It’s the time of year when I start to bemoan the fact that summer fruits are long gone, the fall apples and pears are going up in price, and the berries – well, unless I want to take out a second mortgage, they are not going to find themselves in my grocery basket. As I forlornly push my cart through the aisles of sad-looking, rock-hard mangos and grapes that are minuscule in size and flavor, I spy (“with my little eye” as my kids used to say) grapefruits. EUREKA! I have achieved fruit.
You can find grapefruits in a variety of color and sweetness levels. They run the color gamut from white to pink to red. Most of the varieties are grown right here in the U S of A, with Texas being the biggest supplier and Florida, California and Arizona not too far behind.
Ever wonder why this particular fruit is called “grape-fruit”? It’s because the fruit grow in a cluster on a tree, and it kind of looks like a bunch of grapes when you see them in their natural state.
The following recipes are simple and deliciously addictive. Just be warned, if you’re utilizing the juice or the fruit of the grapefruit with meat or fish as a marinade, don’t let it sit too long. The acid in the fruit will turn the meat or fish mushy if left soaking for more than an hour or so.
BROILED GRAPEFRUIT (dairy or pareve)
2 large grapefruits, well chilled
1/2 cup brown sugar
2 tablespoons butter or margarine, melted
1 teaspoon cinnamon
Sliced strawberries for garnish
Prepare the grapefruit by cutting it in half and slicing a thin slice off the bottom of each half (this will help keep it stable when cooking). Using a small, sharp knife, section the grapefruit halves to loosen but not remove the segments. Basically, cut each segment around the membrane making sure to not cut through the rind. Place the sectioned halves in a glass baking dish.
In a small bowl, combine the brown sugar, butter and cinnamon. Divide the mixture into 4 and spoon (our use your hands) to press the mixture evenly over the 4 grapefruit halves. Broiler until the topping is bubbly about 2 to 3 minutes. Watch this carefully, it will burn quickly. Serve immediately with the slice strawberries. Serves 4. Can be doubled or tripled
GRAPEFRUIT, HEARTS OF PALM AND MOCK CRAB SALAD (fish)
4 red or pink grapefruit, peeled segmented and cut into bite sized pieces
12 ounces mock crab, cut into bite sized pieces
1 14 oz. can hearts of palm, drained and sliced
1/2 cup chopped fresh cilantro or parsley
1/3 cup chopped red onion
1/4 cup sliced green or black olives
A pinch or two of salt, to taste (may not need as the olives can be very salty)
Combine all the ingredients except the salt in a large glass bowl. Mix to combine and season with salt if desired. Serves 6
Modified From EatingWell: January/February 2013
SALMON WITH GRAPEFRUIT SALSA (fish)
1 orange, peeled, sectioned and cut into bite sized pieces
2 grapefruit, peeled, sectioned and cut into bite sized pieces
2 tablespoons olive oil
1/2 cup chopped parsley
2 green onions, sliced thin
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon grapefruit zest
1 teaspoon red pepper flakes
salt and black pepper
4 salmon fillets, skin removed
2 tablespoons honey or maple syrup
Chopped parsley for garnish
For the salsa: In a bowl combine the orange and grapefruit pieces with the olive oil, parsley, green onions, capers, orange zest, grapefruit zest, and red pepper flakes. Mix to combine, season with salt and pepper and set aside.
For the salmon: Preheat the broiler. Brush the salmon on both sides with olive oil and season with salt and pepper, to taste. Broil 5 to 6 minutes and remove from oven. Brush tops with the honey or maple syrup. Return the salmon to the oven and broil for 1 minute. Remove the salmon and place it on a serving platter or individual plates and then top with salsa and chopped parsley and serves. Serves 4. Recipe can be doubled or tripled.
Submitted by Randi Augastinick Indianapolis IN
GRAPEFRUIT AND WILD RICE SALAD (pareve)
1 cup wild rice, rinsed and drained
1/4 teaspoon kosher salt
1 teaspoon minced garlic
1/4 cup orange juice
2 tablespoons olive oil
1/8 teaspoon red pepper flakes
1 tablespoon rice wine vinegar
1 grapefruit, peeled and the segments cut into bite sized pieces
1 avocado, peeled and diced into small pieces
2 green onions, chopped
Salt and pepper, to taste
In a small saucepan with a lid combine a 1/4 teaspoon salt and 1 3/4 cups water and bring to a boil. Add the rice to the boiling water and bring back to a full boil. Cover, reduce the heat to low and cook for 20 to 30 minutes, or until the water is absorbed. Let the rice cool to room temperature. While the rice is cooling, in a small bowl, combine the garlic, orange juice, olive oil, red pepper flakes, and rice wine vinegar. Whisk to combine.
Once the rice is cooled place it in a glass salad bowl. Add the dressing and toss to coat. Add the grapefruit, avocado and green onion and toss just to combine. Season with salt and pepper to taste. Serves 4, this can be doubled or tripled
My files source unknown
GRAPEFRUIT AND POMEGRANATE SALAD (pareve)
2 pomegranates, seeded
2 oranges, peeled, sectioned and cut into pieces
3 grapefruits, peeled, sectioned and cut into pieces
2 apples (Granny Smith or Honey crisp) sectioned and chopped into bite sized pieces
2 pears, chopped into bite sized pieces
1 tablespoon sugar
2 tablespoons orange juice or orange liqueur
Combine all the ingredients in a glass salad bowl and toss to combine. Cover and refrigerate for at least 1 hour before serving for all the flavors to meld. Serves 8 to 10 as a side dish.
My files, source unknown
© Eileen Goltz grapefruit 13a