Grapefruit

By Food & Wine
Updated April 11, 2018
Abby Hocking
These sweet-tart recipes include scallops with grapefruit-onion salads and ruby-grapefruit-and-campari ice pops.
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Chilled Grapefruit-Caramel Meringue Pie

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Most pastry chefs love lemon and orange. Deborah Snyder of Manhattan's Lever House, however, champions the also-ran of the citrus world: grapefruit. In one cold, creamy dessert, she layers pink grapefruit curd in a crunchy graham-cracker crust with caramel sauce and a delicate topping of fluffy meringue.

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Pink-Grapefruit-and-Avocado Salad

Credit: QUENTIN BACON
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This pretty salad from Alice Waters, the iconic chef-owner of Chez Panisse in Berkeley, California, is best in the winter, when grapefruit is at its prime.

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The Big Texan Bourbon-and-Grapefruit Cocktail

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Make simple syrup by boiling equal parts sugar and water.

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Scallops with Grapefruit-Onion Salad

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Jarred pickled onions are usually relegated to cocktails, but Melissa Rubel Jacobson's simple recipe combines them with scallops and ruby red grapefruit to create a deceptively complex-tasting dish.

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Cucumber-Grapefruit Crab Salad

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Sandro Gamba uses nonfat yogurt in many of his sauces and salad dressings. Here he mixes it with succulent Dungeness crab, a high-protein seafood that's also high in iron and zinc.

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Grapefruit Granité with Mangoes and White Rum Mojito

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Unlike traditional granita, which is stirred frequently as it freezes so that light ice flakes form, Jacques Pépin freezes his granité in a block until it is completely firm, then softens it in the fridge until it's slightly slushy before scooping it into bowls. The sauce for his light, tropical dessert is a riff on the mojito, the minty cocktail.

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Cornmeal-Fried Trout with Grapefruit and Fried Sage

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F&W's Marcia Kiesel coats trout fillets with cornmeal before frying them to create a crunchy crust with a pleasant sweetness. Crispy sage leaves and a buttery grapefruit sauce elevate this otherwise simple dish.

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Four-Citrus Salsa

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Juicy bits of orange, grapefruit, lemon and lime form the base of this vibrant salsa; green-olive tapenade and sliced red onion add extra zestiness, which makes this salsa so good on everything from fish to avocado.

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Ruby-Grapefruit-and-Campari Ice Pops

Credit: © QUENTIN BACON
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Using fresh-squeezed ruby red grapefruit juice makes all the difference in these sweet-and-tart pops.

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Pamplemousse

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Mixologist Ryan Fitzgerald thinks the Pamplemousse makes a terrific brunch cocktail: "It's bright, refreshing and low in alcohol—a great pick-me-up."

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Grapefruit-Pomegranate Salad


Credit: Abby Hocking
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We were blown away by this ruby-hued salad from Fairfax in New York City, a stellar combination of grapefruit supremes, pomegranate, toasted hazelnuts, and fresh mint.

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