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Grapefruit Recipes Grapefruit Galore - "Skinny Chef" Jennifer Iserloh's recipes
Grapefruit Drink Recipes
How Sweet is Your Love Recipe Contest Winners Florida Grapefruit Announces Winners of the How Sweet is Your Love Recipe Contest Congratulations to the winners of Florida Grapefruit’s “How Sweet is Your Love” recipe contest. More than 215 home chefs submitted their most adored grapefruit dishes for consideration. Recipes were judged by an expert panel consisting of chefs from the Florida Culinary Institute in Palm Beach, Florida and “Skinny Chef” Jennifer Iserloh.
Makes 4 servings 1 cup 100% pink Florida grapefruit juice In a medium-sized saucepan, bring grapefruit juice and chili sauce to a boil; reduce heat and simmer for 20 minutes, or until the mixture is reduced by half, stirring occasionally. Meanwhile, season scallops on both sides with salt and pepper to taste. Cook scallops in a pre-heated nonstick skillet over high heat for 1 1/2 to 2 minutes per side, or just until cooked through. Arrange grapefruit segments and carrots on 4 individual serving plates. Top with scallops. Spoon sauce on the side or drizzle over scallops. Garnish with green onions, if desired. Cook’s Note: Shrimp may be substituted for the scallops.
Makes 4 servings 1 cup 100% Florida grapefruit juice In a medium-sized saucepan, whisk together grapefruit juice, hoisin sauce, honey, and garlic. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 10-12 minutes until the mixture is reduced by half, stirring occasionally. Divide sauce evenly among 4 small serving bowls. Set aside. Heat olive oil in a large skillet over medium heat. Add shrimp, onion, and bell pepper. Season with salt and pepper. Sauté over medium heat, stirring frequently, until shrimp turn opaque, and vegetables begin to soften, about 5-7 minutes. Remove from heat; add edamame and toss to combine. Place 2 lettuce leaves on each of 4 individual serving plates. Divide shrimp and vegetable mixture evenly among lettuce leaves. Divide grapefruit pieces among lettuce wraps. Place 1 bowl of sauce on each serving plate . Serve immediately.
Makes 4 servings 2/3 cup panko bread crumbs Preheat oven to 425° F. Coat a large sheet pan with cooking spray, or line with parchment paper. In a large shallow bowl, stir together bread crumbs, coconut, macadamia nuts, 1/2 teaspoon salt, and pepper, until well combined. Dredge each chicken tenderloin with breadcrumb mixture, pressing firmly so crumbs adhere; place on prepared pan. Bake at 425° F., for 16-18 minutes, or until light golden brown. Cool; slice into strips; set aside. To prepare the dressing, heat olive oil in a nonstick skillet over medium high heat. When hot, add ginger and garlic; cook for 20 seconds, or until golden. Stir in grapefruit juice, honey, and the reserved 1/4 teaspoon salt; bring mixture to a boil. Cook for 2-3 minutes, or until slightly thickened, stirring constantly. Remove from heat; cool. Combine greens and onion in a large bowl; divide among 4 plates. Top green mixture with chicken, grapefruit pieces, and avocado. Drizzle with grapefruit dressing. Jennifer Iserloh's Recipes Grapefruit Galore - Jennifer Iserloh's recipes
Shopping Tips Peak season. Florida grapefruit is in peak season from winter through spring. All varieties can be easily found at your local grocery store. One-hundred percent grapefruit juice is available year-round and can serve as a substitute in recipes calling for fresh grapefruit juice. Color choices. Most grapefruit have smooth, yellow skin, sometimes with overtones of pink, white, orange or green. The most popular Florida grapefruit varieties are Marsh White, Ruby Red and Pink. The Marsh variety bears a light yellow rind and amber-colored flesh. Bolder Ruby Red grapefruit have a yellow-pink rind and bright pink or red flesh. Pink grapefruit are identified by a yellow rind and dark red flesh. Science has proven the color has no bearing on the taste. It's simply pigment. Ripe and ready. Florida grapefruit are fully ripe when picked. They're fresh and ready to eat when you purchase them, just like other citrus fruits. Looks don't always matter. Small blemishes, called wind scars, may appear on grapefruit skin as a result of the fruit rubbing against the tree's branches, but they are only skin deep! These marks do not affect the juicy, flavorful sections inside. At home. Grapefruit is best stored loose at cool room temperature. For top quality flavor and nutrition lasting up to three weeks, store in your refrigerator crisper. Unrefrigerated grapefruit will remain fresh for four to five days. Share grapefruit. Everyone loves the taste and health benefits of fresh Florida citrus. Why not sponsor a fresh Florida citrus sale? All it takes is organization, volunteers and a free fundraising kit filled with instructions and materials. Learn more about gift fruit and fundraising with fresh Florida fruit.
Savory Ways to Enjoy Sweet Grapefruit and 100% Florida Grapefruit Juice Florida grapefruit on its own is the simplest way to benefit from its nutrients and tangy sweet taste
Fun Florida grapefruit toppings can add extra sweetness
Florida grapefruit segments add tangy-sweetness that pairs well with many flavors and textures
100% Florida Grapefruit Juice is a nutritious option for flavoring recipes
Directions: Cut the top and bottom off grapefruit. Place grapefruit cut-side down on a cutting board. With a small paring knife, cut along the curve of the grapefruit and remove the peel, exposing the fruit. Turn grapefruit on its side and cut 1-inch slices across the membrane (slices will have a flower-like appearance with the membrane intact). Cut each “flower” in half and set aside Pour grapefruit juice into small saucepan. Add soy sauce, tomato paste, Worcestershire sauce, brown sugar, vinegar and garlic. Bring to a boil. Reduce to simmer and cook 15 to 20 minutes, stirring occasionally, until the sauce reduces by half and starts to thicken. Set aside. Preheat oven to 400°F. Cover two baking sheets with aluminum foil. Coat the aluminum foil with cooking spray. Thread salmon, tomatoes, peppers, zucchini, onion and grapefruit slices onto the skewers. Drizzle with half the teriyaki sauce and bake 10 to12 minutes until the vegetables are soft and the salmon is no longer translucent in the center, but still moist. Drizzle with remaining sauce and serve immediately.
Almond Crusted Chicken with Grapefruit Basil Salad Makes 4 servings
Preheat over to 425°F. Coat a large baking sheet with cooking spray; set aside. Place almonds, flax meal and salt on a large piece of wax paper or aluminum foil. Mix with fingertips until the flax is well combined; reserve. Place egg whites in a shallow bowl. Sprinkle chicken with ½ teaspoon salt and pepper on both sides. Dip chicken in egg, then press into the bread crumb mixture to coat both sides. Transfer to prepared baking sheet and spray the top of the chicken with cooking spray. Bake for 10 to 15 minutes or until chicken is no longer pink in the center and the topping is crunchy. Meanwhile, mix olive oil, mustard, basil and remaining ½ teaspoon salt in a large bowl; add grapefruit juice and stir until combined. Add grapefruit sections, lettuce and green beans; toss. Place salad on serving plates; top with chicken and serve immediately.
Directions:
In a medium-sized saucepan, bring grapefruit juice and chili sauce to a boil; reduce heat and simmer for 20 minutes, or until the mixture is reduced by half, stirring occasionally. Meanwhile, season scallops on both sides with salt and pepper to taste. Cook scallops in a pre-heated nonstick skillet over high heat for 1 1/2 to 2 minutes per side, or just until cooked through. Arrange grapefruit segments and carrots on 4 individual serving plates. Top with scallops. Spoon sauce on the side or drizzle over scallops. Garnish with green onions, if desired. Cook’s Note: Shrimp may be substituted for the scallops.
In a medium-sized saucepan, whisk together grapefruit juice, hoisin sauce, honey, and garlic. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 10-12 minutes until the mixture is reduced by half, stirring occasionally. Divide sauce evenly among 4 small serving bowls. Set aside. Heat olive oil in a large skillet over medium heat. Add shrimp, onion, and bell pepper. Season with salt and pepper. Sauté over medium heat, stirring frequently, until shrimp turn opaque, and vegetables begin to soften, about 5-7 minutes. Remove from heat; add edamame and toss to combine. Place 2 lettuce leaves on each of 4 individual serving plates. Divide shrimp and vegetable mixture evenly among lettuce leaves. Divide grapefruit pieces among lettuce wraps. Place 1 bowl of sauce on each serving plate . Serve immediately.
Preheat oven to 425° F. Coat a large sheet pan with cooking spray, or line with parchment paper. In a large shallow bowl, stir together bread crumbs, coconut, macadamia nuts, 1/2 teaspoon salt, and pepper, until well combined. Dredge each chicken tenderloin with breadcrumb mixture, pressing firmly so crumbs adhere; place on prepared pan. Bake at 425° F., for 16-18 minutes, or until light golden brown. Cool; slice into strips; set aside. To prepare the dressing, heat olive oil in a nonstick skillet over medium high heat. When hot, add ginger and garlic; cook for 20 seconds, or until golden. Stir in grapefruit juice, honey, and the reserved 1/4 teaspoon salt; bring mixture to a boil. Cook for 2-3 minutes, or until slightly thickened, stirring constantly. Remove from heat; cool. Combine greens and onion in a large bowl; divide among 4 plates. Top green mixture with chicken, grapefruit pieces, and avocado. Drizzle with grapefruit dressing.
3/4 cup Florida ruby red grapefruit juice Combine grapefruit, apple and cranberry juices in a glass; serve chilled. Garnish with lime wedge, if desired.
1 cup Florida grapefruit juice Combine grapefruit juice, yogurt, syrup and ice in blender; cover and blend until smooth. Pour into glass and garnish with mint leaf, if desired. *Flavored syrups are available in supermarkets. Mint-flavored syrup can be substituted.
½ cup Florida Ruby Red Grapefruit Juice Combine grapefruit juice, soda and cranberry juice in glass; serve chilled. Garnish with lime wedge, if desired. Taste
Jennifer Iserloh, "Skinny Chef"
Before attending the Institute of Culinary Education, Iserloh received her undergraduate degree in foreign languages and a master's in French Literature from the University of Pittsburgh. She began her career with a telecom company in Lugano, Switzerland, traveling throughout Europe for eight months. During her travels, her passion for food grew stronger, and she began experimenting with healthier versions of some of her favorite French and Italian cuisines. Growing up in her grandmother’s house, Iserloh learned in depth cooking techniques, how to use the freshest ingredients, the ups and downs of baking, and most of all, how to cook with love from her grandma. On her hugely popular website www.skinnychef.com, she provides resources for anyone who is ready to take small steps towards a healthier life with her deliciously simple recipes, articles, podcasts, and webcasts.. She's also an active contributor for various publications including Self Magazine and Yoga Life, and has made appearances on the Today Show and CBS. She also developed recipes for Joy Bauer's “Food Cures.” Jennifer lives in New Jersey with her husband, Ulrich who shares her passion for food and healthy living.
Web casts Learn about grapefruit’s health benefits and three ways to prepare it.
Jennifer talks viewers through preparation of the Teriyaki Salmon and Grapefruit Skewers recipe.
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Slice grapefruit in half and eat with a spoon. Special serrated grapefruit spoons ensure you get every bit of this delicious fruit 