{"id":34480,"date":"2014-01-16T16:05:46","date_gmt":"2014-01-16T16:05:46","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=34480"},"modified":"2017-04-18T09:20:14","modified_gmt":"2017-04-18T14:20:14","slug":"grapefruits-galore","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/grapefruits-galore\/","title":{"rendered":"Grapefruits Galore"},"content":{"rendered":"

\"Grapefruit\"<\/p>\n

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.<\/p>\n

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.<\/p>\n

Ever wonder why this particular fruit is called \u201cgrape-fruit\u201d? It\u2019s 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.<\/p>\n

The following recipes are simple and deliciously addictive. Just be warned, if you\u2019re utilizing the juice or the fruit of the grapefruit with meat or fish as a marinade, don\u2019t 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.<\/p>\n

Broiled Grapefruit (dairy or pareve)<\/strong><\/span><\/h3>\n

4 servings<\/p>\n

Ingredients<\/span>:<\/h4>\n
    \n
  • 2 large grapefruits, well chilled<\/em><\/li>\n
  • \u00bd cup brown sugar<\/em><\/li>\n
  • 2 Tablespoons butter or margarine, melted<\/em><\/li>\n
  • 1 teaspoon cinnamon<\/em><\/li>\n
  • Sliced strawberries for garnish<\/em><\/li>\n<\/ul>\n

    Instructions<\/span>:<\/h4>\n
      \n
    1. 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.<\/li>\n
    2. 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.<\/li>\n
    3. Broil until the topping is bubbly, about 2 to 3 minutes. Watch this carefully, it will burn quickly. <\/em><\/li>\n<\/ol>\n

      Serve immediately with the slice strawberries.\u00a0<\/em><\/p>\n

      This recipe can be doubled or tripled<\/em><\/p>\n

      \n

      Grapefruit, Hearts\u00a0of Palm\u00a0and Mock\u00a0Crab Salad (fish)<\/strong><\/span><\/h3>\n

      6 servings<\/p>\n

      Ingredients<\/span>:<\/h4>\n
        \n
      • 4 red or pink grapefruit, peeled segmented and cut into bite sized pieces<\/em><\/li>\n
      • 12 oz. mock crab, cut into bite sized pieces<\/em><\/li>\n
      • 1 (14 oz.) can hearts of palm, drained and sliced<\/em><\/li>\n
      • \u00bd cup chopped fresh cilantro or parsley<\/em><\/li>\n
      • 1\/3 cup chopped red onion<\/em><\/li>\n
      • \u00bc cup sliced green or black olives<\/em><\/li>\n
      • A pinch or two of salt, to taste (may not need as the olives can be very salty)<\/em><\/li>\n<\/ul>\n

        Instructions<\/span>:<\/h4>\n
          \n
        1. Combine all the ingredients except the salt in a large glass bowl. Mix to combine and season with salt if desired.<\/li>\n<\/ol>\n

          Modified From EatingWell:\u00a0 January\/February 2013<\/em><\/p>\n

          \n

          Salmon\u00a0with Grapefruit Salsa (fish)<\/strong><\/span><\/h3>\n

          4 servings<\/p>\n

          Ingredients<\/span>:<\/h4>\n
            \n
          • 1 orange, peeled, sectioned and cut into bite sized pieces<\/em><\/li>\n
          • 2 grapefruit, peeled, sectioned and cut into bite sized pieces<\/em><\/li>\n
          • 2 Tablespoons olive oil<\/em><\/li>\n
          • \u00bd cup chopped parsley<\/em><\/li>\n
          • 2 green onions, sliced thin<\/em><\/li>\n
          • 2 Tablespoons capers, rinsed, drained and coarsely chopped<\/em><\/li>\n
          • 2 Tablespoons orange zest<\/em><\/li>\n
          • 1 teaspoon grapefruit zest<\/em><\/li>\n
          • 1 teaspoon red pepper flakes<\/em><\/li>\n
          • Salt and\u00a0 black pepper<\/em><\/li>\n
          • 4 salmon fillets, skin removed<\/em><\/li>\n
          • 2 Tablespoons honey or maple syrup<\/em><\/li>\n
          • Chopped parsley for garnish<\/em><\/li>\n<\/ul>\n

            Instructions<\/span>:<\/h4>\n
              \n
            1. For the Salsa<\/span>: 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.<\/li>\n
            2. For the Salmon<\/span>: 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.<\/li>\n
            3. Brush tops with the honey or maple syrup. Return the salmon to the oven and broil for 1 minute.<\/li>\n
            4. Remove the salmon and place it on a serving platter or individual plates and then top with salsa and chopped parsley and serves.<\/li>\n<\/ol>\n

              This recipe can be doubled or tripled.<\/em><\/p>\n

              Submitted by Randi Augastinick Indianapolis IN<\/em><\/p>\n

              \n

              Grapefruit\u00a0and Wild\u00a0Rice Salad (pareve)<\/strong><\/span><\/h3>\n

              4 servings<\/p>\n

              Ingredients<\/span>:<\/h4>\n
                \n
              • 1 cup wild rice, rinsed and drained<\/em><\/li>\n
              • \u00bc teaspoon kosher salt<\/em><\/li>\n
              • 1 teaspoon minced garlic<\/em><\/li>\n
              • \u00bc cup orange juice<\/em><\/li>\n
              • 2 Tablespoons olive oil<\/em><\/li>\n
              • 1\/8 teaspoon red pepper flakes<\/em><\/li>\n
              • 1 Tablespoon rice wine vinegar<\/em><\/li>\n
              • 1 grapefruit, peeled and the segments cut into bite sized pieces<\/em><\/li>\n
              • 1 avocado, peeled and diced into small pieces<\/em><\/li>\n
              • 2 green onions, chopped<\/em><\/li>\n
              • Salt and pepper, to taste<\/em><\/li>\n<\/ul>\n

                Instructions<\/span>:<\/h4>\n
                  \n
                1. In a small saucepan with a lid combine \u00bc teaspoon salt and 1\u00be 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.<\/li>\n
                2. 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.<\/li>\n
                3. Once the rice is cooled place it in a glass salad bowl. Add the dressing and toss to coat.\u00a0 Add the grapefruit, avocado and green onion and toss just to combine.<\/li>\n
                4. Season with salt and pepper to taste.<\/li>\n<\/ol>\n

                  This recipe can be doubled or tripled<\/em><\/p>\n

                  My files source unknown<\/em><\/p>\n

                  \n

                  Grapefruit\u00a0and Pomegranate\u00a0Salad (pareve)<\/strong><\/span><\/h3>\n

                  8 to 10 side dish servings<\/p>\n

                  Ingredients<\/span>:<\/h4>\n
                    \n
                  • 2 pomegranates, seeded<\/em><\/li>\n
                  • 2 oranges, peeled, sectioned and cut into pieces<\/em><\/li>\n
                  • 3 grapefruits, peeled, sectioned and cut into pieces<\/em><\/li>\n
                  • 2 apples (Granny Smith or Honey crisp) sectioned and chopped into bite sized pieces<\/em><\/li>\n
                  • 2 pears, chopped into bite sized pieces<\/em><\/li>\n
                  • 1 Tablespoon sugar<\/em><\/li>\n
                  • 2 Tablespoons orange juice or orange liqueur<\/em><\/li>\n<\/ul>\n

                    Instructions<\/span>:<\/h4>\n
                      \n
                    1. Combine all the ingredients in a glass salad bowl and toss to combine.<\/li>\n
                    2. Cover and refrigerate for at least 1 hour before serving for all the flavors to meld.<\/li>\n<\/ol>\n

                      My files, source unknown<\/em><\/p>\n

                      \n

                      \u00a9 Eileen Goltz grapefruit 13a<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

                      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<\/p>\n","protected":false},"author":53,"featured_media":56463,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[21,7,8],"tags":[],"class_list":["post-34480","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-food","category-recipes"],"yoast_head":"\nGrapefruits Galore - OU Life<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/grapefruits-galore\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Grapefruits Galore - OU Life\" \/>\n<meta property=\"og:description\" content=\"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. 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