Type what you have

Ingredients

• ✓ grapefruit
• honey
• cilantro
• orange extract
• jicama
• pear
• orange
• apple
• mango

Instructions

1. 1 Cut the grapefruit in half, and set aside one half. Juice the remaining half, and combine with honey, cilantro, and orange extract. Set aside.
2. 2 Segment the reserved grapefruit, and combine with jicama, pears, oranges, apples, and mango in a large bowl. Pour cilantro dressing over the fruit, and stir to combine. Chill in the refrigerator for at least one hour before serving.

By SCHMATT

Ingredients

• ✓ grapefruit
• brown sugar

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place grapefruit halves, cut-sides up, onto a baking sheet; sprinkle each with about 1 1/2 tablespoons of brown sugar.
3. 3 Broil in the preheated oven until brown sugar melts and begins to bubble, 3 to 8 minutes. Let cool for a few minutes, then serve warm.

By KoalaFace

Ingredients

• ✓ grapefruit
• white sugar

Instructions

1. 1 Quarter grapefruit and remove rinds; use interiors for another purpose. Slice each rind lengthwise into strips, approximately 1/4 inch at the widest point.
2. 2 Cover rind with 2 inches of water in a heavy saucepan. Bring to a boil; boil for 3 minutes. Drain. Repeat 3 more times with fresh water. Drain.
3. 3 Place boiled grapefruit rind, 1 3/4 cups sugar, and 1 cup of fresh water into the saucepan. Let simmer slowly, increasing heat as needed, until water is absorbed or evaporated, about 1 hour.
4. 4 Place remaining 1 cup sugar in a large bowl and toss peels in it. Cool and allow to dry on wax paper or a wire rack. Dust with more sugar as preferred.

By Ellen P

Ingredients

• ✓ grapefruit
• gin
• salt

Instructions

1. 1 Shake together the grapefruit juice, gin, and a generous amount of salt in a cocktail shaker. Pour into a glass over ice.

By CLOUDSSUNRAIN

Ingredients

• ✓ grapefruit
• butter
• brown sugar
• cinnamon

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Cut grapefruit in half. Slice a thin sliver off the bottom of each half if the fruit isn't sitting flat. Use a sharp paring knife to cut around the outside edge of each half between the skin and the fruit, then cut between each segment to make it easier to eat once cooked.
3. 3 Combine softened butter and 3 teaspoons brown sugar in a small bowl. Spread mixture over each grapefruit half. Sprinkle with remaining brown sugar.
4. 4 Place each grapefruit half onto a 5-inch square of aluminum foil. Fold the edges of the foil up around the fruit to catch any juices. Place into the air fryer basket.
5. 5 Broil in the preheated air fryer until sugar mixture is bubbling, 6 to 7 minutes. Sprinkle fruit with cinnamon before serving.

By France Cevallos

Ingredients

• ✓ grapefruit
• water
• sugar
• corn syrup
• red food coloring

Instructions

1. 1 Remove 3 long strips of grapefruit peel (just the zest, not the pith) with a vegetable peeler or large zester and place strips in a saucepan. Add water, sugar, and corn syrup; bring to a boil. Cook and stir until sugar is dissolved, about 2 minutes. Cool sugar syrup in the refrigerator or place on a bowl of ice for faster chilling. Discard peel.
2. 2 Squeeze out 2 cups grapefruit juice; strain through a sieve or strainer to remove pulp and discard pulp. Stir cooled sugar syrup into grapefruit juice. Mix in food coloring one drop at a time to achieve a pleasing, believable pink. (In other words, don't overdo it.)
3. 3 Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer to a container and freeze until firm before serving.

By Gail A Guild

Ingredients

• ✓ grapefruit
• orange
• tangerine
• pomegranate aril
• sour cream
• lemonade concentrate
• mint

Instructions

1. 1 Peel grapefruits, oranges, and tangerines with a serrated edge knife, being careful to remove the white pith.
2. 2 Slice all citrus fruit crossways and remove any seeds. Evenly distribute slices amongst 4 salad plates. Sprinkle pomegranate arils evenly over each salad.
3. 3 Stir together sour cream and undiluted lemonade concentrate in a small bowl for the dressing until smooth. Drizzle dressing over each salad. Garnish with mint sprigs.

By Bibi

Ingredients

• ✓ grapefruit
• old-fashioned oat
• brown sugar
• cinnamon
• salt
• butter

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. 2 Remove all visible seeds from the grapefruit and loosen sections from membrane with a sharp knife. Place grapefruit halves cut side up in a baking dish.
3. 3 Stir the oats, brown sugar, cinnamon, and salt together in a small bowl; add the butter and mash with a fork to incorporate oat mixture into the butter. Spread about half of the butter mixture over the top of each grapefruit half.
4. 4 Cook under the broiler until the topping is golden brown, about 10 minutes.

By ChristineM

Ingredients

• ✓ grapefruit
• walnut
• orange
• mixed salad greens
• feta cheese
• pomegranate juice
• white sugar
• parsley
• salt
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
2. 2 Toast walnuts in the preheated oven until golden brown and fragrant, about 5 minutes.
3. 3 Slice top and bottom off 1 orange and set on a flat work surface. Cut downwards from the top, following the curve of the fruit, to remove all of the skin and pith. Repeat with remaining orange and grapefruit.
4. 4 Holding 1 orange over a bowl to catch juice, cut both sides of each segment away from the connective membrane and transfer to a separate bowl. Squeeze extra juice from the membranes into the bowl. Repeat with remaining orange and grapefruit.
5. 5 Mix toasted walnuts, salad greens, and feta cheese into the bowl of orange and grapefruit segments.
6. 6 Pour orange and grapefruit juice into a glass measuring cup. Add enough pomegranate juice to reach 1/3 cup. Whisk in 1 teaspoon orange zest, sugar, parsley, and salt. Whisk in oil until dressing is thick.
7. 7 Drizzle dressing over salad.

By dana_shmana

Ingredients

• ✓ grapefruit
• red wine
• brandy
• orange liqueur
• orange
• lemon
• pomander
• ice cube
• lemon seltzer water
• lime

Instructions

1. 1 Pour Rioja into a large pitcher. Add brandy and orange liqueur. Cut orange, grapefruit, and lemon into wedges. Squeeze juice into the pitcher. Toss in fruit with rinds. Refrigerate until flavors combine, 8 hours to overnight.
2. 2 Add pomander to the sangria several hours before serving.
3. 3 Strain liquid into chilled glasses of ice. Top with a splash of seltzer. Garnish with lime slices.

By Steve Burnett

Ingredients

• ✓ grapefruit
• salt
• black pepper
• chicken
• parsley
• bacon
• olive oil
• cognac
• brandy
• chicken broth
• half-and-half
• cream

Instructions

1. 1 Working over a bowl to collect juice, section grapefruits into suprêmes, cutting away all peel, pith, and membranes. Squeeze remaining skin and membranes into the bowl to extract as much juice as possible.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Stir together salt and pepper in a small bowl. Slip fingers beneath the skin of the chicken breast and thighs to loosen it from the meat. Rub salt mixture under skin, inside cavity, and over skin. Tuck half the suprêmes and a few parsley sprigs into chicken cavity. Transfer chicken, breast side up, to a rack in a baking dish or a cast-iron skillet.
4. 4 Tie legs together with kitchen twine; fold wing tips back and tuck under chicken. Halve bacon; drape over breast in a herringbone pattern, overlapping as needed. Drizzle with oil, coating any uncovered skin.
5. 5 Roast in the preheated oven for 40 minutes. Pour grapefruit juice over chicken. Continue roasting 35 to 40 minutes or until an instant-read thermometer inserted into thickest parts of thigh and breast registers 170°F. Tent with foil; let rest at least 15 minutes. Discard kitchen twine. Remove and reserve suprêmes from chicken cavity.
6. 6 For sauce, warm cognac in a small stainless-steel or copper (not nonstick) skillet over medium heat for a few seconds until shimmering at the edges. Remove from heat.
7. 7 Carefully ignite with a stick lighter or long match. Let burn for 1 minute. Add roasted grapefruit suprêmes, the broth, and half-and-half; heat through. Season to taste with salt and pepper.
8. 8 Serve chicken on a platter with remaining fresh suprêmes (or extra grapefruit wedges) and parsley sprigs. Spoon warm sauce over carved chicken.

By Nicholio

Ingredients

• ✓ grapefruit
• fennel bulb
• red onion
• green apple
• lemon juice
• walnut
• basil leaves
• lemon juice
• lime juice
• grapefruit juice
• olive oil
• salt
• black pepper

Instructions

1. 1 Layer fennel, onion, and apple slices in a salad bowl and drizzle apple with 1 teaspoon lemon juice. Top salad with red grapefruit sections, toasted walnuts, and basil leaves.
2. 2 Whisk 2 teaspoons lemon juice with lime juice, grapefruit juice, and olive oil in a small bowl; season to taste with salt and black pepper. Drizzle dressing over salad and serve.

By Bean

Ingredients

• ✓ grapefruit
• ✓ grapefruit
• water
• orange juice
• salt
• brown sugar
• garlic powder
• oregano
• thyme
• pork chop
• brown sugar
• red pepper flake
• salt
• black pepper

Instructions

1. 1 Whisk together the water, orange juice, 1/2 cup salt, light brown sugar, garlic powder, oregano, and thyme in a large glass or ceramic bowl. Submerge the pork chops in the brine. Cover the bowl with plastic wrap, and brine in the refrigerator for 1 hour.
2. 2 Heat grapefruit juice, 1/4 cup brown sugar, and red pepper flakes in a saucepan. Cook and stir until sugar is dissolved and mixture comes to a boil; reduce heat and cook until syrupy, about 15 minutes. Remove 3 tablespoons of the mixture and set aside. Add half of the grapefruit sections to the syrup mixture and cook for 5 to 10 minutes.
3. 3 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
4. 4 Remove the pork chops from the brine and pat dry. Place the pork chops on a baking sheet lined with tin foil. Brush each side of the chops with the reserved grapefruit juice syrup. Season with salt and pepper. Broil for 7 to 10 minutes on each side and the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
5. 5 Place the remaining fresh grapefruit sections on the pork and drizzle relish over the top.

By Bgreen411

Ingredients

• ✓ grapefruit
• mayonnaise
• ketchup
• honey
• apple cider vinegar
• red onion
• salt
• black pepper
• olive oil
• mixed salad greens
• avocado
• shrimp
• red onion

Instructions

1. 1 Whisk mayonnaise, ketchup, honey, and vinegar together in a bowl. Add diced red onion, salt, and pepper. Place a damp cloth under the bowl to keep from moving; add olive oil very slowly in a stream while whisking. Adjust seasoning if needed.
2. 2 Prepare plates with a bed of mixed greens. Center avocado slices on plates, surround with grapefruit segments, and top with shrimp. Drizzle generously with honey cider salad dressing and garnish with red onion slices.

By Be Curious Cuisine

Ingredients

• ✓ grapefruit
• vegetable broth
• water
• allspice berry
• black peppercorn
• salt
• cornish game hen
• orange
• lemon
• lime
• rosemary
• thyme
• water
• olive oil
• salt
• black pepper

Instructions

1. 1 Bring the vegetable broth, 4 1/2 cups of water, the allspice berries, black peppercorns, and kosher salt to a boil in a large pot, stirring to dissolve the salt. Remove the brine from the heat, and set aside to cool. When the brine is cool, place the Cornish hens into the brine and refrigerate for 2 to 3 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Remove the game hens from the brine, and pat dry. Discard the brine.
3. 3 Place the cut-up grapefruit, orange, lemon, lime, rosemary, and thyme into a microwave-safe bowl, and microwave on High for 2 minutes; with tongs, stuff the fruit and herbs into the cavities of the Cornish hens. Slather each hen with olive oil, and sprinkle with salt and black pepper. Place the stuffed hens into a roasting dish, breast sides up.
4. 4 Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). For extra-crispy skin, turn the oven heat up to 400 degrees F (205 degrees C) for the last 15 minutes of cooking. Allow the hens to rest for 10 minutes before serving.

By Shawnna

Ingredients

• ✓ grapefruit
• cinnamon
• sugar
• butter

Instructions

1. 1 Preheat your oven's broiler.
2. 2 Cut the grapefruits in half, and use a small serrated knife to cut out the sections in the halves. Spoon the sections and juice into a bowl, then scrape out all of the remaining thick skins and pulp. Spoon the sections from the bowl back into the halves. This is best done one half at a time.
3. 3 Sprinkle sugar and cinnamon over the top of each grapefruit half, adjusting as you see fit. Dot with butter. Place the halves on a cookie sheet.
4. 4 Broil for 3 to 5 minutes, until the butter is melted and sugar is starting to turn brown.

By LAURA_G123

Ingredients

• ✓ grapefruit
• orange
• pineapple
• brown sugar
• butter

Instructions

1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. 2 Place the grapefruit sections, orange sections, and pineapple chunks into an 8x8-inch baking dish. Stir the brown sugar and butter together in a small bowl, and scatter the butter mixture evenly across the fruit.
3. 3 Broil the fruit until the sugar is bubbly, 5 to 6 minutes. Allow to cool for several minutes before serving warm.

By Dianemwj

Ingredients

• ✓ grapefruit
• chicken
• olive oil
• seasoned salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place chicken into a roasting pan, and squeeze the juice from the grapefruit halves all over and inside the chicken. Drizzle chicken with olive oil, and sprinkle with seasoned salt. Cover with aluminum foil.
3. 3 Bake in the preheated oven, covered, for 45 minutes; remove foil, and bake until meat is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Carmen Schmitz-Ziebell

Ingredients

• ✓ grapefruit
• white sugar
• gin
• mint
• mint leaf

Instructions

1. 1 Mix grapefruit, 1/2 cup reserved juice, and sugar in a bowl until sugar dissolves. Transfer grapefruit mixture to 8 serving cups; top each with about 1 teaspoon gin. Sprinkle minced mint over each cup. Garnish each cup with 1 mint leaf.

By TerryWilson

Ingredients

• ✓ grapefruit
• water
• spinach
• ice cube
• ginger
• flax seed

Instructions

1. 1 Blend grapefruit, water, spinach, ice cubes, ginger, and flax seeds in a blender or NutriBullet® until smooth.

By LMJHEN

Ingredients

• ✓ grapefruit
• grapefruit juice
• white sugar
• egg yolk
• egg
• butter

Instructions

1. 1 Pour grapefruit juice into a small saucepan over medium-high heat and bring to a simmer. Simmer until juice is reduced to about 3/4 cup, 3 to 4 minutes. Transfer to a measuring cup to cool slightly; stir in grapefruit zest.
2. 2 Whisk sugar, egg yolks, and egg in a bowl until smooth. Whisk warm juice into egg mixture. Pour back into the saucepan and heat over medium heat, stirring constantly, until the mixture has thickened to the texture of warm pudding and is thick enough to coat your spoon, 8 to 10 minutes.
3. 3 Pour the curd through a mesh strainer into a clean bowl to remove zest and any bits of cooked egg. Add butter to the warm curd; stir until butter has melted and the curd is smooth. It will continue to thicken as it cools.

By lutzflcat

Ingredients

• ✓ grapefruit
• lemonade concentrate
• lemon
• lime
• orange

Instructions

1. 1 Into a gallon pitcher, empty both cans of lemonade concentrate. Place the sliced lemon, lime, grapefruit and orange in the pitcher. Stir in water until pitcher is full. Chill in refrigerator.

By Kary Munson

Ingredients

• ✓ grapefruit
• orange
• white sugar
• pectin
• orange juice
• water
• honey

Instructions

1. 1 Place oranges and grapefruit in a food processor; pulse 8 times.
2. 2 Transfer fruit to a pot and add 1/4 cup white sugar and pectin; stir in orange juice and water. Bring mixture to a boil; reduce heat and simmer for 8 minutes. Stir honey and remaining 1 cup sugar into marmalade and bring to a full boil for 1 minute.
3. 3 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack marmalade into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By The Angerers

Ingredients

• ✓ grapefruit
• rice milk
• blueberry
• vanilla yogurt
• rolled oat
• banana
• kiwi
• sugar

Instructions

1. 1 Mix grapefruit, rice milk, blueberries, yogurt, oats, banana, kiwi, and sugar together in a blender until smooth.

By Sara s

Ingredients

• ✓ grapefruit
• lemon juice
• mustard
• salt
• black pepper
• olive oil
• avocado

Instructions

1. 1 Combine lemon juice, Dijon, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Slowly whisk in olive oil until vinaigrette is emulsified.
2. 2 Cut avocados in half, remove pits, and carefully peel off skin. Cut each half into 4 thick slices. Toss in vinaigrette to prevent them from turning brown.
3. 3 Peel grapefruit skin and all the white pith with a large, sharp knife. Cut between membranes to release the grapefruit segments.
4. 4 Arrange avocado slices evenly around the edge of a large platter, then arrange grapefruit segments in the center. Spoon vinaigrette over top, then sprinkle with more salt and pepper.

By purplerose

Ingredients

• ✓ grapefruit
• lime
• white sugar
• kosher salt
• ice cube
• tequila
• simple syrup
• club soda

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Cut limes in half widthwise. Cut 1 half into 3 wheels.
3. 3 Pour sugar into a shallow bowl. Dip lime halves, 2 of the lime wheels, and grapefruit into sugar to coat thoroughly.
4. 4 Place limes and grapefruit cut-side down on the hot grill. Cook, turning lime wheels occasionally, until browned and grill marks form, 5 to 10 minutes. Transfer to a rimmed baking sheet to cool.
5. 5 Rub remaining lime wheel over the rim of 2 highball glasses. Dip rims in kosher salt. Fill glasses with ice.
6. 6 Juice grilled lime halves and grapefruit into a small pitcher. Pour in any juices that accumulated on the baking sheet. Stir in tequila and simple syrup. Divide mixture between glasses and top off with club soda. Garnish with grilled lime wheels.

By foodelicious

Ingredients

• ✓ grapefruit
• mint leaf
• dill
• rice vinegar
• avocado oil
• avocado
• endive
• jalapeno pepper
• black pepper
• hibiscus salt

Instructions

1. 1 Place 1 grapefruit segment, mint leaves, dill, vinegar, and oil into a mini electric blender. Pulse a few times to create a vinaigrette.
2. 2 Place remaining grapefruit sections into a large bowl. Add avocado and endive. Pour vinaigrette over the salad and toss to coat. Let rest in the refrigerator for 1 hour. Top with jalapeno, black pepper, and hibiscus salt before serving.

By Buckwheat Queen

Ingredients

• ✓ grapefruit
• orange flavored gelatin mix
• water
• water
• orange juice
• mandarin orange
• non-dairy whipped topping
• mayonnaise

Instructions

1. 1 Dissolve orange gelatin in boiling water in a large bowl, stirring for about 3 minutes; mix cold water and orange juice into gelatin. Pour gelatin mixture into a glass serving dish. Stir red grapefruit and mandarin oranges into mixture and refrigerate until set, about 4 hours.
2. 2 Whisk topping and mayonnaise in a bowl until smoothly combined; serve gelatin salad with a spoonful of dressing over each portion.

By DixieGrits

Ingredients

• ✓ grapefruit
• lime
• mandarin orange
• orange
• shallot
• lemon juice
• olive oil
• salt
• romaine lettuce

Instructions

1. 1 Place lime slices, tangerine sections, navel orange, and grapefruit in a bowl. In a separate bowl, mix the lime zest, mandarin orange zest, shallots, lemon juice, olive oil, and salt. Pour over the fruit. Arrange dressed fruit atop romaine lettuce to serve.

By BARBMD

Ingredients

• ✓ grapefruit
• salt
• crystallized ginger
• ice cube
• irish whiskey
• ice
• ginger beer

Instructions

1. 1 Preheat an outdoor grill for high heat.
2. 2 Cut grapefruit in half crosswise. Cut a slice from one of the halves, about 1/4 inch thick. Sprinkle both sides of the grapefruit slice with smoked salt.
3. 3 Place grapefruit halves cut-side down on hot grill, along with grapefruit slice. Grill until slightly charred and grill marks appear, flipping the slice halfway through, 2 to 3 minutes. Remove from grill and let cool. Squeeze the juice from both halves and set aside. Cut grapefruit slice into 6 wedges.
4. 4 Add 2 slices of ginger and 4 wedges of sliced grapefruit to a cocktail shaker. Use a muddler to slightly crush the crystallized ginger and grapefruit. Fill the shaker with ice cubes, whiskey, and 3 fluid ounces of grapefruit juice. Cover and shake until chilled, 15 to 20 seconds.
5. 5 Fill 2 rocks glasses with crushed ice and divide cocktail amongst the 2 glasses. Top each glass with 1 fluid ounce of ginger beer. Garnish with remaining grapefruit wedges and crystallized ginger.

By France Cevallos