Add a zesty touch to meals with grapefruit

This colorful citrus fruit can add a fresh flavor to foods and beverages that bring life to winter meals

    When it comes to citrus fruits, lemons, limes and oranges come immediately to mind, but don’t forget zesty, bittersweet grapefruit.

    Once considered a diet food, grapefruit is much more. It adds a depth of flavor to everything from winter salads to cocktails, has a ton of nutritional value and is chock-full of antioxidants and vitamins.

Grapefruit has a refreshing kick that can brighten up heavy, savory dishes, like spice-rubbed steaks and roasted chicken, and can also keep desserts from being overly sweet. You can chop it up raw and add it to a salad, cook it into a chutney or broil it and top it with yogurt.

     If it’s too bitter, adding sugar may seem like the logical thing but resist the urge. It’s more effective to add salt.

And don’t forget to always remove the pith — the white layer just inside the skin is bitter.

    While adding grapefruit is delicious, try grapefruit juice too. Grapefruit has a lot of the same citrusy qualities as oranges and other citrus fruits in drinks — alcoholic or virgin. If you’re not sold on adding the juice, try using whole segments or zest as garnish.

     Replace water with fresh grapefruit juice in recipes. Its an easy and unexpected way to add a little flavor to recipes. Grapefruit juice in sauces will add a light citrus taste that can balance an otherwise heavy sauce, and using it in salad dressings adds a great depth of flavor that can change up the taste.

    Grapefruit juice added to cake mixes and other desserts is another fabulous way to add flavor and sweetness without using refined sugar.

    When using grapefruit, always use the freshest fruit available. Store fresh citrus in a cool dark place.  If you’re worried about the light, put the fruit in a paper bag and in the fridge. You can also store it in a paper bag or a cardboard box in a cool cupboard or a cellar that is dry and not damp. Check the fruit periodically to make sure that it’s still fresh.

   There are a number of different types of grapefruit, so experiment to find out what works best and what you prefer.

    One more note — check with your doctor before using grapefruit in your foods if you are on medications.  That’s because mixing grapefruit with some medicines can cause serious health problems.

    Following are some grapefruit recipes from insanelygoodrecipes.com.

 

Herb Grapefruit Sheet Pan Chicken With Roasted Vegetables

For marinade/sauce:

2 large limes, juiced

1 large grapefruit, juiced

1/2 cup honey

3 tablespoon olive oil

6 cloves garlic, minced

3 tablespoon soy sauce

1/2 teaspoon freshly ground black pepper

1/3 cup fresh cilantro, finely chopped

1/3 cup fresh parsley, finely chopped

2 tablespoon fresh rosemary, finely chopped

For chicken and vegetables:

4 chicken breasts

2 tablespoon olive oil

1 pound petite carrots

6 small purple or yellow potatoes, halved

1 head cauliflower, chopped into small florets

1 large grapefruit, sliced

Fresh chopped cilantro, garnish

    In a medium bowl, whisk together lime juice, grapefruit juice, honey, olive oil, minced garlic, soy sauce and black pepper. Stir in fresh cilantro, parsley and rosemary. Set aside.

Place chicken breasts in a large zipper-lock bag. Add half the marinade, seal the bag and refrigerate for at least 30 minutes or overnight. Reserve remaining marinade.

    When ready to cook, place vegetables on a large, lightly greased baking sheet and drizzle with olive oil. Gently toss to coat. Create room in the middle of the baking sheet and transfer the chicken breasts to the space. Drizzle marinade left in the bag over the chicken and vegetables. Place sliced grapefruit slices over the chicken.

     Bake in a 400-degree oven for 25 to 30 minutes. Remove from oven once chicken reaches an internal temperature of 165 degrees.

    Drizzle with remaining  marinade. Sprinkle with fresh chopped cilantro, if desired, and serve.

 

 

Kale Citrus Salad

For quick pickled onions:

1/4 red onion, thinly sliced

1/3 cup red wine vinegar

1 tablespoon sugar

2 tablespoons water

For salad:

1 large bundle lacinto kale, chopped

1 grapefruit or orange, segmented, juice reserved

1 tart apple (cored and chopped)

1/4 cup pomegranate arils or dried cranberries

For dressing:

3 tablespoons red wine vinegar

1 tablespoon Dijon mustard

Pinch sea salt

Pinch black pepper

1/2 tablespoon sweetener (such as maple syrup or honey)

1/3 cup olive oil, plus more for massaging kale

2 tablespoons orange juice, optional

For toppings:

Berries

Cooked quinoa

Hempseeds, roasted nuts or sunflower seeds

    Pickle onions by mixing red wine vinegar, water and sugar in a small bowl and stirring to dissolve. Add sliced onions and place in the refrigerator while prepping the rest of the salad. The liquid should cover the onion, so add a bit more vinegar and/or water if needed.

    Place kale in a large mixing bowl with 1 to 2 teaspoons olive oil. Drizzle with reserved grapefruit or orange juice. Use your fingers to massage the kale to break down the bitterness and stiffness. Add apple, grapefruit or orange segments and pomegranate or cranberries. Set aside.

    Prepare dressing in a small mixing bowl by whisking vinegar, mustard, sweetener, salt and pepper. Stream in olive oil while mixing, then taste and adjust seasonings as needed. Add a splash of orange juice to brighten up the flavors, if desired.

    Add pickled onions to the salad, as well as the dressing, toss and serve.

    Leftovers keep up to a couple of days in the refrigerator, though salad is best when fresh.

 

 

Pink Grapefruit Buttermilk Muffins

1/2 cup butter, room temperature

1 cup sugar

2 large eggs, separated

3/4 cup buttermilk

Grated zest of one pink grapefruit

1/2 cup freshly squeezed pink grapefruit juice

1 teaspoon vanilla extract

2 cups flour

1-1/2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

For grapefruit sugar topping:

2 teaspoons pink grapefruit zest

1/4 cup sugar

    Cream butter and sugar in a large bowl until light pale and fluffy. Add egg yolks and beat until combined. Add grapefruit juice, zest and vanilla extract and beat until combined.

    In a separate bowl, combine flour, baking powder, baking soda and salt. Carefully fold the flour mixture into the batter using a rubber spatula, a little bit at a time. Add buttermilk between flour additions. Some lumps are fine. Be careful not to over-stir.

    Beat the egg whites until soft peaks form. Using a rubber spatula, carefully fold them into the batter, being careful not to over-stir. Spoon batter into muffin tins, filling them about three-quarters full.

    Using your fingers, combine zest with sugar in a small bowl. Sprinkle the grapefruit sugar on top of the muffins.

    Bake in a 350-degree oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

 

 

Grapefruit Green Smoothie

1 medium grapefruit, peeled, seeds removed, juice reserved

1 large sweet apple, cored skin removed

2 cups spinach

1 large ripe banana, previously sliced and frozen

2 to 3 ice cubes

1/2 cup unsweetened almond milk, water or orange juice

1/2 teaspoon fresh ginger, peeled and chopped, optional

    Place all ingredient, including reserved juice, in a blender. Blend until creamy and smooth.

    Add more liquid if too thick, ice to thicken and additional banana or apple to sweeten.

    Makes two servings.

 

 

Broiled Grapefruit

Grapefruit

Honey

Ground ginger

Banana slices, optional

    Cut grapefruit in half. Using a small serrated knife or grapefruit knife, loosen grapefruit sections from the membrane. Place grapefruit halves on a baking sheet or shallow baking pan and drizzle with honey. Place banana slices on top and flip once to coat both sides with honey. Dust with ground ginger.

    Broil four to six minutes, until bubbling and slightly browned in spots, watching carefully to avoid burning.

    Serve warm.

    May substitute cinnamon for ginger or combine cinnamon with ginger. May substitute strawberries for banana.

 

 

Grapefruit and Vanilla Mascarpone Toasts

2 grapefruits

1 tablespoon fresh mint leaves, finely chopped

6 bread slices, toasted

For vanilla mascarpone:

8 ounces mascarpone

1 tablespoon sweetener

1-1/2 teaspoons vanilla bean paste or extract

    Segment grapefruits by slicing rind with a very sharp knife and trimming the end. Set the flat side on a cutting board, slice off the peel and pith in sections. Set fruit on its side and cut along the membrane toward the center until the cuts meet, releasing the segment. Transfer the segment to a bowl.

    Stir  vanilla mascarpone ingredients together.

    Slather each slice of toast with the mascarpone. Top with grapefruit segments. Finish with a sprinkle of the fresh mint.

 

 

 

Warm Detox Grapefruit Tea

3/4 cup boiling water

1 short sprig of mint, 4 to 8 leaves

Juice of one grapefruit

1 teaspoon lemon juice

1 tablespoon maple syrup, optional

    In a large mug, combine mint leaves and boiling water. Let them steep three to five minutes.

   Combine grapefruit juice and lemon juice. Pour in the mug with the mint tea. Add maple syrup if more sweetness is desired.

 

 

Grapefruit Rosemary Lemonade

1 cup sugar

5 cups water divided

2 large sprigs rosemary

1-1/4 cups freshly squeezed grapefruit juice

1-1/4 cups freshly squeezed lemon juice

    Heat sugar with one cup water in a small saucepan over medium heat. Bring to a simmer, stirring occasionally until sugar is dissolved. Add rosemary and simmer five minutes. Turn off heat and let rosemary steep about 20 minutes. Discard rosemary.

    Combine rosemary syrup with remaining water, grapefruit juice and lemon juice. Chill and serve.

 

 

Chocolate Covered Grapefruit

1 pound melting chocolate (dark, white or milk chocolate)

3 pink or red grapefruits, peeled and separated into segments

Optional toppings:

Sprinkles

Toasted nuts

    Melt chocolate according to package instructions. Carefully dip grapefruit sections, one at a time, allowing excess to drip off. Place on wax paper-lined baking sheets.

    Sprinkle with toppings, if desired.

    Place baking sheet in refrigerator about 10 minutes to firm up. Serve immediately or cover and return to refrigerator until ready to serve.

 

 

Ginger Grapefruit Salmon

2 6-ounce salmon filets

1 large grapefruit, zested and juiced

2 teaspoons ginger

2 tablespoons honey

1 tablespoon brown sugar

1 tablespoon red wine vinegar

1/2 teaspoon onion powder

1/2 teaspoon ground white pepper

1/4 teaspoon salt

Pinch cayenne pepper

2 teaspoons cornstarch

    Place salmon filets in a large shallow dish.

    In a small bowl, whisk grapefruit zest, juice and pulp with ginger, honey, brown sugar, vinegar, onion powder, pepper, salt and cayenne pepper. Cover salmon with marinade mix and refrigerate one hour.

    Heat a frying pan over medium heat. Add salmon and marinade. Bring liquid to a simmer, then simmer salmon 10 to 15 minutes, uncovered, until fish flakes when pricked with a fork.

    Remove fish from pan. Whisk cornstarch into remaining sauce. Simmer until mixture begins to thicken.

    Top salmon with sauce and serve.

 

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