This is pretty easy to put together and is a good way to use up cabbage! I enjoyed it, symbol absolutely loved it.

Red Cabbage and Grapefruit Salad

Cook's Country February/March 2021, by Morgan Bolling (p. 13)

Ingredients

• 2 tbsp olive oil
• 1½ tbsp white wine vinegar
• 1 tbsp honey
• ½ tsp pepper
• 1 tsp salt
• 1 red grapefruit
• 6 C thinly sliced red cabbage (about ¼ cabbage)
• 1 vidalia onion, thinly sliced (or substitute red onion and rinse after slicing)
• ½ C cilantro
• ⅓ C toasted pepitas

Directions

1. In a large bowl, whisk together oil, vinegar, honey, salt, and pepper.
2. Zest grapefruit and whisk 1½ tsp zest to the bowl.
3. Peel grapefruit, separate into wedges, skin wedges, and cut into thirds; set aside.
4. Squeeze 2 tbsp juice from grapefruit and whisk into bowl.
5. Add cabbage, onion, cilantro, and grapefruit segments and toss to combine.
6. Set aside for 30 minutes to melt.
7. Add pepitas and toss to combine.

The slaw for this meal is meant to be made with red cabbage, but I only had green cabbage on hand, so I just used that. It was still delicious, so I don't think it suffered any for the substitution.

Blackened Salmon Tacos with Slaw, Avocado, and Grapefruit

Slightly adapted from Cook's Country August/September 2020

Ingredients

• 2 c. thinly sliced cabbage
• 1/4 c. sour cream
• 1/4 c. chopped fresh cilantro
• 1 Tbsp. lime juice
• 1/2 tsp. coarse sea salt
• 1/4 tsp. black peppercorns, ground
• 4 skin-on salmon fillets (~170g each)
• 2 Tbsp. blackening seasoning
• 12 small (15cm) flour tortillas, warmed
• 1 avocado, halved and sliced
• 1 grapefruit, segmented
• hot sauce, to serve
• extra sour cream, to serve

Directions

1. If desired, zest the lime and mix the lime zest into the sour cream before proceeding with the recipe.
2. Combine cabbage, sour cream, cilantro, lime juice, salt, and pepper and mix well. Set aside.
3. Adjust oven racks to upper-middle and lower-middle positions and heat the broiler.
4. Line a rimmed baking sheet with foil or a silicone baking mat.
5. Sprinkle salmon fillets with ~1/2 Tbsp. of blackening seasoning each and place, skin-side-down on the prepared baking sheet.
6. Broil on upper rack until well-browned (~6 minutes).
7. Move sheet to lower rack and cook until salmon is cooked through (~8 more minutes).
8. Gently flake the salmon with a fork. Discard the skins (or save for another use).
9. Top each tortilla with some salmon, a little slaw, sliced avocado, grapefruit segments, sour cream, and hot sauce as desired.
10. Serve with remaining slaw on the side.

The original recipe calls for making this with either grapfruits or pomelo. I'd never had a pomelo before, so I figured I'd take that option and give it a try. As it turns out, I don't really care for pomelo, so I wasn't really crazy about this salad. I'm still glad I tried it though! That said, in the future, I think I'll stick with grapefruits and give the pomelo a miss.

Grapefruit Salad

From Burma: Rivers of Flavor by Naomi Duguid

Ingredients

• 2 medium grapefruits (or 1 small pomelo)
• 1/4 c. thinly sliced shallots, soaked in cold water
• 1 tsp. Dried Shrimp Powder
• 1 Tbsp. Toasted Chickpea Flour
• 2 Tbsp. Fried Shallots
• 1 tsp. fish sauce
• 1 tsp. Shallot Oil

Directions

1. Peel the grapfruits with a sharp knife, being sure to remove the pith as well as the peel.
2. Carefully cut along the membranes between the segments to free the fruit from all traces of membrane and/or pith. Place the juicy segments in a bowl and set aside.
3. Squeeze the membranes over the bowl to release any remaining juice.
4. Once the shallots have soaked for at least 10 minutes, drain them and add them to the bowl with the grapefruit segments.
5. Add shrimp powder, chickpea flour, and fried shallots and toss to mix.
6. Add fish sauce and shallot oil and toss again.
7. Season to taste with additional fish sauce and/or salt.

I really wanted to make grapefruit curd to go with my cake. Historically I've generally had some sort of fresh fruit or fruit compote on my angel food cake along with a dollop of whipped cream. I suddenly got the idea of grapefruit curd in my head and haven't been able to shake it.

I was reasonably pleased with the result... eventually. Recipe as written, it came out very bitter. Sour/tart would've been fine, but it was almost inedibly bitter. Adding an extra 1/4 c. of sugar helped balance things out a bit. I still noticed a slight bitter aftertaste, but TF couldn't taste it when he tried it the next day.

I'm not sure if the bitterness came from the large quantity of grapefruit zest called for in the recipe or the pulp or what. (The recipe didn't specify whether the juice should be strained or not and I thought the little pink bits of pulp looked pretty so I left them in.) I think next time I'd try reducing the zest and straining the juice to see if that gives a less bitter result that doesn't need quite so much extra sugar.

Grapefruit Curd

Slightly adapted from Martha Stewart

Ingredients

• 2 c. strained, freshly squeezed grapefruit juice
• 2 Tbsp. grapefruit zest
• 3 large eggs
• 3 large egg yolks
• 3/8 c. (6 Tbsp.) to 3/4 c. sugar, depending on how sweet your grapefruit are and how sweet/tart you like your curd
• pinch of coarse sea salt
• 4 Tbsp. unsalted butter, cut into small chunks and softened

Directions

1. Bring juice to a boil over medium heat and cook until reduced by half. Set aside and allow to cool.
2. Combine zest, eggs, yolks, sugar, and salt in a heatproof bowl and mix well.
3. Slowly whisk in the juice reduction.
4. Place bowl over boiling water (double boiler set-up) and cook until thickened, whisking constantly.
5. Remove from heat and whisk in butter.
6. Chill and serve cold.