It’s peak grapefruit season, so here are a few recipe ideas to take you beyond having half of one for breakfast.
Pick grapefruit that feel heavy for their size. that means they’ll be juicy.
One great skill to have in your cooking arsenal is knowing how to section grapefruit (or oranges) to get just the fruit, leaving behind the tough membrane. This is known as “suprèming.”
First, cut off the top and bottom of the grapefruit until the fruit is just exposed. Place the fruit standing up on a cutting board. With a very sharp paring knife, cut away the rind, following the shape of the fruit. You want to cut off all the white pith and leave behind as much fruit as possible.
Once all the rind is removed, hold the grapefruit in the palm of your non-dominant hand. Slice down right alongside one of the membranes through to the centre of the fruit, then slide the knife under the segment and up the other side of it, beside the opposite membrane. This will release the segment (you might need to help it a bit with your fingers). Repeat this sequence until all segments are released. Be sure to squeeze the juice from the membranes before discarding them.
Grapefruit and Avocado Salsa
1 large pink grapefruit, sectioned and cut into small pieces
1 avocado, peeled, pitted and diced
1 yellow bell pepper, cored and diced
1 cup quartered cherry tomatoes
1 Tbsp chopped fresh cilantro
Juice of half a lime
A dash of chili powder (optional)
Salt and freshly ground black pepper to taste
Place grapefruit, avocado, bell pepper, cherry tomatoes and cilantro in a medium bowl. Drizzle with lime juice and season with salt, pepper and chili powder, if using. Toss gently to combine. Serve as a topping for fish or chicken or as an appetizer with tortilla chips. Makes four to six servings.
Source: gooseberrymooseberry.com
Pink Grapefruit Buttermilk Muffins
½ cup butter, at room temperature
1 cup sugar
2 large eggs, separated
¾ cup buttermilk
Grated zest of one pink grapefruit (about 1½ Tbsp)
½ cup freshly squeezed pink grapefruit juice
1 tsp vanilla extract
2 cups all-purpose flour
1½ tsp baking powder
1 tsp baking soda
¼ tsp salt
For the sugar topping:
2 teaspoons pink grapefruit zest
¼ cup sugar
Preheat the oven to 350 F. and line 12 muffin cups with paper liners. Cream the butter and sugar in a large bowl for several minutes until light and fluffy. Add the egg yolks and beat until combined. Add the grapefruit juice, zest, and vanilla extract and beat until combined. In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
With a rubber spatula, carefully fold the flour mixture into the batter a little at a time, adding the buttermilk between flour additions. A few lumps are okay. Be careful not to over stir. Beat the egg whites until soft peaks form, then fold them gently into the batter, again being careful not to over stir. Spoon the batter into the muffin cups, filling each one about three-quarters full.
To make the topping: combine the grapefruit zest with the sugar in a small bowl using your fingers. Sprinkle the grapefruit sugar on top of the muffins. Bake for 20 to 25 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Makes 12 muffins. Source: daringgourmet.com
Shrimp, Avocado & Grapefruit Salad
2½ Tbsp olive oil, divided use
1 lb peeled and deveined medium raw shrimp
½ tsp salt, divided use
¼ tsp freshly ground black pepper, divided
Pinch of chili powder or cayenne pepper (optional)
1 large pink grapefruit
2 tsp brown sugar
1 tsp minced shallots
6 cups chopped romaine lettuce
1 peeled and pitted avocado, cut into 12 wedges
Heat a large nonstick skillet over medium-high heat. Add one and one-half teaspoons of oil to the pan; swirl to coat. Sprinkle the shrimp with one-quarter teaspoon salt, one-eighth teaspoon pepper and the chili powder or cayenne, if using. Add shrimp to the pan and cook for three minutes or until shrimp are just cooked through, stirring frequently. Remove to a plate and tent with foil to keep warm.
Peel and section the grapefruit over a bowl, reserving three tablespoons of juice. Combine grapefruit juice, the remaining two tablespoons of oil, the remaining salt and pepper, brown sugar and shallots in a jar with a tight-fitting lid. Put the lid on the jar and shake it vigorously until the dressing is well combined. Arrange two cups of lettuce on each of four serving plates.
Top each serving with three avocado wedges, then divide the shrimp and grapefruit sections evenly among servings. Drizzle desired amount of dressing over each plate. Makes four servings. Source: myrecipes.com
Angela Shellard is a self-described foodie. She has done informal catering for various functions. She can be reached via email at [email protected].
