Grapefruit Fluff Recipes

27 WAYS TO COOK WITH GRAPEFRUIT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a grapefruit recipe in 30 minutes or less!

GRAPEFRUIT CREME BRULEE

Steps:

• Preheat the oven to 325 degrees F. Bring a medium pot of water to a simmer.
• Meanwhile, finely grate the zest from the top and bottom of each grapefruit to flatten them out. Reserve the zest (about 1 1/2 teaspoons).
• Cut the grapefruits in half crosswise. Use sharp paring knife or chef's knife to cut around the edge of the grapefruit flesh where it meets the pith, holding it at an angle so that it matches the curve of the fruit. Use a spoon to remove as much of the fruit as possible. Reserve 2 tablespoons of juice and reserve the remaining for another use. Use your hands to remove any remaining flesh from the grapefruit shells (the fruit should pull off from the sides easily).
• Put the cream, 1/2 cup sugar and the reserved zest in a medium saucepan and bring to a bare simmer over medium-high heat. Meanwhile, beat the egg yolks in a medium bowl. When the cream is hot, gradually whisk it into the yolks. Whisk in the vanilla and reserved grapefruit juice then strain through a fine meshed sieve into a liquid measuring cup.
• Line a 9-by-13 glass baking dish with a paper towel then set the grapefruit shells on top. Pour the custard into the shells so that it just reaches the tops (you may have a little extra custard depending on the size of your grapefruits). Put the baking dish in the oven then carefully add enough of the simmering water so that it reaches about halfway up the sides of the grapefruits. Bake until the custard is just set, 50 to 60 minutes.
• Remove the baking dish from the oven and carefully remove the grapefruits with a spatula. Put on a large plate and refrigerate until cold, at least 1 hours and 30 minutes.
• Shortly before serving, sprinkle the remaining 3 tablespoons of sugar evenly over the tops of the custard. Use the torch to brulee the sugar until deep golden brown. The caramel will harden as it cools.

GRAPEFRUIT FLUFF

Steps:

• Halve the grapefruits. Using a small, sharp paring knife or one of those nifty grapefruit knives, remove the grapefruit segments and place them in a bowl. Gently remove the membrane from the grapefruits and discard it. You should be left with 4 hollowed-out grapefruit halves. Reserve them.
• Pour the brandy over the grapefruit segments and chill for 1 hour.
• When ready to serve, heat the broiler and arrange an oven rack about 6 inches from the heating element. In a mixer fitted with a whisk or by hand, whip the egg whites with a pinch of salt until foamy, then gradually add the sugar, beating until the whites are firm and shiny.
• Spoon the grapefruit segments into the grapefruit halves. Put a layer of ice in a baking pan and arrange the grapefruit halves on top. (This helps steady them and also keeps the cool part cool.) Add a large scoop of ice cream to each, then flatten the ice cream to make room for the meringue. Dollop the meringue on top. Place under the broiler and toast until the meringue is hazelnut brown, about 1 minute. Transfer the grapefruits to shallow bowls and serve.

GRAPEFRUIT BRULEE

Steps:

• Position a rack in the upper third of the oven. Preheat the broiler to high.
• Halve each grapefruit, then loosen the segments by cutting along the membranes with a paring or grapefruit knife. Drizzle 2 teaspoons of rum evenly over each half.
• In a small bowl, combine the butter, sugar, flour, allspice, and salt. Using your fingertips, pinch the ingredients together until the mixture forms soft crumbs. Sprinkle the crumbs evenly over the cut grapefruits.
• Place grapefruits on a broiler pan, and broil until the crumbs are lightly browned, bubbling, and shiny, about 7 minutes. Serve immediately or cooled slightly.

TROPICAL FRUIT FLUFF

Steps:

• In small mixer bowl, combine first 4 ingredients; mix well. Stir in enough milk to make mixture of dipping consistency; chill. Serve with chilled fruit dippers.

FRUIT FLUFF

Steps:

• In a large bowl, whisk the yogurt and pudding mix for 2 minutes or until thickened. Fold in whipped topping. Fold in the fruit. Refrigerate until serving.