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What do I do with 100 grapefruits?

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I have a grapefruit tree in my yard, and ordinarily the fruit stays fresh on it until late March, so I can pick it as I need it over the course of four months. This year, we have had hard freezes here in Tucson, so I had to harvest all the fruit ahead of that so it wouldn't be ruined. I now have at least 100 grapefruits.

There are only so many my husband can eat for breakfast, so I'm looking for other ways to use them, especially for dinner. I'll be grateful for any and all ideas.

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  1. Grapefruit curd, grapefruit marmalade ( I add red wine to cut the bitterness), can or freeze the peeled sections, jellied candies, infuse some vodka, vinegar

    2 Replies
    1. re: hippioflov

      Salty Dogs! Somewhere I've seen a recipe for a Grapefruit cake. You could juice them and freeze the juice for Salty Dogs down the road? ;)

      1. re: chloebell

        Fresh squeezed grapefruit juice and vodka has been my downfall before.

    2. Candied grapefruit peel, straight or dipped in chocolate. Sell or give as gifts if you can't eat that much. Yum.

      1. I live in Indian River County, FL (GRAPEFRUIT CENTRAL) and I've found some good recipes here:

        http://www.floridajuice.com/types-of-...

        There are about 200 recipes for grapefruit and/or grapefruit juice on that website. (I have only tried a few, but the recipes that I've tried have turned out well).

        1. Remember that you can freeze the juice...use freezer Ziplocs, and lay them flat on a baking sheet. When frozen, they stack well upright. Also grapefruit cake.....
          A favorite salad here is Winter citrus....supremes of grapefruit, satsumas, oranges, blood orange, lightly salted and peppered. This one's a beauty, by the way, and takes well to a drizzle of olive oil. You can also brulee halved grapefruits for dessert, and can make an untraditional but delicious mojo sauce. Think about a salsa, too; maybe grapefruit, onion, cilantro and cucumber. Nice on fish or pork.

          1 Reply
          1. re: mamachef

            Your salsa idea gave me another one--use grapefruit juice in the marinade for ceviche!

          2. Grapefruit chutney plays nicely with pork, lamb and beef. In a salad, grapefruit is good with goat cheese, arugula, and avocado.

            My aunt from North Carolina used to make what she called a "Grapefruit pie", which I swear used 3-4 grapefruits per pie. Don't have a recipe, though.

            1. Here's my Grapefriut Cake recipe. Been making it for decades...from southern Living Magazine.
              1 1/2 cups sifted cake flour. 3/4 c sugar. 1 1/2 tsp b powder. 1/2 tsp salt. 3 eggs, seperated. 3 tbsp grapefruit juice. 1/2 tsp zest. 1/4 tsp cream of tarter. 1/4 c vegetable oil. 1/4 c water
              Seperate eggs. Beat whites until dry. Sift together flour, bp, salt. Set aside.Mix yolks, sugar, juice, zest, tarter, water, and oil. Add dry and to well mixed wet just until combined. Fold in whites. 350 2 9 inch pans until done (I forget) Also, If you want, add a few drops of yellow foodr coloring to make it POP)
              Icing-2 8 ounce cream cheese packages, softened. 1 tsp lemon juice. 1 tsp lemon zest. 1 c xxx sugar, sifted. yellow food coloring.

              Also, I lived in Florida until we retired to Southern Illinois 4 years ago (don't ASk) and I would make a triple batch of marmalade/freeze curd/double this cake recipe and freeze/freeze juice.

              1 Reply
              1. re: annfaulkner

                This is nearly identical to one I found published in a 1971 little cookbook, "The LA Gourmet." The recipe was from the Brown Derby restaurant.. Only difference is that it uses just 1/2 tsp baking powder, not 1 1/2 tsp. It baked in a 9" springform and you split the layer when cooled. Your use of two pans makes life much easier. When I used to make it I also garnished with grapefruit supremes, occasionally marinated in some type of alcohol. Really great recipe!

              2. Grapefruit infused vodka, for sure. I zest it then remove the rest of the pith and peel and use the fruit and zest, otherwise it can get bitter

                I'd definitely juice all that I couldn't otherwise use up and freeze for granitas, refreshing spring/summer soups.

                Or send them COD to C. Hamster!

                1. There's a Thai pomelo/grapefruit salad that could absorb a few.

                  1. With that many, I'd suggest find 4-10 friends. You can freeze the juice to use in a number of dishes as inciated above, but fresh is so much nicer for some friends w/o trees

                    1. You might consider calling your local soup kitchen or Feeding America if you feel you have more than you can use up.

                      1 Reply
                      1. re: MrsJonesey

                        +1

                      2. If you don't have any grapefruit-needing friends, I could use some up here in VA . . .

                        1. I love, and am polanning to make a batch this weekend, of this rhubarb & grapefruit jam, it's a bit of a cross between a jam and a marmalade and is so pretty if you can get pink forced. rhubarb.

                          http://www.eattherightstuff.com/blog/...

                          other than that i use a lot in cocktails!

                          1. Juice them and freeze the juice for a fast fix. Or peel and segment them and either can or freeze them.YUM:)

                            1. You can use grapefruit as the citrus to make carnitas.