grapefruit

[jazzyjas]

I had some friends stop through on their drive back from Florida and leave me several grapefruit. I have never been a huge fan of this fruit as it was the object of many battles over my grandmother's kitchen table. I wasn't getting up until I ate it and I wasn't eating it. A little more grown up now (and a little less obstinate) does any one have any recipes that downplay the grapefruit but will allow me to use this generous gift. Thanks

Jas

[kirkbyky]

Hello--I usually peel a grapefruit like an orange (instead of slicing in half), & try to remove the white pith on the sections-thats the most bitter part. Then, I 'unzip' the section, actually take the membrane apart along the edge (the inner 'core' of the grapefruit if you think of it in its whole state), pop it open and eat the pulp & throw away the membrane. I find its much less bitter & I dont get squirted as much as when I slice it in half & scoop w/a spoon. Although, it is still messy, no matter what.
Also-the thinner the outer skin of the fruit the juicier/sweeter its supposed to be.
Hope that helps ya, and remember they ARE an aquired taste! http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by kirkbyky (edited 03-27-2001).]

[kwormann]

this wont help you with this grapefruit, butI didnt like grapefruit until I had Texas Ruby Red. It isnt bitter like other grapefruits and is very juicy. Id definately try it!

Kim

[Beth]

In my book, nothing's better than eating the grapefruit out of the shell and then making sure I get all the juice, but you can put the sections on a salad as you would oranges (mixed greens or spinach with a balsamic dressing), broil them with a little brown sugar or maple syrup on top for a light dessert or brunch dish.

And Kim's right, Texas reds are the best, especially the Rio Stars. But I also think grapefruits have been grown to become sweeter over the years since we were kids. As a child, I always put sugar on top of grapefruit, but I don't now and neither do my two young boys (who will often eat 2, 3 or 4 halves at a time!). Hope you enjoy them.

Oh, and you can make wonderful ruby red marmalade or candy the peels after you eat the fruit if you like.

[This message has been edited by Beth (edited 03-27-2001).]

[barbse]

I just love those Ruby Reds, but I must say the very best & biggest grapefruit I ever had was in Florida. Anyway, to make it a little more special, put a little brown sugar on the grapefruit half & put it under the broiler to melt the sugar - yummy!

[sneezles]

Oh there is nothing sweeter than a Rio Grande Ruby Red...no other fruit like it in the world!
'nuf said!

[McSix]

I also love the Ruby Reds and eat one everyday for lunch...I'm a creature of habit and my mouth starts watering about 20 mins before my lunch break. I would not eat grapefruit without sugar as a child, but I eat them like an orange now. I agree, they are much sweeter and those Ruby Reds are amazing!

[Ohioan]

I, too, love the Ruby Reds. I peel them and eat the sections like orange sections. I suppose to keep the whole thing truly Texan, I should sprinkle them with salt as all my Texas neighbors used to do -- but I just like my grapefruit straight. (Is that macho or something? http://www.cookinglight.com/bbs/tongue.gif)

Actually, something salty along with the grapefruit is the basis of some excellent salads: grapefruit sections with gorgonzola (or bleu) on greens, or the same with bacon bits instead of the cheese, drizzled with a fruit vinaigrette.

In citrus,
Phoebe

[makedah]

No recipe, I just do what kirby does.

[gabbyh]

For those of you wanting fresh Ruby Reds and don't have them readily available...try Cushman's:
1-800-776-7575 or www.honeybell.com (http://www.honeybell.com)
I keep my fridge stocked...they are huge, sweet, and juicy...I live in PA, and the rest of my family is in Florida...my Mom uses Cushman's to send gifts around the Country at Christmas.
As a bonus...with each order, you receive serrated grapefruit spoons, and a jar of honey. But you don't really need any sweetener on these guys...also, ONLY in February, they have Crimson Flames...which I've not tried...

[SandyM]

Texans eat salt on grapefruit? Hmmm...... and I thought I was different by lightly salting my watermelon.......

[This message has been edited by SandyM (edited 03-28-2001).]

[Ohioan]

Originally posted by SandyM:
Texans eat salt on watermelon? Hmmm...... and I thought I was different by lightly salting my watermelon.......

I dunno ... it may just be a Fort Worth thing. Any Houstonians or San Antonians care to comment?

Come to think of it, one of my uncles, who was from Nogales, Arizona, used to salt his grapefruit, too. Hmmm.... (I don't know what the "hmmm" means, but it sounds profound, doesn't it?)

Anyway -- to return to jazzyjas's original request -- try one of those salads, and if you still don't like the grapefruit, you can always smother it under the cheese (or bacon), or pick it out altogether and just eat the other stuff, i.e., the greens and whatever other veggies you've thrown in.

Cheers,
Phoebe

[buddie]

here is a GREAT salad recipe


fruit salad recipe with poppyseed dressing:
4 oranges
4 grapefruit
3 avacado
(peel slice and section all of the above)
DRESSING
3/4 cup sugar
1 tsp dry mustard
pinch of salt
1/3 cup apple cider vinager
3 green onions very finely chopped
1 cup salad oil (vegetable oil)
1 1/2 tbsp poppyseeds

Mix with electric mixer. gradually add oil mix until very thick and smooth. stir in poppyseeds!

[Vanessa]

In the Citrus web site I found these...enjoy the grapefruits!
Seared Salmon with Florida Grapefruit Ginger and Israeli Couscous
Salmon fillet, 8 oz.
2 Tablespoons Olive Oil
To taste Salt and pepper
1 Tablespoon Shallot, chopped
1 Tablespoon Fresh ginger root, peeled, chopped
2 each Florida grapefruit, juice and zest
1 Cup Chardonnay
2 Tablespoons White wine vinegar
1 teaspoon Granulated sugar
4 Tablespoons Heavy cream
4 Tablespoons Unsalted butter ( 2 for sauce, 2 for couscous)
8 ounces Israeli couscous
1 gallon Water, lightly salted
2 Tablespoons Parsley, chopped
FISH: Rub salmon with olive oil and salt and pepper. In very hot sauté pan place 2 Tablespoons of olive oil and seasoned salmon fillets. Sear for one minute on each side. Place in 425¨ oven for 3-5 minutes depending on thickness of fish. Salmon should be served medium rare.
SAUCE: Place shallots, ginger, Florida Grapefruit juice and zest, chardonnay, vinegar and sugar in sauce pan. Reduce by 3/4, add heavy cream and reduce by half. Turn on low heat and add t Tablespoons of butter, stirring continuously. Season with salt and pepper and set aside.

COUSCOUS: Bring pot of salted water to a boil, add couscous. Cook like pasta till tender. Strain. Toss with 2 Tablespoons of butter and 2 Tablespoons chopped parsley.

ASSEMBLY: Place salmon on plate. Mound couscous to one side. Top fish with approximately 2 Tablespoons of sauce. Garnish with Florida Grapefruit sections, red pepper diced and cilantro leaves.



Florida Citrus Grilled New York Strip Steak
Serves 8
8 New York Strip Steaks
3 Whole Florida grapefruit
3 Tablespoons Ground thyme
3 Tablespoons Garlic powder
3 Tablespoons Onion Powder
3 Tablespoons Paprika
2 teaspoons Dry mustard
2 teaspoons Brown sugar
3 teaspoons Worcestershire sauce
1/4 Cup Florida grapefruit juice
Mix all the dry ingredients together in a small bowl. Spread the grapefruit and Worcestershire sauce over both sides of the steaks. Rub the spice mix over both sides of the steaks. Cover and refrigerate overnight or grill immediately. Can be grilled or seared in a sauté pan and then finished in the oven.
This entree goes well with horseradish sour cream mashed potatoes.

[heeter]

I usually section 6-12 grapefruits at a time and squeeze the juice into a bowl. I'll section some oranges and even throw in some pomegranite seeds and then for alittle fun I put in some grand manier (I'm a horrible speller) or triple sec and alittle powdered sugar if it's still not sweet enough. Tasty - Tasty!

[LSB]

The March issue has a recipe for a roasted beet, grapefruit and bleu cheese salad that looks really good. I was going to try it this week sometime because I have a bunch of FL grapefruit too!

I also squeeze it for fresh grapefruit juice which is so refreshing - especially after a workout!

[Terrytx]

Speaking from Houston, I have never salted grapefruit, but salt on watermelon...yes. Although I don't do it anymore, one of my son's does.

[sneezles]

Here's a recipe similar to what someone suggested about brown sugar and broiling. This recipe calls for Ruby Red but I'm sure the other will do:


* Exported from MasterCook *

Texas Ruby Red Grapefruit with Honey Cinnamon Glaze

Recipe By :Elmar Prambs of the Riverside Cafe, Austin, TX
Serving Size : 4 Preparation Time :0:15
Categories : Desserts Healthy And Hearty
New American Cuisine

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large ruby red grapefruits -- cut into segments
1 kiwi fruit -- peeled
2 tablespoons honey
1/2 cup grapefruit juice
16 blackberries
4 edible flowers -- like Nasturtiums
cinnamon

Arrange grapefruit segments on plate. Cut kiwi fruit into four slices and place in the center. Mix honey and grapefruit juice and heat. Just before serving, ladle mixture over segments. Sprinkle with cinnamon and glaze under oven broiler until grapefruit sections are warm. Arrange blackberries and nasturtiums and serve immediately.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 763 Calories; 27g Fat (29.2% calories from fat); 9g Protein; 136g Carbohydrate; 34g Dietary Fiber; 0mg Cholesterol; 192mg Sodium. Exchanges: 6 1/2 Fruit; 5 Fat; 2 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 661 0 1 0


There are about 30 recipes in my MasterCook 6.0, which is not the CL version. And I can post more if you'd like.

I was looking through some more and found this vinaigrette and it looks really good:


* Exported from MasterCook *

Grapefruit Vinaigrette

Recipe By :
Serving Size : 12 Preparation Time :0:05
Categories : Basics & Essentials Condiments


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fresh grapefruit juice
7 tablespoons balsamic vinegar
1/3 cup peanut oil or vegetable oil
2 1/2 tablespoons sesame oil
2 tablespoons Dijon mustard

1. In a small bowl whisk together grapefruit juice, vinegar, peanut oil, sesame oil, and mustard. Chill slightly.

2. Pour dressing over salad and toss to coat.

Makes 1-1/2 cups.

Preparation Time: About 5 minutes

* Timesaver Tip: Dressing can be made up to 1 week ahead and stored, covered, in refrigerator.

Note: The mild balsamic vinegar makes a difference. Rice wine vinegar and cider vinegar are suitable alternatives; if you must use wine vinegar, decrease the amount to taste.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 85 Calories; 9g Fat (91.6% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 32mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 1074 0 0



[This message has been edited by sneezles (edited 03-28-2001).]

[Curleytop]

Here is another suggestion! Peel grapefruit, remove the white membrane, then slice the grapefruit thinly (into rounds). I sometimes do this and add an orange prepared the same way for breakfast. Sometimes you can get Texas or FL grapefruit in 5# bags in the supermarkets and they are too small for anything else.

[56grapeape]

this is how i like to eat mine now too! but as a kid, it was always sliced in 1/2 then scooped out then squeezed the juice into your spoon! (what a horrible way to eat it! lol)

has anyone tried that grapefruit slicer thing they had on TV? looks neat, but wonder if it works?

I have always like to put powdered sugar on mine! mmmm!
rachelle ~:0)

Originally posted by kirkbyky:
Hello--I usually peel a grapefruit like an orange (instead of slicing in half), & try to remove the white pith on the sections-thats the most bitter part. Then, I 'unzip' the section, actually take the membrane apart along the edge (the inner 'core' of the grapefruit if you think of it in its whole state), pop it open and eat the pulp & throw away the membrane. I find its much less bitter & I dont get squirted as much as when I slice it in half & scoop w/a spoon. Although, it is still messy, no matter what.
Also-the thinner the outer skin of the fruit the juicier/sweeter its supposed to be.
Hope that helps ya, and remember they ARE an aquired taste! http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by kirkbyky (edited 03-27-2001).]

[rinsav]

It's funny you bring this up because I've never liked grapefruit either. Recently, my boyfriend mentioned that he really liked it and my Mom mentioned how good it is for you. So....I bought some the other day at the store and some of those knife/spoons to go with it. My boyfriend showed me how he likes to sprinkle Sweet and Low on it and I tried it and actually like it! I've heard that, if you eat it before a meal, it suppresses your appetite a little bit. In any case, I now may become a weekly grapefruit eater. Who would have guessed it?!