Recently TexaSweet invited me to attend a grapefruit workshop at the Central Market cooking school. We sliced, peeled, squeezed, ate and drank tons of gorgeous Rio Stars. After sampling several recipes, they set me loose in Central Market with a gift card and I put my new skills (and some fun ingredients!) to work my kitchen.
To get my creativity flowing, I started with a little grapefruit juice and Cava for a fizzy, sophisticated take on a mimosa, the Riomosa. I could drink these forever.
I loved all the recipes I made, but my very favorite was the Grilled Shrimp with Grapefruit Glaze. The zesty marinade turned into a beautiful glaze that caramelized the quick-cooking shrimp. It was remarkably easy and will be my go-to shrimp recipe from now on.
Pictured with the shrimp is the Quinoa Salad that offered heat, sweetness, and colorful crunch. The fresh and light vegetables were bolstered by the ancient grain, making this hearty salad a meal all on its own.
I wanted to share another grapefruit salad that I’ve been making for a few years. Giada De Laurentiis’ recipe comes together quickly and tastes incredibly fresh. The crunch of the fennel and toasted walnuts play nicely with the grapefruit and orange segments. A light basil dressing is the perfect finish.
For dessert, fresh grapefruit, oranges and pineapple are broiled with butter and brown sugar to create a decadently sweet base for a scoop of light grapefruit frozen yogurt. To make the yogurt, freeze the segments of four Rio Stars for 30 minutes on a sheet pan. Then combine with two lemon yogurts and process in blender until smooth and creamy. Sweeten as desired with honey, sugar, or 0-calorie sweetener. (I used two packets of stevia.) Freeze for several hours or overnight.
One last grapefruit experiment used some of the grapefruit peel, of which I had a lot! Even the slightest bit of white pith can overwhelm the candy with bitterness, so the most important thing is to make sure to use clean pieces of just the zest. Shaving the zest off with a sharp vegetable peeler made this pretty easy.
Drop the zest in boiling water for 30 seconds to thoroughly clean it and prepare it to cook in the syrup. Drain the water and cover zest with two parts water to one part sugar, depending on how much candy you want to make. Simmer on low until mixture cooks down to a thick, sticky syrup. Then roll individual strips in sugar and let dry for an hour. These grown up candies pair well with a shot of espresso after dinner.
What are some of your favorite ways to use grapefruit?