Five New Recipes Using Grapefruit

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This bright pink fruit is not reserved for the breakfast table. There are many ways to incorporate grapefruit into lunch and dinner. These recipes show us how.

Related Post: 7 New Ways to Enjoy Grapefruit

Thai Florida Grapefruit Curry
This spicy Florida grapefruit enhanced curry is super easy to make and sings out the flavour of sweet, tangy, spicy and creamy – a perfect combination to serve up at dinner time.
Prep Time: 10 minutes Cook Time:
1 tbsp (15 mL) canola oil
1 shallot, chopped
3 cloves garlic, minced
1 tbsp (15 mL) Thai green curry paste
1 small Thai chili pepper, seeded and sliced
1/2 tsp (2 mL) grated Florida grapefruit rind
1/3 cup (-75 mL) Florida ruby red grapefruit juice
1/2 cup (125 mL) coconut milk
2 tbsp (30 mL) fish sauce
1 lb (454 g) large shrimp, peeled and deveined 1 Florida ruby red grapefruit, peeled and segmented
2 tbsp (30 mL) chopped fresh cilantro or mint
1 tsp (5 mL) cornstarch
1 tsp (5 mL) water
3 cups (750 mL) cooked basmati rice
In a skillet, heat oil over medium heat and cook shallot and garlic for two minutes. Stir in curry paste and chili pepper; cook for one minute. Add Florida grapefruit rind and juice, coconut milk and fish sauce; bring to a simmer.
Add shrimp and cook, stirring for four minutes or until firm and cooked through.
In a small bowl, whisk together cornstarch and water. Stir into shrimp mixture along with Florida grapefruit segments and cilantro. Spoon over rice.
Makes 4 servings.

Florida Grapefruit and Jicama Vietnamese Salad
This spiced up, refreshing salad is a great addition to serve alongside grilled meats or tuck it into a softened rice paper wrapper with cooked noodles for another serving idea.
Prep Time: 20 minutes Cook Time: n/a Yield: 8 cups (2 L)
1 small jicama, peeled (about 1 1/4 lb/600 g)
3 cups (750 mL) shredded napa cabbage
2 Florida ruby red grapefruits, peeled and segmented
1 carrot, shredded
1 cup (250 mL) diced English cucumber
3 tbsp (45 mL) Florida ruby red grapefruit juice
2 tbsp (30 mL) each soy sauce and rice vinegar
1 large clove garlic, minced
2 tbsp (30 mL) liquid honey
2 tsp (10 mL) sriracha chili sauce
Thinly slice jicama and stack slices. Cut into 2 inch (5 cm) matchstick size strips and place in a large bowl. Add cabbage, Florida grapefruit segments, carrot and cucumber.
In a small bowl, whisk together Florida grapefruit juice, soy sauce, vinegar, garlic, honey and chili sauce. Pour over salad and toss to coat. Let stand 10 minutes before serving for flavours to develop.
Makes 8 servings.

Quinoa and Florida Grapefruit Stuffed Poblano Peppers
If you like heat and unique flavours this is the recipe for you. Poblanos are typically mild but sometimes they can have an intense heat. The sweet tang of Florida grapefruit helps create a cool taste in your mouth as you enjoy each bite. You can roast the peppers ahead or stuff them and bake them when you need them.
Prep Time: 25 minutes Cook Time: 55 minutes
4 large poblano or anaheim peppers (about 1 lb/454 g)
1 tbsp (15 mL) canola oil 1 small onion, diced
3 cloves garlic, minced
1/2 cup (125 mL) quinoa, rinsed
1/2 cup (125 mL) Florida ruby red grapefruit juice
1/2 cup (125 mL) vegetable broth
1 Florida grapefruit, peeled and chopped
1/2 cup (125 mL) crumbled feta cheese
3 tbsp (45 mL) chopped fresh cilantro
1 tsp (5 mL) minced canned chipotle pepper 1/2 tsp (2 mL) granulated sugar
Place peppers about six inches (15 cm) under broiler and roast peppers, turning often until blackened and charred. Let cool until easy enough to handle and gently remove charred skin. Carefully cut a long slit on the side of each pepper and remove seeds, trying to keep pepper whole. Set peppers aside.
In a large skillet, heat oil over medium heat and cook onion and garlic for about two minutes or until softened. Stir in quinoa to coat. Add Florida grapefruit juice and broth and bring to a simmer. Reduce heat to low, cover and cook for about 20 minutes or until quinoa is tender and liquid is absorbed. Stir in Florida grapefruit, feta, cilantro, chipotle and sugar.
Spoon quinoa mixture into peppers and nestle in a small casserole dish. Bake in 400 F (200 C) oven for about 15 minutes or until heated through and cheese is slightly golden.
Makes 8 servings. Tip: For a spicier and smokier filling increase the chipotle pepper to two tsp (10 mL).

Korean Glass Noodles with Florida Grapefruit
This dish is fresh tasting and perfect to enjoy along grilled beef or pork. Bursts of Florida grapefruit will surprise you in each bite.
Prep Time: 15 minutes Cook Time: 10 minutes Yield: 5 cups (1.25 L)
2 tbsp (30 mL) sesame oil
4 oz (120 g) shiitake or button mushrooms, stems removed and sliced
1 bunch green onions, chopped
4 cloves garlic, minced
Half a bunch (8 oz) fresh asparagus, cut into 2 inch (5 cm) matchstick slices
1 large carrot, shredded
1/2 cup (125 mL) Florida grapefruit juice
2 tbsp (30 mL) soy sauce
1 tsp (5 mL) granulated sugar 3.5 oz (100 g) very thin mung bean or rice vermicelli noodles Pinch salt
2 Florida ruby red grapefruits, peeled and segmented
In a large skillet, heat oil over medium high heat and cook mushrooms, onions and garlic for three minutes or until softened and starting to become golden. Stir in asparagus and carrot.
Pour in Florida grapefruit juice, soy sauce and sugar; bring to a simmer and cook for two minutes.
Meanwhile, in a small pot of boiling water cook noodles for about two minutes or until tender but firm and drain. Rinse with cold water and drain again. Stir into skillet and toss to coat. Add salt and cook for one minute for noodles to absorb sauce.
Remove from heat and gently stir in Florida grapefruit segments. Makes 4 to 6 servings.
Tip: Look for noodles in the International section of grocery stores. You can use mung bean for the “glass” noodles while rice noodles work equally well.

Crab Cakes with Grapefruit Salsa

When your guests ask what is the fresh flavour in your crab cakes you can easily answer “Grapefruit rind”. It truly adds a hint of freshness to these light and moist crab cakes. The grapefruit salsa rounds out the sweetness of the crabmeat. Whether you serve them as appetizers or a first course you can be sure you will have no leftovers,

2 tbsp (25 mL) butter
1 small onion, finely chopped
1 clove garlic, minced
Half red pepper, diced
Pinch each dried tarragon leaves and freshly ground black pepper
2 tbsp (25 mL) all purpose flour
½ cup (125 mL) milk
2 boxes (7 oz each) frozen snow crab meat, thawed and squeezed dry
¾ cup (175 mL) seasoned dry breadcrumbs
2 tbsp (25 mL) chopped fresh parsley
1 tsp (5 mL) finely grated grapefruit rind
3 tbsp (45 mL) canola oil
Spring mix greens

Grapefruit Salsa:

2 Florida grapefruits, peeled and diced
2 tbsp (25 mL) chopped fresh parsley
1 small clove garlic, minced
Pinch each salt and granulated sugar

Grapefruit Salsa: Combine all ingredients and set aside.

In a skillet, melt butter and cook onion, garlic, red pepper, tarragon and pepper for 3 minutes. Stir in flour and cook for 30 seconds or until absorbed. Stir in milk and cook for about 2 minutes or until thickened. Remove from heat and stir in crab meat, 1/3 cup (75 mL) of the breadcrumbs, parsley and grapefruit rind until well combined. Divide mixture into 16 balls and roll each into breadcrumbs. Flatten each to about ½ inch (1 cm) thick and coat with more breadcrumbs.

In a large nonstick skillet, heat oil over medium high heat and cook crab cakes, turning once for about 6 minutes or until golden on both sides. Remove to plate.

Place a few greens on platter and top with crab cakes. Spoon some of the grapefruit salsa on each one to enjoy.

Tip: To make larger crab cakes for a first course serving, divide mixture into 8 balls and coat with breadcrumbs. Place some spring greens on plates and top with 1 or 2 crab cakes each and spoon grapefruit salsa over top each to serve.

Makes 16 appetizer crab cakes