Grapefruits have evolved into one of the fruits in the all-time superfood category, yet for most of us they can be one of the least appealing. The name is derived from how they grow in clusters on the tree and has absolutely nothing to do with a grape. Most children will not go near a grapefruit because they can be bitter at times, mainly because of the underlying layer of skin or pith. Other than that, the juice is tart, sweet, and tangy, and the health benefits are unmatched by other citrus fruits.
Grapefruits can be a bit tricky or time-consuming to eat since you have to cut each section from the surrounding membrane with a knife to actually spoon out the delicious fruit. But as is true with most things in life, learning patience is a good practice and good things come to those who wait.
Having said all of that, grapefruit is the perfect food to eat and it is readily available in your grocery store, already sectioned for you with no added sugar. When buying whole fresh grapefruits, choose those that have a smooth, firm, unblemished skin and feel heavy for their size. They are at their best during the winter months even though they are available year round.
Using grapefruits in recipes provides the perfect contrast in combination with other ingredients that seem to meld into the perfect dish—such as grapefruit and avocado salad or candied grapefruit peel dipped in dark chocolate. The flavors play off one another and are absolutely delicious and an unexpected surprise that will thrill your tastebuds. Try some of these recipes that are simple and fast such as broiled grapefruit brûlée or grapefruit sorbet. Using grapefruit juice and zest adds an extra layer of flavor in marinades and shortbreads, and all are simple to make. Happy New Year, y’all!
CANDIED GRAPEFRUIT PEEL WITH DARK CHOCOLATE
2 large pink grapefruits
1 cup sugar, plus more for tossing
1 cup chocolate, chopped (I like Ghirardelli)
Cut peel from grapefruit using a vegetable peeler, making 3- to 4-inch strips. Place in a small saucepan of water and bring to a boil. Remove with tongs and drain. Repeat process 4 times more. This takes bitterness out of peel. Then bring ½ cup water, 1 cup sugar, and peels to a boil in same saucepan. Reduce heat and simmer until peel is translucent, 15 to 20 minutes. Drain and transfer peel to a wire rack. Let dry for 2 to 4 hours. When peel is dry, toss in remaining sugar. Melt chocolate, in top of a double boiler. Dip candied grapefruit peels halfway into chocolate, then place on wax paper to cool.
Yield: 2 cups
GRAPEFRUIT BRÛLÈE
This is the time to finally break out your culinary torch!
2 grapefruits, halved
4 tablespoons raw sugar
Trim ¼ inch from bottom of each grapefruit half to make it stable. Section halves with a sharp knife if desired. Sprinkle sugar over each and, using a kitchen torch or kitchen broiler heated to high, caramelize sugar until it is dark amber and bubbly on each grapefruit.
Yield: 4 servings
GRAPEFRUIT AND AVOCADO SALAD
You may use fresh grapefruits or peeled and sectioned grapefruit found in the produce section of your grocery store.
2 cups grapefruit sections
4 ripe Haas avocados, pits removed, peeled, and sliced
Juice of 1 lemon plus ¼ cup freshly squeezed lemon juice, divided
1 tablespoon Dijon mustard
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ cup olive oil
For garnish: pomegranate seeds
Place grapefruit sections and chopped avocado in a large glass bowl. Squeeze juice of 1 lemon over all. In a separate bowl, whisk together mustard, ¼ cup lemon juice, salt, pepper, and olive oil until well blended. Check seasonings, adding more salt and pepper if needed. Pour over salad, tossing well. Serve immediately.
Yield: 4 servings
GRAPEFRUIT AND BROWN SUGAR PORK TENDERLOIN
1 cup packed dark brown sugar
1 cup fresh grapefruit juice
2 cups grapefruit segments
Zest of 1 grapefruit
1 tablespoon smoked sweet paprika
1 teaspoon cumin
1 teaspoon ground fennel
¼ teaspoon cayenne pepper
4 cloves garlic, minced Kosher salt and freshly ground black pepper to taste
1 (1½-pound) pork tenderloin
1 stick butter
Bring brown sugar, grapefruit juice, grapefruit segments, zest, paprika, cumin, fennel, cayenne pepper, minced garlic, salt, and pepper to a boil in a saucepan. Remove from heat and let cool slightly. Rub ½ of marinade over tenderloin and cover. Marinate for 1 hour or more in refrigerator. When ready to cook, bring remaining marinade to a boil. Reduce heat and add butter, stirring to combine. Remove from heat and set aside. Meanwhile, heat grill or grill pan to medium-high heat. Place meat on hot grill and cook for 30 to 40 minutes, turning every 10 minutes, until a meat thermometer registers 140 degrees. Transfer to a serving tray and pour remaining marinade over all. Let rest for 10 minutes before slicing. Serve immediately.
Yield: 4 servings
GRILLED CHICKEN THIGHS WITH CITRUS SAUCE
CHICKEN
4 cloves garlic, minced
1 (2-inch) piece fresh ginger, peeled and chopped
1 cup grapefruit juice
½ cup soy sauce
1/3 cup apple cider vinegar
½ cup sugar
4 chicken thighs
1 teaspoon kosher salt
FOR DIPPING SAUCE
Juice and zest of 1 lemon
2 shallots, halved
2 green onions, chopped
1 red chili pepper, chopped
4 garlic cloves, chopped
1 (1-inch) piece of ginger, peeled and chopped
2 tablespoons fresh lime juice
3 tablespoons sugar
½ cup fresh grapefruit juice
For garnish: zest and sections from 1 grapefruit
Combine all ingredients except salt and pour in a plastic zipper bag along with chicken thighs. Place bag in refrigerator overnight. Remove 1 hour prior to cooking. Heat grill to medium-high heat. Remove thighs from bag and sprinkle with salt. Grill for 30 to 40 minutes, turning frequently until cooked through and golden brown. Remove from heat to a serving platter. To make dipping sauce, add lemon zest, shallots, green onions, chili pepper, garlic, and ginger to a hot skillet, tossing all together for several minutes until lightly browned and soft. Add lime juice, sugar, and grapefruit juice, stirring to combine. Cook for several minutes then remove from heat. Check seasonings and serve with chicken thighs. Garnish with zest and grapefruit sections.
Yield: 2 servings
GRAPEFRUIT SORBET
This is a refreshing palate cleanser by itself; add a dollop of whipped cream and you have a lovely dessert.
1¼ cups sugar
1 cup water
2 cups freshly squeezed grapefruit juice
2 cups dry rosé Champagne
¼ teaspoon pink sea salt
For garnish: pomegranate seeds (optional)
In a small saucepan, combine sugar and water. Bring to a boil and simmer for 2 to 3 minutes until sugar dissolves. Remove from heat and add grapefruit juice and Champagne. Pour mixture into a 9 x 13-inch baking dish and sprinkle salt on top. Place in freezer, stirring every hour until mixture can be flaked into ice slivers with a fork. Serve in parfait glasses sprinkled with pomegranate seeds if desired.
Yield: 6-8 servings
SHORTBREAD WITH PINK GRAPEFRUIT ICING
1 tablespoon chopped grapefruit zest
1 teaspoon vanilla extract
½ cup unsalted butter, room temperature
1/3 cup confectioners’ sugar, plus
1 cup for icing
1 cup regular flour
½ teaspoon pink Himalayan salt, plus more for garnish
¼ cup fresh grapefruit juice
For garnish: dried flowers, rose petals, pink peppercorns, and pink sanding sugar
Lightly butter a 9-inch springform pan. In the bowl of a food processor, place zest, vanilla, ½ cup butter, and 1/3 cup confectioners’ sugar. Pulse until smooth. Add flour and ½ teaspoon pink salt and pulse several times, just to combine. Do not over-process. Press dough into bottom of pan and chill until firm, about 1 hour. Meanwhile, preheat oven to 350 degrees. Prick shortbread all over with tines of a fork. Place shortbread in hot oven and bake for 15 minutes or until shortbread is pale but firm. Remove pan from oven and immediately slice into wedges. Let cool. In a bowl, Whisk grapefruit juice, pinch of pink salt, and remaining confectioners’ sugar together until thick and smooth, adding more sugar if needed. Spread icing on cookies and sprinkle each with a combination of dried flowers, rose petals, pink peppercorns, and pink sanding sugar, if desired.
Yield: 16 cookies
