Chilled Grapefruit-Caramel Meringue Pie
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.
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.
The Big Texan Bourbon-and-Grapefruit Cocktail
Make simple syrup by boiling equal parts sugar and water.
Scallops with Grapefruit-Onion Salad
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.
Cucumber-Grapefruit Crab Salad
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.
Grapefruit Granité with Mangoes and White Rum Mojito
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.
Cornmeal-Fried Trout with Grapefruit and Fried Sage
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.
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.
Ruby-Grapefruit-and-Campari Ice Pops
Using fresh-squeezed ruby red grapefruit juice makes all the difference in these sweet-and-tart pops.
Mixologist Ryan Fitzgerald thinks the Pamplemousse makes a terrific brunch cocktail: "It's bright, refreshing and low in alcohol—a great pick-me-up."
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.