Citrus is one of my favorite things, it brightens and beautifies food like nothing else. Lemon, lime, and oranges are always amazing fruits but grapefruit always gets the short end of the stick. Let's see all of the ways we can maximize this beautiful pink citrus.
- Grapefruit are one of the lowest calorie fruits at 52 calories in half of a medium-sized grapefruit
- Grapefruit are packed with nutrients containing 64% of the RDI of Vitamin C, 28% for the RDI for Vitamin A, and 5% of the RDI for Potassium
- The high Vitamin C content in a grapefruit has antioxidant properties known to protect your cells from harmful bacteria and viruses. It also helps people recovery from illnesses, even the common cold
- Grapefruit are great for weight loss because of the fiber content. Fiber promotes fullness and reduces calorie intake
- Grapefruit is also filled with water to keep you hydrated!
Recipes:
Grapefruit Salmon Salad (sprouts.com)
For Citrus Vinaigrette:
- 1/4 cup fresh Orange Juice
- 2 tablespoons fresh Grapefruit Juice
- 2 tablespoons Olive Oil
- 1 tablespoon minced Cilantro Leaves
- 2 teaspoons White Wine Vinegar
- 1 teaspoon fresh Lime Juice
- 1 clove Garlic, finely minced
- 1 pinch Salt
For Salad:
- 2 6-ounce Salmon Fillets
- 1 teaspoon Olive Oil
- Salt and Pepper
- 1 5 ounce package Baby Kale and Spinach Mix
- 1 Grapefruit, cut into sections
- 1/2 Avocado, sliced thin
- 1/2 cup Edamame, thawed and shelled
- 1/4 cup Red Onion, thinly sliced
- 2 tablespoons raw, unsalted Pumpkin Seeds
- Prepare the citrus vinaigrette by combining all ingredients in a small mixing bowl or liquid measuring cup. Whisk together and set aside.
- Prep the salmon fillets by placing them skin side down on a plate. Pat with a paper towel to dry. Season with salt and pepper.
- Heat a 10-inch skillet over medium-high heat. Once hot, add 1 teaspoon olive oil. Carefully place the salmon fillets skin side up in the skillet and reduce the heat to medium. Cook for 4–5 minutes or until the salmon is cooked halfway through.
- Gently turn the salmon fillets over and continue to cook for another 3–5 minutes. Once cooked through, place the fillets on a clean plate. The skin should now be easy to remove in one piece using a pair of tongs or fork.
- Prepare the salads in two large salad bowls starting with the baby kale and spinach mix. Top with the grapefruit, avocado, edamame, red onion and pumpkin seeds. Place one salmon fillet on top of each salad and enjoy.
Grapefruit Greek Yogurt Cake (sallysbakingaddiction.com)
- 1 and 1/2 cups All-Purpose Flour
- 1 and 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 3 large Eggs
- 3/4 cup Greek Yogurt
- 1 cup packed light Brown Sugar
- 1/2 cup Vegetable or canola Oill
- 1/4 cup freshly squeezed Grapefruit Juice
- 1 and 1/2 tablespoons Grapefruit Zest
- 1 teaspoon Pure Vanilla Extract
- Seeds scraped from 1/2 of a Vanilla Bean
Grapefruit Glaze
- 1 cup Confectioners' Sugar
- 2 tablespoons freshly squeezed Grapefruit Juice
- 1/4 teaspoon Pure Vanilla Extract
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- Whisk the flour, baking powder, and salt together in a large bowl. In a medium bowl, whisk the eggs. Once combined, whisk in the yogurt, brown sugar, oil, grapefruit juice, zest, vanilla extract, and seeds. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid over mixing.
- Spread batter into the prepared loaf pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to cool before drizzling with glaze.
- For the glaze, simply whisk the ingredients together and drizzle over cake. Slice and serve. Cover and store leftover cake at room temperature for up to 5 days. I love it cold, so you can store it in the refrigerator too!
Grapefruit Bars (dessertnowdinnerlater.com)
Crust:
- 1 cup All-Purpose Flour
- 1/4 cup Powdered Sugar
- 1/4 teaspoon Salt
- 1/2 cup Butter
Filling:
- 1 and 1/2 cups Granulated Sugar
- 1/4 cup All-Purpose Flour
- 4 large Eggs
- 1 tablespoon Grapefruit Zest
- 1 cup Grapefruit Juice
- Pink Food Coloring, optional
- Preheat oven to 350 degrees Fahrenheit. Lightly grease or line an 11x7-inch baking dish with parchment paper that overhangs 2-inches on both sides. (Do not overdo it on the cooking spray; just a very light coating.)
- CRUST: Combine the flour, powdered sugar, salt, and butter in a food processor or stand mixer. Pulse/mix until mixture resembles fine crumbs that start to clump together. Press onto the bottom of the prepared baking dish. Bake at 350˚F for 18-20 minutes, or until golden brown.
- FILLING: Prepare filling when crust is just about done. Whisk together the sugar and flour in a bowl. Add the eggs, one at a time, whisking well after each addition. Add the zest, juice, and 3 drops or so of food coloring (if desired). Whisk together.
- Pour filling over hot crust and bake an additional 20 minutes or until filling no longer jiggles, and edges brown.
- Let cool completely in the pan, about 1 hour. Then refrigerate for at least 1-2 hours until cold. Lift bars out of pan with parchment paper for easy cutting and serving. Store leftovers in the refrigerator.
Paloma (themodernproper.com)
- 2 ounces Tequila Blanco
- 1.5 ounces Freshly Squeezed Grapefruit Juice
- 1 ounce Freshly Squeezed Lime Juice
- Splash of Bitters
- 2 ounces Grapefruit Soda
- Salt for the rim of the Glass
Place the salt on a small plate. Rub the rim of a highball or rocks glass with lime; dip the rim in the plate of salt. Fill the glass with ice and set aside.
Combine tequila, grapefruit juice, lime juice and bitters in a cocktail shaker. Fill the shaker with ice, cover, and shake vigorously until the outside of the shaker is very cold, about 20 seconds.
Pour through a strainer into prepared glass. Top with grapefruit soda, garnish with a grapefruit wedge or peel and serve.
