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Red grapefruit

March 18, 2008

Red grapefruit are back in the shops and this is set to be a bumper season in Western Australia, a popular growing region in Australia.

Red grapefruit have virtually no fat and loads of vitamin C – in fact, half of one contains 80 per cent of the recommended daily intake. They also contain levels of vitamin A, thiamine, potassium, lycopene (a powerful antioxidant which reduces the risk of prostate cancer) and omega 3 and 6.

Often confused with pink grapefruit, the red grapefruit has a deeper orange skin colour and is extremely versatile and such an easy ingredient to add to breakfasts, lunches or dinners. They are great in drinks blended with other citrus, vodka cocktails, salads (especially with chicken, seafood) or why not try making red grapefruit cupcakes or a tart for your next dessert?

Red grapefruit don’t mature anymore after picking. Once purchased, place in a fruit bowl, or in the crisper compartment in the fridge to prolong life.

Look for them in your supermarket or green grocer from March to September.

To get you started, here are three recipes featuring this lovely seasonal fruit.

Red Grapefruit and Pork Medallions

Salt and cracked black pepper to season
1 tablespoon unsalted butter
2 tablespoons pink peppercorns
1 450gm pork fillet, sliced into 12 medallions
1 cup red wine or port
1 cup red grapefruit juice (approx 2 red grapefruit)
2 red grapefruit, segmented without membrane
Sweet potato mash & green beans to serve

Season pork medallions with cracked pepper and salt.  Melt 1 tablespoon of butter in a heavy based fry pan over a medium heat until bubbling and golden, add peppercorns, swirl pan to combine ingredients.  Cook pork for 3 minutes on either side for rare meat, longer for well done.

Remove meat from pan, let rest on covered plate.  Deglaze pan with wine or port, simmer for 2 minutes, add red grapefruit juice, simmer for 15 minutes or until sauce thickens.

Serve medallions topped with red grapefruit, drizzle with sauce, accompany with sweet potato mash and steamed green beans.

Red Grapefruit Sherbet

This recipe uses approximately 8 large red grapefruit (this number may vary depending on the amount of juice in the fruit)

4 red grapefruit, peeled and segmented without membrane
2 ½ cups of red grapefruit juice
1 ½ cups caster sugar
Finely grated rind from 2 grapefruit
½ cup water
4 egg whites
1 red grapefruit, segmented, to serve
Kirsch liquor to serve if desired

Place segments in a measuring jug; add enough juice to make 2 cups. Place into a food processor and blend until segments are pulped.

In a small saucepan over a low heat, combine the caster sugar, rind and water stirring until the sugar has completely dissolved.

In a large bowl stir together the blended pulp, remaining juice and sugar syrup.  Place in the fridge to cool.

Whisk egg whites until firm frothy peaks form.  Add the egg whites to the juice mixture from the fridge and whisk together until well combined.  Pour into a large baking tray (40cm x 25 cm), place into freezer.

Remove sherbet from freezer after approx 1 hour, or when a thin layer of ice is frozen on top.  Break up ice crystals, whisk mixture together until smooth, return to freezer for 1 hour and whisk again.  Using a fork, repeat this process 2 more times.  If freezing overnight, cover with a piece of baking paper or plastic.

Serve sherbet with fresh segments of red grapefruit.  Drizzle with 1 tablespoon of Kirsch if desired.

Tip: Sherbet can be frozen overnight, allow to sit in the fridge for 10 minutes before serving if too firm to scoop.

Red Grapefruit Pick-Me-Up

1 cup fresh red grapefruit juice (approx 2 red grapefruit)
½ cup fresh pineapple juice
½ cup fresh carrot juice
1 teaspoon honey, to taste
Ice cubes to serve
Fresh mint stalks to garnish

Use juices immediately after making to ensure freshness.  Stir all juices together in a large jug, taste before adding honey.  Add honey as required.

Pour into two large glasses over ice.  Garnish with fresh mint stalks.  Drink immediately.

 

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| ©2000-2013 Pat Churchill