grapefruit recipes

Angry Shrimp With Citrus/Spinach Salad

all-purpose flour

California chili powder

gray salt

pepper

blood oranges,

tangelos,

grapefruit,

Salt and pepper

olive oil

garlic,

serrano peppers,

basil leaves,

orange, julienned

basil,

spinach,

Angry Shrimp with Citrus/Spinach salad

Combine the ingredients and set aside in container. This step can be done the day before dinner.

Peel and cut the citrus fruit into sections over a plate. Drain the juice from the plate into a bowl. Season liberally with gray salt and black pepper. Whisk in olive oil to form a vinaigrette (it should be in proportion, about 2 parts juice to 1 part olive oil).

Season citrus sections with salt and pepper. Drizzle a little of the vinaigrette on them to marinate and put them on a platter.

Have your fishmonger peel the prawns but leave the tails on for handles. Season liberally with salt and pepper. Preheat a saute pan on high. Dredge the shrimp in the flour mixture. This will give them a nice crust and allow them to stay crispy and fresh at room temperature. Add olive oil to the pan and put in 1 layer of shrimp. You want them to caramelize, so don't toss or move them. Add a little more oil if the flour absorbs what's in the pan. After about 3 minutes, turn over the prawns. Let it caramelize, toss and turn out onto a cookie sheet. Add about 1/4 cup more olive oil to the already hot saute pan. Drain pan juices from the cookie sheet into the saute pan. Add sliced garlic and let it get light brown. Add chiles and let them get soft. Add the basil and stand back - there's a lot of water in basil and it will pop. Let it get crispy, less than a minute. While this is happening, arrange prawns over the citrus salad. Add the orange zest to the basil/garlic/chile mixture in the saute pan. Season with salt and pepper, then spoon basil/garlic/chile mixture over the prawns.

Toss the spinach with the citrus vinaigrette and mound on top of the prawns. Serve.

My husband took a photo of this dish because the presentation is so pretty. I would defintely add more heat to it but it is a great dish for a party and there won't be leftovers.  Michael Chiarello's recipes are always terrific.

This recipe was so delicious and it was a great meal to make with friends. We made it on a Saturday afternoon and it was very refreshing and unique.  I will be making this dish again and again.  I made it a long time ago and decided to look it up again, so that's how impressive it was.

My boyfriend and I tried this recipe the other day.  Neither of us are expert cooks yet, so we definitely messed up a few things.  Such as the timing, burned the garlic/basil mix, burned some of the shrimp.  However, it still came out absolutely delicious.  Even cold! Ha :)  It really was one of the best dishes I've ever had.  Can't wait until we can do this one right, it will be over 5 stars.

This recipe was a big hit for us.  I will probably not make it again too soon because the citrus is a lot of work, but I will 100% for sure use the angry shrimp portion of the recipe again.  The shrimp were absolutely DEELISH!

I found this recipe rather confusing, but perhaps it is because I am not a professional cook - just a mom.  For instance, it says, "toss and turn (the shrimp) out onto a cookie sheet... drain pan juices into the saute pan".  In my limited experience shrimp cooked for 3 minutes plus don't have a lot of juice - and mine didn't.  Oh, and apparently my citrus fruits weren't very juicy either, because I only had a teaspoon or two of juices to make the vinaigrette.  I loved the name of the recipe but my shrimp wasn't very spicy much to my boy's relief.  I chose to make this recipe on a weekday... big mistake - it took a long time to pan fry all of the shrimp and segment all the citrus fruit.  So why did I rate this recipe so high?  When it was all said and done, it was a beautiful dish with amazing flavor and color.  I will definately try it again with a few modifications... but next time on the weekend!

A friend invited us over for dinner &amp; served this salad.  I could have eaten the whole thing.  If it isn't spicy enough for some, add more spice next time.  The combination of the citrus, spinach &amp; shrimp is good but the fried basil was the crowning touch!!  Can't wait to make it myself.

I make this everytime I prepare shrimp!  Instead of olive oil, I used peanut oil and I don't usually fuss with the whole salad thing...just prepare the shrimp and serve along side a salad with avocado and orange slices

Great taste and wonderful flavor combination. I would suggest serving the fruit, spinach, and shrimp on separate plates and allowing guests to serve themselves (instead of combining all three) because the shrimp gets a little soggy

I loved this recipe, I made it with sauteed veggies instead of the citrus, since my niece is allergic to citrus, and it was delicious and everyone loved it

Pink Grapefruit Cocktail

grapefruit

lemon juice

orange liqueur

vodka

Shake the grapefruit and lemon juice, orange liqueur, vodka and 1 tablespoon crushed ice in a cocktail shaker. Add a touch more fruit juice or vodka to taste. Strain into a chilled martini glass and garnish with grapefruit. Enjoy!

I tweaked it ever so slightly which turned it into a 5-star. (Alex is so fab TY!). I added a sploosh MORE triple sec because it was a bit sour w the grapefruit juice. If you like a bit of sweetness to your cocktails (I'm a Cosmo girl), I'd say add that sploosh and go a little lite on grapefruit (ie. take 1/2 oz off). If tart is your cocktail muse, then you'll love it as is. 

Wow! It's very smooth and it was a hit.   The only adjustment I made was to 2 oz of grapefruit juice. I will definitely be making this again. 

I was looking for a way to use up all my extra grapefruits so why not in a cocktail! This was delicious and refreshing! I also preferred it in a short glass over ice. Add a sugar rim if you're feeling fancy! ;)

I like grapefruit juice, but haven't been able to find very many drink recipes that I like that use it.  This one is a keeper.  My version that I can throw together in a minute uses Stoli vodka, Grand Marnier, Minute Maid frozen lemonade concentrate (don't add water), and Simply Grapefruit refrigerated grapefruit juice.

Perfect recipe!  Ingredient proportions just right for us. Citrus season in Florida gives us the opportunity to have freshly squeezed juice for months.  We made this with fresh grapefruit and lemon juices, vodka, and grand marnier.  We did serve it over an oversized ice cube because the juices were room temperature.

Delicious. I used tequila instead of vodka, and added a teaspoon of sugar (simple syrup would have been better b/c it was a tiny bit too bitter for me when made as written. But totally refreshing. Wonderful cocktail.

Super fantastic recipe. Great for girls night in  or a summer party. 

Grapefruit Grilled Chicken

pink grapefruits

brown sugar

honey

salt and black pepper

chicken

Prepare the grapefruit. Juice one grapefruit into a liquid measure. On the second grapefruit, slice the bottom and top to level it, then starting at the top where the white pith ends and the pink flesh begins, cut between the 2 layers at an angle from the top to bottom all the way around to remove the skin and expose the flesh, making sure to slice off all the pithy white parts. Holding the grapefruit in one hand, release the wedges by using the knife to slice on either side of each segment.

Place these wedges in a medium saute pan. Squeeze the remaining flesh and membranes of the grapefruit to release any juice into a bowl. Add the sugar and honey. Whisk to combine, then taste. If needed, add a teaspoon or more brown sugar to take away the tart of the grapefruit. Pour half of the mixture into a saute pan with the grapefruit wedges. Bring to a simmer and cook until liquid is reduced and slightly thickened, about 8 minutes.

To the remaining half add the oil, 1 teaspoon salt, and a few grinds of black pepper. Whisk to combine and pour into a plastic bag. Add the chicken, seal and toss a bit before resting on the counter for 25 to 30 minutes. Cook's Note: Any longer and the acid in the grapefruit juice will "cook" the chicken in the marinade and ruin it.

Heat a grill pan to medium high and brush lightly with oil. Remove the chicken from the plastic bag and shake off the excess marinade. Place the smooth-side down on the grill and cook 2 to 3 minutes, then flip and cook 2 minutes more. Remove to a serving plate and pour the grapefruit sauce over the top.

The sauce was delicious and will make again but the marinade did nothing for the chicken. 

This is really good! I marinated the chicken for a couple hours in the fresh squeezed grapefruit juice, honey, and Brown  sugar. I realized after the fact that I omitted the olive oil by mistake. I don't think it was missed. Great just like that. I think I will bake instead of pan cook next time, but that's just my personal preference. 

Yummy. Easy. Will make it again and maybe add some spice or veggies. 

I fixed this the other night and my husband, Rick and I really liked it. Cutting the sections out of the grapefruit took me longer than I thought it would but the end result was good. The next time I will cut the grapefruit in 1/2 and cut the sections out that way. I think the smaller pieces will work better in the dish. I used bone in breasts because that is what I had on hand, most defiantly will use boneless skinless the next time!  Next I will try this with pork chops.  Thanks for the great idea. It is always fun trying new recipes &amp; ideas. Keep them coming.

This was and is a definite keeper. I usually do not like chicken  breast because it is alittle dry for my taste but this was fork cutable and just as moist and tasty as could be. Thanks Sunny for another OUTSTANDING dinner.

Delicious! I found the recipe this evening and already had the chicken breasts thawed and 2 pink grapefruit in the refrigerator. It was quick, light, and tasty. The only thing I added was minced fresh parsley as a garnish. This one's a keeper and seems perfect for salmon. Next time I'll reduce the sauce first, then add the grapefruit sections toward the end so they keep their form and shape. Mine sort of melted. 

Used it on salmon too ... It is delicious.  I didn't grill the wings or salmon and it was delicious so I know with the grilling it would be awesome!  Thanks Sunny - keep them coming 

Grapefruit Tart

graham cracker crumbs (crushed in a food processor

(1 stick) salted butter, melted

sugar

can sweetened condensed milk

Red food coloring, for tinting, optional

Whipped cream,

Close-up of Grapefruit Tart, as seen on The Pioneer Woman, season 30.

For the crust: Pour the graham cracker crumbs into a bowl and stir in the melted butter and sugar. Press the mixture into a 9-inch tart pan with a removable bottom and bake until golden and set, about 5 minutes. Set aside to cool slightly.

For the filling: Mix the condensed milk, egg yolks and grapefruit zest and juice in the bowl of a mixer, then mix on high until smooth and thick. Add a few drops of the food coloring, if using, to give it a ruby grapefruit color, and stir thoroughly to combine.

Pour the mixture into the crust and bake until set, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour. Serve with whipped cream.

Made a dreary autumn day so much brighter - very tasty. Thank You. Love from South Africa. 

I've  made the lemon version of this pie my whole married life. But this is my husband's new favorite. And no meringue!! The only thing I did differently was to use a regular pastry crust, and I baked it for about 22 minutes.  It is the perfect marriage of tart and sweet. Thanks Ree!!

Crust is the only thing going for this recipe! I followed directions and it was runny and way too sour! 

I put it in a pie shell because I didn't have a tart pan that size.  My husband loves it, BUT, while it's tasty, (1) the crust calls for too much better - very greasy results.  (2) the filling is full of bubbles, and they remain like tiny holes even after baking - very unattractive and not at all appetizing.  I put sprinkles on the top to try and disguise the little holes.  I've made many lemon and key lime pies which are similar recipes and have never had this result. 

https://www.foodnetwork.com/videos/rees-grapefruit-tart-12529021

Ree uses fresh grapefruit juice to makes the perfect sweet and tart treat.

Ree's Grapefruit Tart

Grapefruit Simple syrup is mixed with rose water, tequila, grapefruit soda, and ice for the most refreshing cocktail. Finish with a rose petal sugar rim and dried grapefruit slices  for the prettiest cocktails you will ever make!

Grapefruit & Rose Paloma

grapefruit juice

rose water

oz tequila

grapefruit rose simple syrup (*made above)

grapefruit soda

rose petals (*crushed)

organic sugar

Begin by making the simple syrup. Add your grapefruit juice, sugar, and rose water to a small saucepan and bring to a simmer. Cook for 5-10 minutes, stirring constantly until the sugar has dissolved completely and the syrup has thickened slightly. Remove from the heat and let cool.

While the syrup is cooling prepare your rose sugar rim for each glass. Add your organic sugar and crushed dried rose petals to a plate and use a spoon to mix. Then, add a small amount of water to a seperate plate. Take each glass and dip it into the plate with water. Then, dip it into the plate containing the rose petal sugar and twist. Let the sugar rim set for at least 5 minutes before adding in the cocktail ingredients.

Once the syrup has cooled and the sugar rim is on make your cocktail! Add 1/4 cup of the syrup to each cocktail glass along with 1.5 oz of tequila and 3/4 cup grapefruit soda. Stir to combine and top each cocktail with ice to fill. Enjoy!

Ruby Smash

bourbon whiskey (recommended: Maker's Mark)

ruby grapefruit juice

3/4-ounce pink grapefruit schnapps (recommended: Hiram Walker)

ginger beer

Texas ruby grapefruit slice,

In a mixing glass filled with ice, add the bourbon, grapefruit juice, and schnapps, top with a shaker, and shake until slightly frothy. Pour into a lowball glass, top with ginger beer and garnish with a grapefruit slice.

Palomas

salt

pink grapefruit juice

white tequila,

lime juice

sugar syrup

Combine 1/4 cup sugar and 1/2 cup salt on a small plate. Run a wedge of grapefruit around the rim of 4 glasses to moisten the rims. Lightly dip the rims in the sugar mixture and set aside to dry.

Combine the grapefruit juice, tequila, lime juice, sugar syrup, and a pinch of salt together in a pitcher. Fill a cocktail shaker 1/2 full with ice and pour in the drink mixture. Shake the cocktail shaker for 30 seconds to chill and dilute the drink. Pour into the 4 prepared glasses, add a few ice cubes, and a wedge of grapefruit and serve ice cold.

To make sugar syrup, combine 1 cup sugar and 1 cup water in a small saucepan and bring to a boil over medium heat. Cook until the mixture is clear. Cool and refrigerate indefinitely.

Great combination of flavors when grapefruit is in season. Our preference was without the salt/sugar rim. What a treat in the winter.

I originally wrote a recipe for Palomas, which are like Margaritas but made with freshly squeezed grapefruit juice. Then, Jeffrey and I went to Wilson, Wyoming, to visit friends and they took us to a fabulous food store called Basecamp, which makes frozen drinks, including frozen Palomas. After that trip, I decided to serve my drink frozen, too. These are so refreshing on a hot summer night.

Frozen Palomas

lime juice (3 to 4 limes)

simple syrup (see Cook's Note)

Kosher salt

Close-up of Frozen Paloma, as seen on Be My Guest with Ina Garten, season 2.

Combine the grapefruit juice, tequila, lime juice, and simple syrup in a quart container and freeze it for at least 6 hours (or overnight), until solid. Break up the mixture with a fork and transfer half of it to the jar of a blender. Add 1 cup of the ice and 1/8 teaspoon salt and blend until smooth. Divide the frozen mixture between two highball glasses, then repeat with the remaining mixture, ice, and salt. Garnish each glass with a grapefruit wedge and serve frozen.

Forget everything you think you know about daiquiris. The original daiquiri is not something you get out of a slushy machine, but a rum drink with the perfect marriage of bitter citrus and sweet cherry. Sometimes you can add an egg white for frothiness, but you can never go wrong serving it straight up. A classic daiquiri is a sipping drink and is made to take time to enjoy.

Hemingway Daiquiri Beauty, as seen on The Kitchen, Season 32.

Hemingway Daiquiri

light rum

maraschino liqueur,

Simple Syrup, recipe follows

In a cocktail shaker filled with ice, add the rum, grapefruit juice, lime juice, maraschino liqueur and Simple Syrup. Shake well to combine. Strain into a chilled cocktail glass and garnish with a lime slice.

Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator for up to a month.

This is the same principle as a Key Lime Pie, but the grapefruit is a little less tart and a little more floral and fruity. You can top this pie with the classic whipped cream or something juicier like grapefruit segments or a thin layer of orange marmalade for a more jammy flavor. You can use a store-bought graham cracker crust to save some time. You can even substitute fresh orange juice for the grapefruit to make this pie reminiscent of an ice-cream truck “Creamsicle.” I am partial to grapefruit though, especially the pink ones you see at the store. I often make this, let it cool without refrigerating and serve “fresh” — it’s just as good made the day before, chilled and served the next day.

Alex Guarnaschelli's Grapefruit Lime Pie Beauty, as seen on The Kitchen, Season 33.

Grapefruit Lime Pie

unsalted butter, melted, plus additional for greasing

graham

cinnamon

ginger

kosher salt

sweetened condensed milk

sour cream

lime

grapefruit pink grapefruit

cream,

Make the crust: Preheat the oven to 350 degrees F. Brush the bottom and sides of a 9-inch pie dish with some melted butter and set aside.

In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, ginger, a pinch of salt and the rest of the melted butter. The texture should resemble wet sand. Use the bottom of a glass or measuring cup to press the crust into an even layer on the bottom and up the sides of the prepared pie dish. Place the dish on a sheet pan and bake until the crust firms and browns lightly, 10 to12 minutes. Remove from the oven and let cool.

Make the filling: In a medium bowl, combine the condensed milk, sour cream, grapefruit juice, lime zest and lime juice.

Bake the pie: Pour the filling into the crust and jiggle the dish to smooth evenly. Place onto a sheet pan and bake in the center of the oven until firm, 18 to 20 minutes. Let cool on a wire rack for at least 2 hours. Chill in the fridge.

To serve: Cut the pie into wedges and serve with grapefruit segments and whipped cream if desired.

Sparkling Grapefruit Granita

pink grapefruit juice (3 to 4 large grapefruits)

dry rose Champagne

fleur de sel

Combine the sugar with 1 cup water in a small saucepan. Bring to a boil and simmer for 2 minutes, until the sugar dissolves. Pour into a 9 x 13 x 2-inch rectangular (non-metal) baking dish. Stir in the grapefruit juice, Champagne, and fleur de sel.

Carefully place the dish on a level surface in the freezer. Freeze for one hour, rake the granita with a large dinner fork, and return it to the freezer. Continue to rake the granita every 30 minutes, until it's firm and granular. This might take as long as 3 hours. Serve frozen in pretty bowls or stemmed glasses.

Made this for Easter dessert and my family LOVED it!  My Mom had said she would possibly not like it bc of ingredients, but she loved it!  I will make it again and again for entertaining!  It did take more like 5 hours for me.  

This was one of the simplest and most refreshing desserts I’ve made in a long time.  It’s easy, make-ahead and delicious...and the addition of the wine put it over the top.  Another home run Ms. Garten!!!

So fresh and pretty.  Allow extra time to freeze however.  I eventually split into 3 shallow dishes and it still took about 4 hours to sufficiently freeze.

Super easy and delicious with a light slightly boozy flavor... freezer really varies time to set/freeze the granita 

This is such a pretty dessert to serve and I love the fact that it's a boozy dessert. It's a great palate cleanser after a rich meal. It's slightly bitter but other than that the texture is great. 

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/027/0279/0279708

Ina Garten uses grapefruit juice, champagne and sugar syrup in a light and boozy fruit dessert to enjoy after a rich meal.

Hands hold a salt rimmed margarita glass that has been filled with ceviche made from catfish cubes that were marinated with citrus juices and zests. The fish was combined with a salad of seeded and minced jalapeno, diced red onion, seeded and diced tomato, sliced garlic, chopped fresh cilantro, chopped fresh oregano, and a diced avocado.

Catfish Ceviche

US farm-raised catfish fillets, cut into 1/2-inch pieces

grapefruit zest

lime zest

tomato,

red onion, finely diced

jalapeno, seeded and minced

cilantro leaves

oregano leaves

turbinado sugar

cumin

pitted,

Put the catfish, grapefruit zest, lime zest, grapefruit juice, and lime juice into a large resealable bag. Put the bag into a leak-proof container and refrigerate for 4 to 8 hours, turning 2 to 3 times, during this time, to evenly distribute the marinade.

Drain the marinade and put the fish into a large serving bowl. Add the tomato, onion, olive oil, garlic, jalapeno, cilantro, oregano, salt, sugar, cumin, and avocado and stir gently to combine. Cover and refrigerate for 30 minutes prior to serving.

Alton, first the ceviche is originally from Peru not Ecuador.  Is not a salad so it does not contain tomatoes, avocado, grapefruit or oil.  Get in touch with a real Peruvia Chef to get the right recipe!

Delicious and it works great for a hangover...

I had to use tilapia and mahi mahi fillets due to availability, but I enjoyed this recipe. Great flavor!

I wanted to try this because I'm southern and always fry my catfish.  I will say that catfish was not the fish to use.  The texture was way off.  Next I used shrimp and the result was perfect.  Being from Texas shrimp is easy to come by as is catfish.

Delicious, simple..., made me want to go fishing!  Didn't have catfish, so I used fresh barracuda and sand bass.  Oh, it was so good.  I am definitely keeping all my barracudas from now on.  

I love ceviche and have always been a bit afraid to make it. This recipe was a hit in my house....I used a mix of catfish, tuna and salmon the first time, and will change it up each time depending on what's fresh at the market.

The first time I made this I followed directions to the letter (as I almost always do) The second time I made some alterations: Added 2 finely minced jalapenos instead of 1 Instead of fresh tomato (I ran out) added about 2 large tablesponsful of crushed tomato I used ruby grapefruit instead of regular and deleted some sugar as the grapefruit is sweet enough Minced the garlic, not sliced  Added some diced seedless cucumber

I love the idea of this ceviche (and definitely like ceviches in general) - but I thought the texture of the catfish was a little off - just a bit too chewy. I attribute this not to the recipe but to the fish - my husband went shopping and is not the most observant. And we live in Colorado so my guess is the catfish was previously frozen.  Otherwise, I thought it was good! Although next time I make it, I would cut down on the onion (not a huge raw onion fan), and increase the lime:grapefruit ratio (also not a huge grapefruit fan), to me the taste was overpowering. But my husband loved it!

This was really spectacular... delicious, flavorful, not fishy at all.  I added black beans and corn kernels that I had sitting aside from burritos I was making and I think it made a great addition.  But, regardless, this was really delicious and simple to make.

I made this last night and it was a hit.  I didn't add the onion since my wife is very averse to onions with the possible exceptions of scallions and shallots, but I did everything else and it was probably the best ceviche I've ever had.  This one was flavorful and light yet creamy due to the avocado, and the jalapeno added a nice little kick of heat without being overpowering.  The only change I'll make the next time I make it would be to mince the garlic since the slices were a little strong, though they added a nice crunch.  My only question is what to do with the leftovers, can I freeze them and thaw them out later like a normal meal even though this isn't really cooked?

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/01/013/0138/0138584

Alton sets ceviche on its ear with the addition of the underrated catfish.

This 1970s favorite is classically made with orange juice and grenadine. This version using grapefruit juice offers something slightly different and more interesting for your brunch guests!

Geoffrey Zakarian's Grapefruit Tequila Sunrise Beauty, as seen on The Kitchen, Season 37.

Grapefruit Tequila Sunrise

tequila

orange liqueur,

grenadine syrup

maraschino cherry,

In a cocktail shaker filled with ice, pour in the tequila, grapefruit juice and orange liquor. Shake, then pour into the glass over the ice. Slowly pour the grenadine into the glass over the back of a spoon or drizzle it down the side of the glass, allowing it to settle at the bottom. Garnish with the grapefruit slice and maraschino cherry.

Bobby Flay's Grapefruit Sparkle for the It's the Brunch After Christmas episode of Brunch @ Bobby's, as seen on Food Network.

Grapefruit Sparkle

pink grapefruit juice (2 to 3 grapefruit)

elderflower liqueur,

Campari

Simple syrup (see Cook's Note)

wine,

Combine the grapefruit juice, elderflower liqueur, Campari, and simple syrup to taste in a pitcher.

Fill 4 wine glasses with ice cubes, add some of the grapefruit mixture, and top off each glass with sparkling wine. Serve immediately.

We make a pitcher (or two) of these on Christmas morning. Delicious and festive!

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/028/0284/0284347

Bobby Flay savors the grapefruit juice, his personal favorite, in this sparkling cocktail.

Top 14 grapefruit recipes recipes from across the web

The most viewed grapefruit recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Angry Shrimp With Citrus/Spinach Sa...

Pink Grapefruit Cocktail

Grapefruit Grilled Chicken

Grapefruit Tart

Grapefruit & Rose Paloma

Ruby Smash

Palomas

Frozen Palomas

Hemingway Daiquiri

Grapefruit Lime Pie

Sparkling Grapefruit Granita

Catfish Ceviche

Grapefruit Tequila Sunrise

Grapefruit Sparkle

Top 14 grapefruit recipes recipes from across the web

The most viewed grapefruit recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Angry Shrimp With Citrus/Spinach Sa...

Pink Grapefruit Cocktail

Grapefruit Grilled Chicken

Grapefruit Tart

Grapefruit & Rose Paloma

Ruby Smash

Palomas

Frozen Palomas

Hemingway Daiquiri

Grapefruit Lime Pie

Sparkling Grapefruit Granita

Catfish Ceviche

Grapefruit Tequila Sunrise

Grapefruit Sparkle

The most viewed grapefruit recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine