Citrus Season: Grapefruit Dishes To Serve This Winter

Initially referred to as the “forbidden fruit” upon discovery, grapefruits maintain a mysterious balance in the citrus world. Actually a cross between an orange and a pomelo, grapefruits stay sweet despite their overt tartness. These opposing flavors may be hard for consumers to grasp at first, but it’s easy to win them over with the right dish. Here are a few of our favorites.

Grapefruit Glazed Salmon

Citrus is a naturally good companion to meat, and grapefruit is no exception. The acidity of the juice helps to tenderize the meat while adding flavor. Since salmon is typically subtle on its own, the strong flavor of grapefruit can really bring new aspects into the refreshing fish.

  • Pro Tip: Using garlic powder and ginger in your glaze helps round out the flavor!

Quinoa & Grapefruit Salad

Packed with protein and fiber, quinoa has quickly become a popular, lower-carb alternative to white rice. The adaptability of quinoa really allows the grapefruit to shine here, but that doesn’t mean you should shy away from adding more ingredients. We particularly enjoy including seasonal produce like avocados or spinach in our salads!

Candied Grapefruit Peels

Simple yet rewarding, candied grapefruit peels have a surprisingly storied history. Originally given as small gifts during the holidays, candied grapefruit peels are a great way to bring back a little old-fashioned spirit into your winter menu. To prepare, simply boil your peels, and then simmer in a concentrated simple syrup.

Grapefruit Brûlée

Who knew that a simple sliced grapefruit could be a showstopper? Caramelizing added sugar onto the citrus creates a tartly sweet masterpiece that works for any meal. If your kitchen doesn’t have access to a blowtorch, don’t let that stop you! Grapefruit Brûlée can be prepared in your broiler with some extra love and care.

Veal Scaloppine with Grapefruit

It’s true. Scaloppine is delicious. However, when topped with a grapefruit sauce, it’s simply to die for. Italian chefs use a variety of meat when preparing scaloppine, but we prefer veal for its smooth taste and tender texture. If you want to go the extra mile, try adding a couple ounces of white wine into your sauce! It’ll help concentrate the natural acidity and sweetness of your grapefruit.

  • Pro Tip: If you’re using wine in your sauce, add it towards the end of the cooking process and be sure to let it simmer so that it doesn’t bring any harsh flavors into your dish.