Juicy and sweet-tart, grapefruit peaks in late winter and early spring, just when we’re craving its bright, sunny flavor the most. Whether eaten out of hand, juiced for cocktails or a marinade, segmented for a salad, frozen for granita, broiled, or grilled, it’s one of our favorite fruits.
Dtam Som Oo (Thai Pomelo Salad)
Sweet pomelo pairs beautifully with chiles, peanuts, and mint in this recipe for a classic Thai salad from Talde in Brooklyn, New York. See the recipe for Dtam Som Oo »
Fragrant vanilla enhances the taste of this refreshing, slushy dessert.
Grapefruit Campari Granita
Sweet and peach-hued, the winning combination of ruby red grapefruit juice and bitter Campari becomes even more refreshing when frozen. We like to enjoy this granita as a pre-dinner treat.
Pollo en Escabeche Oriental (Yucatan-Style Chicken and Onion Stew)
Delicately spiced, tangy escabeche, a preparation typical of the Yucatan, makes a vibrant marinade and sauce for stewed chicken. The grapefruit, orange, and lime juices called for in this recipe approximate the flavor of the Yucatan’s sour oranges, which are difficult to get here.
Pollo Pibil (Yucatan-Style Chicken with Achiote)
Marinated in a crimson achiote and citrus juice marinade and served with pickled onions, this chicken dish is eaten all over the Yucatan. It gets an additional layer of flavor from the banana leaves that line the inside of the pot, but should you opt not to use them, the result will still be delicious.