Blog Categories
Search Blog
Subscribe to our blog

Enter your email address:

Delivered by FeedBurner

Twitter
« Dinner of a Lifetime | Main | Pizza Redux: From Crust to Filling »
Wednesday
Dec072011

Fun with Grapefruit


By Lori Powell

Grapefruit or Pomelo?

Well, the real difference is in the size of the fruit and the taste. The pomelo is the largest of the citrus fruits. It comes from Asia and is milder and sweeter than the grapefruit. It also has a much thicker rind than the grapefruit with a pale yellow flesh as opposed to a Ruby Red grapefruit that has a bright pink interior.

Pomelos are great for segmenting and eating just as it is but I do prefer the sprightly acidic flavor of grapefruit, especially the Ruby Red variety that is not only pretty to look at, but I believe is slightly sweeter than the regular kind. Ruby Red or regular grapefruit works well in both sweet and savory dishes.

Here is a favorite recipe of mine that you can use in several ways. Major plus: it is guilt free!

To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.

Grapefruit Segments in Anise Flavored Syrup
Serves 1 to 2 with leftovers

3 Ruby Red grapefruits
½ cup water
½ cup sugar
2 whole star anise (found in the spice section)

Cut peel and all white pith from 2 grapefruits. Cut segments free from membranes over a bowl to catch juices, squeezing membranes to release any extra juice. Juice the remaining grapefruit and add juices caught in the bowl from segmenting grapefruits to make 1 cup of juice; reserve.

Stir together water, sugar and star anise in a saucepan and bring to a boil. Remove star anise and discard. Let mixture cool to warm and stir in segments and reserved juice; transfer to a glass or ceramic bowl.

Macerate (steep) fruit, chilled, for at least 2 hours and serve.

Serving suggestions:

  • Use the juice in cocktails with some of the segments; pairs well with Campari.
  • Top the grapefruit with Greek yogurt to make a parfait.
  • Use the macerated segments as a topper for a cheesecake.
  • Pair it with fish.
  • Puree the mixture and freeze it for a granita as a palate cleanser after a spicy dish or just as dessert.

 

Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Join the conversation on Facebook and follow us on Twitter.



Related posts:
  1. Going Meatless with Eggplant Parm Stacks
  2. Talkin’ Pumpkin (and not the Carving Kind….)
  3. It’s Easy Being Green
  4. A Ghost in My House
  5. After the Feast: Roasting Root Vegetables

Reader Comments (1)

I'll choose Pomelo! Since I was a kid, it's my favorite fruit, coz aside from its soury-sweet taste, I can just pick one in our backyard whenever I want one!

December 7, 2011 | Unregistered CommenterBrochure Printing

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>