Cooking with Grapefruit
Grapefruit can be a delicious and nutritious addition to your daily plate. You can use it instead of lemons, limes, or oranges when recipes call for them. Alternatively, you can give these recipes that highlight the tasty and versatile grapefruit a try. Bon appetite!
Grapefruit and Mint Mojito
1/3 cup granulated sugar
1/2 cup water
1/2 cup packed fresh mint leaves, plus sprigs for garnish
1 ruby-red grapefruit
3/4 cup white rum
3 cups ice
1 cup seltzer
Bring sugar and water to a boil in a small saucepan. Remove from heat, and add mint leaves. Let steep 10 minutes. Strain through a fine sieve into a small bowl, and discard mint. Let cool.
Remove zest from grapefruit in long, wide strips. Place in a large glass, and add rum. Cover, and let stand for 30 minutes. Strain through a fine sieve into a large glass measure, and discard zest.
Cut away remaining pith from grapefruit. Cut between membranes to release segments.
For each drink, place 2 to 3 segments in a glass. Top with 3/4 cup ice. Stir 3 tablespoons infused rum, 2 tablespoons mint syrup, and 1/4 cup seltzer in a glass measure, and pour over ice. Garnish with mint sprigs.
5 1/2 cups freshly squeezed grapefruit juice
1 1/2 cups granulated sugar
Combine 1 cup of grapefruit juice and all of the sugar in a saucepan over medium heat. Whisk until sugar dissolves, cooking for about 5-6 minutes. Remove from heat and pour in a large bowl, mixing it with the remaining grapefruit juice. Refrigerate for 25 minutes, or until chilled.
Once chilled, pour the mixture in your ice cream maker and churn according to the directions. Freeze for an additional 6-8 hours.
Grapefruit, Feta, and Mint Salad
2 sweet red grapefruits
1 medium cucumber, halved lengthwise and thinly sliced
1 small red onion, thinly sliced
¾ cup kalamata olives
2 tablespoons good balsamic vinegar
1 cup crumbled feta
Cut the ends from the grapefruits, slicing just deep enough to expose the flesh. Cut off the remaining peel and pith. Then, working over a large bowl, remove the segments, cutting between the membranes.
Add the cucumber, onion, olives, and mint to the grapefruit. Pour in the vinegar, season with salt and toss to mix. Sprinkle with feta.