Ruby Grapefruit

Ruby Grapefruit

Ruby Grape Fruit two cut

Ruby Grapefruit from Peats Ridge, north of Sydney, is an excellent source of Vitamin A and C.

Here are some innovative ways to use them.

Crepes with Ruby grapefruit and mascarpone

Grapefruit and rocket salad

Grilled Fish with Ruby Grapefruit

 

Crepes with Ruby grapefruit and mascarpone

Crepes with Ruby grapefruit and mascarpone
 
Crepes with Ruby grapefruit and mascarpone
Author:
Recipe type: Dessert
Ingredients
  • 250g plain flour
  • 10g castor sugar
  • 50 ml (2 cups) milk
  • 3 eggs
  • 50g unsalted butter, melted, plus extra for greasing pan
  • 240g mascarpone
  • For dusting: pure icing sugar
  • For caramelising ruby grapefruit:
  • 2 ruby grapefruit
  • 400g castor sugar
  • 50ml brandy
Instructions
  1. In a bowl sift together dry ingredients and ¼ teaspoon salt. Whisk milk, eggs and melted butter in a separate bowl to combine, add to dry mixture, whisking to combine. Pass through a sieve into a jug. Add a little extra milk, if necessary, to thin to pouring consistency and refrigerate to rest (2-3 hours).
  2. Preheat oven to 160C.
  3. For caramelising Ruby grapefruit:
  4. Remove rind from grapefruit with a peeler, then remove and discard pith, finely slice rind and set aside. Slice grapefruit into rounds, place in a bowl with their juice, set aside. Bring sugar and 50ml water to boil in a small saucepan, stirring to dissolve sugar, then brush down sides of pan with a wet pastry brush. Cook over medium heat until caramelised (15-20 minutes). Add rind, grapefruit and brandy (be careful, it will flame) and cook until rind is tender and caramel is of drizzling consistency (1 minute).
  5. Meanwhile, heat a 25cm diameter frying pan over medium heat, brush pan with butter and pour enough mix to thinly cover the bottom of the pan (about 60ml). Cook until brown (2-3 minutes), turn and cook until cooked through (1 minute). Transfer to a tray, set aside to cool and repeat with remaining mixture.
  6. Spread crêpes with mascarpone, then fold into quarters. Place on an oven tray lined with baking paper, sprinkle with icing sugar and warm in oven (2-3 minutes). Transfer to plates, spoon over grapefruit mixture and serve immediately.

 

Grapefruit and rocket salad

Grapefruit and rocket salad
 
Author:
Recipe type: Salad
Ingredients
  • • 2 Ruby grapefruit
  • • 1 bunch asparagus, woody ends trimmed, cut diagonally into 5cm pieces
  • • 2 tbs olive oil
  • • 150g baby rocket leaves
Instructions
  1. Use a small knife to peel grapefruits. Segment over a bowl to collect juices. Cook asparagus in boiling water for 2 minutes or until bright green. Refresh under cold running water. Drain well.
  2. Combine reserved grapefruit juice and oil in a bowl. Season with salt and pepper.
  3. Place the rocket, asparagus and grapefruit wedges in a large bowl. Drizzle with dressing and serve immediately.
  4. To segment a grapefruit:
  5. Use a small, sharp knife to peel the skin and remove the white pith. Slice down either side of the segments, cutting close to the white membranes, and lift out segments.

 

Grilled Fish with Ruby Grapefruit

Grilled Fish with Ruby Grapefruit
 
Author:
Recipe type: Grill
Ingredients
  • 4 portions of skinless fish fillets such as cod, haddock or whiting (about 150 g each)
  • 2 Ruby grapefruit
  • 1 tsp ground coriander
  • Salt and pepper to taste
  • 2 tbs olive oil
  • 4 tbs butter, room temperature
  • Juice of ½ lemon
  • 2 tbs minced fresh parsley
Instructions
  1. Preheat the grill.
  2. Arrange the fish in one layer in a shallow dish. with a sharp knife, remove the skin and pith from the grapefruit. Working over a bowl to catch the grapefruit juice, cut the grapefruit segments from their surrounding membranes putting aside the segments in a small bowl. Blend the coriander, olive oil, reserved grapefruit juice and a pinch each of salt and pepper. Pour over the fish and let it stand for 10 to 15 minutes. Arrange the fish on a shallow oven dish and grill for 4 to 5 minutes in middle of oven. Combine the butter, lemon juice and parsley and spoon over the cooked fish. Serve with the grapefruit sections.

 

 


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