Grapefruit season is awesome. The tangy, vitamin C-rich fruit provides a burst of sunshine when the days are short and cold. At home, we enjoy grapefruit halves for breakfast, but I also love using the juice, sections and grated rind in savory dishes. Behold two amazing dishes showcasing these round wonders. The first is a fresh and wonderful baked chicken dish bursting with tart grapefruit, sweet honey and tangy Dijon mustard. The minced onion and garlic create a fabulous crust while lending their own distinct flavors. The second dish is a shrimp salad, loaded with grapefruit, black beans, green onions and cilantro. The vinaigrette is light and refreshing and reminiscent of the Southwest thanks to chili powder and cumin. For a spicy version, add a few dashes of hot sauce. Both dishes use the grated peel, juice and grapefruit sections. Here’s how to get the sections:
Slice off both ends of grapefruit and stand flat on a cutting board, one cut side up (the grapefruit will be standing on the second cut side). Using a sharp knife, cut from the top to the bottom to remove the skin and white portion (pith), exposing (and leaving intact) the flesh and grapefruit sections. Use a sharp knife to cut the grapefruit flesh from each individual section. When the recipe below calls for juice, squeeze what’s left of the grapefruit’s core (the part that held the sections).