If you love all things GRAPEFRUIT this Pageturner is for you
14 recipes with
Citrus kosho - japanese citrus chili paste
Fennel and citrus salad
Flamingo ruby red cocktail
Grapefruit Alaska
Grapefruit cheesecake
Grapefruit fondue
Grapefruit salad
Grapefruit salsa
Pamplemousse pie
Rum-broiled grapefruit
Tuna tartare with grapefruit vinaigrette and sorbet
Winter citrus compote
Winter citrus salad
liquid Measures
Weight & temperature Measures
non-liquid ingredients
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grapefruit
Candied grapefruit peel
Citrus kosho - japanese citrus chili paste
Fennel and citrus salad
Flamingo ruby red cocktail
Grapefruit Alaska
Grapefruit cheesecake
Grapefruit fondue
Grapefruit salad
Grapefruit salsa
Pamplemousse pie
Rum-broiled grapefruit
Tuna tartare with grapefruit vinaigrette and sorbet
Winter citrus compote
Winter citrus salad
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
grapefruit
is a tangy, nutrient-rich citrus fruit, originating as a hybrid between the sweet orange and pomelo in 18th-century Barbados.
Origin and Botanical Characteristics
Grapefruit is a subtropical citrus tree that grows to 4.5–6 meters (15–20 feet) tall, with dense, glossy dark green leaves and white flowers about 5 cm (2 inches) wide
. The fruit is generally oblate spheroid, 10–15 cm (4–6 inches) in diameter, with segmented flesh that can be pale yellow, pink, or red
. Grapefruit trees are evergreen and produce juicy, mildly acidic fruit, which is botanically classified as a hesperidium, a type of berry
.Varieties Grapefruit comes in several varieties distinguished by flesh color and sweetness. White varieties include Camulos, Duncan, and Marsh, while pink and red varieties include Flame, Foster Pink, Rio Red, and Star Ruby
. Redder varieties are generally sweeter, and some, like Rio Red, were developed through mutation breeding to enhance color and flavor
. The Texas Legislature designated the Ruby Red as the official state fruit in 1993
. Nutritional Content Grapefruit is low in calories (about 52 calories per half fruit) and high in water content, making it hydrating and suitable for weight management
. It is rich in vitamin C, providing 100% of the daily requirement per medium fruit, and contains vitamin A, potassium, thiamine, folate, and antioxidants like lycopene and beta-carotene Johns Hopkins Medicine
. Its fiber content supports digestion, heart health, and cholesterol management Johns Hopkins Medicine
. Health Benefits
Regular consumption of grapefruit may aid in weight loss, improve heart health, support immune function, and reduce the risk of kidney stones due to its citric acid content ohmyfacts.com
. The antioxidants in grapefruit help combat free radicals, potentially reducing inflammation and promoting overall wellness
Culinary and Other Uses
Grapefruit is commonly eaten fresh, juiced, or added to salads. It is also used in marmalades, candied fruit, and even beauty treatments. Its aromatic scent is sometimes incorporated into perfumes for mood-boosting effects
. The fruit is a popular breakfast item in many countries, including the United States, Japan, and Israel
.Safety Considerations Grapefruit can interact with certain medications due to compounds called furanocoumarins, which affect drug metabolism. This can intensify drug effects and cause side effects such as abnormal heart rhythms, low blood pressure, or dizziness, so individuals on prescription medications should consult a healthcare provider before consuming grapefruit
.Grapefruit is a versatile, flavorful fruit with a rich history, diverse varieties, and numerous health benefits, making it a valuable addition to a balanced diet.
Candied grapefruit peel 
Serves: 8
Preparation time: 25 minutes
Cooking time:15 minutes
1 large
3/4 cup sugar
1/2 cup water and peel Remove the yellow part of the peel of one with a vegetable peeler. Cut into 1/16-inch -wide strips.
In a small saucepan, combine sugar and water and strips. Bring mixture to a boil; reduce heat, cover and simmer for 15 minutes.
Drain the peel and spread it on wax paper. Cool 10 minutes, sprinkle with 3 tablespoons granulated sugar, toss to coat completely. Let peel dry overnight.
Citrus kosho - japanese citrus chili paste
Serves: 8
Preparation time:20 minutes
1 lemon ( Meyer lemon if available)
1 lime
1 small
1 small orange
2 stalks lemongrass
2 serrano or jalapeňo chilis
1 tablespoon fine grained salt
Zest the lemons, limes, along with the and orange into a medium bowl. Remove the fibrous outer layers and tops and bottoms from the lemongrass, leaving the tender center of the stalk. Finely chop the center of the stalk and add to the bowl. Finely slice the chili, and add it, seeds and all, to the bowl.
Transfer the ingredients to a mortar, add the salt, and pound with a pestle until everything combines into a rough paste (alternatively, blend in a food processor or blender into a fine paste). Juice one half of a lemon and one half of a lime and add the juice to the paste and stir.
Place in a glass jar, cover, and let ferment a few days at room temperature. Store in refrigerator.
Will keep in the refrigerator for about a month.
Fennel and citrus salad
Serves: 4
Preparation time:15 minutes
2 fennel bulbs, sliced very thing
1/4 wine vinegar
1 tsp. Dijon mustard
6 Tbsp. extra-virgin olive oil
1/2 chopped dates
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh cilantro
1 Tbsp. chopped fresh mint
1 medium red chile (such as
a Fresno or cayenne), thinly sliced
Segments from 2 oranges
Segments from 1
2 Tbsp. chopped pistachios 1. In a bowl of ice water, soak the sliced
fennel till crisp, about 5 minutes. Strain,
dry well, and set aside.
2. In a large mixing bowl, whisk the
vinegar, mustard, and some salt and
pepper. Whisk in the olive oil to make
dressing. Add the dates, basil, cilantro,
mint, chile, citrus segments, and fennel.
Toss well, then divide the salad among 4
serving plates. Garnish with the pistachios
Flamingo ruby red cocktail
Serves: 1
Preparation time:10 minutes
2 tablespoons (1 ounce) dry gin or vodka
2 tablespoons fresh Ruby Red juice
1 tablespoon (1/2 ounce) Campari
4 to 6 tablespoons (2 to 3 ounces) chilled dry sparkling rosé or Prosecco
Splash of club soda (optional)
Rosemary or thyme
sprig
Thin Ruby Red slice Fill a large wine glass halfway with ice. Add gin or vodka, juice, and Campari. Top with sparkling wine and, if desired, club soda, and stir gently. Add rosemary or thyme to cocktail with slice.
Grapefruit Alaska
Serves: 4
Preparation time: 25 minutes
Cooking time:2 minutes
2 large ruby red
2 teaspoons grenadine syrup
2 egg whites
1/4 teaspoon cream of tartar
2 teaspoon sugar
2 cups raspberry sorbet Preheat oven at 500 degrees.
Cut the in halves crosswise. Cut off the sections, and discard the membranes from . Chill shells upside down on a baking tray.
In a mixing bowl, combine the sections with the grenadine. Chill for 30 minutes Strain sections and save 2 tablespoons of the grenadine juice.
In an electric mixer, combine the egg whites with the cream of tartar. Beat the egg whites until light and fluffy, then stir in the grenadine juice and sugar.
Continue beating until meringue is thick and firm.
Scoop the raspberry sorbet into the shells, filling the shells half way.
Arrange the sections on top of sorbet.
Spread meringue over the , sealing well at edges of shells.
Bake for about a minute in oven, or until golden brown
Grapefruit cheesecake
Serves: 8
Preparation time: 40 minutes
Cooking time:10 minutes
Crust:
2 cup crushed coconut cookies
2 teaspoons grated lemon rind
1/2 cup melted butter
Filling:
2 s
3 eggs
2/3 cup sugar
1/8 teaspoon salt
1/2 cup juice from the fresh fruit
1-1/2 tablespoons gelatin
1/4 cup water
1 pound cream cheese, softened at room temperature
1-1/4 tablespoons lemon juice
2 teaspoons grated orange rind
1 teaspoon grated lemon rind
2/3 cup whipping cream Mix together the crushed cookies, lemon rind and melted butter. Firmly press on the bottom of a 9 inch spring form pan.
Peel the s and cut the segments into small pieces. Drain juice and reserve for filling.
Separate 2 eggs and combine the egg yolks, the remaining whole egg, sugar, salt and 1 tablespoon of the juice in the top of a double boiler. Place over simmering water and cook, stirring constantly, until the mixture thickens. Remove from heat.
Soak the gelatin in the water for 5 minutes. Stir into the warm custard until dissolved.
Beat cream cheese with remaining juice, lemon juice and rinds (zest) until smooth. Beat into the custard. Fold in the pieces. Lightly whip the cream.
Beat the egg whites in an electric mixer until they form soft peaks. Fold the cream and egg whites into the cheese mixture.
Pour into the prepared spring form pan and chill for several hours or overnight.
Grapefruit fondue
Serves: 6
Preparation time: 20 minutes
Cooking time:10 minutes
2 large
3 tablespoons sugar
3 tablespoons Galliano
1 tablespoon cornstarch
3 tablespoons heavy cream
1 cantaloupe or honeydew melon cut into balls Finely grate enough peel from the s to yield one tablespoon.
Squeeze juice from both . Put sugar, Galliano and cornstarch into a saucepan and blend smoothly together. Stir in the juice and peel, then bring to the boil, stirring all the time, and simmer for one minute.
Remove from the heat, stir in the cream and pour into fondue pot. Garnish with a sprig of mint and serve warm with the melon balls and other fruit to dip.
Grapefruit salad
Serves: 4
Preparation time: 30 minutes
3 tablespoons fish sauce
3 tablespoons fresh lime juice
1 tablespoon brown sugar
1 large (about 1 1/4 pounds) peeled, membrane removed, sectioned
2 tablespoons coarsely chopped peanuts
1 tablespoon finely chopped shallots
1 cup mint leaves, coarsely chopped
1 jalapeño pepper, finely chopped
bibb lettuce leaves, washed and dried In a small bowl, mix together the fish sauce, lime juice and sugar. Whisk to dissolve sugar. Set aside.
Peel and cut into sections. Store in a bowl. When ready to serve, pour off juice that has accumulated at the bottom of the bowl; reserve for another use.
Add peanuts, shallot, mint and pepper to the and toss to combine.
Drizzle the dressing over the top; toss to combine. Taste and if necessary, adjust the balance of salt, sweet and sour. Transfer to a plate lined with lettuce leaves. Serve immediately.
Grapefruit salsa
Serves: 8
Preparation time: 20 minutes
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon minced jalapeno
1/2 red bell pepper, minced
2 tablespoons minced red onion
1 large , peeled, membrane removed, sectioned, chopped
1/4 teaspoon ground cardamom
2 tablespoons chopped fresh cilantro leaves In a mixing bowl, combine all ingredients and mix well.
Serve chilled as side dish, seafood and nachos.
Pamplemousse pie
Serves: 6
Preparation time: 40 minutes
1 9-inch Graham cracker crumb crust, baked
2 red ruby
1 cup juice
1 envelop unflavored gelatin
2 egg whites
1/2 cup sugar
8 ounces cream cheese
3/4 cup sour cream Peel one , cutting away all rind. Remove sections; set aside for garnish.
In a saucepan, soften gelatin in one half of the juice. Dissolve over low heat. Set aside. Pour remaining juice in a blender. Add one half of the sugar, sour cream and cream cheese. Beat until smooth. Blend in the gelatin. Chill until slightly thickened.
Beat egg whites until stiff and gradually add the remaining sugar. Fold into gelatin mixture.
Pour into crust. Chill and garnish with sections.
Rum-broiled grapefruit
Serves: 4
Preparation time: 10 minutes
Cooking time:6 minutes
2 pink or red , halved crosswise
1/4 cup dark rum
1/3 cup packed light brown sugar
2 tsp. ground cinnamon
1/8 tsp. ground cayenne
4 maraschino cherries, stemmed Heat oven broiler. Trim the ends of halves so they sit flat when upright; transfer to a baking sheet cut side up. Run a knife around edges and between segments of to loosen them.
Brush 1 tbsp. rum over each half and sprinkle each with about 11/2 tbsp. sugar.
Dust with cinnamon and cayenne; place 1 cherry in the center of each . Broil, rotating pan as needed, until bubbling and slightly caramelized, 5–6 minutes.
Tuna tartare with grapefruit vinaigrette and sorbet
Serves: 4
Preparation time: 1 hour
I think the citrus tang tastes best in summer, but you can use this recipe year-round, as long as the tuna you buy is the very best quality available.
sorbet:
1/2 cup fresh-squeezed juice
1/2 cup water
1/2 cup ginger, minced (if you can find the pickled variety, use that)
1/4 cup sugar
1 Tablespoons horseradish
vinaigrette:
4 large segments
4 Tablespoons fresh cilantro leaves
1 Tablespoon ginger, minced (again, try to find pickled)
1 Tablespoon champagne vinegar
1 jalapeno, minced
1/4 Teaspoon horseradish
For the tartare:
3/4 pounds tuna
2 Tablespoons extra virgin olive oil
Pinch of salt Make sorbet:
Combine all ingredients in an ice cream maker and process until firm.
Make vinaigrette:
Crush segments, then add other ingredients, including salt and pepper to taste.
For the tartare:
Chop the tuna coarsely, then, in a chilled metal bowl, combine it with the oil and salt.
To Assemble:
Pour the vinaigrette over the tuna, toss lightly, and mold the mixture onto the center of a plate.
At Mantra, we garnish the plate with cucumbers in yogurt and marinated radishes, but feel free to add any cold salad fixings.Top with a melon ball-sized scoop of sorbet.
For an upscale touch, put a teaspoon of osetra caviar on top to finish.
Winter citrus compote
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
2 cups sweet dessert wine
1 cup fresh orange juice
2 tbsp honey
1/2 vanilla bean
1/2 cup raisins
3 seedless oranges
1 blood orange
2 clementines
2 s
3 kiwi fruits peeled & sliced
In a saucepan combine wine, orange juice and honey. Split the vanilla bean in half, lengthwise, and scrape the seeds into the pan using the tip of the knife. Add the pod and bring to the boil. Reduce heat and simmer, uncovered, until the liquid is reduced to about one cup (about 15 minutes). Remove from the heat and add the raisins. Set aside to cool then remove vanilla pod. Cut off the orange peel with a knife. Separate the segments free from all membranes. Repeat with remaining citrus, removing seeds. Add all fruit to the cooled liquid. Spoon into glasses.
Winter citrus salad
Serves: 4
Preparation time:15 minutes
5 pink s
5 oranges
40g walnut kernels
30g shelled pistachios
30g pumpkin seeds
50g lamb's lettuce
3 tbsp olive oil
Juice of 1/2 lime
Salt and pepper 1. Peel 3 s and the oranges, removing all the pith. Slice them into rounds. Arrange them on serving plates. Scatter the lamb's lettuce, walnuts, pumpkin seeds, and pistachios over the top.
2. Prepare the vinaigrette. In a small bowl, whisk together the olive oil, lime juice, a pinch of salt, and pepper. Drizzle over the salad just before serving.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
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grapefruit
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grapefruit recipes