Surpriiiiise! It’s another grapefruit recipe! I hope you’re not tired of them. Because I’m not.
If you’re thinking that I must have an entire counter piled high with citrus, you wouldn’t be too terribly wrong. We’ve been cooking, eating, drinking, and baking with it a lot lately. It’s hard to pass up those dirt-cheap bags of citrus at the grocery store!
These grapefruit bars started out as an ordinary lemon bar, but as you can see from the picture above, (clears throat for Yoda voice) ordinary lemon bars these are not!
We swapped the lemon for Texas ruby red grapefruit, reduced the sugar a bit, and added zest to the crust and more zest to the filling. Because there’s no such thing as too much grapefruit.
What you get is a shortbread base infused with grapefruit and a thick, creamy layer of faux-grapefruit curd on top. It’s the topping that really sets them apart. Of course, had we made them with lemon, ordinary lemon bars they still wouldn’t be!
It’s refreshing, it’s bright, and it’s indulgent. It’s a dessert fit for any grapefruit lover. As confirmed by this grapefruit lover
Grapefruit Curd Squares
Ruby red grapefruit steals the spotlight from an ordinary lemon bar.
For the cookie base:
1 cup flour
1/2 tsp salt
1/4 cup sugar
Zest from 1/2 a grapefruit
1 stick (1/2 cup) butter, cold and cut into 8 pieces
For the filling:
2 Tbsp flour
1/2 cup sugar (I used half sugar, half sugar substitute)
Pinch of salt
Zest from 1/2 a grapefruit
1/2 cup fresh-squeezed grapefruit juice (from the zested fruit)
3 Tbsp fat-free Greek yogurt
Powdered sugar, for serving
Preheat oven to 350.
Spray an 8x8 baking pan with non-stick spray.
Add flour, salt, sugar, grapefruit zest, and butter pieces to the bowl of your food processor and process for ~1 minute, until the butter has been completely distributed into the dry ingredients and there are no traces of powder left. (You can do this by hand, it will just take longer.)
Spread mixture evenly into the prepared baking pan and press down firmly.
Bake for 20 minutes, until the edges brown.
Let cool for 20 minutes.
Whisk together the flour, sugar, and salt in a medium mixing bowl.
Whisk in the grapefruit zest, juice, eggs, and yogurt until thoroughly combined and lump-free.
Pour over cookie crust and bake for 20-25 minutes, until just set - the center should jiggle but not be fluid when you gently shake the pan.
Let cool in pan for 30 minutes and then run the tip of a knife around the edges of the pan to loosen.
Allow to cool completely before cutting into 12 squares and serving dusted with powdered sugar.
With a bounty (15 lbs!) of beautiful Texas grapefruit, Grapefruit Scones were one of the first things on my list to tackle after we replaced our broken oven. I wanted a simple cream scone, studded with grapefruit, that wasn’t to sweet and not too terrible for my waistline.
I started with the Basic Cream Scone from Cook’s Illustrated. And then I kind of hit it with a wrecking ball.
What usually makes a scone so melt-in-your-mouth tender is fat, usually from butter and cream. I don’t know about you, but those are two of my favorite food groups I knocked out 75% of the heavy cream and replaced it with fat-free greek yogurt and grapefruit juice, two items that would keep the batter thick and flavorful. In addition to flavor, the small chunks of cold butter also contribute to lift and texture so I increased the baking powder after reducing the butter just a bit.
The upside: You still get that crumbly scone goodness, with significantly less fat.
The downside: Without all the extra fat to keep them moist, they don’t keep as long (2-3 days vs 4-5+)
I added a generous dose of chopped grapefruit and zest, and just a little extra sugar to help offset the bitterness from the fruit (my husband required a drizzle of honey at breakfast to make his even sweeter). And there’s no mistaking that each bite belongs to a grapefruit scone
Slightly sweet, tender scones studded with grapefruit.
1 ruby red grapefruit
1/4 cup + 2 Tbsp sugar
2 cups flour
2 tsp baking powder
1/2 tsp salt
4 Tbsp butter, cut into pieces or grated
1/4 cup heavy cream
1/2 cup + 2 Tbsp fat-free Greek Yogurt
1 Tbsp coarse sugar, for topping
Preheat oven to 450.
Zest half the fruit to get 1 Tbsp (unpacked) zest.
Cut the tops and bottoms of the grapefruit off.
Remove the peel and pith with a knife and cut the grapefruit segments from the membranes over a bowl to catch the juice.
Cut each segment into 2-3 pieces and set a side.
Squeeze the leftover membranes into the bowl. Reserve 2 Tbsp of the grapefruit juice and discard the rest.
Pulse the sugar, zest, flour, baking powder, and salt a few times in a food processor.
Add the butter and pulse until the butter is about the size of peas.
Transfer to a mixing bowl.
In a small bowl, stir together the 2 Tbsp grapefruit juice, heavy cream, and yogurt.
Add the yogurt mixture and grapefruit segments to the dry ingredients, stirring until most of the dry ingredients are incorporated
Turn out onto a lightly floured surface and pat into a rectangle 1-inch thick.
Cut in quarters and cut each rectangle diagonally.
Refrigerate 15 minutes.
Top with sugar and bake 12-15 minutes, until lightly browned.
Let cool at least 10 minutes before serving.
Store for a couple of days in an airtight container. Warm for 10-12 seconds in the microwave before serving.
Yields: 8 servings
Adapted from Cooks Illustrated's Cream Scones
Estimated time: 45 minutes
Calories: 238.5 | Fat: 8.5g | Fiber 1.3g | Protein 5.2g | Carbs 34.9
Weight Watchers PointsPlus: 6
With a broken oven and no one else in the house on-board with a coffee-flavored dessert, I was going to take a pass. But then my oven came in a week early. So we celebrated. With Grapefruit Creme Brulee.
Creme Brulee is not hard to make. Not at all. And Sarah can prove it – she has a video posted to go along with the recipe.
I at least stuck to the spirit of the challenge this week… but I’m afraid not much else
I scaled the recipe down by 2/3 to accommodate a generous 2-serving dessert, and then adjusted some of the odd-ball measurements. Like 2.33333 egg yolks. Because that was just not going to happen.
I infused the custard with citrus flavor by heating grapefruit zest with the cream and letting the mixture rest. And then I rubbed a little grapefruit zest with granulated sugar and used that for the bruleed topping. The resulting creme brulee has pronounced citrus and grapefruit notes without the overwhelming bitterness of the fresh fruit. Although, I happen to adore fresh grapefruit.
And I’m so glad I didn’t make a full batch! After calculating the nutritional information, we ended up splitting a dessert for 2 nights instead of eating it all the first night
Grapefruit Creme Brulee
Creme brulee infused with grapefruit. Use your favorite variety of grapefruit. If you are so lucky to have Texas grapefruit in your produce department, grab one!
1 grapefruit, zested (and segmented, if desired)
1 cup cream
2 egg yolks
1/4 cup + 4 tsp sugar
Reserve a pinch of grapefruit zest (~1/2-1 tsp), and put the rest in a small sauce pan along with the cream and sugar.
Heat until very hot and steaming (but not boiling).
Remove from heat and let rest while oven is preheating to 300.
In a medium bowl, whisk together the egg yolks.
Reheat the cream mixture until very hot (again, don't boil).
Strain 1/4 cup of the cream mixture into the egg yolks, while whisking (this will temper the eggs and prevent scrambled eggs).
Strain the rest of the cream mixture into the yolk mixture and whisk thoroughly.
Divide custard between two 6 oz baking dishes and place in larger pan.
Carefully pour very hot water into the pan, taking care not to splash water into the custard, until it comes halfway up the creme brulee dishes.
Transfer to the oven and bake ~35 minutes, until set - the center should jiggle but not be fluid.
Remove baking dishes from the water bath and let cool for 20 minutes, before transferring to the fridge uncovered to chill thoroughly.
Massage the reserved grapefruit zest with the remaining 4 tsp sugar.
Evenly sprinkle over the baking dishes and broil for 1-2 minutes, until the sugar has melted and caramelized (a kitchen torch can accomplish the same task).
Serve garnished with chopped grapefruit segments, if desired.
I love, love, love grapefruit. Love it. I always let out a squeal when I see the big 18 lb bags of my favorite citrus in the grocery store each winter. Between salads, margaritas, cookies, cakes, curd, scones, and more margaritas, we’ll demolish a bag every 10 days or so.
Even though we have our old favorites, we’re always looking for new ways to help us justify buying another bag of grapefruit. These tacos were one of those new ways. Last year on vacation, we had a fantastic ceviche with big chunks of grapefruit. I was smitten. Citrus and white fish were simply just meant to be.
The creamy, smooth avocado wonderfully balances the bitterness of the grapefruit. With the crunch from the red pepper, onion, and jalapenos, it’s a well rounded salsa, worthy of topping your favorite white fish taco. Or eating with a bag of chips
Fish Tacos with Grapefruit and Avocado Salsa
Winter citrus and summer flavors combine for the ultimate fish taco.
1/2 large grapefruit, segmented and chopped
1 small avocado, diced
1/4 cup chopped red onion
1 Tbsp lime juice
2 Tbsp chopped cilantro
2 Tbsp chopped jalapeno
1/2 large red bell pepper, chopped
Salt and Pepper
3/4 lb halibut filet (or your favorite white fish)
5 small corn tortillas
5 Tbsp fat-free Greek yogurt
To make the salsa, toss the grapefruit, avocado, red onion, lime juice, cilantro, jalapeno, red bell pepper, and a pinch of salt in a small bowl.
Spray a non-stick pan with cooking spray and heat over medium-high.
Season filets with salt and pepper and cook 4 minutes each side, until the fish flakes easily and is cooked through.
Remove from the pan and flake with a fork.
Divide fish between 5 tortillas and top with salsa and a tablespoon of yogurt.