Grapefruits: The Real Golden Globes


When summer fruits are long gone and fall staples are becoming more expensive, grapefruits save the day. These three grapefruit-based recipes will keep your mouth watering through the winter months.

Right about now is when I really start bemoaning the fact that the summer fruits are long gone, the fall apples and pears are becoming more and more expensive and the berries … well, unless I want to take out a second mortgage they are not making their way into my grocery basket.
As I forlornly push my cart through the aisles of sad-looking, rock-hard mangoes and grapes that have journeyed from an entirely different continent to reach my supermarket’s produce aisle, I spy the golden globes of grapefruits.
These juicily sweet and sort of tangy yellow/red citrus fruits are actually very affordable right now. You can usually find them right next to the clementines, oranges, limes and lemons.
Grapefruits come in a variety of colors and sweetness levels, running the gamut from white to pink to red. At this time of the year, Texas is the biggest supplier of grapefruit, with Florida, California and Arizona not too far behind.
Just be warned: If you’re using the juice or the fruit of the grapefruit with meat or fish as a marinade, don’t let it sit too long. The acid in the fruit will turn anything bathing in it into mush if left soaking for more than an hour or so. 
Salmon With Citrus Salsa
1 orange, peeled, sectioned, seeded and cut into bite-sized pieces
2 grapefruits, peeled, sectioned, seeded and cut into bite-sized pieces
2 Tbsps. olive oil
1⁄2 cup chopped parsley
2 green onions, sliced thin
2 Tbsps. capers, rinsed, drained and coarsely chopped
2 Tbsps. orange zest
1 tsp. grapefruit zest
1 tsp. red pepper flakes
salt and black pepper to taste
4 salmon fillets, skin removed
2 Tbsps. honey or maple syrup
chopped parsley for garnish
For the Salsa: In a bowl, combine the orange and grapefruit pieces with the olive oil, parsley, green onions, capers, orange zest, grapefruit zest and red pepper flakes. Mix to combine, season with salt and pepper and set aside.
For the Salmon: Preheat the broiler. Brush the salmon on both sides with olive oil and season with salt and pepper to taste. Broil 5 to 6 minutes and remove from oven. Brush tops with the honey or maple syrup. Return the salmon to the oven and broil for 1 minute more.
Remove the salmon and place it on a serving platter or individual plates. Top with salsa and chopped parsley and serve.
Serves 4.
Grapefruit and Pomegranate Salad
2 pomegranates, seeded
2 oranges, peeled, sectioned and cut into pieces
3 grapefruits, peeled, sectioned, seeded and cut into pieces
2 apples (Granny Smith or Honeycrisp) sectioned and chopped into bite-sized pieces
2 pears, chopped into bite-sized pieces
1 Tbsp. sugar
2 Tbsps. orange juice or orange liqueur
Combine all the ingredients in a glass salad bowl or a non-reactive mixing bowl and toss to combine. Cover and refrigerate for at least 1 hour before serving for all the flavors to meld.
Serves 8 as a side dish.
Grapefruit and Wild Rice Salad 
1⁄4 tsp. kosher salt
1 cup wild rice, rinsed and drained
1 tsp. minced garlic
1⁄4 cup orange juice
2 Tbsps. olive oil
1⁄8 tsp. red pepper flakes
1 Tbsp. rice wine vinegar
1 grapefruit, peeled, seeded and in bite-sized pieces
1 avocado, peeled and diced into small pieces
2 green onions, chopped
salt and pepper to taste
In a small saucepan with a lid, combine salt and 13⁄4 cups water and bring to a boil. Add the rice to the boiling water and bring back to a full boil. Cover, reduce the heat to low and cook for 20 to 30 minutes, or until the water is absorbed. Let the rice cool to room temperature.
While the rice is cooling, in a small bowl, combine the garlic, orange juice, olive oil, red pepper flakes and rice wine vinegar. Whisk to combine.
Once the rice is cooled, place it in a glass salad bowl or a non-reactive mixing bowl. Add the dressing and toss to coat. Add the grapefruit, avocado and green onion and toss just to combine. Season with salt and pepper to taste.
Serves 4.


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