7 Grapefruit Recipes: Savoury Dishes and Sweet Juice to Enjoy 2022

The grapefruit we know today was developed in the West Indies in the early 1700s and first introduced to Florida in the 1820s. Today, most grapefruit is still grown in Florida. Grapefruit got its name from the way it grows in clusters (like grapes) on the tree. Grapefruit trees are beautiful and a member of the citrus family. It seems to be a cross between an orange and a shaddock, combining the sweet and tangy flavor of each fruit.

There are three major types of grapefruit white, pink/red, and star ruby/rio red varieties. All grapefruit have a similar tangy-sweet flavor and are very juicy. The pink or red variety contains more vitamins than the white.

Grapefruit is best eaten with other acid fruits, nuts, or milk. Grapefruit is rich in vitamins C and B1 and is a good source of vitamin B2. It is low in calories and has less sugar compared to oranges. When taken right before bedtime, grapefruit is conducive to a sound sleep. A drink of grapefruit juice first thing in the morning helps prevent constipation. Grapefruit rind contains the very valuable vitamin P, which is an important vitamin for healthy gums and teeth.

Those who taking medications, especially cholesterol, blood pressure and chemotheraphy related medications should not eat grapefruit since it inhibits certain enzymes that breaks down these medications. Check with your pharmacist or doctor if you are on any kind of medication before consuming grapefruit. 

The fresh grapefruit season typically runs from October through June. Choose grapefruit that is glossy, round, smooth and heavy for its size. Avoid any grapefruit with brown or soft spots.

Source: www.fruitsandveggiesmatter.gov, www.health-care-clinic.org

Image by Aleph available under the Creative Commons Attribution-Share Alike 2.5 Generic license.

Grapefruit Chicken

1 roasting hen (about 4lbs.)
1 grapefruit
1 onion , thickly sliced (about 5 slices)
olive oil
salt (preferably kosher)
pepper (preferably fresh cracked)

Prep Time: 10 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 40 mins

1. Preheat oven to 350*.
2. Remove neck and the rest of the organ”prize package” from the inside of the bird.
3. Discard or save for a later use (like stock).
4. Rinse bird.
5. Pat dry.
6. Rub olive oil all over bird.
7. Salt and pepper to taste.
8. Place onion slices in a roasting pan and place bird on slices.
9. Cut grapefruit in half.
10. Squeeze one half over bird.
11. Place used half of grapefruit in the cavity of the bird and tie legs together.
12. You can also fold the bird’s wings back at this point if you want to.
13. Cook bird for about an hour and 15 minutes to an hour and a half or until leg joint is loose and juices run clear.
14. While bird is cooking use the other half of the grapefruit to”baste” the chicken.
15. If the chicken begins to get too dark (this can happen because of all the natural sugar in the grapefruit) cover loosely with foil.
16. When finished cooking.
17. Let it sit and rest for five minutes.
18. Then carve away!

Yield: 1 chicken

Suzanne’s Avocado and Grapefruit Salad

1 ripe avocado
1 medium pink grapefruit
1 cup mixed salad green
vinaigrette dressing , of your choice

Prep Time: 15 mins
Cook Time: 0 mins
Total Time: 15 mins

1. Peel and pit the avocado.
2. Slice lengthwise.
3. Peel and section the grapefruit.
4. Place the salad greens on 2 salad plates.
5. Arrange grapefruit and avocado in an alternating band on top of the salad greens.
6. Top with vinaigrette.

Yield: 2 salads

Strawberry Grapefruit Cooler

1 cup whole fresh strawberries
1 cup pink unsweetened grapefruit juice
1 ½ tablespoons agave syrup
10 ice cubes

Prep Time: 5 mins
Cook Time: 0 mins
Total Time: 5 mins

1. Combine first 3 ingredients in container of electric blender; cover and process until smooth.
2. While blender is running, add ice cubes, 1 at a time, processing until smooth.
3. Pour into glasses and serve immediately.

Yield: 2-3

Greens ‘n’ Grapefruit Salad

4 cups torn salad greens
2 tablespoons chopped red onion
1 medium grapefruit, peeled and sectioned
1/2 cup sliced fresh mushrooms
1/2 cup sliced water chestnuts

1/2 cup salad dressing
1/4 cup Catalina salad dressing
1/4 cup sesame seeds, toasted
2 tablespoons agave syrup
2 tablespoons cider vinegar

Prep Time: 10 mins
Total Time: 10 mins

In a salad bowl, combine the greens, onion, grapefruit, mushrooms and water chestnuts. In a small bowl, whisk together the dressing ingredients. Drizzle over salad; serve immediately.

Servings: 4

Quinoa Salad with Grapefruit, Avocado, and Arugula

1 cup quinoa
4 cups water
1/4 teaspoon salt
1/4 cup dried cranberries
1/4 cup fresh lime juice
1/4 cup olive oil
2 teaspoons honey
2 cloves garlic, minced
1 teaspoon minced serrano pepper
1/4 cup chopped fresh mint
1/4 cup minced cilantro
1 shallot, minced
1/2 cup arugula
1 pinch salt and black pepper to taste
4 cups baby arugula leaves, washed and dried
1 avocado – peeled, pitted and diced
1/2 grapefruit, peeled and sectioned

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 1 hr

1. In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma. Remove from heat, rinse and drain in a fine mesh strainer. Bring water to a boil in a saucepan, add salt, and slowly add toasted quinoa. Cook until tender and the outer rings appear on the grains, 15 to 20 minutes. Strain through a fine mesh colander. Place in a large bowl to cool.
2. In a small bowl, combine cranberries, lime juice, olive oil, honey, garlic, serrano pepper, mint, cilantro, shallot, and arugula. Stir into the cooled quinoa and add salt and freshly ground pepper to taste. Place 1 cup of baby arugula on each salad plate. Top with quinoa mixture, avocado, and grapefruit.

Servings: 4

Fabulous Broiled Breakfast Grapefruit

1 pink grapefruit
1 tablespoon agave syrup

Prep Time: 3 mins
Cook Time: 3 mins
Total Time: 6 mins

1. Cut grapefruit in half (midway between the stem-end and the dot on the opposite end).
2. Sprinkle agave syrup over grapefruit sections, as desired.
3. Grapefruit can be eaten as is, or broiled.
4. To broil, put halves sugar-side up on a cookie sheet in the oven and set oven on broil for a few minutes.
5. Eat immediately by spooning out the half-sections of grapefruit.

Servings: 1-2

Grapefruit and Spinach Salad

¼ cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 grapefruit , cut in supremes
½ cup walnuts , chopped
¼ cup dried cranberries
4 cups baby spinach leaves

Prep Time: 5 mins
Cook Time: 0 mins
Total Time: 5 mins

1. In a big bowl, mix olive oil, balsamic vinegar and honey.
2. Add grapefruit supremes, walnuts, cranberries and baby spinach leaves.
3. And grab a fork and begin to eat ;).

Servings: 4

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