Have you ever had pomelo? They’re cantaloupe-sized citrus that make a smooth margarita. You could probably eat them, too. But I wouldn’t know
Maybe you passed them over because your grocery store has them surrounded with signs that say they taste like grapefruit. Pomelo do taste a lot like grapefruit… if grapefruit were less bitter and sweeter. Think of them as Grapefruit Lite, the gateway fruit for grapefruit haters.
You probably won’t even need to sweeten the margarita. And don’t be fooled by the plus size look – the actual fruit inside is no larger than a normal grapefruit. While it might look like you could make an entire pitcher with just 1 pomelo, you can’t.
And that’s too bad.
Sweet pomelo and fresh lime juice make a fantastic cocktail.
6 oz pumelo juice
2 oz lime juice
3 oz tequila
2 oz orange liqueur
Salt, for rim (optional)
Simple syrup, to taste (optional)
Stir together all ingredients in a small pitcher.
Run one of the lime halves around the outside of two glasses.
Twist the glasses in salt, fill with crushed ice, and fill with margarita.
It’s a girl! One of my favorite bloggers and friend Courtney of Cook Like a Champion and her husband are expecting a sweet baby girl soon. (She also has one of the funnest blog names ever.) And our friend Josie has put together a virtual shower to celebrate!
I chose to make Pink (er, Ruby Red) Grapefruit Sandwich Cookies: pretty, little sugar cookies infused with grapefruit juice and zest, and then filled with a grapefruit-spiked buttercream. The delicate, citrusy two-bite cookies are perfect for a pretty pink shower or an afternoon tea.
And I kind of have this thing for grapefruit… and an abundance of them (not that you’d have guessed).
You can see the full shower menu over at Pink Parsley and Cook Like a Champion – it’s full of wonderful food by wonderful friends and super talented food bloggers!
And a really super important note about the recipe. It was supposed to make 15 2-inch round sandwich cookies. I made 15 2-inch round sandwich cookies – and still had half of the dough left, and this was after double-checking that I had grabbed the 2-inch cutter and my 1/8-inch rolling pin bands. I froze the other half because no one in this house needs easy access to 30 insanely addicting cookies. The recipe below is the full recipe. If it’s just going to be you and your new grapefruit-flavored friends for the weekend, maybe you only make half the recipe.
Or maybe you don’t
Pink Grapefruit Sandwich Cookies
Grapefruit juice and zest flavor these light, cream-filled, sandwich cookies.
For the cookies:
1 stick butter, at room temp
3/4 cup sugar
1 egg yolk
1 large grapefruit, zested and juiced
1 1/2 cup flour
3/4 cup cake flour
1/2 tsp salt
1 tsp baking powder
For the filling:
1 stick butter, at room temp
3 cups powdered sugar
Pinch of salt
1 Tbsp grapefruit zest (unpacked)
2 1/2 Tbsp grapefruit juice
1 drop red food coloring (optional)
Zest and juice the grapefruit. Reserve 1 unpacked tablespoon of zest for the filling and add the rest of the zest to the mixer bowl.
Cream butter, zest, and sugar on high for 3-4 minutes, until light and fluffy.
Add the egg yolk and mix, scraping down the bowl of the mixer.
Whisk together the flours, salt, and baking powder.
Add half of the dry ingredients to the mixer bowl, followed by 1/4 cup of grapefruit juice, and then the remaining dry ingredients, mixing each addition until thoroughly combined.
Turn dough out onto plastic wrap and press into a 1-inch thick disk. Refrigerate for 30 minutes.
Preheat oven to 350 and line 2 baking sheets with parchment.
Flour your work surface and divide the chilled dough into quarters.
Roll the dough to 1/8-inch thick and cut using a 2-inch round cutter. Repeat until all the dough is used, you should get ~60 cookies.
Transfer to prepared baking sheets and bake in batches, 8-12 minutes, until puffy and the cookies are just barely beginning to brown around the edges.
Let cool a few minutes on the pan and then transfer to a rack to cool complete.
To make the filling, cream the butter, powdered sugar, salt, and grapefruit zest on high 3-4 minutes.
Add the tiniest drop of red food coloring and the grapefruit juice and mix for another minute.
Spread 2 tsp - 1 Tbsp of filling onto half of the cookies. Top with remaining cookies (the browned bottoms of each cookie should be touching the frosting).
Store in an airtight container in layers separated by wax paper.
Most Friday nights, you’ll find us on the back patio, margaritas in hand, listening to the sizzle of fajitas on the grill. And for the 6 weeks out of the year that it’s too cold to grill, you’ll find us at one of our favorite Tex Mex restaurants, trying to talk over the sizzling order of fajitas in front of us.
I’m a beef fajita girl all the way. My husband prefers chicken. And when the server brings our orders, he or she always tries to hand me the chicken. NEVER fails
I love my fajitas flame-kissed, slightly salty, and melt-in-your-mouth tender. Being in full-blown winter citrus (read: grapefruit) mode, I swapped out the usual orange juice in our favorite marinade for equal parts grapefruit and lime juices. A generous pinch of salt, some pepper, and olive oil later, we had a marinade worthy for grilling fajitas in 70+ degree weather in mid-January.
The acid in the grapefruit and lime juices can tenderize just about anything you throw at it – I happened to have a bargain cut of cube steak that came off the grill every bit as good as pricey flank or skirt steaks. There’s no real overwhelming grapefruit flavor in the cooked steak but there is a hint of the tart citrus.
We serve our fajitas piled high with sliced avocado, grilled onions and peppers, cilantro, sour cream (er, fat-free greek yogurt), and chopped fresh jalapenos.
And after typing all that, I’m totally excited about the leftover fajitas tonight
Grapefruit Marinated Fajitas
Tender beef fajitas marinated with grapefruit and lime juices.
For the marinade:
1/4 cup fresh grapefruit juice
1/4 cup fresh lime juice
Generous pinch of salt
1/2 cup olive oil
1 lb beef (I used cube steak, flank or skirt are ideal)
For the grilled vegetables:
1 large white or yellow onion
1-2 large bell peppers
2-3 Tbsp olive oil
8 small tortillas
1 avocado, sliced
1 small handful cilantro leaves
1 jalapeno, sliced thinly
1/2 cup fat-free Greek yogurt
In a large zip-top bag, add the grapefruit and lime juices, salt, pepper, and olive oil. Close tightly and squeeze the ingredients together.
Add beef, close, and refrigerate for 4 hours, up to overnight.
Preheat grill to high.
Slice onion in half, and then slice into thin wedges. Place in a large bowl.
Remove stems and seeds from the bell pepper and cut into 1/4-inch strips.
Add to the onions and toss with olive oil until well-coated.
Spread onions and peppers in a single layer on a grill pan (or use a large piece of foil, folded in half for stability, placed directly onto the grates of your grill) and cook until they soften and are browned (15-20 minutes).
Put the steak on the grill and sear 4-5 minutes on each side. (You might wish to cook yours longer, 4-5 minutes is usually enough to still leave a nice pink strip through the thickest part of the steak).
Remove from heat and let rest 10 minutes before cutting.
Cut into thin slices, against the grain, and serve on tortillas with preferred toppings.