Grapefruit Great For More Than Breakfast
Grapefruit is frequently taken for granted.
But this is National Grapefruit Month, and it's in peak season.
So, The Early Show's resident chef, Bobby Flay showed Thursday that grapefruit is plenty versatile -- good for more than just breakfast or as a dieting aid or a garnish.
Flay made it into something special and sinfully good!
Background
Grapefruit was originally considered "the forbidden fruit" in Barbados. The citrus fruit has only been popular since the 19th century. Prior to that, it was grown as an ornamental plant.
Grapefruit comes in many varieties, which can be determined by its color. Its pigmentation comes from its state of ripeness and genetics.
The most popular varieties cultivated today have red, white, and pink hues, referring to their insides.
The flavors range from highly acidic and somewhat bitter to sweet and tart.
Grapefruit mercaptan, a sulfur-containing terpene, is one of the substances that has a strong influence on the taste and odor of grapefruit, compared to other citrus fruits.
Grapefruit consumption has dropped since the 1980s. That's attributed in part to research that suggests grapefruit and its juice can either intensify or eliminate the effect of certain prescription drugs. Another likely factor: Grapefruit isn't considered convenient enough for today's busy families.
Florida is the main source of fresh grapefruit in the United States, accounting for about 80 percent of the market share, but there's considerable production in Texas, California and Arizona. Imports are available from Canada and Mexico. The U.S. is the largest producer of grapefruit.
Selecting Grapefruit
When choosing fresh grapefruit, look for a firm fruit with smooth skin and a well-rounded or slightly flattened shape. Minor skin blemishes, or "regreening," doesn't affect the fruit's quality. Grapefruit should feel heavy for its size -- an indication that it has plenty of juice. Avoid any that are puffy looking or have rough skin.
To see Flay's recipes, go to Page 2.
RECIPES
Grapefruit Salad with Roasted Beets, Arugula, Feta and Spicy Tangerine Vinaigrette
Serves: 4
Spicy Tangerine Vinaigrette
4 cups tangerine juice
2 tablespoons red wine vinegar
2 tablespoons coarsely chopped red onion
1 jalapeno pepper, coarsely chopped
1 tablespoon ancho chile powder
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup olive oil
2 tablespoons honey
Salt and pepper to taste
1. Place tangerine juice in a small non-reactive pan over high heat and cook until thickened and reduced to about 1/4 cup, stirring occasionally.
2. Place reduced tangerine juice, vinegar, onion, jalapeno, ancho powder, salt and pepper in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and blend a few more seconds.
Salad
3 ounces baby arugula
2 beets, roasted, peeled and sliced
2 ruby red grapefruits, peeled and segmented
1/2 pound Greek feta, crumbled
1/4 cup toasted walnuts, coarsely chopped
Place the arugula in a large bowl and toss with some of the spicy orange vinaigrette. Transfer to a large platter and top with the beets, grapefruit segments, feta, walnuts and chives. Drizzle with more of the dressing.
Grilled Snapper with Grapefruit Mojo
Serves: 4
4 skinless red snapper fillets, 8 ounces each
2 tablespoons canola oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Grapefruit-Thyme Mojo, recipe follows
1 grapefruit, sliced, for garnish
Heat your grill to high.
Brush the fish with oil and season both sides of the fish with the salt and pepper. Place the fish on the grill, and grill for 3 to 4 minutes or until golden brown and slightly charred. Turn the fish over and continue grilling, for 3 to 4 minutes for medium doneness. Remove the fish from the grill and let rest 5 minutes.
Drizzle mojo over snapper and serve with grapefruit slices on the side.
Grapefruit-Thyme Mojo
1/4 cup olive oil
8 cloves roasted garlic
1 grapefruit, juiced
1/4 cup fresh orange juice
2 teaspoons grated grapefruit zest
1 teaspoon honey
2 serrano chiles, coarsely chopped
1 tablespoon chopped fresh thyme leaves
1/4 teaspoon kosher salt
Combine all of the ingredients in a blender and blend until smooth.
Grapefruit Sabayon
Serves: 4
2 ruby red grapefruit, segmented
1 pint fresh raspberries
2 large egg yolks
1/4 cup sugar
1/4 cup sweet dessert wine such as Orange Muscat, Marsala or Champagne
1. Divide the grapefruit segments and raspberries among 4 shallow 6-oz ramekins.
2. Fill a medium saucepan with 2 cups of water and bring to a simmer over medium heat. Whisk together the yolks, sugar and wine in a large bowl and place it over the simmering water. Whisk using a handheld mixer or a balloon whisk until the mixture has tripled in volume and the mixture forms a ribbon when lifted. Spoon the mixture over the fruit and serve immediately.