Toasted Grapefruit Recipes

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ROASTED GRAPEFRUIT



Roasted Grapefruit image

In 2010, Sam Sifton, who was then The New York Times restaurant critic, made a list of the 15 best things he ate in New York City that year. For breakfast, he chose a dish from Pulino's in SoHo, which is now closed. This quick-cooked grapefruit is not so much a dish as a magic trick, the fruit covered with a caramel of muscovado sugar and mint that transforms it into ambrosia.

Provided by Sam Sifton

Categories     breakfast, brunch, quick, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 3

1 grapefruit
1/3 cup muscovado sugar
2 teaspoons finely chopped mint

Steps:

  • Cut the grapefruit in half and thoroughly loosen all sections with a knife. Dry the cut surface with a paper towel.
  • Put the sugar in a 10-inch heavy skillet and place over medium-high heat. Add 2 tablespoons water to the pan and swirl it into the sugar. Continue swirling until the sugar melts and darkens slightly, approximately 3 to 5 minutes; do not let it burn. Immediately add the grapefruit halves, cut sides down, and turn off the heat.
  • Move the grapefruit in the pan to coat the surface. Using tongs or two spoons, transfer to serving dishes, cut sides up. Sprinkle with mint and serve immediately.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 0 grams, Carbohydrate 43 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 42 grams

TOASTED GRAPEFRUIT



Toasted Grapefruit image

Make and share this Toasted Grapefruit recipe from Food.com.

Provided by littlemafia

Categories     Breakfast

Time 4m

Yield 2 halves, 2 serving(s)

Number Of Ingredients 2

1 grapefruit
2 tablespoons sugar

Steps:

  • Cut the grapefruit in half.
  • Place cut- side - up on a baking tray and sprinkle a tablespoon of sugar over each half.
  • Grill until sugar starts to bubble.

ROASTED BEETS WITH GRAPEFRUIT AND ROSEMARY



Roasted Beets with Grapefruit and Rosemary image

If using different-colored beets, remember to toss them separately so they don't stain one another.

Provided by Andy Baraghani

Categories     Bon Appétit     Side     Beet     Fall     Grapefruit     Shallot     Roast     Rosemary     Winter

Yield 8 servings

Number Of Ingredients 7

4 pounds medium beets (any color), scrubbed
1/2 cup extra-virgin olive oil, divided, plus more for drizzling
Kosher salt
1 large grapefruit
2 medium shallots, thinly sliced into rings
1/3 cup red wine vinegar
1/3 cup rosemary leaves

Steps:

  • Preheat oven to 400°F. Toss beets with 1/4 cup oil in a 13x9" baking dish; season with salt. Pour in water to barely cover bottom of pan. Cover tightly with foil (you want steam to build up in there) and roast beets until a paring knife slips easily through flesh, 60-75 minutes.
  • Let beets cool, then rub off skins with paper towels. Cut beets into irregular pieces (about 2") and transfer to a medium bowl.
  • Using a vegetable peeler, remove two 2"-long strips of zest from grapefruit (try not to get any of the white pith) and thinly slice zest lengthwise into strips; set aside for serving.
  • Cut grapefruit in half and squeeze juice over beets. Add shallots and vinegar, season generously with salt, and toss to coat. Let sit 15 minutes to allow shallots to soften slightly.
  • Heat ¼ cup oil in a small skillet over medium. Add rosemary and cook, stirring often, until sizzling subsides, about 15 seconds. Using a slotted spoon, transfer to paper towels and let drain; season with salt.
  • Arrange beets on a platter; drizzle with more oil and top with fried rosemary and reserved grapefruit zest.
  • Do Ahead
  • Beets can be roasted 2 days ahead. Remove skins; cover and chill. Bring to room temperature before cutting. Rosemary can be fried 3 hours ahead. Let sit at room temperature.

ROASTED BEET AND GRAPEFRUIT SALAD



Roasted Beet and Grapefruit Salad image

Provided by Dave Lieberman

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 9

6 small beets
1 medium ruby red grapefruit
2 ounces alfalfa sprouts, trimmed
1/3 cup extra-virgin olive oil
1 medium shallot, minced
3 pinches salt
10 grinds black pepper
1/4 cup red wine vinegar
Thyme leaves from 10 delicate sprigs

Steps:

  • Preheat oven to 325 degrees F.
  • Wrap the beets individually in aluminum foil. Roast about 1 hour and 15 minutes or until fork tender. Remove beets from oven, unwrap and let cool 5 minutes before peeling. Slice the beets into eighths.
  • Remove the peel of the grapefruit with a sharp knife, cutting all the way down to the grapefruit flesh. Then cut the individual grapefruit segments out from their skin, using the supreme technique. Place the grapefruit segments in a bowl. Take the inner grapefruit remains and squeeze whatever juice you can out of it over the top of the grapefruit segments in the bowl.
  • Make the dressing by mixing together all the dressing ingredients along with all the juice that you can strain from the bowl of grapefruit.
  • Assemble the salad: Make a little heap of alfalfa in the middle of the plate. Scatter the cut beets around the plate. Pinch off pieces of the grapefruit segments and scatter them around the plate. Drizzle generously with dressing, top with a couple more grinds black pepper and serve.

BAKED GRAPEFRUIT



Baked Grapefruit image

Make and share this Baked Grapefruit recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 3

2 grapefruits
4 teaspoons clear honey or 4 teaspoons maple syrup
1 teaspoon ground cinnamon

Steps:

  • Halve grapefruits and remove pith with a knife.
  • Loosen the sections.
  • Pour some honey into the centre of each grapefruit. Alternately drizzle the top with honey or maple syrup (thanks Ladypit!).
  • Sprinkle with cinnamon.
  • Bake at 190C/375F for 15 minutes.

SIMPLE BROILED GRAPEFRUIT



Simple Broiled Grapefruit image

A sweet addition to any meal or dessert. Easily modified to use many different fruits such as peaches, apricots, or pineapple.

Provided by KoalaFace

Categories     Desserts

Time 10m

Yield 4

Number Of Ingredients 2

2 grapefruit, cut in half
6 tablespoons brown sugar

Steps:

  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Place grapefruit halves, cut sides up, onto a baking sheet; sprinkle each with about 1 1/2 tablespoon of brown sugar.
  • Broil the grapefruit until the brown sugar has melted and begun to bubble, 3 to 8 minutes. Let cool for a few minutes before eating warm.

Nutrition Facts : Calories 137.3 calories, Carbohydrate 35 g, Fiber 2 g, Protein 1 g, Sodium 5.7 mg, Sugar 30.7 g

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