Three-Speed Dinners: Winter Grapefruit

Earlier this season we wrote about oranges. We’re continuing our tour of winter citrus with our favorite: grapefruit.
Published February 1, 2016

What a treat they are in January and February, a bright burst of flavor just when we need them. We’ve got two fresh salads and one slow cooker stew that puts all that tart goodness to use.

We suggest using pink or ruby red grapefruits in these recipes. They have a milder, sweeter flavor than white grapefruits, a better balance to all the spices getting tossed around in these dishes.

Two of the recipes require you to make grapefruit “supremes.” Cut a small bit off the bottom of the grapefruit to create a flat surface, stand it up on a cutting board, and slice off the peel and white pith around the fruit. Now hold the peeled grapefruit over a bowl. Use a small, sharp paring knife to cut down along the membranes between the sections, releasing the supremes into the bowl. Catch the juice, too! It’s precious.

Or skip this and look for fresh grapefruit supremes in the produce refrigerator case at most large, high-end supermarkets. About 1 cup of supremes is equivalent to the supremes from a medium grapefruit.

No matter which you use, get busy! Grapefruit season doesn’t last forever.

About the 20-Minute Shrimp and Grapefruit Ceviche-Style Salad

It’s not a true ceviche because we’re not “cooking” the shrimp in the grapefruit and lime juice. But it’s a fast meal for a busy weeknight—or an elegant lunch for a slower weekend day. The acid from the citrus fruits will begin to wilt the greens and cilantro almost immediately, so plan on serving this one quickly after it’s made. Ready to start cooking? Click here for the recipe.

About the 40-Minute Grapefruit, Fennel, and Crab Salad

One salad is never enough in the winter. We crave the crunch! This one takes a little longer than the previous salad simply because there are more ingredients to prep. Make sure the fennel is thinly shaved and the avocado diced so you can get more of each in every spoonful. For the best flavor, use the canned crab meat found at the fish counter in your market, the stuff that must stay refrigerated even before opening to maintain its freshness. Ready to start cooking? Click here for the recipe.

About the All-Day (Slow Cooker) Grapefruit-Infused Cuban Pork

This Cuban pork is usually made with sour oranges, something of a rarity in North America. By using grapefruit zest and more “traditional” navel oranges, we can replicate the flavors astoundingly well. One note: we found that the pork loin could still be cut into slices after 5 hours. More than that and the pork starts to chunk and shred, like pulled pork. While it will taste just as good, the aesthetics may be a bit off. But that may be no real worry in the face of a busy day with complicated schedules! Ready to start cooking? Click here for the recipe.