Grapefruit Recipes
Rita Said:
Recipes for Lemons, Limes, Grapefruit?We Answered:
If you have cooked rice, put in a few drop of lemon or lime juice.DEVILED HAM APPETIZER
THE FOUR INGREDIENT COOKBOOKS - By Linda Coffee and Emily Cale
Ingredients:
Crackers
1 can (4¼ ounces) Deviled Ham
½ teaspoon lemon juice
½ teaspoon Worcestershire Sauce
Methods:
Mix deviled ham, lemon juice, and Worcestershire sauce. Spread on crackers.
TUNA SALAD
JOY OF COOKING - ALL ABOUT SALADS & DRESSINGS
4 Servings
Ingredients:
One 6-ounce can water-packed tuna, drained, or 1 cup left over grilled, poached, or sautéed tuna
½ cup diced celery or diced, seeded, and peeled cucumber
¼ cup mayonnaise, or to taste
1 tablespoon drained capers (optional)
1 tablespoon minced fresh parsley (optional)
1 teaspoon fresh lemon juice
Salt and ground black pepper to taste
Methods:
1. Flake tuna into a medium bowl.
2. Add celery (or cucumber), mayonnaise, capers, parsley, lemon juice, salt, and black pepper.
3. Refrigerate until cold.
From: ICE CREAM - THE PERFECT WEEKEND TREAT
FRESH MINT SHERBET
Serves 4 to 6
Ingredients:
Generous 1 cup sugar
1¼ cups water
2¼ ounce/60 gram fresh mint, plus extra sprigs to decorate
3 to 4 lemon
Methods:
1. Put the sugar and water in a heavy-bottom pan and heat gently, stirring, until the sugar has dissolved. Bring to boil, then cook, without stirring, over medium heat for 2 minutes. Remove from heat and let cool slightly.
2. Meanwhile, strip the mint leaves from their stems and put the leaves in a food processor. Pour the syrup over the mint leaves, then process until they are very finely chopped. Let cool, then chili the mint syrup in the refrigerator for 2 hours, or until cold.
3. Squeeze the juice from the lemons and measure out ½ cup. Add the juice to the mint syrup, then strain the mixture through a nylon strainer.
4. If using an ice-cream machine, chum the mixture in the machine following the manufacturer’s instructions. Alternatively, freeze the mixture in a freezer proof container, uncovered for 3 to 4 hours, or until mushy. Turn the mixture into a bowl and stir with a fork or beat in a food processor to break down the ice crystals. Return the sherbet to the freezer and freeze for an additional 3 to 4 hours, or until firm or required. Cover the container with a lid for storing. Serves decorated with mint springs.
MANGO SHERBET
Serves 4 to 6
Ingredients:
2 large ripe mangoes
Juice of 1 lemon
Pinch of salt
Generous ½ cup sugar
3 tablespoons water
Methods:
1. Using a sharp knife, thinly peel the mangoes, holding them over a bowl to catch the juices. Cut the flesh away from the central seed and put in a food processor or blender. Add the mango juice, lemon juice, and salt and process to form a smooth purée. Push the mango purée through a nylon strainer into the bowl.
2. Put the sugar and water in a heavy-bottom pan and heat gently, stirring, until the sugar has dissolved. Bring to a boil, without stirring, then remove from the heat and let cool slightly.
3. Pour the syrup into the mango purée and mix well together. Let cool, then chill the mango syrup in the refrigerator for 2 hours, or until cold.
4. If using an ice-cream machine, chum the mixture in the machine following the manufacturer’s instructions. Alternatively, freeze the mixture in a freezer proof container, uncovered for 3 to 4 hours, or until mushy. Turn the mixture into a bowl and stir with a fork or beat in a food processor to break down the ice crystals. Return the sherbet to the freezer and freeze for an additional 3 to 4 hours, or until firm or required. Cover the container with a lid for storing.
LEMON WATER ICE
Serves 4 to 6
Ingredients:
Scant 1 cup sugar
Scant 2 cups water
6 to 9 lemons
Lemon slices, to decorate
Methods:
1. Put the sugar and water in a heavy-bottom pan and heat gently, stirring, until the sugar has dissolved. Bring to a boil, without stirring, for 10 minutes to form a syrup. Do not let it brown.
2. Meanwhile, using a potato peeler, thinly pare the rind from 4 of the lemons. Remove the syrup from the heat and add the pared lemon rind. Let cool at least 1 hour.
3. Squeeze the juice from the lemons and strain into a measuring cup—you need scant 2 cups in total. When the syrup is cold, strain it into a bowl. Add the lemon juice, and stir together until well mixed.
4. If using an ice-cream machine, chum the mixture in the machine following the manufacturer’s instructions. Alternatively, freeze the mixture in a freezer proof container, uncovered for 3 to 4 hours, or until mushy. Turn the mixture into a bowl and stir with a fork or beat in a food processor to break down the ice crystals. Return the sherbet to the freezer and freeze for an additional 3 to 4 hours, or until firm or required. Cover the container with a lid for storing. Serve decorated with lemon slices.
GREEN TEA SHERBET
Serves 4 to 6
Ingredients:
3½ cups water
1 cup sugar
4 tablespoons Japanese green tea leaves
2 tablespoon lemon juice
2 egg whites
Methods:
1. Put 2½ cups of water in a heavy-bottom pan, add the sugar and heat gently, stirring, until the sugar has dissolved. Bring to a boil, then let simmer, without stirring, for 10 minutes to form a syrup. Do not let it brown. Remove from the heat and let cool for at least 1 hour.Grapefruit recipes anyone?
We Answered:
I don't really like cooked grapefruit, I just eat it plainGerald Said:
I need help with grapefruit fiber recipes. I cant take the fiber with liquid. I need help with this please!?We Answered:
I don't really understand are you asking how to eat grapefruit because you need fiber but don't want to drink those powders you mix with water?I like to cut grapefruit in half then take a knife and go along the sections to loosen them and then I pour sugar on top and eat it.
Kent Said:
need grapefruit recipes got any?We Answered:
Yield: 10 servings.1 1/2 cups sifted cake flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1/4 cup each: vegetable oil and water
3 tablespoons grapefruit juice
1/2 teaspoon grated lemon zest
1/4 teaspoon cream of tartar
16-ounce can grapefruit sections, well-drained
Cream-cheese frosting: 16 ounces cream cheese
1 teaspoon each: lemon juice and freshly grated lemon zest 1 cup sifted powdered sugar
6 drops yellow food coloring, or as desired
1. For frosting, beat cream cheese on high speed until light and fluffy. Add lemon juice and zest. Gradually add powdered sugar, beating until blended. Add food coloring as desired.
2. Heat oven to 350 F. Lightly grease 9-by-2-inch round cake pan. Line bottom of pan with wax paper. Lightly grease paper.
3. Sift together flour, sugar, baking powder and salt.
4. Whisk egg yolks, oil, water, grapefruit juice and zest until smooth. Whisk in flour mixture.
5. Using an electric mixer, beat egg whites and cream of tartar just to stiff peaks. With a rubber spatula, gently fold egg whites into yolk mixture, until just blended. Pour into prepared pan. Bake 25-30 minutes, or until the cake springs back when touched lightly in the center. Invert cake, still in pan, and cool on wire rack. Run a spatula or a table knife around the edge of the cake. Carefully remove cake from pan. With serrated knife, cut cake in half horizontally.
6. Spread frosting on bottom half of cake. Top with several grapefruit sections. Cover with second layer of cake; then frost top and sides. Garnish with remaining grapefruit sections.
Lawrence Said:
I am looking for unique recipes for grapefruit, got one?We Answered:
http://www.texascountryreporter.com/grap…Jeffery Said:
What are some different ways to use grapefruit in recipes?We Answered:
salmon w/ mascapone cheese and grapefruit foam over a bed of asparagusgrapefruit and orange segments w/ brown sugar brulee
grilled pineapple shrimp arugula salad w/ grapefruit champagne vinaigrette dressing
grapefruit infused vodka
seared chicken breast on a bed of tomato and avocado w/ grapefruit berre blanc
bananas, melons, pineapple, raspberries, strawberries, grapefruit tossed in grand marnier, mint, coconut shavings
Jim Said:
I need simple recipes which the main ingredient is Grapefruit?We Answered:
Here are some very good ones........I had the same problem, only it was Cali, and orange trees.......Florida Citrus Recipes
Recipes Using Grapefruit
Grapefruit Recipe Index:
Berried Avocado Grapefruit Salad
Citrus Tart
Grapefruit Chiffon Loaf Cake
Grapefruit Orange Cheesecake
Pink Grapefruit Sorbet
Ruby Throated Hummingbird Cake
Watermelon Baby Carriage Salad
Zesty Citrus Chicken
Go to the Orange Recipe Page
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Berried Avocado Grapefruit Salad
Bibb lettuce
Watercress
2 avocados, seeded, peeled and sliced
2 cups grapefruit sections
1 cup fresh raspberries
Prepared sweet vinegar and oil dressing
Line serving platter or individual salad plates with lettuce and watercress. Arrange avocado, grapefruit and raspberries over and sprinkle with dressing.
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Citrus Tart
2 Pink grapefruits
1 Navel orange
1/2 c Lemon curd
8 Pre-baked sponge-cake shells
Using a sharp knife, peel rind and pith from grapefruits and orange. Cut into sections and set them aside to drain. Spread curd over a sponge-cake shell. Arrange drained grapefruit and orange sections over curd. Serve immediately.
Work/total time: 25 minutes.
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Grapefruit Chiffon Loaf Cake
1 c. flour 1/3 c. grapefruit juice
3/4 c. sugar 4 egg whites
1 1/2 tsp. B.P. 1/4 tsp. cream of tartar
1/4 tsp. salt 2 tsp. grated gf peel
1/4 c. oil 1/2 tsp. vanilla
3 egg yolks 1 to 2 tbsp. gf juice
1 1/2 tsp.. grated gf peel 1 c. sifted 10X sugar
In a large mixer bowl stir together flour, the granulated sugar, the baking powder, and salt. Make a well in center of dry ingredients. Add in order: oil, egg yolks, the 1 1/2 tsp. grapefruit peel, and the 1/3 cup juice. Beat smooth with electric mixer. Wash beaters thoroughly. In a medium mixer bowl beat egg whites with cream of tartar till very stiff peaks form (tips stand straight). Scrape the whites over the flour mixtureand fold in gently. Pour into an ungreased 9x5x3-inch loaf pan. Bake in 350 degree oven for 23 to 30 minutes or till cake tests done. Invert; cool in pan completely. Loosen edges of cake and remove from pan. Combine remaining grapefruit peel, vanilla, and enough juice with the powdered sugar to make an icing of drizzling consistency. Spread over top of cake, allowing some icing to drizzle down sides.
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Grapefruit Orange Cheesecake
2 cup crushed coconut cookies
2 teaspoons grated lemon rind
1/2 cup melted butter
For Filling:
2 grapefruit
3 oranges
3 eggs
2/3 cup sugar
1/8 teaspoon salt
1/2 cup orange juice
1-1/4 tablespoons gelatin
1/4 cup water
1 lb. cream cheese
1-1/4 tablespoons lemon juice
2 teaspoons grated orange rind
1 teaspoon grated lemon rind
2/3 cup cream
Mix together the crushed cookies, lemon rind and melted butter. Firmly press on the bottom of a 9 inch springform pan. Peel the grapefruit and the oranges and cut the segments into small pieces.
Separate 2 eggs and combine the egg yolks, the remaining whole egg, sugar, salt and 1 tablespoon of orange juice in the top of a double boiler. Place over simmering water and cook, stirring constantly, until the mixture thickens. Remove from heat. Soak the gelatin in the water for 5 minutes. Stir into the warm custard until dissolved.
Press the cream cheese through a strainer and beat with remaining orange juice, lemon juice and rinds until smooth. Beat into the custard. Fold in the grapefruit and orange pieces. Lightly whip the cream and beat the egg whites until they form soft peaks. Fold the cream and egg whites into the cheese mixture. Pour into the prepared springform pan and chill for several hours or overnight.
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Pink Grapefruit Sorbet
6 Florida grapefruit
1 cup sugar
1 tablespoon lemon juice
1 tablespoon Campari (optional)
Using a vegetable peeler, remove the zest (colored part) from the peel of one grapefruit. Coarsely chop the zest. In a food processor bowl or blender container, combine chopped zest and sugar. Cover and process or blend until zest is very finely chopped.
Squeeze enough juice from the grapefruit to make four cups juice; pour into a mixing bowl. Add zest mixture, lemon juice, and, if desired, Campari. Mix well.
Freeze the grapefruit mixture in a 2- or 4-quart ice cream freezer according to manufacturer's directions. Makes one quart or eight (half-cup) servings.
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Ruby Throated Hummingbird Cake
1 1/2 c Flour
3 tb Baking powder
1 pn Salt
1/3 c Sugar
1/2 c Vegetable oil
6 x Egg yolks
1 cn (8oz) crushed pineapple
2 tb Lemon juice
6 x Egg whites
1 pn Cream of tartar
1/2 c Sugar
Filling:
1/2 c Water
1 1/2 tb Cornstarch
1/3 c Sugar
2 tb White rum
1 c Chopped strawberries
Icing:
1/2 c Butter
1 pk (8oz) cream cheese
1 ts Vanilla
1 lb Confectioners' sugar
Milk
1 md Sweet red grapefruit
Fresh flowers (rose petals-or violets)
Cake: In a mixer or food processor sift together the flour, baking powder, salt & sugar. Blend in oil, egg yolk, pineapple & lemon juice & mix well. In a separate bowl beat egg whites, cream of tartar & sugar until very stiff. Fold the cake mix into the egg white mixture & stir until well blended. Pour the mixture into an ungreased 10" tube pan & bake at 350 for 1 hour. Remove from oven & cool upside down on rack. When cooled remove to serving plate.
Filling: Stir cornstarch into the cold water & heat gently in saucepan until it starts to thicken. Stir in the sugar & rum. Beat until smooth & shiny. Stir in the chopped strawberries.
Icing: In a food processor combine butter, cream cheese, vanilla & confectioners' sugar. Process to a smooth spreadable paste. Adjust the texture with a little milk if necessary.
To assemble: Spoon strawberry filling into the hollow center of the cake. Spread the icing over the cake including the sides. Decorate the top with grapefruit sections & flowers.
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Watermelon Baby Carriage Salad
1 well shaped watermelon
1 honeydew melon
2 cantalopes
2 pink grapefruit
4-6 toothpicks
This is great for a baby shower!
You first need to cut the watermelon.
Then scoop out the insides of the watermelon I would recommend getting rid of the seeds refill with melon balls and de seeded watermelon. If you cut it right, you will also have slices of watermelon with the rind from the part that you cut away to form the cradle. After your salad is done, and placed in a stable place. Cut the grapefruit in half. Put a toothpick in the rind and secure to the bottom of the watermelon. these are your wheels. If found that if I poked a hole in the watermelon first with the toothpick it was easier.
This was a big hit at the party. Everyone thought it was darling.
Zesty Citrus Chicken
1. Squeeze fresh Florida grapefruit or orange over chicken. (The picture shows a whole chicken.)
2. Place grapefruit or orange halves inside chicken, then season with salt, pepper and garlic powder.
3. Roast at 400F. Cook chicken 15 minutes per pound until fully cooked.