Grapefruit Diet Blog & not only!

2 teaspoons finely chopped shallot
1 tablespoon fresh lemon juice
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
1 pink or ruby-red grapefruit
1 firm-ripe avocado
1/2 lb. Dungeness crabmeat
1 oz. baby arugula, 2 cups

Stir together shallot, lemon juice, and salt in a small bowl and let stand at room temperature 30 minutes. Add oil in a stream, whisking. Peel grapefruit with a sharp knife. Cut segments free from membranes and transfer segments to paper towels to drain. Halve avocado lengthwise (you will be using 1/2 of the avocado for this recipe). Halve remaining avocado half lengthwise and peel, then cut crosswise into 1/3-inch-thick slices. Clean and separate crabmeat. Divide avocado and all of crabmeat between 2 salad plates and arrange grapefruit around them. Top with arugula and drizzle with dressing. Serve immediately.
Makes 2 servings

My favotite way to enjoy grapefruit

Broiled Grapefruit with Vanilla-Ginger Sauce

1/3 cup sugar
3 tablespoons chopped crystallized ginger
3/4 teaspoon vanilla
6 large pink grapefruits

Preheat broiler. In an electric coffee/spice grinder combine sugar, ginger, and vanilla and grind fine.
Halve each grapefruit crosswise and run knife around each section to loosen membranes. Arrange grapefruits, cut sides-up, in a flameproof baking dish or baking pan just large enough to hold them in one layer and sprinkle with sugar mixture. Broil grapefruits about 1 1/2 inches from heat until sugar melts and tops begin to brown, 10 to 15 minutes. Serve grapefruits at room temperature.

1 cup mamey pulp
3/4 cup sugar
1 envelope gelatin
1/2 cup cold water
1/2 cup boiling water
2 cups heavy cream
1/2 tsp. salt

Rub fruit through a sieve or put through a food mill to remove any fiber. Mix sugar and salt with fruit pulp. Soak gelatin in cold water, then dissolve in the boiling water. Blend with fruit mixture. Chill until mixture thickens then whip until light. Whip the heavy cream until stiff and fold into mamey mixture. Freeze.
Makes 2 servings.

Categories: appetizers, christmas, honey, yogurt, salad, citrus
Yield: 8 Servings

2 Tubs (500 g) plain yogurt
4 lg Oranges
4 lg Ruby grapefruit
4 lg Tangerines
1/3 c Liquid honey
8 Fresh mint sprigs

Spoon yogurt into cheesecloth-lined sieve set over bowl. Cover and drain in
refrigerator for at least 6 hours or for up to 24 hours.
Peel oranges, grapefruit and tangerines. Using sharp knife, remove outer
membranes. Work over bowl, cut segments from inner membranes. Drain
segments, reserving juice to drink.
Stir honey into drained yogurt. Stir in half of the fruit. Divide
yogurt mixture evenly among 8 serving dishes; top with remaining
fruit. Garnish with mint sprigs.
Makes 8 servings.

I just love desserts with fruits and berries, and with all the exotic fruits
we’ve learned to love here in Sweden thanks to all immigrants, I must say
we’re pretty well provided nowadays! Try this one!

Serves 4

8 oranges
good 1/3 cup water
2 1/2 tbs potato starch or cornstarch
2 - 3 tbs sugar (if needed)
3 passionfruits
1 - 2 tbs fresh lemon juice

Decoration:
blood orange or blood grape
lemon balm leaves

Squeeze out the juice from the oranges and pour the juice in a saucepan. Mix
in water, starch and maybe sugar. Heat on low heat while stirring until it
thickens.

Remove saucepan from heat, split the passionfruits and scrape the seeds and
“jellyish” pulp down into the creme. Flavor with lemon juice. Decorate with
orange or grapefruit and lemon balm leaves and serve warm or cold with milk.
Enjoy!

Preparation time in advance: 24 hrs.
Salad preparation: 20 min.

Ingredients:

Marinade:

Juice from 3 limes
1/2 cup Olive oil
1 tsp. crushed garlic
1/2 sliced onion
2 tsp. hot peppersauce
Salt and pepper
**
450 gram of clean conch (fresh or frozen) beaten to
tenderize it
**
Ingredients for the salad:

Assorted green salad or baby lettuce
1/2 of a sweet and a green pepper
2 stalks of chopped chives
1 orange (pealed and split in pieces)
1/2 grapefruit (pealed and split in pieces)
1/2 of a mango cut in thin slice
2 slices of pineapple
**
Dressing:

4 tbsp. Olive oil
4 tbsp. Fresh squeezed lime juice
Salt and pepper after your taste.
** (more…)

Makes 1 pie, approx 8 pieces

Shortcrust dough:
2 dl (good 3/4 cup) flour
2 tbs sugar
100 g (3 1/2 oz) butter or margarine
1 small egg

Filling:
1 1/2 dl (2/3 cup) sugar
1 dl (good 1/3 cup) creme fraiche or
sour cream
2 dl (good 3/4 cup) fresh grapefruit juice
1/2 dl (scant 1/4 cup) fresh lime juice
4 eggs
1 egg yolk

Decoration:
whipped cream or powdered sugar
candy fruit (like orange marmalade
candy in wedges)

Work together all ingredients for the shortcrust dough. Dress a pie pan with
loose bottom with the dough and put in a cold place for 30 minutes. Heat the
oven to 200C/400F.

Fill the pie crust with dried peas, which will help it keep its shape and
prevents the bottom from blowing up and the edges from shrinking. Bake for
15 minutes. Take it out and remove the peas (you can use them several times
for this). Lower the heat to 175C/350F.

Beat sugar, creme fraiche or sour cream and fruit juice until the sugar is
completely dissolved. Thoroughly beat the eggs with the extra egg yolk
before mixing it with the fruit juice-cream mixture. Pour the filling in the
pie crust and put a baking paper on top. Bake for about 25 minutes or until
the filling has set and feels firm.

This pie freezes excellently - decorate when you serve it. Enjoy!

1 cup pink grapefruit sections, cut up
1 cup white grapefruit sections, cut up
2 tablespoons chopped green onions
2 tablespoons minced fresh parsley
2 tablespoons raspberry vinegar
2 teaspoons brown sugar
2 tablespoons chili sauce
2 drops Tabasco sauce
black pepper, Lawry’s seasoning salt, and rum to taste
Combine all ingredients in a nonreactive bowl and let mellow for at least an
hour before serving. Makes about 2 cups. Serve with burritos or with any
grilled fish, chicken, or pork chops

This fruit salad makes a great dessert or light meal. The yogurt-lime
dressing with honey tops off this light, healthy and easy-to-make dish. 3
(about 3 oz. each) California kiwifruit, pared and sliced
1 grapefruit, peeled and sectioned
1/4 cup fresh or frozen blueberries
1/4 cup toasted sliced almonds
Yogurt-Lime Dressing
Arrange fruit on platter; sprinkle with almonds. Serve with Yogurt-Lime
Dressing. Makes 2 servings.
Yogurt-Lime Dressing: Combine 1/4 cup plain yogurt with 1 teaspoon honey and
1/2 teaspoon grated lime peel; mix well.
Makes about 1/4 cup.

Winter Fruit Bowl
Favorite fruits of the winter months — grapefruit and cranberries — are
combined in this fruit salad, which also can be served as a refreshing
dessert.
3 medium grapefruit
1/2 cup sugar
1/2 cup orange marmalade
2 cups cranberries (8 ounces)
3 medium bananas, sliced
Cut a thin slice from each end of each grapefruit. Using a very sharp
utility knife or a serrated knife and cutting from the top of the fruit
down, cut off the grapefruit peel and the white membrane. (Or, cut around
the fruit in a spiral.) Working over a bowl to catch the juices, cut between
one fruit section and the membrane. Cut to the center of the fruit. Turn the
knife and slide it up the other side of the section next to the membrane;
repeat to make sections. Remove any seeds from the fruit sections. Set
grapefruit sections aside (should have about 3 cups).
Add enough water to the reserved grapefruit juice to measure 1 cup. In a
medium saucepan combine the 1 cup grapefruit juice, the sugar, and
marmalade. Heat to boiling, stirring to dissolve sugar. Add cranberries;
cook and stir for 5 to 8 minutes or until skins pop. Remove from heat; cool.
Stir grapefruit into cranberry mixture. Cover and refrigerate until
thoroughly chilled.
Just before serving, stir sliced bananas into chilled grapefruit mixture.
Makes 10 side-dish servings.