Florida Grapefruit Recipes from my Television Appearances

Thai Florida Grapefruit Curry

This spicy grapefruit enhanced curry is super easy to make and sings out the flavour of sweet, tangy, spicy and creamy a perfect combination to serve up at dinner time.

Prep Time: 10 minutes

Cook Time: 7 minutes

1 tbsp (15 mL) canola oil

1 shallot, chopped

3 cloves garlic, minced

1 tbsp (15 mL) Thai green curry paste

1 small Thai chili pepper, seeded and sliced

1/2 tsp (2 mL) grated Florida grapefruit rind

1/2 cup (125 mL) coconut milk

1/3 cup (75 mL) Florida ruby red grapefruit juice

2 tbsp (30 mL) fish sauce

1 lb (454 g) large shrimp, peeled and deveined

1 Florida ruby red grapefruit, peeled and segmented

2 tbsp (30 mL) chopped fresh cilantro or mint

1 tsp (5 mL) cornstarch

1 tsp (5 mL) water

3 cups (750 mL) cooked basmati rice

In a skillet, heat oil over medium heat and cook shallot and garlic for 2 minutes. Stir in curry paste and chili pepper; cook for 1 minute. Add grapefruit rind and juice, coconut milk and fish sauce; bring to a simmer. 

Add shrimp and cook, stirring for 4 minutes or until firm and cooked through. 

In a small bowl, whisk together cornstarch and water. Stir into shrimp mixture along with grapefruit segments and cilantro. Spoon over rice.

Makes 4 servings.

Florida Grapefruit and Jicama Vietnamese Salad
This spiced up refreshing salad is a great addition to serve alongside grilled meats or tuck it into a softened rice paper wrapper with cooked noodles for another serving idea.

Prep Time: 20 minutes

Cook Time: n/a

Yield: 8 cups (2 L)

1 small jicama, peeled (about 1 1/4 lb/600 g)

3 cups (750 mL) shredded napa cabbage

2 Florida ruby red grapefruits, peeled and segmented 

1 carrot, shredded

1 cup (250 mL) diced English cucumber

3 tbsp (45 mL) Florida ruby red grapefruit juice

2 tbsp (30 mL) each soy sauce and rice vinegar

1 large clove garlic, minced

2 tbsp (30 mL) liquid honey

2 tsp (10 mL) sriracha chili sauce

Thinly slice jicama and stack slices. Cut into 2 inch (5 cm) matchstick size strips and place in a large bowl. Add cabbage, grapefruit segments, carrot and cucumber.

In a small bowl, whisk together grapefruit juice, soy sauce, vinegar, garlic, honey and chili sauce. Pour over salad and toss to coat. Let stand 10 minutes before serving for flavours to develop.

Makes 8 servings.