, 2 to 3 minutes. With slotted spoon, remove ginger to plate; set aside. Increase heat to medium high. Add chicken and cook, stirring constantly, until no longer pink and cooked through, 3 minutes. Remove chicken to plate, set aside. Add broccoli, stirring to coat with cooking liquids. Add 1/4 cup water to skillet, cover and cook until crisp tender 3 to 4 minutes. Return chicken to skillet. Add broth, grapefruit juice and soy sauce. In small cup, combine cornstarch with 1 tablespoon cold water until cornstarch is dissolved. Add cornstarch mixture to skillet increase heat to high. Cook, stirring frequently, until mixture boils and thickens slightly. Add grapefruit sections to skillet; heat through. Spoon chicken and broccoli, mixture onto serving platter. Garnish with reserved ginger.
Crab and Pink Grapefruit Salad
2 heads butter lettuce or Boston lettuce, washed and dried
3 pink grapefruit peeled and sectioned
1 pound cooked crab meat picked over to remove bits of cartilage
Grapefruit Dressing:
2 teaspoon grated grapefruit peel
1 shallot; minced
1 tablespoon white wine vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 cup olive oil
Separate lettuce leaves, using only choice ones. Arrange bed of lettuce on 6 individual serving dishes. Evenly distribute grapefruit sections and crab meat over lettuce, arranging it attractively. Drizzle about 1 tablespoon Grapefruit Dressing over each serving.
Grapefruit Dressing: In small bowl, combine grapefruit peel, shallot, white wine vinegar, balsamic vinegar and salt. Whisk in olive oil slowly. Taste for acid and salt and add more if too bland. Stir to blend before using.
Wahoo with Fresh Grapefruit Sauce
2 large ruby red grapefruit with sections
2/3 cup sugar
1/4 cup white wine
2 cups fresh squeezed grapefruit juice
1/4 cup water
2 tablespoons cornstarch
6 7 ounce steak cut filets of wahoo, broiled until just done
Peel grapefruit. With a paring knife, lift out grapefruit from each segment taking care to leave behind the skin. Squeeze the juice from the remaining pulp and set the juice aside. Reserve the grapefruit sections for the garnish. Heat sugar in a saucepan until caramelized and add wine and grapefruit juice Simmer until sugar is incorporated. Mix water and cornstarch together, use mixture to lighten sauce and drizzle over grilled wahoo. Garnish and serve.
Grapefruit Glazed Chicken Chipotle
6 tablespoons fresh grapefruit juice
1 chipotle pepper, snipped into small pieces
2 cloves garlic, minced
1 tablespoon vegetable oil
salt and freshly ground black pepper, as desired
2 tablespoons honey
crisp salad greens
1/4 cup chopped pecans
grapefruit segments for garnish
Rinse chicken with cool water; pat dry. Place in a plastic utility bag or shallow dish. Mix together 1/4 cup of the grapefruit juice, snipped chipotle pepper and garlic; spoon over chicken and let marinate for at least 30 minutes, turning occasionally. Spoon oil into a large heavy skillet placed over medium heat; remove chicken from marinade; reserve marinade. Sprinkle chicken with salt and pepper as desired, then cook in skillet until tender and browned, about 5 minutes on each side. When done, add reserved marinade and cook until liquid is absorbed, turning chicken frequently. Remove chicken from skillet to a cutting board. Mix honey and remaining 2 tablespoons grapefruit juice concentrate; add to skillet, stirring until hot and bubbly. Cut chicken crosswise against the grain into medallions. Place on serving dish lined with crisp salad greens. Spoon sauce over chicken; sprinkle with pecans. Garnish with fresh grapefruit segments. Serve while hot. Serves 4.
Pork Grapefruit Stir Fry
1 1/2 pounds lean boneless pork
3/4 cup fresh grapefruit juice
3/4 cup cold water
3 tablespoons soy sauce
2 tablespoons cornstarch
1 tablespoon honey
1/2 teaspoon ground ginger
1 tablespoon cooking oil
3 cups sliced zucchini
1 medium red or green sweet pepper, cut into bite size strips
1 tablespoon sesame seed, toasted
3 cups hot cooked rice
Trim fat from pork. Partially freeze pork. Thinly slice pork across the grain into bite size strips; set aside. For sauce, in a bowl stir together thawed concentrate, water, soy sauce, cornstarch, honey and ginger; set aside. Pour oil into a wok or 12 inch skillet. Preheat over medium high heat. Add zucchini and pepper strips; stir fry for 2 to 3 minutes or until vegetables are crisp tender. Remove vegetables and set aside. Add half of the pork to wok. Stir fry for 2 or 3 minutes or until no pink remains. If necessary, add more oil, 1 teaspoon at a time, to prevent sticking during cooking. Remove pork and repeat with remaining meat. Return all pork and vegetables to the wok. Push from center of wok. Stir sauce and add to center of wok. Cook and stir until thickened and bubbly. Stir all ingredients together to coat with sauce. Sprinkle with sesame seed. Serve over rice.
Grapefruit Pork Chop Casserole
1 tablespoon salad oil
1 1/2 teaspoons salt
1 tablespoon brown sugar
1 onion, chopped
6 loin pork chops, about 3/4 inch thick
1 1/2 cups fresh grapefruit juice
6 cups shredded green cabbage
2 apples, cored, pared and diced
2 teaspoons caraway seeds
2 grapefruit, peeled and sectioned
Heat oil in skillet. Add onion and cook until tender. Add chops and brown on both sides, about 20 minutes. Remove to four quart casserole. Add cabbage. Sprinkle with caraway seeds, salt, sugar and juice. Top with apples; cover and bake at 350F for 30 minutes. Add grapefruit sections and bake 5 minutes longer. 6 servings.
Roast Pork Loin With Grapefruit
2 onions; sliced
4 large garlic cloves; crushed
1 tablespoon vegetable oil
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 manie made by kneading together 3 tablespoons each softened unsalted butter and flour
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 350F oven for 1 to 1 1/4 hours, or until a meat thermometer registers 155F to 160F. 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 manie, 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. Serves 6 to 8.
Grapefruit Orange Cheesecake
2 cups crushed coconut cookies
2 teaspoons grated lemon rind
1/2 cup melted butter
For Filling:
2 grapefruit
3 oranges
3 eggs
2/3 cup sugar
1/8 teaspoon salt
1/2 cup orange juice
1 1/4 tablespoons gelatin
1/4 cup water
1 pound cream cheese
1 1/4 tablespoons lemon juice
2 teaspoons grated orange rind
1 teaspoon grated lemon rind
2/3 cup cream
Mix together the crushed cookies, lemon rind and melted butter. Firmly press on the bottom of a 9 inch spring form pan. Peel the grapefruit and the oranges and cut the segments into small pieces. Separate 2 eggs and combine the egg yolks, the remaining whole egg, sugar, salt and 1 tablespoon of orange juice in the top of a double boiler. Place over simmering water and cook, stirring constantly, until the mixture thickens. Remove from heat. Soak the gelatin in the water for 5 minutes. Stir into the warm custard until dissolved. Press the cream cheese through a strainer and beat with remaining orange juice, lemon juice and rinds until smooth. Beat into the custard. Fold in the grapefruit and orange pieces. Lightly whip the cream and beat the egg whites until they form soft peaks. Fold the cream and egg whites into the cheese mixture. Pour into the prepared spring form pan and chill for several hours or overnight.
Spinach and Grapefruit Salad
2 teaspoons poppy seeds
1/2 red onion thinly sliced
3 grapefruit; pink or red
6 cloves garlic peeled
2 tablespoons white wine vinegar
2 tablespoons olive oil
1 tablespoon coarse grain mustard
1/2 teaspoon honey
salt and freshly ground pepper
16 cups fresh spinach, washed and torn
1/2 small jicama, peeled and cut in match sticks
Heat a small skillet over medium heat. Add poppy seeds and toast, stirring constantly, until aromatic, 1 to 2 minutes; set aside Place onion slices in small bowl; add cold water to cover and soak for 10 minutes. Drain. Meanwhile, with a sharp knife, remove skin and white pith from grapefruit and discard. Working over a small bowl to catch the juice, cut the grapefruit segments from their surrounding membranes; reserve the segments in a small bowl. Measure 1/3 cup of the juice and set aside. Bring garlic cloves in a small saucepan and add water to cover. Bring to a simmer over medium heat; cook until tender, about 3 minutes. Drain. In a blender, combine vinegar, oil, mustard, honey, cooked garlic and reserved grapefruit juice. Blend until creamy. Season with salt and pepper. In a salad bowl, combine spinach, jicama and reserved onions and grapefruit sections. Drizzle with the dressing and toss. Arrange on salad plates and garnish with the toasted poppy seeds.
Walnut Grapefruit Salad With Yellow Chilies
2 grapefruit, peeled and white pith removed
2 oranges, peeled and white pith removed
1 cup peeled and diced jicama
4 yellow wax hot chilies, sliced in thin rings
1 tablespoon walnut or vegetable oil
1 tablespoon balsamic vinegar
1 tablespoon fresh lime juice
1 tablespoon chopped fresh parsley
2 teaspoon sugar
2 tablespoon chopped walnuts
Cut fruit sections away from their surrounding membranes into a bowl. Add jicama, chilies, oil, vinegar, lime juice, parsley and sugar and toss to coat. Let salad stand at room temperature for 1 hour. The salad can be made ahead to this point and refrigerated overnight. Just before serving, sprinkle the salad with walnuts.
Grapefruit Guacamole Salsa
1 medium red onion, diced
1 tablespoon olive oil
1 teaspoon brown sugar
1 large pink grapefruit, peeled, membrane removed, chopped
1 to 2 jalapenos, minced
1 garlic clove, minced
1 small avocado, peeled, pitted, diced
3 tablespoons minced fresh cilantro leaves
2 tablespoons grapefruit juice
1 tablespoon lime juice
1/4 teaspoon salt
Saute onion in the olive oil until tender and beginning to become lightly golden. Stir in sugar and saute until glistening. Place in bowl and toss in the rest. 1 1/2 cups.
Mashed Grapefruit Sweet Potatoes
12 small sweet potatoes
1/2 cup butter, divided
3 tablespoons dark rum, divided
1/2 cup brown sugar
2 cups grapefruit sections, cut into chunks
1/2 cup grapefruit juice
salt and pepper, to taste
Bake the sweet potatoes in a preheated 400F oven until soft. Peel and mash with 3 ounces of butter and 1 tablespoon of rum. Reserve until needed. Melt the remaining 1 ounce of butter in a saute pan. Add the sugar and stir until the sugar is melted and begins to bubble. Add the grapefruit and saute until the liquid is reduced by 1/2. Add the grapefruit juice and the remaining 2 tablespoons of rum. Cook for 1 minute. Add the mixture to the sweet potatoes. Season with salt and pepper. 12 servings.
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