A couple of choices when you want a fresh grapefruit filling flavor
There are times that I need to slow down in the kitchen. Sometimes I cook too fast, and photograph too quickly because I want to sit down and eat the fruits of my labor. Sigh. So, that leads to errors when I am coming up with new recipes and posts.
We have sincere tonnage of grapefruit on the trees right now, but a few weeks ago, we had even more. I was plucking fat, juicy grapefruit off of the tree as quickly as I could, scratching the sides of my pick-up as I drove down the long rows of over-burdened trees. Joe (my dog) and I would select the largest, ripest fruit, and throw it into the bed of the truck. I filled bags to take to friends all over the state.
Although some of my friends refuse the gift, as many had suffered through servings of tart, older citrus that had been left in a warehouse cooler too long. The grapefruit that we have at the ranch is sweet and buttery. I feel like a grapefruit evangelist most days. It;s is a straight up weird thing to say about yourself, but hey, there are worse things to believe about yourself…I like fruit.
One Post, Two Grapefruit Fillings
Both of these fillings are made with Ruby Red grapefruit juice, but the grapefruit curd came out canary yellow, although it was flecked with delicate pink pulp. Their flavors are subtle, but beware of adding too much grapefruit zest. The citric acid is enduring, more so than lemon or orange zest, and could cause a burning sensation in your mouth as the evening winds on. Ah, but there are worse things.
Stay tuned for further recipes, as I will show you how both can be used in shortcakes and Easter cakes. You could also simply serves them on store bought angel food cake, over fresh fruit, ice cream (of course) or sandwiched between vanilla wafers, which is not the most creative dessert, but not so bad.
I have certainly eaten worse.
PrintRuby Red Grapefruit Glaze
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Total Time: 7 minutes
- Yield: 12 Servings 1x
- Cuisine: Confectionary
Ingredients
1 ½ cups fresh grapefruit juice (360 ml)
3 tbsp. cornstarch, sifted (7 gr)
3/4 cup sugar (150 gr)
Instructions
In a small saucepan, whisk together grapefruit juice and cornstarch. Bring to a simmer, and continue whisking until the mixture gels, about 3-4 minutes. Remove from heat, and add the sugar, whisking to combine well. Pour into a clean glass jar. Cool completely to room temperature before storing in the refrigerator. Best when made a day in advance of using.
Golden Grapefruit Curd
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 12 Servings 1x
- Category: Sweets
- Cuisine: Confectionary
Ingredients
1 cup granulated sugar (100 gr)
3 eggs
½ cup freshly squeezed grapefruit juice (120 ml)
½ cup (1 stick 4 oz) unsalted butter, cut into pieces (115 gr)
1 tsp. grapefruit zest (4 gr)
Instructions
To make the filling, whisk the sugar and eggs in a 4-quart nonreactive saucepan until they are light in color. Whisk in the juice and butter, and heat over medium heat until the butter is melted. Continue to whisk until the mixture thickens, 3 to 5 minutes, and coats the back of a spoon, taking care to avoid curdling the egg. Strain through a fine-meshed sieve, stir in the zest and chill. The curd will thicken as it cools. You’ll probably have more than you need; use the extra on toast, with biscuits or to fill a tartlet.
Many years ago in the southernmost part of Texas, McAllen
I ate Grapefruit pie from a BBQ restaurant that was
One of the best pies I’ve ever eaten. Wish I could find
The recipe. I think the restaurant was named Farrell’s bbq. But not sure of name.
Yep, that was Farrels, in Mission off of 107. I will post the recipe soon. Thanks for the reminder!! Hugs~
mg
Melissa, what do you recommend putting this grapefruit glaze and curd on? (Besides, “anything, if you love grapefruit!”) Can’t wait to try! And miss my fresh RGV citrus.
Hey there! I used it as a cake filling. A box cake or even a frozen pound cake from the store works fine – I would use it in a meringue pavlova too. Once the grapefruit come in at the ranch, I will repost with some new ideas
Hugs dear Courtney!