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.
Glazed Grapefruit Cake
Broiled, sugared grapefruit slices and a citrus glaze top this moist cake scented with zest.
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Grapefruit juice, fiery jalapeño, and fragrant ginger transform shrimp, scallops, and calamari into an aromatic, spicy salad.
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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.
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This moist cake soaked with citrus-infused syrup gets its nutty flavor and hearty texture from a blend of almond flour and coarsely ground yellow cornmeal.
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Sweet sea scallops complement this creamy prosciutto-laced risotto accented with tart grapefruit.
Grapefruit is suspended in orange-liqueur-spiked gelatin in this recipe adapted from one in Stéphane Reynaud’s book
(Phaidon Press, 2008). Terrine
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Slathered on pork tenderloin and roasted, a marinade of grapefruit, brown sugar, and spices caramelizes to an exquisite crust.
Fragrant vanilla enhances the taste of this refreshing, slushy dessert.
Crabmeat is rubbed with a smoky chile paste, then sautéed and tossed in a refreshing salad of creamy avocado, tart grapefruit, and herbs.
Get the recipe for Sautéed Crab with Avocado, Grapefruit and Herb Salad »
Grapefruit & Habanero Skirt Steak with Grilled Tomato Salsa
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.
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.
Whole Cranberry Sauce
Fresh orange and grapefruit juice add zest to this seasonal staple. **
See the Recipe for Whole Cranberry Sauce »**
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.
This citrus-spiked sheet cake is a Texas potluck favorite. **
See the Recipe for Grapefruit Cake »**
Lobster and Avocado Salad
The recipe for this salad is from chef Jeremy Marshall of Aquagrill in New York City. **
See the Recipe for Lobster and Avocado Salad »**