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Contributed by: Jennifer Wickes

The grapefruit originates from South East Asia.

The grapefruit gets its name because it grows in grapelike clusters in Texas, Florida, Arizona and California.

There are two types of grapefruit: seedless & seeded. There are also two colors: white (which has more of a yellow flesh) and pink (yellow- pink to a ruby red). No matter what the variety, the grapefruit skin is yellow.

The season for grapefruit depends on where the grapefruits are growing. In Arizona and California, the peak season is January to June, but in Florida and Texas, the season is October to June. The United States also imports grapefruits from other countries in the off-season. So, you can find grapefruit all year long.

When choosing a grapefruit, choose one with a bright skin color, with no noticeable bruises. The grapefruit should be firm with a springy size. The heavier the grapefruit, the more juice contained within. Although you can store your grapefruit on the counter, the best place for the grapefruit, is in a plastic bag in the refrigerator. Here the grapefruit can stay fresh up to 2 weeks!

Grapefruits are a good source of Vitamin C, and the pink varieties have a lot of Vitamin A. They both contain Folic Acid and Calcium. Grapefruit Essential Oils are used in an alternative medicine therapy called aromatherapy. It is said that the fragrance is uplifting and the actual oil is claimed to be useful for acne, cellulite, digestion and fluid retention. For more information about essential oils, please contact your local naturopath, allopathic specialist or your holistic medicine specialist.

You can also find grapefruit canned in case of a cooking emergency! I lb fresh = 1 medium = 1 1/2 cup segments = 3/4 - 1 cup juice

The types of wine that go well with a grapefruit based dish are: Chardonnay, Fume Blanc, Chenin Blanc, Grenache Rose, Zinfandel, and Syrah.


Segment: Peel the entire fruit first. Then, holding the fruit in one hand, cut alongside each side of the membranes. Try to leave as little of the flesh as possible. As you continue around the fruit, continue to cut between the membranes and the segments, folding the membranes back like you were reading a book.

Zesting: Rub the skin on a grater. Use a brush to remove the zest from the grater. Be careful not to get too much pith (white substance between the peel and the flesh) as this is very bitter.

Julienne: Using a vegetable peeler, peel the zest off of the grapefruit going lengthwise. Then using a sharp knife, cut these strips into very thin strips lengthwise.

Juicing: Before juicing any citrus fruit, roll the fruit on the counter. This will soften the insides and release more juices. Then, cut the fruit in half. Using a wooden juicer (or a fork), push it into the flesh and twist it around until all the juice has been released.

Peeling: Cut a slice of peel from each end of the grapefruit. Standing the fruit upright, continue to slice the peel away from the flesh without removing too much flesh.

Broiled Grapefruit

  • 1 grapefruit
  • 1 tablespoon white wine - sweet
  • 1 tablespoon honey

Cut grapefruit in half; remove seeds. Cut around edges and sections to loosen; remove centers. Set oven control to broil and/or 550'. Mix wine and honey; pour over grapefruit halves. Place on rack in broiler pan. Broil grapefruit halves 4 to 6 inches from heat until juice bubbles and edges of peel are light brown, 5 to 10 minutes.

Yields: 2 servings

Grapefruit Meringue Pie

TJ Hill - Appetites Catered

  • 2 cups flour
  • 1 teaspoon salt
  • 2/3 cup shortening - chilled
  • 1/4 cup grapefruit soda - such as squirt
  • 3/4 cup cornstarch
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 1 cup water
  • 4 cups fresh grapefruit juice - strained
  • 6 egg yolk - beaten
  • 1 tablespoon grapefruit zest - finely grated
  • 2 tablespoons unsalted butter
  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup sugar

Sift together flour and 1teaspoon salt. Cut in shortening to a coarse meal. Sprinkle with grapefruit soda-mix with a fork. Form into a ball. Wrap in plastic and chill for 30-60 minutes. Divide in half and rollout to size of pan used. Place in pan, line with foil, and weight with dried beans repeat with remaining pastry. Bake @ 425 degrees for 8 minutes. Remove beans and foil. Bake @ 425 degrees for 2 minutes. Remove from oven, cool. Combine cornstarch, sugar, and salt in a saucepan. Stir in water and grapefruit juice. Place over a medium flame. Bring to a boil, heat and stir for 1 minute, reduce heat. Heat and stir for 5 minutes. Remove from heat, cool for 5 minutes. Stir 1 tablespoon into beaten yolks-mix well. Whisk yolk mixture back into heated mixture. Stir in grated zest and butter-mix well. Allow to stand and cool for 10 minutes. Pour into prepared pie shells. Combine egg whites and cream of tarter-beat until frothy beat in sugar, 1 tablespoon at a time, until stiff and shiny spoon over filling to cover filling evenly. Bake @ 350 degrees for 10-12 minutes to toast top of meringue. Remove from oven, allow to cool completely. Serve slightly chilled.

Yields: 8 servings

Wilted Spinach-and-Citrus Salad

"Cooking Light, Jan/Feb 1995, page 122"

  • 2 large grapefruit
  • 2 large oranges
  • 2 teaspoons vegetable oil
  • 1/2 cup thinly sliced onion - separated into rings
  • 1 tablespoon white wine vinegar
  • 1 teaspoon honey
  • 1/8 teaspoon salt
  • 8 cups loosely packed torn spinach leaves
  • 1/4 cup plain croutons

Peel and section grapefruit and oranges over a bowl; squeeze membranes to extract juice. Set sections aside; reserve 1/4 cup juice. Discard membranes.

Heat oil in a large Dutch oven over medium heat. Add onion, and sauté 30 seconds. Stir in reserved juice, vinegar, honey, and salt. Add fruit and spinach; cook 1 minute or until spinach begins to wilt, tossing gently.

Yields: 4 servings

NOTES : Arrange spinach mixture on individual salad plates; top with croutons.

Fresh Grapefruit Cake

  • 2 cups cake flour - Sifted
  • 1 1/4 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 eggs - separated
  • 1/4 cup grapefruit juice - Fresh squeezed
  • 1/3 cup water
  • 1/3 cup salad oil
  • 1 tablespoon grapefruit peel - Fresh grated
  • 1/4 teaspoon cream of tartar

Sift together dry ingredients. In small mixer bowl, combine egg yolks, grapefruit juice, water and oil. Add dry ingredients. Beat at low speed until blended. Then beat at medium speed for one min. *Stir* in grapefruit peel. Beat whites until frothy; add cream of tartar. Continue beating until whites are stiff, BUT NOT DRY. Carefully folk yolk mixture into whites until just blended. Pour into 9-inch layer cake pans lined with oiled waxed paper. Bake at 350 F for 25-30 minutes. Leave in pans 10 minutes. Turn out onto wire rack to cool. Frost.

Yields: 8 servings

Fluffy Pink Grapefruit Frosting

  • 2 Egg whites
  • 1 1/2 c Sugar
  • 1 1/2 ts Light corn syrup
  • 1/3 c Pink grapefruit cocktail
  • 2 ts Vanilla
  • 2 To 3 drops red food coloring

Makes enough to fill and frost one two layer cake. In the top of a double boiler, combine all the ingredients except vanilla and food coloring. Place over boiling water and beat with an electric mixer about seven minutes or until frosting will stand up in soft peaks. Remove from water and beat in vanilla and food colouring. Use immediately.

Yields: 8 servings

This article was originally published at Suite 101.
Jennifer Wickes is the editor at "Cookbook Reviews" and "Cooking With The Seasons", which has been voted to be one of the Top 100 Culinary Sites on the Internet! For more information about Jennifer Wickes or her columns, please go to:


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