Florida Grapefruit: Citrus That Doubles as Savory
by RYAN MILEJCZAK
Grapefruit comes in white and red (sometimes called pink) varieties, with the red varieties being the most popular. Similar to other citrus fruits, they’re an excellent source of vitamin C, as well as potassium, thiamine, and folate. Since they’re mostly water, grapefruit are also a great healthy snack that’s extremely low in carbohydrates.
Most commonly, grapefruit is eaten raw, perhaps with a bit of sugar, or juiced. But you might be surprised at how versatile this fruit can be; it can even be used for savory recipes! Here are three of our favorite savory Florida grapefruit recipes.
Grilled Grapefruit “Sundae”
Adapted from Jackie Newgent
Ingredients:
- 2 pink or red grapefruit, halved
- 1 tsp olive oil, plus 1 tbsp
- 1 tbsp balsamic vinegar
- 2 tsp honey
- 2 large basil leaves
- 2 oz goat cheese, crumbled
- ¼ cup pistachios
- Salt and pepper to taste
Instructions
Begin by heating a grill or grill pan over medium-high heat. While the grill heats, prepare vinaigrette by whisking together 1 tbsp of olive oil, plus the balsamic, honey, basil leaves, and a pinch of salt. Next, prepare grapefruit halves by removing any large seeds and brushing the tops with olive oil.
Grill the grapefruit cut side down for 5 minutes, then flip over and grill the rounded side 3 more minutes. Remove grapefruit from the grill or grill pan and transfer them to plates. Sprinkle with goat cheese, pistachios, and black pepper, and drizzle on vinaigrette.
Grapefruit Avocado Salad
Adapted from This Healthy Table
Ingredients
- 5 cups mixed greens
- 1 pink grapefruit grapefruit, peeled, segmented, and chopped into small pieces
- 1 avocado, peeled and sliced
- ½ a red onion, thinly sliced
- ⅓ cup feta
- ¼ cup pepitas
- 2 tbsp olive oil
- 2 tsp lime juice
- 2 tsp honey
- Salt and pepper to taste
Instructions
Begin by combining the olive oil, lime juice, honey, salt, and pepper in a bowl and whisking until fully combined. Next, combine greens, grapefruit, avocado, and onion in a large bowl and mix until well combined. Sprinkle feta and pepitas over top, then drizzle with dressing and enjoy.
Grapefruit Chicken
Adapted from No Crumbs Left
Ingredients
- One whole chicken (about 4 pounds)
- 2 pink grapefruit
- 1 tbsp olive oil
- ½ tsp salt
- ⅛ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp paprika
- ¼ tsp dried rosemary
- ¼ tsp dried thyme
- ⅛ tsp cayenne (optional)
Instructions
Begin by preheating your oven to 425 F.
Next, spatchcock your chicken. With the breast side down, cut out the spine along the ribs using kitchen shears. Dispose of the spine or conserve it to make stock. Separate the ribs and score along the sternum, then flip the chicken over. Push firmly on the breast with the palm of the hand so that the chicken lays completely flat.
Next, combine all of the seasonings in a small ramekin or bowl. Halve one of the grapefruit and squeeze the juice onto the chicken and it is well coated. Drizzle with olive oil then sprinkle over the seasoning mix. Cut remaining grapefruit under slices, and gently place these under the skin of the breast and thighs. Cut slices into halves or quarters if needed to make them fit.
Now, bake the chicken uncovered for 45 minutes to an hour. Once fully cooked, a thermometer should read 160 F when inserted into the thickest part of the breast. Alternatively, poke a small hole in the chicken with a knife or fork; if the juices run clear, the chicken is cooked. Remove the chicken from the oven and let it rest for 10 minutes, then cut and serve.
