Florida Grapefruit Recipes


Here’s a little piece of trivia for you: more than a million pounds of grapefruit are harvested in Florida each year, mostly from September through June. And while many of those are turned into juice (50 percent in fact) or gobbled up at the breakfast table, the sky is the limit for Florida grapefruit recipes.

“An arugula salad with fresh grapefruit segments and a grapefruit & mustard white balsamic vinaigrette topped off with my amazing Australian Feta from Meredith Dairy is always a wonderful start,” suggests Tonda Corrente of La Femme du Fromage. We love them broiled with brown sugar and butter as this New York Times article suggests.

In cocktails (like our Gin and Juice 2.0), sauces or as dessert, grapefruit has a place at our table any time. Here are a few recipes to get you started:

Florida Grapefruit Recipes Hop Fruit Fizz CocktailHop Fruit Fizz
By Paul Johnsen, Mixologist at Todd English’s Bluezoo and USBG Orlando Vice President

2 ounces gin
3/4 ounce white vermouth
3 drops citrus bitters
1/2 ounce fresh grapefruit juice
3 sage leaves
teaspoon honey
splash of Schofferhofer Grapefruit Beer

1. Shake all ingredients except beer in a shaker and strain over ice in a Collins glass.

2. Top with beer and garnish with sage leaves.

Grapefruit And Pineapple Tonkatsu Sauce
By Norman Van Aken, All Rights Reserved

Tonkatsu sauce is almost always made with ketchup. But when I made this sauce here it reminded many of our guests of the famous Japanese based dipping condiment. It is often described to be like Worcestershire. The fruit notes are apparent here in the form of grapefruit and freshly juiced pineapple. This is excellent not only with crispy pork cutlets, as tonkatsu is traditionally served with, but also with classic American Fried Chicken.

2 cups fresh grapefruit juice
1 and 1/3 cup (freshly juiced) pineapple juice
1 cup chicken stock
Pinch each of toasted: coriander seed, Sichuan peppercorns, star anise, black peppercorn and fennel seed. (vary as desired)
1/3 cup soy sauce
2 tablespoons sake
1 1⁄2 tablespoons dark brown sugar
4 cloves of minced garlic
2-inch piece of peeled and minced ginger
1 jalapeño or serrano chile, (if you like more heat use serranos), stem and seeds discarded
1 teaspoon crushed red chile flakes

1. In a fairly large, heavy saucepan boil the grapefruit and pineapple juices until they reduce to about 1 cup.
2. Add the chicken stock and spices and reduce down to 1 Cup again. Reserve off the heat.
3. Meanwhile in another bowl, whisk together the soy, sake, sugar, garlic, ginger and jalapeño and crushed red chilies.
4. When the juice and stock/spice mixture is reduced as described add in the other ingredients. Allow to steep one half hour.
5. Spoon out the star anise and serve on the side as a condiment.

Yield: 1 1/4 Cups

candied citrus pealCandied Citrus Peel
From Edible Feast
Use any leftovers to dip in chocolate or include them on a dessert plate.

1 orange
1 lemon
1 grapefruit
3/4 cup plus 1/4 cup sugar
3/4 cup water

1. Wash and dry all of the fruit.
2. Using a paring knife or peeler, remove the peel in long strips, avoiding the pith as much as possible.
3. Place the peel in a small saucepan and cover with water.
4. Cover the pan and simmer for 15–20 minutes. Do not boil.
5. Drain the water and reserve the peel.In the same pan, place the 3/4 cup sugar and 3/4 cup water.
6. Whisk over medium heat until the sugar has dissolved.Return the peels to the pan and simmer for 40–50 minutes.
7. Stir gently several times. When the peels are beginning to turn translucent and are easy to bite into, pull peels out of the sugar syrup and place on a cooling rack over a piece of parchment paper. (Do not wait until the sugar crystalizes.)
8. Allow peels to dry for 45–60 minutes and then toss in a bowl with the remaining 1/4 cup of sugar.

Photo by D. Lucas Landis

Fresh Fish Ceviche
By Hari Pulapaka, Cress Restaurant 

1 pound super fresh mild fish filet (snapper, grouper, cobia, triple tail, golden tile etc.)
½ cup freshly squeezed orange juice
½ cup freshly squeezed lemon juice
½ cup grapefruit
1 cup coconut milk
½ medium red onion, peeled and sliced very thinly
½ bunch fresh cilantro, chopped including stems
2-3 fresh jalapeno or serrano peppers, chopped finely including seeds ( add as many of as you wish, so it is as spicy as you desire)
½ cup first cold press extra virgin olive oil
2 tablespoons freshly grated ginger root
1 teaspoon freshly minced garlic
granulated sugar, as needed (it is important to use as much as necessary to balance the acidity)
ground black pepper, as needed
kosher salt, as needed
sea salt (for finishing)
½ cup freshly squeezed grapefruit juice
6-8 grapefruit segments

1. Steep the ginger and garlic in the combined citrus juices in a non-reactive bowl (stainless or plastic) for 10 minutes.
2. Add all the remaining ingredients to the bowl. Whisk well so that seasonings dissolve and flavors release. Find a balance in the flavors so that the acidity is not overpowering by adding more sugar, if necessary.
3. Mix well so that the onions are completely submerged in the juices. Set aside for 30 minutes.
4. Thinly shave the fish using a sharp knife and long strokes (as you would in carpaccio).
5. Submerge in the ceviche marinade and refrigerate for 10 minutes.
6. Serve immediately with crispy tortillas or freshly fried potato or yucca chips. Alternately, serve with tender lettuce for lettuce wraps.