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01-24-2008, 11:38 AM
|  | Registered User Culinary Experience: Cook At Home | | Join Date: Oct 2007 Location: Austin, Texas
Posts: 280
| |  Grapefruit
It seems that I have rediscovered my love of citrus fruits, especially grapefruit. After buying a selection of grapefruit spoons and a large bag of this succulent fruit, I am averaging 3-4 grapefruits a day. I eat them plain or sprinkled with a light coating of sugar but I certainly do not want to get burned out on this simple delicacy.
Do any of you wonderful people hold the secrets to other ways to prepare grapefruit while the dish still highlights the delectable tang of the citrus? I have looked around and found it in salads, glazes, and marinades, but I want the grapefruit to be the star.
__________________ Cooking is too an art. Your sculpture versus my 4-course dinner. We'll see whose art gets more votes. ~Gummy-Bear~
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01-24-2008, 12:17 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Aug 2004 Location: Volcano, CA soon to be Caribbean
Posts: 297
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pink grapefruit, johannisberg riesling, and basil sorbet |
01-25-2008, 10:49 AM
| | Registered User Culinary Experience: Home Cook | | Join Date: Jun 2001
Posts: 158
| | Baked Grapefruit
We did this often at the B&B during winter months when berries were not available.
Halve fruit, core segments, sprinkle half with brown sugar, a dab of cinnamon, bake till brown sugar melts and is bubbly. Serve at room temp.
h. |
01-25-2008, 11:29 AM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Oct 2007 Location: Austin, Texas
Posts: 280
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Quote:
Originally Posted by henry  We did this often at the B&B during winter months when berries were not available.
Halve fruit, core segments, sprinkle half with brown sugar, a dab of cinnamon, bake till brown sugar melts and is bubbly. Serve at room temp.
h. | That sounds really good, I'll stop by the store and buy some more grapefruit, I'm out already. That will be dessert tonight, how delicious.
__________________ Cooking is too an art. Your sculpture versus my 4-course dinner. We'll see whose art gets more votes. ~Gummy-Bear~
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01-25-2008, 03:29 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jan 2008
Posts: 21
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Another method of doing something similar to henry's post is also quite tasty. After cutting the segments, I tend to dab the fruit dry with a paper towel, spread some soft butter, add the cinammom and sugar, and then carmelize the sugar with a torch. It's tasty alright. |
01-28-2008, 10:22 AM
| | Registered User Culinary Experience: Food Writer | | Join Date: Jan 2008
Posts: 7
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Quote:
Originally Posted by henry We did this often at the B&B during winter months when berries were not available.
Halve fruit, core segments, sprinkle half with brown sugar, a dab of cinnamon, bake till brown sugar melts and is bubbly. Serve at room temp.
h. |
Sounds nice to me.. |
01-29-2008, 04:48 PM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jan 2008
Posts: 28
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Sorry... love all citrus except for grapefruit. Just 2 bitter 4 me. |
01-29-2008, 06:10 PM
|  | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 8,613
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I love grapefruit but can't eat it anymore because I'm on a statin drug (Lipitor).
One of my favorite salads is:
Supremes of grapefruit (remove the membrane from the segments)
Chopped red onion
Sliced avocado
Vinaigrette made with grapefruit juice and very good olive oil, salt and cracked black pepper
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