Category: Foodie Fodder, Recipography

One fruit has definitely been associated with breakfast more often than even the ever-popular orange. And that is the grapefruit.

And so, not to belittle its brethren, but we think orange, lemon and lime got together and decided to let grapefruit have breakfast (probably because they knew any self-respecting grapefruit could kick the pith out of them any day of the week).

However it came about, grapefruit (white and pink) has graced the American breakfast table in juice or whole form as far back as anyone alive can recall.  Now, though you may already enjoy your grapefruit with a sprinkle of sugar, you probably haven’t tried it with one of Michigan’s own natural sweeteners, maple syrup.

Pink Grapefruit & Spring Greens Salad With Maple Teriyaki Dressing

Serves 4

1 Package Nino’s Spring Mix Greens
1 -2 Pink Grapefruit/s, Peeled and Segmented (Save the Juices.)
¼ Cup Teriyaki Sauce
¼ Cup Pure Michigan Maple Syrup
2 TBSP Sesame Oil
1 Green Onion, Chopped
¼ Cup Red Bell Pepper, Cut in 1” Matchsticks
1 TBSP Fresh Ginger, Finely Mashed or Pureed
2 TBSPS Cilantro Leaves, Chopped (Optional)
To Taste Salt & Black Pepper

To Make:

Segment grapefruit. Reserve juice separately in a medium-sized bowl. Hopefully you’ll have about a quarter cup of juices to help make your dressing.

To the grapefruit juices, add the teriyaki sauce, sesame oil, maple syrup, green onion, red bell pepper, ginger and cilantro leaves. Whisk together well & season with salt and pepper.
In a larger serving bowl, toss together the Spring Mix Greens and the grapefruit segments. Then dress with your Maple Teriyaki Dressing.

Serve.

Don’t think grapefruit isn’t equally at home in entrée dishes. Chefs know that acids are JUST as critical in balancing the tastes of dressings as they are in marinades and finishing glazes, which, like oranges and grapefruits, are close relatives.

You can make a GREAT (and popular) glaze for chicken and meaty fish, like swordfish, mahi-mahi and tuna, from grapefruit.

Here’s ours:

Grapefruit Glaze for Chicken & Fish

Makes about 1 Cup

1 TBSP Garlic, Fresh, Minced
1 tsp Grapefruit Zest
½ Cup Grapefruit Juice (Usually Takes 1 Grapefruit)
1 TBSP Canola or Vegetable Oil
2 TBSP Honey
To Taste Salt & Ground Black Pepper
4 Chicken Breasts or Medium-Sized Fish Fillets

To Make:

In a small bowl, combine the garlic, grapefruit zest, grapefruit juice, oil, honey, salt, and pepper. (Optionally, if you like a little zing, add a TBSP of Sriracha sauce!

Grill the chicken breasts or fish over moderately high heat, brushing frequently with this glaze, for 5 to 10 minutes. Turn and cook, brushing with more glaze, until the food is cooked through.

In a small, stainless-steel saucepan, bring the remaining glaze to a boil. Simmer for a couple of minutes, and then remove and pour over your completed dish.

 

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